With my garden flourishing so well this summer and guests coming over for a game night in the evening, I decided to whip up some fresh veggie spring rolls with a peanut dipping sauce.
Using my harvest of mixed greens, green onions, and basil, these fresh spring rolls had a satisfying crunch when we bit into them. Paired with the spicy, nutty peanut dipping sauce, they quickly disappeared from the table. What a quick and healthy party appetizer!
To begin, I collected all the necessary ingredients: carrots and tofu from the fridge, rice wrappers from the pantry, and mixed greens, green onions, and basil from the garden.
After rinsing the vegetables, I chopped them up into thin, roughly 4-inch strips. I did the same with the tofu as well.
For the wrappers, I laid out a thin layer of warm water on a plate. Then, one at a time, I dipped each wrapper into the plate of water for a quick soak of 15 to 30 seconds.
On another plate, I spread the now semi translucent and flexible wrapper and placed some carrot, greens, basil, green onions, and tofu in the center. After wrapping each spring roll up like a burrito, with three sides first then rolling to the final end, I had a full tray of fresh veggie spring rolls!
For the dipping sauce, I mixed the peanut butter, tamari sauce, chili sauce, and agave syrup in a saucepan over low to medium heat. Once completely combined, the peanut dipping sauce was ready to serve.
And that’s all it took to create a fresh and delicious platter of veggie spring rolls and peanut dipping sauce! These veggie spring rolls with peanut dipping sauce are perfect for party snacks, dinner party appetizers, grab-and-go lunches, and easy dinners.
- 2 carrots
- 4 stocks green onions
- 1 cup mixed greens
- 1 block tofu
- 20 rice wrappers
- 1/4 cup peanut butter
- 1/4 cup tamari sauce
- 1/4 cup water
- 2 tablespoons agave syrup
- 2 tablespoons sriracha sauce
Wash and dry carrots, green onions, and mixed greens.
Slice carrots, green onions, and tofu into slivers roughly 4 inches long.
Fill shallow dish with warm water and place single wrapper in dish for 15-25 seconds.
Place moistened wrapper on separate tray.
Fill wrapper with sliced carrots, green onions, mixed greens, and tofu.
Wrap up spring roll like a burrito with three sides first, then roll until the end.
Repeat assembly process until all spring rolls are complete.
In saucepan over medium heat, add peanut butter, tamari sauce, water, agave syrup, and sriracha sauce.
Stir until completely combined.
(Optional) Taste and adjust flavor as desired.