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

A simple, easy, and fun recipe for any day of the week!

Spring rolls are one of my favorite foods to make because they are refreshing, healthy, flavorful, and versatile! You can choose to add almost any veggies you want, and if you are eating seasonally, the ingredients can be adjusted according to those that are in alignment with whichever season you are in.

The best part about this recipe (besides the peanut sauce that goes with it) is that the process of creating spring rolls can actually be really fun! Making this recipe with loved ones is a great way to connect with the people close to you, and the process can inspire creativity as you all try different flavors and combinations!

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


4 brown or white rice spring roll wrappers

1 cup cooked white rice (or vermicelli rice noodles)

1/3 cup shredded carrots

1 medium pepper (thinly sliced)

4 medium-sized lettuce leaves

1-2 tbsp mint leaves (chopped)

Peanut sauce:

1/4 cup peanut butter (with no added oils/sugars)

1/2 cup coconut aminos

2 tbsp rice vinegar

1/2 tsp red pepper flakes

Step by step:

  1. Add all of your peanut sauce ingredients to a small bowl

  2. Whisk together and set aside

  3. Prepare your spring roll ingredients so that they are ready to be placed into your wrappers (cook rice and chop/shred veggies)

  4. Cook the spring roll wrappers according to package

  5. Place all your ingredients into your spring roll wrapper (I suggest starting with the rice and then placing veggies on top)

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

  7. Repeat the process until you have made all of the spring rolls

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

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