Vegan Spring Roll Recipe
If I can avoid it, I will absolutely try my best not to turn on the oven during the summer. That’s why this vegan spring roll recipe is my go-to dish on a hot summer day.
Pair it with the delicious and simple asian peanut dressing for a fresh, easy and yummy meal you can enjoy all summer long.
Vegan Spring Roll Ingredients
What I love about making spring rolls is that you can be creative and try any combination of vegetables you like. I personally will use whatever I have on hand, which is usually some combination of the following:
- carrots
- cucumbers
- purple or green cabbage
- spinach or romaine
- fresh cilantro, mint, basil
- bell peppers (any color)
- rice noodles
- pan-fried tofu
Here is a list of ingredients for the vegan spring rolls and asian peanut sauce:
- rice paper
- chopped veggies
- 2 heaping tablespoons of peanut butter (your choice on brand and style, crunchy or smooth)
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1/4 cup hot water (used to thin out the sauce)
- 3-4 garlic cloves
- splash of sriracha sauce (optional if you like some heat)
Finely chop or shred the veggies so that the assembly part of making the spring rolls will be easier.
Completely random side note, but ever since I was a kid helping out my mom in the kitchen, I’ve loved chopping vegetables and focusing on making the pieces exactly the same size. Bizarre, I know, but that’s the kind of kid I was.
Vegan Spring Roll Instructions
Step 1: Chop all your veggies and set them aside in an assembly line to make the process streamlined and easy.
Step 2: Bring a shallow bowl filled with water to your assembly line. I use a cake pan or a roasting pan so that I can saturate my rice paper easily.
Step 3: Dip the rice paper into the water, saturating the entire sheet. Be careful not to dunk for too long. Just a few seconds is enough.
Step 4: Lay your wet rice paper down on a flat surface, like a cutting board.
Step 5: Add your veggies in the middle of the rice paper. Do your best not to overstuff, otherwise, it will be difficult to wrap.
Step 6: Start wrapping your rice paper securing all the veggies within. By this point the rice paper should be softened and pliable.
Step 7: Dunk in the asian peanut dressing and enjoy!
It’s really that simple!
Asian Peanut Sauce Instructions
Step 1: Use a blender to process the peanut sauce. I use my Vitamix Blender.
Step 2: All all ingredients together in the blender and then blend on low speed, progressively increasing the speed as you see the ingredients are fully blended.
Step 3: Pour the sauce into a jar of your choice, using a spatula if needed to scrape the sides of the blender.
Step 4: Enjoy with the vegan spring roll for up to 3-4 days and refrigerate after making.
Vegan Spring Roll Storage
Spring rolls are best eaten right after making them because the rice paper will start to dry out and have a crunchy texture.
If you are making them ahead of time, you can keep the paper moist by laying a wet paper towel on top of the rolls.
Be be careful not to overly saturate the towel. You can keep these in a sealed container in the fridge.
Head to the video below to watch the entire process on Pinterest.
