Spring Rolls with Peanut Sauce

Who’s in the mood for Asian Spring Rolls with Peanut Sauce? These vegan rainbow rolls make a great light lunch or colorful appetizer. Creamy avocado, sweet mango, crunchy veggies and fluffy quinoa in a soft rice paper wrap… YUM! They’re really easy to make too. All you need to do is cut some veggies, make your creamy peanut sauce and get rollin’. Ready to get rollin’?

Spring Rolls with Peanut Sauce

SERVES: 12 rolls

EQUIPMENT: small food processor (or mini-blender), large bowl

INGREDIENTS:

Peanut Sauce (makes a large ½ cup)

4 tablespoons peanut butter
2 tablespoons tamari (gluten free soy sauce)
2 tablespoons lemon juice
2 tablespoons water, or more to taste
½ tablespoon maple syrup (or 1 small soft pitted date)
Optional: small knob of fresh ginger

Spring Rolls

Rice paper
1 cup cooked quinoa
1 large cucumber, julienned
1 large carrot, peeled and julienned
1 small red bell pepper, julienned
1 large handful red cabbage, shredded
1 large ripe avocado, pitted and sliced
1 large ripe mango, seeded and julienned (optional - or pear, persimmon…)
1 large handful fresh herbs: cilantro, mint, basil, oregano…

DIRECTIONS:

Peanut Sauce

Put the peanut butter, tamari, lemon juice, water, maple syrup and ginger in a small food processor fitted with an S-blade, or a mini-blender. Blend until smooth.

Spring Rolls

1. Dip a sheet of rice paper in lukewarm water for a few seconds, until pliable but not too soft.
2. Top the rice paper with quinoa, cucumber, carrot, bell pepper, red cabbage, avocado, mango and herbs of your choice.
3. Fold up the bottom and top border of the rice paper, then fold the sides to form a tight cylinder.
4. Repeat with the remaining sheets of rice paper.
5. Serve with peanut sauce on the side.

JULIE’S TIPS & TRICKS:

• For a tasty alternative, replace the peanut butter with almond butter, tahini, pumpkin seed butter…
• It’s best to serve these rice paper wraps as fresh as possible. Don’t put them in the fridge, as the rice paper will harden. Store them in a cool, dark place between a clean, damp dish towel if you prepare them in advance. For variation, replace the rice paper with corn tortillas, Swiss chard leaves, romaine lettuce…
• You could use this peanut sauce in other recipes too, like Pad Thai, stir-fry rice noodles, or as a snack with some raw veggies and crackers.

Now I would love to hear from you! Have you ever made fresh spring rolls? What do you like to add to your rice paper wraps? Definitely let me know by leaving a comment down below.

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