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Vegan Spring-Has-Sprung Rolls

by | March 23, 2019

Spring has sprung, finally, and it’s time to spruce up dinner time. No more soups, stews or casseroles, it’s time for some light dinner options. These vegan spring rolls with satay dipping sauce are super healthy and delicious. Your kids will love these colorful rolls, and who doesn’t enjoy dipping things into yummy sauces. Not only do they make a great dinner, but you can also pop them in your lunch box too.

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Vegan Spring-Has-Sprung Rolls

Prep Time 10 minutes, Cook Time 15 minutes, Total Time 25 minutes

Ingredients

For the spring rolls:

  • Six rice paper wrappers
  • 1/2 cup spinach roughly chopped
  • 1/2 cup of corn
  • One carrot julienned
  • 1/2 cucumber julienned
  • One red/yellow/or green pepper julienned
  • 1 cup red cabbage sliced

For the satay dipping sauce:

  • 1/4 cup peanut butter
  • Two teaspoons minced ginger
  • Two cloves garlic minced
  • One tablespoon soy sauce
  • Dash of chili powder
  • Warm water

Instructions

Soak the rice paper wrappers as per instructions on the package.

Mix minced ginger, garlic and soy sauce to a ¼ cup of peanut butter in a bowl. Add some warm water to thin it a little. Add a dash of chili powder to give it a little kick.

Put your rice wrapper on a clean counter and place a few of your vegetable slices on the bottom lower part of the wrapper. Do not overstuff the roll, as it will break. Roll everything tightly just like a burrito, folding in the sides of the rice paper roll halfway.

Cut your spring rolls in half and serve with satay dipping sauce and steamed rice.

Enjoy!


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Julie Nealon

Associate Editor, New York USA | Contactable via Julie@raisevegan.com

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