The Pioneer Woman Tasty Kitchen
Profile Photo

Vegan Spring Rolls with Peanut Sauce

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

2
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Satisfying and versatile veggie snack loaded with veggies and dipped in easy peanut sauce with ginger and garlic.

Ingredients

  • FOR THE PEANUT SAUCE:
  • ½ cups Peanuts Or 1/4 Cup Peanut Butter
  • 2 teaspoons Minced Ginger
  • 2 cloves Garlic, Minced
  • 1 Tablespoon Soy Sauce Or Tamari
  • Warm Water (As Needed)
  • 1 dash Chili Powder (optional)
  • Sesame Oil (optional)
  • FOR THE SPRING ROLLS:
  • 6  Rice Paper Wrappers
  • 1 cup Red Cabbage, Sliced
  • ½ cups Spinach, Roughly Chopped
  • 1  Red Bell Pepper, Julienned
  • 1  Carrot, Julienned
  • ½  Medium Cucumber, Julienned
  • ½ ears Corn, Shaved

Preparation

For the peanut sauce:
Use a food processor or an immersion blender to pulse peanuts until smooth, or use peanut butter. Add minced ginger, garlic and soy sauce or tamari. Add some warm water to thin the sauce—you will need more water if you are using whole peanuts. Add a dash of chili and a splash of sesame oil if desired.

Prep all the vegetables before assembling the rolls. To assemble the spring rolls, soak one rice paper wrapper according to package directions. Place on a cutting board and place a small portion of vegetables very tightly on the bottom lower third of the wrapper. Try not to overstuff the roll, as it may break. Roll everything tightly, just like a burrito, folding in the sides of the rice paper roll halfway (see pictures on my blog for more details). Repeat with remaining wrappers.

Cut each roll in half and serve with peanut dipping sauce. Enjoy!

Note: To store the rolls, wrap each in plastic wrap and refrigerate for 2–3 days. To store the sauce, cover and refrigerate up to 4–5 days.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Easy Blanched Asparagus with Maple Dijon Vinaigrette
Profile Photo by Taylor Kiser in Special Dietary Needs
This quick and easy blanched asparagus recipe is marinated in a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Strawberry Coconut Popsicles with Blueberries
Profile Photo by Taylor Kiser in Special Dietary Needs
These healthy and dairy-free red, white and blueberry, strawberry coconut popsicles...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Aunt Rocky’s Avocado & Bacon Salad (LCHF)
Profile Photo by Roxana Lopez in Special Dietary Needs
This delicious high fat side salad pairs with any meal. Just...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Tahini Grilled Avocado, Cauliflower and Sweet Potato Bowl
Profile Photo by Taylor Kiser in Special Dietary Needs
This power bowl is loaded with tahini grilled avocado, cauliflower, sweet...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy