Vegan Fresh Spring Rolls with Peanut Sauce
Spring rolls are a beloved Asian appetizer, and this vegan version is a healthy and delicious twist.
Ingredients
Spring Rolls:
- 8-10 round rice paper wrappers
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup thinly sliced bell pepper
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 garlic clove minced
- 1/4 cup warm water
- Pinch of crushed red pepper flakes optional
Instructions
- Prepare the Peanut Sauce: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, and garlic.
- Gradually add the warm water, whisking until the sauce is smooth and creamy.
- If desired, add a pinch of crushed red pepper flakes for a little heat. Set the sauce aside.
- Assemble the Spring Rolls: Fill a shallow dish or pie plate with warm water.
- Dip a rice paper wrapper into the water, one at a time, until it becomes pliable, about 20-30 seconds.
- Transfer the wrapper to a clean, damp work surface.
- In the center of the wrapper, place a small mound of shredded cabbage, carrots, cucumber, and bell pepper.
- Top with a few mint and cilantro leaves.
- Fold the bottom of the wrapper over the filling, then fold in the sides and roll the wrapper tightly to enclose the filling.
- Repeat with the remaining wrappers and fillings.
- Serve the fresh spring rolls with the peanut sauce for dipping.
Notes
Nutritional Information (per serving):
- Calories: 180 kcal
- Total Fat: 9g
- Saturated Fat: 1.5g
- Sodium: 360mg
- Total Carbohydrates: 21g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 6g
Vitamins and Minerals:
- Vitamin A: 130% of the Daily Value (DV)
- Vitamin C: 70% of the DV
- Vitamin K: 35% of the DV
- Folate: 15% of the DV
- Calcium: 6% of the DV
- Iron: 8% of the DV