Fork and Beans

Making food fun for the family

Fresh Vegan Spring Rolls (with a Peanut Dipping Sauce)

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Do I have a fun Easter meal idea for you! Okay, wait stop, this doesn’t feel right. All these Easter posts as of late and I’m trying to find a way to fit this recipe in. The truth is that it isn’t shaped as an egg, it doesn’t look like a bunny, and it’s not filled with sugar. BUT you can’t live off of sugar alone (and the Universe knows that I need a break every once in a while with baking!) so this is quite timely..and quite delicious too! (I cannot get enough of these). These Fresh Vegan Spring Rolls (with a Peanut Dipping Sauce) might even be the treat to leave the Easter Bunny the night before…

Fresh Vegan Spring Rolls



That’s not a bad idea, really. I think I’m going to start a tradition of that when I start having kids. I mean come on, bunnies gotta love Spring Rolls too, right? I will mark that down as another genius idea by yours truly (read sarcasm here).

*Please note the ingredients for the Fresh Vegan Spring Rolls are approximate, simply based off of preference. Feel free to add or decrease as you please.

Fresh Vegan Spring Rolls (with a Peanut Dipping Sauce) - Fork & Beans

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Fresh Vegan Spring Rolls

  • Yield: 6 1x
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Description

These spring rolls are a light yet filling dinner idea for those nights you don’t want to cook but need a quick and easy entrée.

Scale

Ingredients

  • 6 rice paper sheets
  • approx. 1 c. soaked bean threads (place dry threads into a bowl and pour hot water over them. Allow to soak for 5 minutes).
  • 2 carrots, cut into matchsticks
  • 1 cucumber, cut into matchsticks
  • 1/2 c. red leaf lettuce (or lettuce of choice)
  • 1/4 c. cilantro

Instructions

  1. Following the instructions in the post, place the noodles, carrots, and cucumber on the soaked rice paper.
  2. Place the lettuce and cilantro on top.
  3. Roll from the side closest to you, folding over the left and right side halfway through (again, please consult the post for the full directions).
  4. Repeat until each roll has been made.

Notes

  • Makes 6 rolls, serves 2.

Nutrition

  • Serving Size: 2

Dip every side of the rice paper in a bowl of hot water until it is completely wet. Do not immerse it too long otherwise it will be too sticky and difficult to work with–all it really needs is a couple of seconds in the water. Place the paper on a cutting board.

Fresh Vegan Spring Rolls (with a Peanut Dipping Sauce) - Fork & Beans

Put the noodles, chopped carrots and cucumber in the middle towards the side closest to you. There is no need to stuff these with too many goodies. A little goes a long way. For my personal preference, I like to put about three sticks of carrots and cucumbers in each roll.

Fresh Vegan Spring Rolls (with a Peanut Dipping Sauce) - Fork & Beans

Place five or so lettuce leaves and a generous tablespoon (again, depends of preference) of cilantro on top. You are now ready to roll this baby. Ready? Here we go!

Fresh Vegan Spring Rolls (with a Peanut Dipping Sauce) - Fork & Beans

Okay this part is super easy so don’t feel intimidated. Take the side closest to you and pull it over the stuffin’, making sure that the edge reaches around to the other side of the goodies, securing them in its place. The paper should be sticky enough where it will stay put.

Fresh Vegan Spring Rolls (with a Peanut Dipping Sauce) - Fork & Beans

Take the left side and fold it over. Repeat with the right side. You are on your way to making your own Spring Roll burrito! Chipotle will be calling you, it’s only a matter of time…

Fresh Vegan Spring Rolls (with a Peanut Dipping Sauce) - Fork & Beans

 Finish the rolling by…well, rolling it completely. You, my friend, are an official Spring Roller. Hooray!

Fresh Vegan Spring Rolls (with a Peanut Dipping Sauce) - Fork & Beans

Here are your ingredients for the Spicy Peanut Dipping sauce:

Fresh Vegan Spring Rolls (with a Peanut Dipping Sauce) - Fork & Beans

 

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Peanut Dipping Sauce

  • Prep Time: 5
  • Total Time: 5
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Description

Spicy with a hint of sweetness, this is the perfect dipping sauce for your fresh spring rolls.

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Ingredients

  • 1/2 c. peanut butter (almond or sunbutter works too)
  • 1/4 c. rice vinegar
  • 3 Tbsp. gluten-free soy sauce
  • 2–3 Tbsp. brown sugar
  • 1 Tbsp. garlic chili sauce
  • 1–2 Tbsp. nondairy milk

Instructions

  1. In a medium bowl combine all the ingredients (except for the nondairy milk) together until smooth. Add the milk last by the tablespoon and adjust to the correct creamy consistency that you particularly like. Also adjust flavors according to preference (ie: does it need more sweetness? more spicy? etc.)

Notes

  • Yields approx. 1/4 c. per person

Nutrition

  • Serving Size: 2

It’s time again to sing that song. Oh yeah, you know where I am going with this. Let the dipping begin!

