Vegetable Vietnamese Spring Rolls with Peanut Sauce

Name: Vegetable Vietnamese Spring Rolls with Peanut Sauce
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 2 tbsp peanut butter; 1 tbsp soy sauce or 2 tbsp coconut aminos; 2 tbsp lime juice; 1 garlic clove minced; 1/2 tsp ginger paste; Sriracha to taste; 1-2 tbsp warm water; 6 round rice paper wrappers; 6 lettuce leave (butter lettuce, romaine lettuce, any sort of non-bitter lettuce works!); 1 cup cooked Maifun thin rice noodles (optional); 1 cucumber, seeded and julienned into thin matchsticks; 1 large carrots, julienned into thin matchsticks; 2 avocados, cut into wedges; 2 scallions, cut into 3 inch long pieces; 1/4 cup fresh cilantro; 1/4 cup fresh mint; 1/4 cup fresh basil

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I think we are officially heading into that part of the quarantine where we all have reached our limit in carbo-loading with pasta and now just want to eat something healthy. Well..at least I am. My favorite go-to healthy meal is fresh rolls, aka Vietnamese spring rolls, and I ate these obsessively when I was getting ready for my wedding. They’re gluten-free, vegan, veggie-forward, and, in my opinion, a hundred times better than a salad. Traditional Vietnamese spring rolls have prawns/shrimp and pork in them, but to make them vegan, I used only veggies in mine, however you can add sticks if pan-fried tofu to the rolls if you want some extra protein in your rolls. I made a simple peanut sauce to go with my vegetable Vietnamese spring rolls, but you can also just use bottled sweet chili sauce too if you’re feeling particularly lazy (no judgement here!).

If you’re allergic to peanuts, you can substitute out the peanut butter for almond butter or even sunflower butter. The sauce is delicious either way. I like to double the sauce sometimes and save some to make peanut scallion noodles with. Just toss some cooked noodles with some peanut sauce, a dash of vinegar, and a fistful of scallions and you’re good to go!

You can make these ahead of time for a party, just place them on a lettuce-lined plate to prevent sticking and tightly wrap with plastic wrap so they don’t dry out. Then cut them in half and serve when your guests arrive.

If you make these spring rolls be sure to tag in your social media posts with @milkandcardamom! Also, you can find a video tutorial of this recipe on my IGTV! Click here for Part 1 and Part 2.

Vegetable Vietnamese Spring Rolls with Peanut Sauce

Author: Milk and Cardamom
Total Time: 10 minutes
Yield: 2 1x
Diet: Vegetarian

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Description

A vegan version of fresh Vietnamese spring rolls with a spicy peanut sauce. Make 6 spring rolls.

Instructions

Peanut Sauce

Add peanut butter (crunchy or creamy, you decide), soy sauce, lime juice, garlic, ginger, and Sriracha into a small bowl and whisk together until well combined. Add warm water to thin out the sauce to your desired consistency. Set aside.

Spring Rolls

Take one rice paper wrapper and dip it into warm water for 5-10 seconds to wet it. Lay the wrapper down on a clean work surface (wooden cutting board works great here) and take your damp hand and rub the wrapper to make sure there are no dry spots on the wrapper. Take a leaf of lettuce and tear it into large 3-inch pieces and place it down on the bottom half of the wrapper. Place a few carrot matchsticks, cucumber matchsticks, avocado wedges, and 2 pieces of scallion (or more) onto the lettuce then top with about 3 tablespoons of rice noodles and top with a basil leaf, fresh mint, and cilantro.
To roll, gently fold over the left and right sides of the rice paper wrapper over the filling. Then fold the bottom part of the wrapper over the filling and gently but tightly roll up the spring roll.
Repeat steps 1 and 2 with the rest of the wrappers and enjoy with peanut sauce!