loveandlemons.com
Fresh Spring Rolls
These vegetable spring rolls are light and refreshing, stuffed with cold noodles, veggies, tofu, and herbs. Serve them with peanut sauce for a delicious appetizer or light meal! Vegan and gluten-free.
Prep
30 min
Cook
—
Total
30 min
Serves
8
Instructions
- 01
Make the spring rolls: Prepare the noodles according to the package instructions. Drain and rinse under cold water.
- 02
Fill a large bowl with warm water and dampen a clean kitchen towel. Spread the kitchen towel over a flat work surface.
- 03
Soak a spring roll wrapper in the warm water for 15 seconds, or until pliable. Lay the wrapper flat on the kitchen towel and place some of the noodles, carrot, cucumber, tofu, jalapeño, mango, avocado, basil, mint, and cilantro in the center. Fold the sides of the wrapper over the fillings and roll tightly to close. Repeat with the remaining spring roll wrappers and fillings.
- 04
Make the peanut sauce: In a medium bowl, stir together the peanut butter, lime juice, rice vinegar, sriracha, tamari, sesame oil, maple syrup, ginger, and 4 tablespoons of water. If the sauce is too thick, add more water, 1 tablespoon at a time, until it reaches your desired consistency.
- 05
Serve the spring rolls with the peanut sauce for dipping.
Nutrition
per serving · 1 serving
- Calories
- 296
- Protein
- 8g
- Carbs
- 36g
- Fat
- 14g
- Fiber
- 4g
- Sugar
- 8g
- Sat. fat
- 3g
- Sodium
- 388mg
- Cholesterol
- 2mg
Variations & swaps
Variations
- I love to make fresh spring rolls with the fillings above, but by all means, feel free to change them up!
- Add bean sprouts, red bell pepper, or purple cabbage for extra crunch.
- Lay green leaf lettuce or butter lettuce inside each spring roll wrapper. Top the lettuce with your other desired fillings before rolling the wrapper closed.
- Tuck in thinly sliced green onions for a savory kick.
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