Vegan Spring Rolls with Peanut Sauce

Name: Vegan Spring Rolls with Peanut Sauce
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 sheets Rice paper wrappers (for spring rolls); 100 g Rice vermicelli noodles; 2 medium Carrots, julienned; 1 medium Cucumber, julienned; 1 medium Bell pepper (red or yellow), thinly sliced; 0.5 head Lettuce (e.g., iceberg or romaine), leaves separated; 0.25 bunch Fresh mint leaves; 0.25 bunch Fresh cilantro leaves; 120 g Creamy peanut butter; 3 tbsp Soy sauce (can be gluten-free); 2 tbsp Fresh lime juice; 1 tbsp Maple syrup or agave syrup; 1 tsp Grated fresh ginger; 1 clove Garlic, minced; 0.5 tsp Chili flakes (to taste); 3 tbsp Water (as needed)

Difficulty

easy

Time

30m

Price Category

average

Calories

Medium

Light, refreshing, and bursting with flavors – these vegan spring rolls are the perfect choice for a quick lunch or a light dinner. Crispy vegetables and silky rice noodles create a harmonious blend, made unforgettable by the creamy, spicy peanut sauce. They are ideal as an appetizer or even a main course if you're craving something light. Plus, they are incredibly easy and fun to make!

Steps

Preparation

Prepare the vegetables: julienne the carrots, cucumber, and bell pepper into thin strips. Wash and dry the lettuce leaves and fresh herbs. Soak the rice vermicelli noodles in hot water for 5-7 minutes, then drain and rinse with cold water to prevent sticking.

Peanut Sauce

In a small bowl, combine the peanut butter, soy sauce, lime juice, maple syrup, grated ginger, minced garlic, and chili flakes. Gradually add water, stirring until you achieve a creamy yet pourable consistency. Taste and adjust seasoning as needed.

Rolling

Prepare a large bowl of lukewarm water. Dip one rice paper wrapper into the water for 15-20 seconds until it softens and becomes pliable. Place it on a clean cutting board or plate. Arrange a lettuce leaf, a small amount of rice noodles, then the julienned vegetables, and a few mint and cilantro leaves on the bottom third of the wrapper.

Folding

Fold the bottom edge of the rice paper over the filling, then fold in both sides. Tightly roll the spring roll upwards to the top. Repeat the process with the remaining rice paper wrappers and filling. Serve immediately with the freshly made peanut sauce.

	Per 100g	Per Serving 200g / 7 oz
Calories	280 kcal	560 kcal
Protein	10g	20g
Fat	18g	36g
Carbohydrate	20g	40g
Fiber	4g	8g
Sugar	5g	10g

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vegetables

vegan

raw

everyday

appetizer

crunchy

Asian

all seasons

Cold

Vegan Spring Rolls with Peanut Sauce

Difficulty

Time

Price Category

Calories

ingredients

Steps

Preparation

Peanut Sauce

Rolling

Folding

Extra Tips

► Don't oversoak the rice paper; just enough until it's pliable, otherwise it might tear easily.

► Vary the vegetables as you like: avocado, red cabbage, or mung bean sprouts also fit perfectly.

► Adjust the consistency of the peanut sauce with water, adding it gradually until you reach your desired thickness.

Nutrition