Veggie Spring Rolls + Peanut Dipping Sauce

Finished veggie spring rolls and peanut sauce from front

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.

Freshly harvested greens from my container garden

After rinsing the vegetables, I chopped them up into thin, roughly 4-inch strips. I did the same with the tofu as well.

Sliced carrots and green onions ready for assembling into spring rolls

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!

Veggie spring rolls on trays from front

Veggie spring rolls on trays from angle

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.

Peanut dipping sauce for veggie spring rolls

Finished veggie spring rolls and peanut sauce from angle

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.

Veggie Spring Rolls with Peanut Dipping Sauce
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Author: Nina
Ingredients
Veggie Spring Rolls
  • 2 carrots
  • 4 stocks green onions
  • 1 cup mixed greens
  • 1 block tofu
  • 20 rice wrappers
Peanut Sauce
  • 1/4 cup peanut butter
  • 1/4 cup tamari sauce
  • 1/4 cup water
  • 2 tablespoons agave syrup
  • 2 tablespoons sriracha sauce
Instructions
Veggie Spring Rolls
  1. Wash and dry carrots, green onions, and mixed greens.

  2. Slice carrots, green onions, and tofu into slivers roughly 4 inches long.

  3. Fill shallow dish with warm water and place single wrapper in dish for 15-25 seconds.

  4. Place moistened wrapper on separate tray.

  5. Fill wrapper with sliced carrots, green onions, mixed greens, and tofu.

  6. Wrap up spring roll like a burrito with three sides first, then roll until the end.

  7. Repeat assembly process until all spring rolls are complete.

Peanut Sauce
  1. In saucepan over medium heat, add peanut butter, tamari sauce, water, agave syrup, and sriracha sauce.

  2. Stir until completely combined.

  3. (Optional) Taste and adjust flavor as desired.

Veggie Spring Rolls + Peanut Dipping Sauce

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