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
Servings: 4 servings
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!
Serving: 1g | Calories: 293kcal | Carbohydrates: 28g | Protein: 7.6g | Fat: 19g | Saturated Fat: 3.3g | Cholesterol: 1mg | Sodium: 86mg | Fiber: 4.3g | Sugar: 18g