Ah, spring rolls. Fresh, delicate and oh-so delicious. Not to mention, incredibly easy and quick to make. Most spring rolls call for noodles, but here I wanted to go for a lighter version. I used alfalfa sprouts as an alternative to this, since the texture is not too different. I had ran out of sprouts when I took the pictures, so I ended up using regular romaine lettuce instead. You can of course play around with altering the filling as you please. I found that it is hard to go wrong with this. When I want the rolls to be more filling I often add in steamed sweet potato, tofu or gluten-free rice noodles.
When I made this, I had made two different sauces to choose from. The first one was a simple soy sauce with sesame seeds and various seasoning, the second was a peanut dipping sauce. The latter was by far our favorite. This dish is very light and bordering on being an appetizer, so the addition of a creamy peanut sauce was the perfect way to make this more filling. However, as you might be able to tell, most of the pictures here is with the soy sauce.
As always when I make Asian dishes, I was dead set on eating with chopsticks. My father regularly travels to China and Japan, and one time he came home with a beautiful wooden chopstick set.
The rule (hereby known as The Chopstick Rule) was extended to the rest of my family as well. After about 15 minutes of desperately spearing the food onto the chopsticks, my sister had to give in and get forks. They gave it valiant effort though. I am proud to say my father and I managed to eat it fully using chopsticks, however it took some time. How people manage to eat every single meal using those things is beyond me. Must be something in the water over there. Sheer madness, I tell you.
Fresh Vegan Spring Rolls
makes 10 rolls
- 10 rice sheets (mine was 22 cm big)
- 1 cup alfalfa sprouts (or chopped lettuce)
- 1 avocado
- 1 large carrot
- 1 small apple
- 1/2 cucumber
- a handful of chopped cilantro
1. Start by preparing all your vegetables (and fruit). This is done simply by slicing them into thin strips. Place the various produce on to a plate.
2. Grab a large bowl and fill it with warm water. Gently dip one of the rice sheets down, holding it there for 10-20 seconds, or until it turns soft. Lift the sheet on to a plate and add in the filling. Place the alfalfa sprouts (or lettuce) and cilantro on the bottom, as this will result in the most aesthetically pleasing result. Once you have added in the filling you want, fold the sheets as pictured below.
3. Place the finished roll onto a plate and repeat this with each of the rice sheets, for a total of 10 rolls. Serve immediatly and next to any dipping sauce of your choosing. These are very light so if they are served as the main course, this will only feed 2-3 people.
Vietnamese Peanut Dipping Sauce
makes 1 cup
- 3/4 cup all-natural creamy peanut butter
- 1/4 cup vegan vegetable broth
- 2 tbsp soy sauce
- 1 tbsp liquid aminos
- 1 tbsp toasted sesame seeds
- 2 garlic cloves, minced
- 1 tsp cayenne pepper
- juice from 1 lemon (or 1 1/2 limes)
1. Whisk all of the ingredients together in a medium bowl. Store covered in the refrigerator until ready to use. Stir before serving.