Spring Rolls with Spicy Peanut Sauce (Vegetarian / Vegan)

a plate with fresh spring rolls and vegan peanut sauce in a bowl

5 from 1 vote

Spring Rolls with Spicy Peanut Sauce (Vegetarian / Vegan)

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!

Prep Time30 mins

Total Time30 mins

Course: Lunch, Main Course

Cuisine: Dairy-Free, Vegan, Vegetarian

Keyword: fresh spring rolls, peanut sauce, spring rolls, thai peanut sauce, thai spring rolls

Servings: servings

Calories: 293kcal

Author: Jamie Silva

Ingredients

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

Instructions

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!

Nutrition