Vegan Spring Rolls

Eat your greens, and your reds, and your yellows, and more with these easy, convenient, and tasty rainbow vegan spring rolls with peanut sauce.

Course Main Course

Cuisine Asian

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 235kcal

Author Marly McMillen

Ingredients

10 spring roll rice paper wraps
1 zucchini peeled and cut into long, thin strips
1 red bell pepper thinly sliced
1 cup matchstick carrots
5 green onions root end trimmed, thinly chopped
1 cup shredded red cabbage
10 green leaf lettuce leaves
1 cup rice noodles cooked according to directions
1 avocado peeled and thinly sliced
extra firm tofu, pressed and sliced (see note)
garnish: 2 tablespoons peanuts chopped

Peanut Sauce

¼ cup peanut butter
1 tablespoon soy sauce or tamari for gluten-free
1 tablespoon lime juice
1 teaspoon agave nectar or maple syrup
½ teaspoon garlic powder
1 tablespoon Sriracha
½ teaspoon ground dried ginger

Cups - Metric

Instructions

Lay out your chopped veggies in assembly line order. Place a cutting board in the center.
Prepare rice papers: Pour 1 cup of warm water in a round cake pan. Place one of the spring roll rice wraps in the warm water, making sure the entire wrap gets wet. When you remove it from the water, it should collapse a little in the middle. It can be a little firm as long as it's moist around the edges.
Fill rice papers: Place the wet wrap on a cutting board. Place a few pieces of each of the vegetables in the center of the rice paper. Add some greens, noodles, avocado, and tofu to each.
Wrap rice papers: Turn the bottom and top edges of the rice wrap up over the vegetables. Beginning on the left side, turn the wrap very tightly and roll it (very similar to a burrito). Place the finished vegetable roll in a pan and continue on to your next roll.
To serve: cut the vegetable rolls and dip the cut end into the peanut sauce.

For the Peanut Sauce

To make the peanut sauce, combine the ingredients in a small bowl. Stir until a thick paste develops. Stir in 2 to 3 tablespoons of water until it's a spreadable consistency. Here's more on making vegan peanut sauce.

Video

Notes

Tofu: Press tofu by wrapping it in a kitchen towel and placing something heavy over the top, such as a pan. Or use a tofu press. For flavored tofu, use marinated tofu or miso tofu. Then slice it into thin strips.

Nutrition