A treat that I enjoy whenever I am back home visiting family is stopping by my favorite Vietnamese restaurant that makes the tastiest spring rolls. And after testing out the various options on numerous occasions I felt like it was time to share my own version of whole-food plant-based spring roll with a sweet and spicy peanut dipping sauce.
I also felt like it was the perfect time to share this recipe because of how great of an appetizer I think it would make for my Super Bowl party! The great thing about this recipe is how customizable it really is. If you would like to add some avocado or bell peppers, great. If you just want to keep it as simple as possible then the base recipe is perfect for you.
I also love that if you decide to make a good amount of the spring rolls, you can then prepare a few different sauces including the sweet and spicy peanut sauce to really diversify this dish.
We love to make these Vegan Spring Rolls with a Sweet and Spicy dipping sauce whenever we are in need of a quick and easy plant-based side!
- 5 rice spring roll wrappers
- 1 head romaine lettuce
- 1/2 cup brown rice (cooked)
- 1 tbs defatted peanut powder
- 1 tbs rice wine vinegar
- 1 tbs maple syrup
- 1/2 tbs chili paste
- 1/2 tsp sesame seeds
Fill a large bowl or cooking pot with around an inch of warm water. Dip the spring roll wrapper in the warm water for 3 to 5 seconds. Set the wrapper onto a clean surface and then lay on the lettuce so that it covers the majority of the wrapper. Add a few tablespoons of the cooked brown rice to the middle of the spring roll wrapper. Fold over the sides and roll the spring roll tight.
In a small bowl, add the defatted peanut powder, vinegar, liquid sweetener, chili paste, and sesame seeds into. Mix until all of the peanut powder has been combined with the liquid sauce ingredients. Transfer to the sauce into a dipping container.
Video Source: Plant Based Gabriel
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