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Veggie Spring Rolls | Recipe
Asian food is super tasty and easy to make vegan. Don't get us started on the wonders of bubble tea, matcha patisseries, and thai coconut curry... And, my latest addiction: fresh spring rolls.
In Recipes
Ann and I love Asian cuisine so much that we are starting a “secretly Asian” club. Applications are officially open.
Because, what’s not to love? Asian food is super tasty and easy to make vegan. Don’t get us started on the wonders of bubble tea, matcha patisseries, and thai coconut curry…
And, my latest addiction: fresh spring rolls.
My lovely sister came to stay this weekend, and since she is a massive spring roll fan, I decided to rustle up a batch for her arrival. We devoured them! And so we made them again the next day…and the next day…
What’s cool about this recipe is that the sauce is integrated in the roll, rather than on the side as a dipping sauce, so they’re not messy at all. Oh, and the sauce is divinely creamy and spicy.
If you’re not addicted to spring rolls yet, you will be once you try this recipe – they’re crunchy yet squidgy, super flavoursome, and so darn satisfying to nom.
Plus, they’re much less complicated to make than they seem. It just takes a little bit of practise.
Easy Vegan Spring Rolls - How To
First, prepare the veggies, the rice noodles and the sauce.
Dip one rice paper in a bowl of hot water for about 15 seconds, until it softens. Lay it out on a flat surface.
Place a couple of mint leaves, then avocado slices, then cucumber matchsticks on the bottom third of the rice paper.
Now add some rice noodles and two teaspoons of peanut sauce.
Finish off with a couple of slices of mango.
Start rolling: take the bottom third and fold over.
Then fold the sides in gently.
Roll upwards until the seam is sealed.
Repeat until all fillings are used up.
Et voilà! Delicious spring rolls to enjoy as a quick summer lunch, to take to a picnic, or as a starter for an Asian-themed dinner. (If you do this, please invite us!)
Sweet and Sour Vegan Spring Rolls
Prep time
20min
Cook time
N/A
Total time
20min
Ingredients
- 8 rice spring roll papers
- 1 bunch fresh mint
- 75g rice noodles
- 1 avocado, sliced thinly
- 1 mango, sliced thinly
- 1/2 a cucumber, cut into matchsticks
For the sauce:
- 1 tablespoon peanut butter
- 1 tablespoon rice vinegar
- 1 tablespoon agave syrup/maple syrup
- 1 tablespoon tamari/nama shoyu
- 1 tablespoon miso paste
- 1 tablespoon sesame/olive oil
- 1 clove garlic
- 1cm ginger root
- dash of cayenne
Instructions
- First make the peanut sauce in a blender. Place all the sauce ingredients in your blender and process until smooth. Add a few tablespoons of water to thin it out if needed.
- Soften the rice noodles in a bowl of hot water for 5 minutes. Drain.
- Prep the veggies/fruit and lay out neatly.
- Soften the rice paper by immersing it in a bowl of warm water for about 15 seconds.
- Lay the rice paper out flat on a plate or flat surface.
- Assemble the spring rolls by placing about three mint leaves, two slices of avocado, two slices of cucumber, some vermicelli, two teaspoons of sauce, and two slices of mango on the bottom third of the rice paper.
- Gently fold over once, and tuck the edges in, before rolling until the seam is sealed.
- Repeat until fillings are used up – usually about 8-10 rolls.
So there you have it – the perfect impressive, yet easy, picnic/finger food to enjoy under this divine summer sun.
Don’t forget to tag your rolls with #veggiemagnifique so we know you’re part of the secretly Asian club too! ?
Nom nom nom,
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I want to eat these now!
I’ll make them for you! Xxx