VEGAN: Spring Rolls With Peanut Sauce

A very versatile vegan snack that’s super healthy and delicious.

Here’s a very satisfying and easy vegan snack that even non-cooks or non-chefs can make on their own. It is one of those recipes that won’t require so much work and will still end up really delicious and will even make people around you think you are a god in the kitchen.

This recipe is loaded with the most delicious and healthiest veggies and a sauce that has that kick you will make the rolls complete. It is completely low in carbs and gluten-free. It’s the perfect raw snack that has all the health benefits you are looking for.

They can be served as snacks but you can also serve it as appetizers or even as part of the main dishes. They are filled with the most colorful veggies and they are very easy and fast to make. And they are so crunchy and flavorsome that you will definitely go for seconds. You can actually adjust the veggies you want to put in them. This is somewhat similar to my other Veggies Roll Recipe post a few weeks back. So if you are a veggie rolls lover, then this is another must try.

Check out the recipe below.

Vegan Spring Rolls with Peanut Sauce



For the spring rolls

6 rice paper wrappers

100 grams or 1/2 cup spinach roughly chopped

1/2 ear corn shaved

1 carrot julienned

1/2 medium cucumber julienned

1 red bell pepper julienned

100 grams or 1 cup red cabbage sliced


For the peanut dipping sauce

70 grams or 1/2 cup peanuts or 1/4 cup peanut butter

2 teaspoons minced ginger

2 cloves garlic minced

1 tablespoon soy sauce or tamari

warm water to thin it up

a dash of chili powder optional

sesame oil optional





Start by soaking the rice paper as per instructions on the package.


Prepare all the vegetables before assembling the rolls.



Use a food processor or an immersion blender to pulse the peanuts until smooth or use peanut butter. Add minced ginger, garlic and soy sauce or tamari. Add some warm water to thin it up. You will need more water if you are using whole peanuts. Add a dash of chili and a splash of sesame oil (optional).


Put your first wrapper on a cutting board and place a small portion of your vegetable slices very tightly on the bottom lower third of the wrapper. Try not to overstuff the roll, as it may break. Roll everything tightly as shown on the pictures below, just like a burrito, folding in the sides of the rice paper roll halfway.



Cut each roll in halves and serve with the peanut dipping sauce. Enjoy!


To store the rolls, wrap each of them in plastic wrap and refrigerate for 2-3 days. To store the sauce, cover it and refrigerate for up to 4-5 days.


A very big thank you to for this recipe.