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Rockin’ Vegan Spring Rolls w/ Chili Ginger Peanut Sauce

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Are they a main dish or a snack? I say these Rockin’ Vegan Spring Rolls are both! Filled with a mélange of julienne’d vegetables, rolled in plant-based rice paper and then dipped in a Chili Ginger Peanut Sauce, you better make a lot of them because a few are just not enough! 

Picture of vegan spring rolls in coconut bowl on wooden table

Rockin’ Vegan Spring Rolls w/ Chili Ginger Peanut Sauce

Hi, my name’s Deborah and I’m a vegan spring roll addict! Seriously! I’m not kidding, I’ve been eating them for days and I’m not getting tired of them.

They are so fun to make too! You can put just about anything in them and they will roll just like a burrito. The only difference, these little vegan spring roll burritos don’t fall apart!

Warning: rice paper can be a little challenging. I find that getting it to the right texture before rolling them makes all the difference in the world. How do you do that?

I’m so glad you asked! I’m going to tell you how to roll the rice paper right the first time, so you don’t waste a lot of rice paper. Once the texture is right, you add the vegetables, roll them, chop them in half and they are done!

So are you ready to rock? Let’s go…

What You’ll Need for Rockin’ Vegan Spring Rolls with Chili Ginger Peanut Sauce

All you need for these spring rolls are:

That’s it.

How to Make Vegan Spring Rolls – Step by Step

Before you do anything else, cut your vegetables julienne-style. For a tutorial on how to properly julienne, watch this.  As you can see by the following photograph, I obviously didn’t watch the tutorial. 🙁 sad face

Picture of assorted julienne-style vegetables

Assorted Julienne-Style Vegetables

Next, fill a pot with warm water and set it next to your work station. Remove one rice paper from the package.

PIcture of Rice Paper for Spring Rolls

Rice Paper for Spring Rolls

Now, immerse the rice paper into the water for 30-40 seconds. It could take less time or longer, depending upon your rice paper and the temperature of your water. Turn the rice paper over several times in the water.

Picture of Rice Paper Soaking in Metal Pot

Soaking the Rice Paper in Water

Remove the rice paper from the water. Place it on your working surface. If you prefer, line your surface with parchment paper.

Take your hands and smooth the rice paper onto the surface. Allow the rice paper to sit for a minute or two to absorb excess water.

Turn paper over a time or two. When you notice the texture turning slightly rubbery, it’s time to add your vegetables.

Add vegetables to the lower third of the rice paper. Grab the edge nearest you and roll rice paper tightly over the veggies, tucking them in a little with the first roll, just like you’d do with a burrito.

Picture of Man Rolling Vegan Spring Rolls on Wooden Cutting Board

Rolling Vegan Spring Rolls

Place on lined baking sheet. Repeat this process until the desired amount of vegan spring rolls are rolled. Before serving and dipping in Chili Ginger Peanut Sauce, cut rolls in half.

Picture of Whole Vegan Spring Rolls in Rice Paper on a Baking Sheet

Rockin’ Vegan Spring Rolls w/ Chili Ginger Peanut Sauce

How to Make the Chili Ginger Peanut Sauce

Now it’s time to make the Chili Ginger Peanut Sauce. Just add the ingredients including the peanut butter, garlic, chili powder, cumin, fresh ginger, tamari, lime juice and water to a food processor.

Give it a whirl for 2-3 minutes adding more or less water depending upon your desired consistency. Take your spatula and scrape the sides as needed between whirls. It should be slightly thick and not at all runny.

PIcture of Chili Ginger Peanut Sauce in White Sauce Cup on Wood Table

Chili Ginger Peanut Sauce

Tips for Making Rockin’ Vegan Spring Rolls w/ Chili Ginger Peanut Sauce

  • Don’t overfill vegan spring rolls. Doing so may cause the rice paper to tear.
  • Once the rice paper is soaked, you must work fast. Be sure to place vegetables tightly together in the bottom third of the rice paper. Then roll one at a time, setting the roll aside before moving on to the next.
  • Once you place vegetables on rice paper, fold bottom half over filling, using your fingers to tightly wrap and roll the paper over the vegetables, making sure sure there are no air pockets.
  • Keep the filling dry and the rice paper moist. If the rice paper is not kept moist it will quickly dry becoming brittle and hard.
  • Experiment with different fillings. The sky’s the limit as to what you can do with these rolls.
Closeup picture of vegan spring rolls in coconut bowl on wooden table

