About the Recipe
These Vegan Gluten-Free Thai Spring Rolls with Spicy Peanut Sauce offer a burst of fresh flavors and textures. The colorful assortment of veggies, herbs, and noodles are wrapped in delicate rice paper and served with a zesty peanut sauce. For those with peanut allergies, sunflower seed butter can be substituted to enjoy the same delicious flavors. This dish is not only delicious but also provides a satisfying balance of nutrients.
Ingredients
Ingredients for Spring Rolls:
● 8 rice paper spring roll wrappers
● 1 cup cooked rice vermicelli noodles
● 1 cup mixed veggies (carrots, cucumber, bell pepper, lettuce, etc.), julienned
● Fresh herbs (mint, cilantro, Thai basil), chopped
● 1/2 avocado, sliced
● 1/4 cup chopped roasted peanuts
Ingredients for Spicy Peanut Sauce:
● 1/4 cup peanut butter (or sunflower seed butter for peanut allergies)
● 2 tablespoons soy sauce
● 1 tablespoon maple syrup or agave nectar
● 1 tablespoon lime juice
● 1 teaspoon Sriracha sauce (adjust to taste)
● 2-3 tablespoons water (for desired consistency)
Preparation
Prepare all the veggies, herbs, and avocado slices for the spring rolls.
Fill a large shallow dish with warm water. Dip a rice paper wrapper into the water for about
10-15 seconds until it softens.
Place the softened rice paper on a clean surface. On one edge of the wrapper, arrange a small amount of rice noodles, mixed veggies, herbs, avocado slices, and chopped peanuts.
Carefully fold the sides of the rice paper over the filling and then roll it up tightly from the bottom, similar to a burrito.
Repeat the process with the remaining wrappers and ingredients.
For the spicy peanut sauce, whisk together peanut butter (or sunflower seed butter), soy sauce, maple syrup, lime juice, and Sriracha in a bowl. Add water to achieve the desired sauce consistency.
Serve the Thai spring rolls with the spicy peanut sauce on the side for dipping.
Nutritional Information
● Protein: 8g
● Fats: 14g
● Fiber: 5g
● Carbohydrates: 34g
● Sugar: 7g
● Calories: 290