This vegan spring rolls recipe is an “appetizer” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Vanessa Burnum. For a rich peanut sauce accompaniment, she uses Culinary Coconut Milk from So Delicious.
For more details and to enter the recipe contest, see this post: https://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest
Special Diet Notes & Options: Vegan Spring Rolls
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, tree nut-free, vegan and vegetarian.
For peanut-free and dairy-free vegan spring rolls, use creamy sunflower seed butter in place of the peanut butter. If tree nuts are okay for you, you can substitute almond butter instead.
Spring Rolls with Peanut Sauce
Prep time
Total time
This recipe was submitted by Vanessa Burnum, as an entry in the Go Dairy Free / So Delicious Dairy Free 3-Course Recipe Contest.
Author: Vanessa Burnum
Serves: about 16 spring rolls
Ingredients
For the Peanut Sauce:
- 1 lime, juiced and zested
- ½ cup natural peanut butter
- ¼ cup So Delicious Dairy Free Lite Culinary Coconut Milk
- ¼ cup soy sauce (or tamari for gluten free option)
- 2 tablespoons brown sugar
- 1 inch ginger root, chopped
- 4 cloves garlic
- ½ teaspoon red pepper flakes (or 1 teaspoon if you like it hot!)
For the Spring Rolls:
- 1 red bell pepper, julienned
- 1 large carrot, julienned
- 1 cucumber, peeled and seeded, julienned
- ¼ head Romaine lettuce, cut into strips
- ¼ cup mint leaves
- 1 avocado, sliced
- 4 green onions, sliced
- 1 package spring roll size rice paper
Instructions
- To make the peanut sauce, put all of the ingredients in a food processor or high speed blender, and process until smooth.
- Prepare rice paper according to package directions. Assemble bell pepper, carrots, cucumber, lettuce, mint, avocado, and green onions in the center of one piece of rice paper, and roll up.
- Serve with the peanut sauce.
