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Vegetable Spring Rolls with Peanut Sauce

Vegetable Spring Rolls with Peanut Sauce

  • Author: Michael
  • Total Time: 30 minutes
  • Yield: 8 spring rolls
  • Diet: Gluten Free, Vegan, Plant-Based

Description

Fresh and crispy Vegetable Spring Rolls with a creamy plant-based peanut sauce offer a vibrant and satisfying dish perfect for appetizers, snacks, or light meals. Wrapped in delicate rice paper, these rolls combine colorful crunchy vegetables, vermicelli noodles, and firm tofu, complemented by a smooth and flavorful peanut dipping sauce made with natural ingredients.

Ingredients

Spring Roll Wraps and Fillings

  • Rice Paper Wrappers – 8 sheets
  • Carrot – 1 medium, julienned
  • Cucumber – 1 medium, julienned
  • Red Bell Pepper – 1 medium, julienned
  • Fresh Herbs (Mint & Cilantro) – 1/4 cup each, chopped
  • Vermicelli Noodles – 100g (about 3.5 oz), cooked and cooled
  • Firm Tofu – 200g (7 oz), pressed and cut into thin strips or small cubes

Peanut Sauce

  • Natural Peanut Butter – 1/4 cup
  • Vegetarian Worcestershire Sauce (natural) – 1 tablespoon
  • Apple Cider Vinegar (natural) – 1 tablespoon
  • Maple Syrup (natural) – 1 tablespoon
  • Garlic Powder (natural) – 1/2 teaspoon
  • Chili Flakes – 1/4 teaspoon (optional)
  • Warm Water – 2 to 3 tablespoons, adjust as needed
  • Natural Gelling Agent – 1/4 teaspoon

Instructions

  1. Prepare the Fillings: Wash and julienne the carrot, cucumber, and red bell pepper into thin strips. Cook vermicelli noodles according to package instructions, rinse under cold water then drain well. Press firm tofu to remove excess moisture and cut into thin strips or small cubes. Place all fillings in separate bowls for easy assembly.
  2. Soften the Rice Paper Wrappers: Fill a shallow dish with warm water and briefly dip each rice paper wrapper for 15 to 20 seconds until soft but still firm enough to handle. Lay the softened wrapper flat on a clean surface or damp towel.
  3. Assemble the Spring Rolls: On the bottom third of the softened wrapper, place a small handful of vermicelli noodles followed by a few pieces of tofu. Add layers of carrot, cucumber, red bell pepper, and fresh herbs. Fold in the sides and roll tightly from the bottom up, ensuring the filling is secure inside.
  4. Make the Peanut Sauce: In a bowl, whisk together natural peanut butter, vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), maple syrup (natural), garlic powder (natural), and chili flakes if desired. Add warm water and natural gelling agent, stirring until smooth and creamy. Adjust the consistency and flavor as needed.
  5. Serve and Enjoy: Arrange the rolls on a plate and serve with a generous portion of peanut sauce on the side. Garnish with crushed toasted peanuts or finely chopped fresh herbs if desired.

Notes

  • Prep all vegetables and cook noodles ahead to speed up assembly time.
  • Do not soak rice paper wrappers for too long to avoid tearing.
  • Roll firmly but gently to keep the spring rolls neat and compact.
  • Adjust peanut sauce thickness by modifying the amount of warm water and natural gelling agent.
  • Store rolls and peanut sauce separately until serving to maintain freshness and texture.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: No-Cook
  • Cuisine: Asian Fusion

Nutrition

  • Serving Size: 2 spring rolls with peanut sauce
  • Calories: 220
  • Sugar: 6g
  • Sodium: 180mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 0mg

Keywords: Vegetable Spring Rolls, Peanut Sauce, Vegan Spring Rolls, Gluten Free Appetizer, Plant-Based Snack

Find it online: https://classicrecipehub.com/vegetable-spring-rolls-with-peanut-sauce/