When I dip, you dip, we dip…

Fresh Vegan Spring Rolls with a Peanut Dipping Sauce

Happy Spring Rolling, friends!

namastasty

Reader Interactions

Comments

  1. What a great find for Meatless Monday! We added avocado. I also omitted the milk from the sauce because I did not have any, but it was still fabulous! I think cardboard would be good with that sauce!

  2. I just stumbled on your blog – I am LOVING it!! These rolls look simply delish, and the photos are gorgeous! Do you know if these would freeze well? I’m always needing something healthy to grab when I get home late from work! Thanks in advance! 🙂

    • Hi Bree! Thank you so much for your kindness, I’m so happy that you have found this little space over here 🙂 About freezing these, I really don’t think they would do well. I foresee the rice paper getting yucky from the defrosting. The good news is that the peanut sauce is make-ahead-able, you can have your veggies and noodles prepared and ready to go, and at least they are really easy to assemble. Hope this helps! xo

      • Thanks for your response, Cara! Now that i think about it, you’re totally right about the soggified rice paper! Yeesh! Ah well, as you said I can just prep everything else. I am STOKED to make these, these and just about every other item that this space is tempting me to try!
        Thanks again! 😀

        • At least they are easy to throw together, right? And they are just the right amount of food for those late nights where you don’t want to stuff your face right before bed. I hope you like them! Let me know what you end up doing 😉 xo

  3. I have been wanting to get into making my own salad/spring rolls, thank you so much for posting this yummy-looking recipe & tutorial! 😀

  4. This is rather fortuitous. I bought some sheets the other day with the intent of making spring rolls, but I hadn’t found a recipe I liked yet. I was working on a combination of several. I bought vermicelli based on one recipe so I’ll substitute the bean noodles for that. Mine will also have mint and basil. These look great!

  5. OMG I love spring rolls + peanut sauce! That is a combination on par with PB + chocolate and PB + jelly…oh wait maybe peanut butter just goes with everything. Well, it goes fabulously with vegetables, that’s for darn sure.

  7. Hey Cara, look over there! It’s Superman!
    ::quickly eats spring roll::

    Oh, did you miss seeing him? Maybe next time…

  8. HAHAHA…I love that your trying to fit this in somehow with the easter posts. But you know what > they have carrots in them and you know who eats carrots? 😉 Yeah, right the easter bunny does 😀

    Love your recipe, perfect light spring treat!

    • Isn’t it funny how we shy away from foods we think would be time-consuming and then end up being simple, easy and so great?! Glad that you have found your rollin’ groove 😉

    • I don’t why it has taken me this long to finally make my own because they really ARE the best, aren’t they???

  12. These looks so good! I wonder if I can even find bean threads or rice paper in this area – in this state?! I’d like to try this.
    This reminded my of an egg roll I used to make (it’s been a loooooong time-(yes, I do -did- know how to cook) 🙂
    Love the dipping sauce. Did you use crunchy pb? Does it need the brown sugar? Would it be ok without it?
    XOXOXOX

    • “These looks”! Duh! See what happens when I’m hungry? – I sound like an idiot……………don’t say it! :-0
      XOXOXOX

      • Man, do I love this woman, folks! So happy to talk with you today. Don’t worry either. I won’t tell the other siblings how you admitted that I am your favorite. Your secret is safe with me 😉

        • Why am I not surprised you had to sneak that “favorite” thing in there? 🙂
          Loved our talk!
          And, P.S. I have the bean threads saved to my Amazon wish list…just in case.
          XOXOXOX

  13. Great idea – we made them today and spiralized our veggies. A lot of fun! I should have believed you about only wetting the rice paper sheets. What I found is – if I really did follow your instructions – as the sheets sat on the cutting board, they got to be just the right consistency for rolling. Didn’t have bean threads, but made an Asian flavored hummus to put inside. Cheated – because I spent a lot of time making the veggies – and used a bottled gluten free Thai spicy peanut sauce. Also had some mango wasabi sauce on hand, as well as mango coconut. We sat out on the screened deck, eating lunch,listening to the birds. What a glorious day! Thanks for your suggested meal!

    • I was totally with you in spirit as I read this comment. A glorious day, indeed! So glad you were able to find a good variation to suit for your preferences. Sounded yummy! 🙂

  14. My husband and I would eat these in a heart beat! He’s Sri Lankan, so we make a ton of Asian dishes, but for some reason we don’t do spring rolls often. I can’t believe how easy these look! Totally making them for him as a surprise. 🙂

  15. Looks delicious. I cannot currently have your chili sauce
    due to Gastro- problems. But i can have veggies and leaves always. Much love, one love with positive intent to you have a beautiful weekend.

    • Big bummer! I love me some spicy but it doesn’t always love me either :/ I should be better about listening to my body like you. ha! Thank you so much for the intention–I’m definitely sending you that right at you 🙂 xo

    • If you can’t have soy sauce you can use Braggs Aminos, Tamari, or even Worcestershire! But maybe it’s the garlic. Did you know that soy sauce is fermented with wheat?

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