Rockin’ Vegan Spring Rolls w/ Chili Ginger Peanut Sauce

The vegan spring rolls are truly the best I’ve ever had. They are:

  • Light, yet filling
  • Saucy
  • Crunchy
  • Exploding with flavor
  • Versatile
  • Fun to make

It’s been windy as heck in the California desert. I’ve been trying to add more exercise to my life and I’m so grateful that I can literally walk outside my house and land in the middle of a beautiful desert valley complete with huge rock formations and a variety of wildlife.

It’s truly beautiful and magical. After hiking, I love to make these vegan spring rolls to re-nourish my body.

Final Thoughts About Rockin’ Vegan Spring Rolls with Chili Ginger Peanut Sauce

I know there are a million vegan spring roll recipes out there but hungry friends, I hope you try mine and put them at the top of your list! What I like most about them is you can make it a family affair by developing an assembly line of family members to help you make them.

Remember: cooking with family reinforces the bond that will only make your family unit stronger.

Now it’s time to check out the recipe below, but not before a drip shot!

Picture of Spring Roll Dipped in Chili Ginger Peanut Sauce

Spring Roll Dipped in Chili Ginger Peanut Sauce

You may also like my:

Pinterest Pin for Rockin' Vegan Spring Rolls w/ Chili Ginger Peanut Sauce

Pinterest Pin for Rockin’ Vegan Spring Rolls w/ Chili Ginger Peanut Sauce

5 from 9 votes
Picture of vegan spring rolls in coconut bowl on wooden table
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Rockin' Vegan Spring Rolls w/ Chili Ginger Peanut Sauce
Prep Time
30 mins
Total Time
30 mins
 

Stuffed with a melange of crunchy vegetables and then dipped in an amazing Chili Ginger Peanut Sauce, these Rockin' Vegan Spring Rolls are as fun to make as they are to eat! 

Servings: 4 servings
Calories: 400 kcal
Author: Deborah
Ingredients
For the Vegan Spring Rolls
  • 2 large carrots peeled and julienned
  • 1 large red bell pepper seeded and julienned
  • 2 cups red cabbage julienned
  • 1 large cucumber julienned
  • 2 cups spinach remove stems
  • 1/2 large red onion julienned
  • 1 large jalapeno julienned
  • 8 rice papers
For the Chili Ginger Peanut Sauce
  • 2/3 cup natural peanut butter crunchy
  • 2 cloves garlic
  • 2 inches peeled fresh ginger 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 2 tbsp tamari or vegan soy sauce
  • 0.5 tsp sea salt
  • 2 tbsp fresh-squeezed lime juice
  • 1/4 cup water
Instructions
For the Vegan Spring Rolls

  1. Prepare vegetables before assembling rolls. 

  2. Soak the rice paper, one at a time, per the manufacturer's instructions. Or, by immersing them in warm water for 30-40 seconds, just until they start to change texture. 

  3. Put your first rice paper wrapper on a cutting board lined with parchment paper. Use your hands to smooth it out, allowing it to sit for a few minutes to absorb moisture. 

  4. Place a small portion of each vegetable tightly onto the lower third of the wrapper. Using your fingers, grab the side nearest you and roll it tightly over the vegetables, tucking them in as you roll like a burrito. 

  5. Place on lined baking sheet and repeat above steps until all your rice papers are used. Cut in half before serving with Chili Ginger Peanut Sauce. 

For the Peanut Sauce

  1. Add peanut butter and a little bit of water to a food processor. Pulse for 2 minutes. Add garlic, ginger, cumin, chili powder, tamari, sea salt, lime juice and water and pulse until all ingredients are blended together. 

Recipe Notes
  • Nutritional information may be inaccurate as the plugin does not allow me to separate the sauce from the rolls. 
  • Don't overfill vegan spring rolls. Doing so may cause the rice paper to tear.
  • Once the rice paper is soaked, you must work fast. Be sure to place vegetables tightly together in the bottom third of the rice paper. Then roll one at a time, setting the roll aside before moving on to the next.
  • Once you place vegetables on rice paper, fold bottom half over filling, using your fingers to tightly wrap and roll the paper over the vegetables, making sure sure there are no air pockets.
  • Keep the filling dry and the rice paper moist. If the rice paper is not kept moist it will quickly dry becoming brittle and hard.
  • Experiment with different fillings. The sky's the limit as to what you can do with these rolls.
 
Nutrition Facts
Rockin' Vegan Spring Rolls w/ Chili Ginger Peanut Sauce
Amount Per Serving (4 spring rolls)
Calories 400 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Cholesterol 3mg 1%
Sodium 1273mg 53%
Potassium 854mg 24%
Total Carbohydrates 42g 14%
Dietary Fiber 8g 32%
Sugars 7g
Protein 17g 34%
Vitamin A 189%
Vitamin C 108.3%
Calcium 10.3%
Iron 21.9%
* Percent Daily Values are based on a 2000 calorie diet.

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Thanks again for stopping by! Have a wonderful, whole food plant-based vegan day!

Reader Interactions

Comments

  4. These are seriously rocking and oh so colorful. Reflect spring! Loved your flavorful sauce! I love Asian flavors!

    Reply

  5. this is just great! I am just working on a recipe with peanut sauce!! I made a first trial yesterday and will perfect it next time. Maybe I’ll take a couple of your tips!! Thanks for sharing!

    Reply

    • Ohhhh, Analida, I love tapas and it’s wonderful that you actually have a tapas party! That would be a treat. Thank you for your comment!

      Reply

    • Thank you Dominique. This was my first time making them myself, as well. It’s much easier than it looks and a very quick process once you chop the veggies.

      Reply

    • Yes, I’ve always been intimidated by them Dominique, but I assure you they are so easy to make, you’ll love the process. Thanks for comment and sorry for late response, I’ve been away.

      Reply

  10. I’m a vegetarian that aims to cook (and eat) vegan foods as often as possible and I am so glad I came across this recipe. The spring rolls look incredible – I’m going to try them!

    Reply

    • Thank you Kelli. I must admit I was a bit intimidated by them. It takes but a minute, though, to figure out how to roll them tightly and the peanut sauce easy to make too, and so divine!

      Reply

  12. This peanut sauce sounds out-of-this-world delicious and your rolls look so summery and healthy – I want a big plate just for myself!

    Reply

    • Thank you Kiki, they are summery and healthy, aren’t they? I hope you make them and enjoy as we did. I appreciate your comment and sorry for late response, I’ve been on holiday.

      Reply

  13. I like making spring rolls with rice paper because its so much fun to make and the colors really pop. It’s kind of like peek-a-boo with your food. Thanks for this!

    Reply

    • Oh, Tina, what a nice way to put that, a peek-a-boo with your food, I just love that concept. Thanks so much for your comment and rating and sorry for late response, I”ve been away from blogging and computers.

      Reply

  16. There is a restaurant in New Orleans that makes the best Chinese and Thai food around. We love to order a variety of appetizers and dishes and share them every time we go. I can’t wait to share this recipe with the hubs as I’m sure he’ll be excited to have a homemade version next!

    Reply

    • Oh thanks so much Jessica. I hope you made them for the hubby and they turned out great. Sorry for the late response, I”ve been vacationing and just got back.

      Reply

  17. My family loves spring rolls but for some reason I have been to intimidated to try making them. But this recipe sounds and looks to good to let it pass by! My husband saw your photos and looked at me and said “you need to make that!”

    Reply

    • Oh, thank you Carrie. I hope you made them and they turned out fabulous. So sorry for the late response. I’ve been out of town and away from blogging for a month. Just returned and can’t wait to blog again so stay tuned!

      Reply

  18. I love the fresh vibrant colors of spring rolls, such gorgeous photography, and your peanut sauce sounds amazing, I can’t wait to try!

    Reply

    • Thank you Michelle for the lovely compliment and the 5-star rating. I’m so sorry for the late response. I”ve been out of town and away from blogging, but I’m back now so look out!

      Reply

    • Thank you so much Monica for the compliment and the rating. Sorry for the late response. Been out of town and away from all things blogging.

      Reply

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