Fresh Thai Spring Rolls with Spicy Peanut Sauce! Eat the rainbow easily by stuffing these rice paper rolls with fresh veggies, tofu or other protein, and dip in a spicy Thai peanut sauce!
Thai Spring Rolls with Spicy Peanut Sauce
Fresh Thai Spring Rolls with Spicy Peanut Sauce! It is so easy to eat the rainbow by stuffing either rice paper or collard green leaves with fresh veggies, tofu or other protein, and dip in a spicy sauce.
What to Put in Vegetable Spring Rolls
It’s easy to make fresh vegetable spring rolls. Just chose a rainbow of vegetables, chop and roll. I chose here red bell pepper, avocado, cucumber, carrot, spinach and butter lettuce.
But you can also add a protein, such as spicy tofu strips, tossed in soy sauce and baked for 10 minutes!
How to Roll Spring Rolls
To make spring rolls, you’ll need to have rice paper which you can buy in a pack in most supermarkets or especially an Asian market. Or you can use the leaves of collard greens found in most produce sections.
Once your veggies are chopped, dip each rice wrap (if you use those and not collard greens) into water for 30 seconds each before wrapping.
Lay the soaking wet, drippy wrap on the parchment paper, and lay all the items you want in a a horizontal row, staying in the center.
To wrap, pick up the bottom edge, and lay it on top of the row of veggie, pressing down, and rolling halfway.
Stop, pick up the right edge and press it over your roll; pick up left edge and press it over your roll.
Finish rolling upwards as you had begun, keep in the sides you tucked into the wrap.
Cut in half, and serve propped in a bowl as snack or meal with a side dish of soy sauce or a spicy peanut sauce.
What Are Vegetable Spring Roll Advantages?
- spring rolls are high in veggie-packed nutrients
- spring rolls are customizable
- spring rolls are low fat but filling
- spring rolls are easy to make
- spring rolls are easy to pack
Questions and Answers about Thai Spring Rolls
Here are some questions and answers about vegetable spring rolls that you might have:
- 1. Can You Eat Vegetable Spring Rolls Any Season?
- Of course, eating the rainbow is always in season. It just so happens spring rolls are eaten chilled or room temperature. Just choose to stuff it with veggies in season.
- 2. How Do I Store Fresh Spring Rolls?
- It is best to eat rolls made that day, but you can store them for 2-3 days. Just wrap each in parchment paper or other storage wrap to keep them from sticking together, and store in an air-tight container in the refrigerator.
- 3. Are Fresh Spring Rolls are Fattening
- Spring rolls are not fattening. They are low calorie if stuffed only with veggies and spicy tofu. Avocado ups the calories but also the incredible healthy nutrition avocado contributes that benefits every body process.
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Thai Spring Rolls with Spicy Peanut Sauce
Ingredients
- 4 rice paper sheets (I link to a quality brand but I recommend you buy at your local grocery store or use collard green leaves.)
- 2 avocado cut in strips
- 2 red and yellow peppers cut in strips
- 8 leaves butter head lettuce (also called boston lettuce)
- 1 tbsp sesame seeds
- 8 baby tomatoes, chopped
- 2 limes sliced
Thai spicy peanut dip
- 1/4 cup rice vinegar
- 2 tbsp soy sauce (or Bragg's Aminos for GF)
- 2 tbsp avocado oil
- 3 tbsp peanut butter
- 2 cloves garlic (crushed)
- 1 pinch cayenne pepper
Optional : Baked Spicy Tofu
- 1 cup tofu cut in strips
- 2 tbsp soy sauce (or Bragg's Aminos for GF)
- 1 tsp avocado oil or olive oil
- 2 tbsp Sririacha sauce (or less for less bite)
Instructions
Prep
- If you are adding tofu, wisk the ingredients together, cut tofu in strips, dip in the mixture, lay on a cookiesheet lined with parchment, and bake for 10-15 minutes at 425 F. Let cool.Wash and chop all veggies into strips.Set up wrapping area, with a sheet of parchment on the counter, and a bowl of water nearby for dipping the wraps.
Make Spring Rolls
- To begin wrapping, dip each rice wrap (if you use those and not collard greens) into water for 30 seconds each before wrapping.
- Lay the soaking wet, drippy wrap on the parchment paper, and lay all the items you want in a a horizontal row, staying in the center.
- To wrap, pick up the bottom edge, and lay it on top of the row of veggie, pressing down, and rolling halfway.
- Stop, pick up the right edge and press it over your roll; pick up left edge and press it over your roll.
- Finish rolling upwards as you had begun, keep in the sides you tucked into the wrap.
- Cut in half, and serve propped in a bowl as snack or meal with a side dish of soy sauce or a spicy peanut sauce.
Nutrition
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in immunological nutritional studies and journalism. More about Dee Dine here.