veggie spring rolls with peanut sauce
Recipe type: Appetizer
Cuisine: Vegan
Serves: 12
Makes 12 Spring Rolls
  • 1 avocado, thinly sliced
  • 1 mango, thinly sliced
  • 2 carrots, julienne sliced
  • 1 cucumber, julienne sliced
  • 12 fresh basil leaves
  • 12 stalks asparagus, cut in half and lightly steamed and cooled
  • 12 spring roll wraps
  • For the Peanut Sauce
  • ¼ cup chunky or creamy all-nautral peanut butter
  • ¼ cup hot water
  • 1 tablespoon Bragg's Amino Acids or Tamari
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon brown sugar
  • ½ tablespoon fresh lime juice
  • ¼ teaspoon chili oil
  • dash crushed red pepper flakes
  1. Have all prepared ingredients lined out in front of you.
  2. Fill a shallow bowl with warm water.
  3. Dip spring roll wraps in warm water until they become pliable, transfer to a clean plate or cutting board.
  4. Arrange small amounts of prepared ingredients in the center of the spring roll wrap. Fold in edges and gently roll up.
  5. To make the Peanut Sauce:
  6. Add all ingredients to a small bowl and whisk until well combine. Let cool to room temperature.
  7. Dip and enjoy!
Recipe by BeginWithin Nutrition at
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