Vegan Vegetable Spring Rolls with Peanut Ginger Sauce

These last few days have been unseasonably warm…seriously March..what the heck?  One day, freezing, the next, windy, and now a whopping 80 degrees? For me as the California girl that I am…anything under 70 is much too cold and I am grabbing my scarf, and anything over 80 is scorching, and I need the AC on all day.  I guess this is why everyone goes to Hollywood for acting jobs…we are all so overly dramatic in Cali.  I know, I am such a wimp.  Well, today was a perfect spring day ( a bit warm for me, but that is because I am a major complainer.. it is what I do best), and I needed something refreshing.  No soups, hot dishes, warm drinks.  Just no.  I wanted a cold, fresh, something.  Ah-ha!  A fresh spring roll, with vegetables.  Not the fried ones.  That would defeat the purpose of my mission.  And definitely I needed something I could dip, well, because I dip everything.  That is always a must. These little rolls are a great snack, because you can for sure eat more than one, and that is okay.  Eat all of them.  All  you can eat veggies never hurt anyone.  Fresh crunchy veggies in a cool rice wrapper in a sauce?  Yes Please, and more while you are at it! This recipe is the perfect solution for a refreshing, healthy cool down snack or appetizer.  Dipped in a creamy ginger peanut butter sauce, and all is good in the world.  They are even a great idea for bikini season…load up on these puppies with zero guilt. ( Not that I ever have any guilt anyway).

Whisk the sauce ingredients together until combined well.
Heat a large skillet with hot water, and place the rice wrapper inside. Make sure it is fully submersed in the water, and remove when fully limp.
Place the vegetables in the wrapper horizontally. Fold right and left sides inward, and the bottom upward, then roll up like a burrito.
Cut them in half or eat em’ whole! Dip them in that amazing peanut butter sauce!

Vegan Vegetable Spring Rolls with Peanut Ginger Sauce
Serves 6
A colorful, fresh, and refreshing snack for a warm day. Dip them in a creamy ginger peanut butter sauce for the ultimate treat!
Write a review
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
  2. 1/3 Cup peanut Butter
  3. 1 tbsp maple syrup
  4. 1 tsp white vinegar
  5. 1/4 cup water
  6. 2 tbsp soy sauce
  7. 1 tsp sriracha
  8. 1/2 tsp ginger powder
  9. 1/2 tsp sesame seeds
  11. 6 rice spring roll wrappers
  12. 1 bunch fresh spinach (finely chopped)
  13. 1 cup matchstick carrots
  14. 1 cup purple cabbage (chopped finely)
  15. 1 whole avocado (diced)
  16. 2 cucumbers (sliced thin)
  1. Finely dice and chop all of the vegetables
  2. Whisk all of the ingredients for the sauce together in a medium bow, until everything is combined
  3. Heat up a large skillet with hot water
  4. Place a rice round spring roll wrapper into the water until soft ( about 25 seconds)
  5. Remove from the water and place on a flat surface
  6. Place the vegetables horizontally
  7. Fold over right and left sides inward, followed by the bottom upward, then roll up like a burrito
  8. Garnish with sesame seeds
  9. Dip in sauce and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *