Lately I’ve been making these simple vegetarian spring rolls with peanut sauce as a quick snack, easy to pack lunch, or appetizers for a gathering. They come together really quickly, are super healthy, and use ingredients that I always keep in the house. They are also completely vegan and gluten free, so it’s a great dish to make if you have anyone around you who has special dietary restrictions.
You can change up the ingredients based off of what you like and what you have at home, but these are my standard and simple vegetarian spring rolls with peanut sauce.
Ingredients:
- 1 tbs lemon juice
- 1 tbs maple syrup
- 2 tsp whole grain Dijon mustard
- 3 tsp soy sauce
- 5 cups shredded cabbage or cole slaw mix
- 1/2 avocado
- 1 3×3 inch piece of baked tofu (I used Trader Joes Teriyaki baked tofu)
- 1/4 cup natural peanut butter
- 1 tbs rice wine vinegar
- 1 tbs maple syrup
- 1 tbs water
- 1 tsp siracha
In a small bowl, mix together the lemon juice, maple syrup, mustard, and 2 tsp soy sauce to make a dressing. Add in the shredded cabbage and stir to coat. Set this aside.
Next, cut the tofu into strips so you can easily layer it into your spring roll, and slice half an avocado about the same size.
You can get dry spring roll wraps at a lot of grocery stores now which is great. Using one spring roll wrapper at a time, simply dip into water and pull it immediately out. You do not want to let it sit in water or it will get too water logged. This is very important. All you need to do is quickly dip it in the water so that the whole thing gets wet, then place it on your work surface.
Working quickly, place about 2 tbs of the shredded cabbage mixture, then 2 thin slices of tofu, and one slice of avocado in the center of the wrapper. Fold in the two sides of the wrapper towards the middle, then roll them up like a burrito. [See a how to video here]
This recipe makes about 6 spring rolls. Make sure that after rolling them, you place the spring rolls on a dish with plenty of space. You don’t want them to touch each other or they will stick together. A really easy trick is to rub your serving dish with a touch of oil so the spring rolls don’t stick at all and you can easily pick them up to eat them.
Next you’ll want to make your peanut sauce.
Place the natural peanut butter, rice wine vinegar, maple syrup, 1 tsp soy sauce, water, and siracha in a bow. Mix well to combine. It will appear as though the mixture isn’t coming together at first, but continue to mix until a smooth sauce forms. If you want the sauce to be a little thinner, just add another tablespoon or so of water until you get to your desired thickness.
These simple vegetarian spring rolls with peanut sauce pack really well for lunch, however if you are going to put them in a container touching each other, I would suggest either rubbing them with just a touch of oil, or using parchment paper in between them as a divider so nothing sticks together.
These are simple to make, delicious, and packed with protein and nutrients. I hope you enjoy these simple vegetarian spring rolls with peanut sauce as much as I do! Happy cooking!
