These fresh spring rolls are delicious, fast and nutritious. Spicy peanut dipping sauce w/ zesty ginger and loads of pungent garlic make this a winner.
Speaking of winning. You get to clear out your crisper drawer ! Success isn’t optional. It’s guaranteed. Fresh Vietnamese spring rolls are served at room temperature with dipping sauce. Nước chấm, tương xào, or a hoisin peanut sauce are all common dipping sauces. A typical hoisin dipping sauce includes chili, hoisin sauce, peanut butter and sugar. A standard nước mắm pha (nước chấm) dipping sauce is composed of fish sauce, lime, garlic, sugar, and chilies or simply fish sauce, sugar and vinegar.
This recipe features my take on an Asian dipping sauce. Feel free to substitute hoisin for the soy sauce. The Sriracha sauce adds a nice bit of heat so add like 1/2 of the amount in the recipe and adjust to your taste.
These are the wrappers to use for these delicious Fresh Spring Rolls. Think of it as an Asian burrito wrapper that you fill with wholesome plant based whole foods!
Spring Rolls & Spicy Peanut Dipping Sauce- Whole Foods- Plant Based
- 5 brown rice spring roll wrappers
- 1/2 lime
- 3 cloves garlic
- 1 large piece ginger
- 2 tbsp peanut butter
- 2 tbsp Sriracha hot chili sauce
- 2 tbsp soy sauce or hoisin sauce
- 2 cups fresh greens – kale
- 1/2 cup fresh cilantro
- 1 fresh jalapeno
- 1/2 fresh bell pepper
- 1/3 fresh mango
- 1 small carrot
- 2 stalks green onion
- 4 oz tempeh
- 1 celery stalk
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Juice 1/2 lime and place in small bowl. Add garlic, ginger, peanut butter, Sriracha, soy sauce. Mix well.
Slice fresh veggies to thin, 4″ strips. Slice optional tempeh the same size. Fill a pan or pot large enough to hold wrappers with warm water. Dip individual wrapper into water for 5-6 seconds. Remove and fill & roll immediately. Serve & enjoy !
Here is where to find some of the ingredients used:
