Delicious Vegan Spring Rolls with Peanut Sauce

A few weeks ago a friend suggested that I make a video on how to make homemade vegan spring rolls.  I thought it was an excellent idea, so thank you Stefanie for that suggestion.  I love spring rolls, especially if they are accompanied by peanut sauce, so this is what we are making today.  We will bake today’s spring rolls to make them a little healthier, but I promise you, it will not sacrifice the taste.  These are absolutely delicious.

Spring Rolls:

Ingredients:
1 tablespoon oil
3 large cloves fresh garlic, minced
1 teaspoon graded fresh ginger
4 cups shredded cabbage
1 cup julienned carrots

2-3 green onions, chopped
1/4 cup chopped herbs (cilantro, parsley)
1 tablespoon Braggs liquid aminos (soy sauce)
2 teaspoon toasted sesame oil
1/2 teaspoon sea salt
2 oz of Bean Threads noodles (1/3 of a package Dynasty Saifun Bean Threads)

1 pk. Vegan Egg Roll Wrap (refrigerated) (Spring roll pastry)

Place about 2 oz. of dried bean threads in a bowl. Cover with boiling water. Set aside for 20 min. Drain.
In a large skillet, over medium to high heat, add oil, garlic and ginger. Sauté for about a minute, then add cabbage and carrots. Stir fry for 3-4 minutes, add Braggs, toasted sesame oil, herbs, and salt. Stir. Add the drained bean threads. Stir to combine. Take off heat.

Assemble the spring rolls.
Place an egg roll wrap with corner towards you. Place about 2 tablespoons of filling towards the corner nearest you. Fold over, wrap the filling, fold both sides in, then roll up the rest of the wrap. Use a little water to seal the edges. (See video for details)
Place on baking tray.
Brush spring rolls with a little sesame oil.
Bake at 425F for 15 minutes, then flip the spring rolls, bake for another 10 minutes.

Peanut Sauce
1/2 cup unsweetened peanut butter/almond butter (or combination)

2 tablespoon Braggs liquid aminos (soy sauce)
1 clove fresh garlic, crushed
1 teaspoon grated fresh ginger
1/2 lime, juice only
1 tablespoon agave
Boiling water (a few tablespoons)

Blend all ingredients except the boiling water, until well combined. Add boiling water, a tablespoon at a time, to make it the right consistency for dipping. Serve with Spring Rolls.

4 Replies to "Delicious Vegan Spring Rolls with Peanut Sauce"

  • comment-avatar
    Maiteh
    April 16, 2018 (8:48 pm)
    Reply

    Hi chef ani! I am Giselle, and I am 4 year old. I want to tell you that I love your spring rolls, and I laugh with every video you post. Love you chef ani!

    • comment-avatar
      Ani
      June 20, 2018 (8:25 am)
      Reply

      Hi Giselle! Thank you so much for trying the spring rolls! I am so happy you like my videos. Sending hugs your way! Hope to meet you some day.😃

  • comment-avatar
    Margaret
    May 21, 2018 (8:24 pm)
    Reply

    Loved these! Great texture even oven baked, and not too salty either. The peanut sauce also was a fabulous accompaniment! These will become regular for me! Thanks for a great recipe.

    • comment-avatar
      Ani
      June 20, 2018 (8:06 am)
      Reply

      I am so happy to hear you enjoyed the Spring Rolls! Thank you for trying them. 😃


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