Vegan Spring Rolls with Peanut Dipping Sauce
A fresh, crunchy wrap loaded with veggies and dunked in an addictive creamy peanut sauce. It’s vegan, vibrant, and totally extra—in a good way.
Ingredients
Spring Rolls:
- 8 rice paper wrappers
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- 1/2 cup cucumber sticks
- 1/2 cup sliced bell pepper any color, live your life
- 1 cup cooked vermicelli noodles
- 1/4 cup chopped cilantro
- 1/4 cup fresh mint leaves
- 1/2 avocado sliced (because you're that girl)
Peanut Dipping Sauce:
- 1/4 cup creamy peanut butter
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or agave
- 1 tsp sesame oil
- 1-2 tbsp warm water to thin it out
Instructions
- Fill a bowl with warm water and soak a rice paper sheet for 10 seconds.
- Lay softened paper on a damp towel or plate (don't panic if it sticks—it’s clingy like your ex).
- Layer cabbage, carrots, cucumber, peppers, noodles, herbs, and avocado in the center.
- Fold bottom over, tuck in sides, then roll tightly like a yoga mat you never use.
- Repeat with remaining wrappers.
- For the sauce, whisk peanut butter, soy sauce, vinegar, syrup, and sesame oil in a bowl.
- Add water to get your ideal dip thickness. No judgment here.
- Serve rolls chilled with a bowl of that dreamy peanut dip.
- Try not to eat them all while standing at the counter.
Notes
Nutritional Values (Per Serving — 2 rolls + sauce)
- Calories: 260
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
Vitamins & Minerals (Per Serving)
- Vitamin A: 36%
- Vitamin C: 28%
- Iron: 10%
- Folate: 14%
- Magnesium: 11%
Additional Notes/Tips to Enhance Flavor
- Add tofu strips if you want protein with your pretty.
- Squeeze lime over the filling before rolling—it’s the zesty kiss it needs.
- Use colorful veggies to impress people you barely like.
- Sub almond butter if peanuts are a no-go.
- Serve with chopsticks if you’re feeling extra, or just fingers—no shame.