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Vegetable Spring Rolls With Peanut Dipping Sauce [Vegan]

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These light and fresh spring rolls are easy to make and couldn't be more delicious when dipped in rich and creamy peanut sauce. A medley of raw and colorful vegetables give it crunch with subtle variations in texture and no shortage of flavor. These spring rolls are a great idea for any kind of party.

Vegetable Spring Rolls With Peanut Dipping Sauce [Vegan]

This Recipe is :

Dairy FreeVegan

Ingredients

For the Sauce:

  • 1/2 cup peanut flour
  • 2 tablespoons reduced-sodium tamari or soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon freshly grated ginger
  • 2 cloves garlic, pressed
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup water

For the Spring  Rolls:

  • Rice paper wraps
  • A leaves of romaine lettuce
  • 1 large carrot, julienned
  • 1 large cucumber, julienned
  • 1 large bell pepper, any color, julienned
  • Dried tofu, sliced
  • Cilantro, minced

Preparation

To Make the Sauce:

  1. Prepare your peanut sauce by whisking all of the peanut sauce ingredients together in a bowl. Set aside.

To Make the Spring  Rolls:

  1. To prepare your spring rolls, fill a large shallow bowl or plate with warm water and have your rice paper wrappers, vegetables, and tofu close by. Submerge the rice paper into the warm water for about 5-10 seconds until it starts to soften.
  2. Then lay the paper down on another plate and place a piece of lettuce. some of each vegetable, and the tofu in the middle of the paper. Just like a burrito, roll the spring roll up by starting with the end closest to you, folding over the sides, and rolling it over to seal. Set the spring roll aside and repeat the process until all your vegetables are used up or you have enough spring rolls.
  3. Serve the spring rolls with the peanut dipping sauce.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


CarrotTofu

 

AUTHOR & RECIPE DETAILS


photo

After four years of traveling the world to places like Madagascar, India, Taiwan, Ethiopia, and the Netherlands, I now find myself married and living with my husband in the eastern country of China. All those years of traveling and a recently discovered enthusiasm for eating plants are what inspire me every day in my kitchen. I hope to inspire others to eat more consciously through the simple, creative, and delicious recipes I share on my blog, The Conscientious Eater.


 

 



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