Gluten-Free Vegan Spring Rolls with Spicy Peanut Sauce
These gluten-free vegan spring rolls are perfect for a light lunch, dinner, and even snack option. The combination of crunchy colorful veggies, Thai basil, and spicy peanut sauce makes a delicious, easy, and quick bite. You can even make a double batch of these to meal prep for the week if you have a busy schedule ahead of you! Although this recipe is vegan, it is versatile and pairs great with protein such as shrimp and chicken if desired.Â
Don’t be intimidated if you’re not sure where to find some of these ingredients at your local supermarket. You can buy rice paper in the international aisle or order some on Amazon if you’re having trouble finding them. You can pick up the Chili Garlic Sauce in the same section, grab the Toasted Sesame Oil near your olive oils, and find the Coconut Aminos by the soy sauce. Thai Basil is another flavorful ingredient that can be a bit tricky to find. Try health foods markets or, if you can’t find it, go ahead and use regular basil leaves.
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Vegan Spring Rolls Recipe Tips:
- If you’re not following a vegan diet, you can add any type of protein if desired. Shrimp and chicken work well.
- Use less chili garlic sauce if you want a less spicy sauce.
- Customize these spring rolls with whatever veggies you have on hand.
- Getting your rolling station ready will make this process much easier. Trust us.
Vegan Spring Rolls with Spicy Peanut Sauce
Ingredients
Spring Rolls
- 8 sheets round rice paper wrappers
- 1 red bell pepper, thinly sliced
- 1 cucumber, cut into thin matchsticks
- 2 carrots, cut into thin matchsticks
- 8 butter lettuce leaves
- 8 Thai basil leaves
Spicy Peanut Sauce
- 1/2 cup all natural peanut butter
- 1/4 cup coconut aminos
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- juice from 1 lime
- 1 tbsp coconut sugar
- 1 tbsp chili garlic sauce
- 1/4 tsp grated ginger
- 4 tbsp warm water
Instructions
- Prepare a rolling station with your sliced veggies, a large shallow dish full of warm water, and your rice paper.
- Place a sheet of rice paper in the water and let sit for 15 seconds. Remove from the water and layer the veggies towards the end of the rice sheet nearest to you. Layer a lettuce leaf with a few bell pepper strips, cucumber strips, and carrot stips. Top each with a thai basil leaf.
- Carefully start rolling the rice paper tightly, similar to a burrito. Fold the sides in and roll as tightly as possible until completely rolled. Move to a plate and repeat with the last 7 spring rolls.
- To make the peanut sauce, whisk all of the ingredients into a bowl except the water. Once mixed, add the warm water, 1 tbsp at a time until you reach the desired consistency.
