An easy homemade and healthy Vietnamese Spring Roll with a delicious peanut butter dipping sauce. Loaded with vegetables and protein, these are packed with nutrition and the sauce is delicious.
There is little than I love more than a good Vietnamese dish. Our short time living in Seattle exposed us to many different types of Asian cuisines that weren’t as common on the East Coast. We fell in love with Thai and Vietnamese dishes – especially spring rolls. We developed a vegan and plant based friendly version of this to include all of the taste, but reduced calories and more vegetables packed into these fantastic little rice paper wraps.
These are made quickly and easily on a weeknight and will please all food preferences and restrictions. Additionally, the tofu and sauce can be exchanged to meet peanut or soy related issues.
Veggie Spring Rolls with Peanut Butter Dipping Sauce
- 2 red bell peppers
- 1 large cucumber
- 1 bunch of green onion
- 1 block of firm tofu cooked or uncooked
- 1 red onion
- 16 oz chopped spinach leaves
- 1 package of spring roll paper makes about 16
- 3 tbsp coconut aminos
- 1 tbsp sweet chili garlic sauce
- 5 tbsp smooth peanut butter
- 2 tsp sriracha
- 1 tbsp sesame oil
- 2 tsp minced garlic
- 4 tsp maple syrup
- 1 tbsp sesame seeds optional
- Preheat the oven to 375. Wash and slice the vegetables into thin strips
- Press the water our of the tofu and slice into thin sheets. Place on a baking sheet and cook for 20 minutes. Then, slice the tofu into thin strips
- Fill a large plate or bowl with warm water and soak one sheet of rice paper.
- When soft, remove from water and add the pepper, cucumber, tofu, onion, green onion, and chopped spinach. Fold in the top and bottom, then roll. Repeat until all rolls are used.
- For the sauce – combine coconut aminos, chili garlic sauce, peanut butter, sriracha, sesame oil, minced garlic, maple syrup and sesame seeds and stir until smooth. Enjoy!