Happy Friday! We’ve made it another week through the chaos that is parenthood. This little babe is the best thing that I could have ever asked for, but still gives us some challenges. Last night she had a bad gassy belly and was up quite a bit. We didn’t sleep very well, but since we’ve cut our eating out down, I feel that I can function much better on a bad night of sleep. That is why I’ve really enjoyed making food like these vegetable spring rolls, that are packed full of vegetables.

Last night I was craving spring rolls, so I threw together some veggie spring rolls for the us. I’ve made wontons before, but never worked with this rice paper. I watched a video on how to roll the spring rolls and then threw together some ingredients that we had in the fridge. I grilled asparagus with some seasoned salt and olive oil, made some white rice made in the Instant Pot, cut up a cucumber into matchsticks, and then matchstick cut carrots.

The dipping sauce was based off Genius Kitchen’s Thai dipping sauce. We modified it with less sugar and a bit spicier since my hubby likes things with a kick. I didn’t use any tofu or significant source of protein being I’m not a huge fan of the texture of tofu, and I wasn’t sure how chickpeas would go with the vegetables in these spring rolls (plus they’d be difficult to eat. Honestly, with just the veggies and rice these were plenty filling. I ended up making 14 rolls, so we had some leftovers, and barely made a dent in the rice paper pack.

This was one of those things where it was a clean out the fridge recipe. We went a little crazy on the cucumbers when we were grocery shopping this weekend, so I’ve been using them at every available opportunity. We had some spring rolls at a local restaurant that had some fresh veggies in them and a chili sauce for dipping, and I had a new found love of spring rolls. Working with the rice paper is a bit challenging, however it was fun!

Normally I’d throw avocado in something like this, but this week I tried eating guacamole for the first time since she was born and we both paid for it. I had an upset stomach all night, and she was extremely gassy and fussy. So now I know that unfortunately avocado is out for me. 🙁 Anyway, there’s still a lot of other options out there. These turned out great and were fairly easy to throw together.

What you’ll love about these vegetable spring rolls?

1. They’re vegan. Safe for everyone to enjoy.
2. You can customize the vegetables inside. Add avocado or take out the carrots. You can play with the fillings.
3. They preserve in the fridge. You didn’t finish them all? That’s alright, eat them as leftovers.

Vegan Spring Rolls with Spicy Thai Sauce

These spring rolls are a homemade version of a vegan spring roll at the restaurant with a homemade spicy Thai dipping sauce.

5 from 2 votes

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Prep Time 10 minutes mins

Assembly 35 minutes mins

Total Time 45 minutes mins

Course Appetizer

Cuisine thai

Servings 14 rolls

Calories 64 kcal

Ingredients

  

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Spring Rolls

• 14 pieces Rice Paper one sheet per roll
• 1 cucumber, cut into matchsticks
• ½ carrots, bag of matchstick cut
• 14 pieces grilled asparagus or oven roasted
• 1 tsp olive oil
• ½ tsp seasoning salt
• 1 cup white rice

Spicy Thai Dipping Sauce

• 1/4 cup water
• 1 tbsp coconut sugar
• 1 tsp corn starch
• ½ tbsp soy sauce (or tamari for gluten-free)
• 1 tsp ginger paste
• 1 tsp minced garlic
• ¼ tsp red pepper flakes

Instructions

 

• Cook rice with 2 cups water – I use a rice cooker or instant pot.
• Cut up cucumber into matchsticks (normally I cut into quarters and then matchsticks from the quarters).
• Place asparagus (ends trimmed) on aluminum foil and toss with olive oil and seasoned salt.
• Grill on high heat for 3 minutes (or bake in the oven for 7 minutes at 350°F).
• Remove from heat and cut into thirds

Roll Assembly

• Place a piece of rice paper in a dish of water and allow it to soften
• Place softened rice paper on a moist cutting board or flat surface.
• About 1/3 of the way up layer pieces of cucumber (about 6 pieces), carrots (2 large pinches or 2 spoonfuls), 3 pieces of asparagus, and about 2 tbsp of rice.
• Fold in the sides and then roll. It should be tight, but not so tight the paper rips.
• Repeat until you have enough rolls, without cutting an additional cucumber, I made 14.

Spicy Thai Sauce

• To make sauce, mix all ingredients in a bowl.
• Place bowl in microwave and heat for 1 minute.
• Remove from heat and stir, place back in for an additional 30 seconds.
• (If you prefer to not use a microwave, you can make the sauce over a burner on the stove, just heat until sauce thickens).
• Eat up!

Notes

You can use sliced avocado, crispy or browned tofu, and/or rice noodles in these as well. Very accommodating to your taste buds. For a dipping sauce, also try out sweet chili sauce, or even soy sauce if you don’t want the kick from the thai dipping sauce.

Nutrition

Serving: 1rollCalories: 64kcalCarbohydrates: 13gProtein: 2gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 129mgPotassium: 77mgFiber: 1gSugar: 1gVitamin A: 196IUVitamin C: 2mgCalcium: 11mgIron: 1mg

Keyword copycat vegan snickers, spring rolls, Thai food

Tried this recipe?Let us know how it was!

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Let me know what you like/dislike or what you thought of your spring rolls! Hope you enjoy.

-Cassie