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Vegetable spring rolls

Vegan Rice Paper Rolls With Peanut Sauce (Gluten Free)

5 from 2 votes
Vegan rice paper rolls require very little preparation time and make the perfect vegan summer recipe. The vegan peanut butter sauce is made with simple pantry items and 100% addicting.
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Prep Time: 20 minutes
Total Time: 5 minutes
Servings: 4
Author: Eloïse Jennes

Ingredients 

For the spring rolls

  • 12 rice paper wrappers
  • 1 cup shredded carrots or grate 2 carrots
  • 1 cup sliced cabbage or thinly slice ¼ head of cabbage
  • 2 cucumbers
  • 1 cup soybean sprouts
  • 1 bunch of fresh mint
  • 2 ounces rice vermicelli

For the vegan peanut sauce

  • 6 tablespoon peanut butter
  • 6 tablespoon tamari gluten free soy sauce
  • 6 tablespoon lime juice approx. the juice of 1 small lime
  • 2 tablespoon maple syrup
  • ½ teaspoon ginger powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper optional
  • 3 tablespoon water

Instructions

Prepare the ingredients

  • Wash all the vegetables. Cut the cucumber into thin sticks and remove the mint leaves from the stems.
  • If you didn't buy pre-shredded carrots and cabbage, peel the carrots and grate them. Cut the cabbage in half, remove the triangular core and slice it very thinly with a large knife*.
  • Cook the rice vermicelly according to the instructions on the package.
  • You can either arrange all the ingredients on a platter and allow everyone to make their own rolls while at the table or make the rolls shortly before serving**.

How to roll the spring rolls

  • Shortly dip the rice wrappers in a large bowl filled with hot tap water (it should be hot enough to soften the rice sheets but you should not burn yourself) and place it on a plate. No need to wait for the sheet to soften in the water as it will naturally soften on the plate while you add the fillings (see post above for step-by-step pictures). 
  • Place all your ingredients close to the end of the sheet. Make sure to not overfill the rice wrapper to be able to easily shape it into a roll. Add some mint leaves at the end of the sheet for decor (this is the part that will be visible after rolling).
  • Pull the bottom of the wrapper that is closest to the ingredients over them. Roll and tuck the rice sheet under the ingredients with two of your finger. It should be tight but not too tight to avoid the rice sheet from tearing. Then, fold the edges over and continue rolling. The rice sheet will stick on its own.

Make the peanut sauce

  • Combine all the ingredients in a small mixing bowl with a fork or small whisk. Add then water at the end to thin out the sauce and give it that perfect dipping consistency.

Notes

  1. Refer to this post for step-by-step instructions (with pictures) on how to thinly cut cabbage.
  2. Rice paper spring rolls taste best right after rolling.
  3. You can make them up to 1 day ahead of time and cover them with a damp cloth and roll them in plastic film (or sustainable alternative) to prevent them from drying. Alternatively, you can wash and cut up all the veggies beforehand and store them in an air-tight container for about 2 days. Same goes for the peanut sauce.

Nutrition

Calories: 256kcal | Carbohydrates: 53g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Fiber: 4g | Sugar: 4g
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