One of the things we love most about food and cooking is how it brings people together. It is so fun to get friends together, share recipes (which is one of the reasons we started Sage and Celery!) and learn about different ingredients. One of our dear friends, Jenni, shares the same passion for cooking healthy, delicious foods. It was only right that we get together and have her teach us how to make these super easy vegan spring rolls so we could share them with all of you!
Jenni is the owner of Lagree studio, Third Eye Tribe so she also shares the same love for fitness and fueling her body with wholesome foods. She gets a lot of her inspiration from her Korean decent as well as from her love for traveling the world. We’ve never met someone who knows so much about unique ingredients and a wide variety of cuisines. We first made these spring rolls with Jenni at a girl’s night and couldn’t believe how easy they were to make. They were also a huge hit with every single person there and we all had a great time putting our favorite ingredients in and rolling them up.
These Gluten-Free and Vegan Spring Rolls are the perfect light and healthy appetizer or snack. The rice paper wrap is simply a vessel to get all the nutrients from the raw vegetables and sprouts used inside. We opted for all of our favorite ingredients, so don’t be afraid to switch some out and use your favorites. One of the ingredients we want to highlight is the mung bean sprouts, which are nutrient packed.
Mung bean sprout health benefits:
- Vitamin K: helps maintain bone density and lowers the risk of cardiovascular disease
- Vitamin C: protects cells from free radicals which can help fight inflammation and chronic diseases
- Iron: carries oxygen through the blood and supports your immune system by facilitating the growth of cells that regulate the immune response and attack infected cells
- Folate: critical for creating DNA, producing and maintaining new cells, and making healthy red blood cells
As good as these spring rolls are alone, the peanut dipping sauce definitely takes them over the top! We couldn’t help double, shoot, triple dipping them in this sauce when we made them! When making the rolls we suggest that you set up a few stations. One with a plate for the hot water to soak the rice paper and a plate to assemble the spring roll. Another with all your ingredients already cut and ready to go. And the last one with just the peanut dipping sauce.
So gather your friends together around the kitchen and get cooking! We promise you will all have a great time and enjoy these delicious gluten-free and vegan spring rolls!
This Quinoa Salad with Veggies would go great with these Spring rolls and the sauce goes perfectly with both! Don’t forget to tag us @Instagram, @Facebook, @Twitter, @Pinterest
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Easy Gluten-Free and Vegan Spring Rolls with a Delicious Peanut Dipping Sauce
- Prep Time: 10
- Cook Time: 5
- Total Time: 15
- Yield: As many as you want to make
Description
These delicious and nutritious spring rolls are so fun to make. They are filled with raw veggies and have the perfect peanut sauce for dipping! You will definitely want to double dip these babies:)
Ingredients
Spring Roll:
- 1 red pepper, julienned- thinly sliced into strips
- 1 cucumber, julienned
- shredded carrots
- alfalfa sprouts
- mung bean sprouts
- avocado
Peanut Dipping Sauce:
- 1/3 cup natural creamy peanut butter
- 3 T Tamari (gluten-free soy sauce) or coconut aminos
- 2 tsp. honey
- 3 tsp. grated ginger
- 2 T rice wine vinegar
- 2 tsp. sesame oil
- 1–2 T Sriracha
Instructions
- Add the ingredients to make the peanut dipping sauce in a bowl and whisk to combine. If it is too thick you can add some water to get it to the consistency you desire. Set aside for now.
- Make sure all veggies are cut and fillings are prepared to go.
- Boil some water and let it sit for about 5 minutes. While the water is still hot, place enough to cover a plate. Add the dry spring roll wrapper to the plate with hot water and press it down so that each part of the wrapper is under water at some point until it is mendable and easy to work with
- Pull the wrapper out of the water and place on a separate dry plate or work surface. Now you can begin to fill your spring roll. We placed our filling in the middle of the wrapper, be careful not to overfill these – you can always make more.
- Fold the sides of wrapper of the filling. Then take the bottom of the wrapper and fold that over the filling. Now, roll it closed towards the top of the wrapper until it’s like a tight egg roll. And there you have it, a delicious vegan spring roll. Now go get the dipping sauce and try them together – and ENJOY!!
