Vegetable spring rolls made with sliced mango, sliced red bell pepper, sliced cucumber, and sliced carrots with a vegan spicy peanut sauce. Easy-to-make and ready in 30 minutes!
This post is sponsored with Califia Farms. All opinions are my own.
I absolutely LOVE spring rolls, don’t you? These vegetable spring rolls are not only a great option when you’re trying to eat more veggies. They’re also a great option for using up any leftover veggies from your fridge. That’s exactly what I did today!
Here’s what happened. I had a mango that was ripe and ready to go. A bell pepper that was about to go bad, a cucumber, and carrots in my fridge. I needed to use all of these veggies before they spoiled. Sure I could’ve made a salad but what’s the fun in that. I had these rice paper wrappers so why not make SPRING ROLLS!
As if that weren’t enough, I made a spicy peanut sauce with Califia’s Unsweetened Almondmilk (soy-free, dairy-free, gluten-free, carrageenan-free, non-GMO, kosher, vegan, and BPA-free!) to seal the deal.
How to Make Spring Rolls with Spicy Peanut Sauce
The beauty of making these fresh rolls is that they don’t have to be perfect. As a matter of fact, they probably won’t be but they sure were delicious!
First things first, you gotta make the spicy peanut sauce. In a bowl, whisk together peanut butter, almond milk, garlic, soy sauce (or coconut aminos), Thai chili paste, sesame oil, and lime juice until well combined.
You can add a teaspoon of water at a time if the sauce is too thick. I like my peanut sauce to be more on the thicker side. You do you! Also, if you want to add more heat, add another 1/2 tablespoon of the Thai chili paste.
Next, we chop up all the veggies. Like I mentioned above, I used what I had in my fridge. You can add any ingredient you want. This is a very DIY recipe. Here are some ideas:
- Red bell peppers
- Shredded red cabbage
Once you’re ready to assemble, add an inch of room temperature water to a bowl. This is for soaking the rice paper wrappers.
Place one rice wrapper into the water and let soak for just 10-12 seconds. Transfer to a cutting board or a dish. The wrapper will continue to soften so make sure not to soak for more than 12 seconds. If it becomes too soft, it will be difficult to roll and may break.
Place a few slices of mango, red bell peppers, carrots, and cucumber in the center of the wrapper then roll the rice paper in and around the veggies into a roll. Here’s a quick video tutorial that can help you!
Can’t wait for you guys to try them!
Spring Rolls with Spicy Peanut Sauce (Vegetarian / Vegan)
Spicy Peanut Sauce
- 1/3 cup peanut butter (or any nut butter)
- 1/4 cup Califia Farms Unsweetened Almondmilk
- 2 cloves garlic minced
- 2 tablespoons soy sauce or coconut aminos
- 2 tablespoons sesame oil
- 1 tablespoon Thai chili paste
- 2 tablespoons lime juice
Fresh Spring Rolls
- 1 large mango peeled and thinly sliced
- 1 cup carrots thinly sliced
- 1 large cucumber thinly sliced
- 1 large red bell pepper thinly sliced
- 1/3 cup chopped fresh cilantro
- 12 rice paper wrappers
- In a bowl, whisk together peanut butter, almond milk, garlic, soy sauce (or coconut aminos), Thai chili paste, sesame oil, and lime juice until well combined. Feel free to add a teaspoon of water at a time until the sauce is desired consistency. It should be slightly thick and not too watery. Set aside.
- In a large bowl, add an inch of room temperature water. Place one rice wrapper into the water and let soak for just 10-12 seconds. Transfer to a cutting board. The wrapper will continue to soften so make sure not to soak for more than 12 seconds.
- Place a few slices of mango, red bell peppers, carrots, and cucumber in the center of the wrapper then roll the rice paper in and around the veggies into a roll. Repeat until all the ingredients are in all the wrappers. Serve with spicy peanut sauce. Enjoy!
Interested in snagging up some Califia Unsweetened Almond Milk for yourself? Click here to shop and use code SASSYSPOONxCALIFIA for 15% off + free shipping on your order!
Thank you Califia Farms for sponsoring this post and a HUGE thank you to all the readers of this blog for all your support! xo