Veggie Spring Rolls with Peanut Sauce (vegan, gluten free, oil free)

Freshen up your lunch routine with these easy & healthy spring rolls

Spring rolls are a typical go-to lunch for me not only because of how delicious they are (especially with this peanut sauce), but also because of how versatile they are! You can switch up the base, protein, veggies, and even the sauce you use, but for now, let me show you our favorite way to make them...


4-6 spring roll wrappers

1 cup cooked white rice

1 cup cooked tofu or tempeh (thinly sliced)

1 medium pepper (thinly sliced)

4-6 medium-sized lettuce leaves

1/3 cup shredded carrots

1-2 tbsp mint leaves (chopped)

Sandrine's peanut sauce:

1/2 cup coconut aminos

1/4 cup creamy peanut butter*

2 tbsp rice vinegar

1 tsp red pepper flakes

*Health tip: Look for one with no added oils or sugar


  1. Add all of your peanut sauce ingredients to a small bowl, whisk together, and set aside

  2. Prepare your spring roll ingredients so that they are ready to be placed into your wrappers (cook rice & protein; chop veggies)

  3. Cook the spring roll wrappers according to package

  4. Place all your ingredients into your spring roll wrapper (I suggest starting with the lettuce, rice & protein, and then placing veggies on top)

  5. Fold immediately to ensure the wrapper doesn't dry up (be cautious as the wrapper may still be hot)

  6. Repeat the process until you have made all of the spring rolls (store any leftover ingredients or use in more spring rolls)

  7. Serve with your peanut sauce on the side, and enjoy!

Note: these ingredients will be enough to make approximately 4 -6 spring rolls, so feel free to adjust the amounts accordingly!

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