I have finally found my inspiration again to start experimenting with new vegan foods!
I love Asian cuisine and so does my love, so we make it all the time (or try to). But something I haven’t tried my culinary hand at is fresh spring rolls and peanut sauce. So here it goes!
I used rice paper sheets for the outside. You can usually find these at any major grocery store in the “Asian Food” section.
For the spring rolls use…
- (4) seaweed sheets
- (1) white mushroom
- (1 cup) finely chopped green cabbage
- Shredded carrot
- Alfalfa sprouts (or bean sprouts if you prefer)
- shredded cucumber
Building your rolls
Wet the rice paper sheet (mine came hard) in warm water until it’s nice and slippery. Place it on the plate you will roll them on. Lay down a seaweed sheet, add cabbage and then the rest of the ingredients. About a quarter of each pile. This recipe makes four rolls, so keep that in mind when you’re adding ingredients to your rolls.
Pile the ingredients in the middle of the rice paper, making a short and stubby log on top of the seaweed sheet. Pull the side of the rice paper that’s closest to you over the mound of yumminess and make sure it’s nice and tight will all the ingredients contained. Fold each side of rice paper into the middle and roll the rest of the way.
For the peanut sauce use…
- 1/4 cup of peanut butter (chunky or smooth, your choice. Or you can make your own!)
- 1 tbsp. soy sauce
- 1 tbsp rice vinegar
- 1/2 tbsp chili paste
- 1.5 tbsp brown sugar
- 2-3 tbsp. non-dairy milk (I used hemp. But, almond, soy, or coconut would work well too)
Mix all the ingredients together except for the non-dairy milk. I mixed mine with my small ninja, but you use can use a fork or a spoon pretty easily. Then add the milk a little bit at a time to get your preferred consistency. I adapted this sauce recipe from this one because I found it to be too acidic for my taste.
Let me know if you like this recipe by commenting below or giving it a “Like!”
Thanks for reading, and enjoy your spring rolls!