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Veggie Spring Rolls (Vegan/Gluten-free/Soy-free)

Course Appetizer, Main Course, Side Dish
Cuisine American, Thai Inspired
Prep Time 30 minutes
Author Bunny

Ingredients

Spring Rolls

  • 1 pkg brown rice paper sheets (should have about 20-30 sheets) I use Happy Pho's brand
  • 1/6 of a small purple cabbage cut into thin strips
  • 1 medium ripe mango cut into thin strips
  • 6-10 green beans (ends trimmed off) cut into fourths lengthwise
  • 1 poblano pepper seeds and stem removed and cut into thin strips
  • 4 small Roma tomatoes or tomatoes on the vine cut into thin strips
  • Half of a English cucumber cut into thin strips
  • 1 medium carrot cut into thin strips
  • 1 tbsp lime zest
  • 1/4 cup fresh mint finely chopped
  • 1/4 cup fresh basil finely chopped
  • 1/4 cup fresh cilantro finely chopped
  • 1/2 cup unsalted roasted peanuts crushed (+ more for garnishing)

Peanut Sauce

  • 1/2 cup natural creamy peanut butter
  • 2 tbsp coconut sugar
  • 2 tbsp water
  • 1 1/2 tbsp coconut aminos garlic sauce *see notes
  • Juice from half of a lime
  • 1/2 tbsp red pepper flakes
  • 1/2 tnsp freshly grated ginger

Instructions

  1. Start by prepping all of the veggies and herbs. Thinly slice each veggie into strips and set aside. Finely chop each herb and mix together in a bowl, set aside. Crush peanut and set aside. Grate a lime for zest and set aside.

  2. Once everything is prepped, get some water boiling for your rice paper. Once the water reaches a boil, turn off he heat and let the water cool slightly before dipping the rice papers in. You’ll want it to be warm enough to soften the papers, but not too warm otherwise they will fall apart. 

  3. While water is coming to a boil, make the sauce by whisking all of the sauce ingredients together in a bowl until smooth and creamy. Set aside until ready for use. 

  4. Once the water has cooled a bit, dip one rice paper into the water for about 10 seconds. I like to dip it in while keeping a spatula under the paper to help remove the paper once it’s soft enough. Once the paper is soft, remove it from the water transfer it to a WET cutting board. If the surface is dry, the paper will dry up and stick. Make sure you lay out the paper so it’s a smooth circle without any overlaps or folds. 

  5. Add a bit of cabbage, mango, green beans, poblano peppers, tomatoes, cucumber, carrots, lime zest, herbs and crush peanuts on top of the middle of the rice paper. Make sure to use small amounts of each filling so it doesn’t get too full to wrap!

  6. Fold the top over the fillings, then fold the bottom over the fillings, then fold over one side of the paper over the filling, and then gently roll the spring roll until completely sealed.

  7. Transfer spring roll to a plate and cover with a damp paper towel or kitchen towel to keep fresh. 

  8. Repeat steps until rice paper or fillings run out. Make sure to work on one spring roll at a time. If you leave the softened rice paper on the cutting board for too long, it’ll eventually stick so make sure everything is prepped in advanced.

  9. Serve with walnut sauce and enjoy!!

  10. These are best fresh but can last a couple days in the refrigerator tightly covered.

Recipe Notes

Coconut Aminos Garlic Sauce