Vegan Spring Rolls With Peanut Sauce Recipe

Transfer tofu carrots greens herbs peanuts peppers and remaining dipping sauce to serving platters. If this is your first time to make your own don t be intimidated by the process. If you are using different noodles follow the cooking instructions on the package.

Olivia Luz

Satisfying colorful and versatile snack loaded with veggies and dipped in delicious peanut sauce with ginger and garlic. It s a lot but they ll last in the fridge for up to 5 days. You can use so many different fillings for these spring rolls so start thinking of what your favorites are. The ingredients are an easy mix of peanut butter coconut milk soy sauce rice vinegar maple syrup garlic powder ground ginger fresh lime juice and some crushed chili flakes full details are in the recipe card at the bottom of the post. The most delicious peanut sauce.

Keep in mind the recipe as written below makes 15 20 spring rolls and about a cup and a half of sauce. In a medium bowl soak the rice noodles in hot water for about 10 minutes drain and rinse. With these vegan spring rolls with peanut sauce you ll get lots of colorful veggies in a handy little wrap. Make the peanut sauce by following this recipe. 8 rice paper spring roll wrappers 4 green leaf lettuce leaves cut in half 1 cup chopped red cabbage 1 3 english cucumber julienned into 1 inch pieces 1 large carrot grated 3 4 avocado thinly sliced red bell pepper thinly sliced.

Perfect healthy mess free portable snack or appetizer everybody will love. While the noodles are soaking prep the vegetables by cutting them into thin long strips. Great as an appetizer or a meal. Toss to coat tofu. Naturally gluten free raw and low carb.

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The recipe can easily be halved to make less. Transfer drained tofu to a large bowl and add 5 tablespoons peanut tamarind sauce. Peanut sauce cup creamy peanut butter 2 tablespoons rice vinegar 2 tablespoons reduced sodium tamari or soy sauce 2 tablespoons honey or maple syrup 1 tablespoons toasted sesame oil 2 cloves garlic pressed or minced 2 to 3 tablespoons water as needed. 4 oz brown rice pad thai noodles or 6 oz vermicelli mai fun noodles cooked according to instruction on the package 1 cup 128 g julienned or thinly sliced carrots 1 cup 133 g julienned or thinly sliced cucumber or zucchini 1 cup 45 g mint leaves or basil 1 cup 24 g. Easy fresh vegan spring rolls with peanut sauce.

Easy fresh vegan spring rolls with peanut sauce. The recipe can easily be halved to make less. Perfect healthy mess free portable snack or appetizer everybody will love. Keep in mind the recipe as written below makes 15 20 spring rolls and about a cup and a half of sauce. Satisfying colorful and versatile snack loaded with veggies and dipped in delicious peanut sauce with ginger and garlic.

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Vegan Spring Rolls With Peanut Sauce Recipe

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