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
Units
Scale
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!!
