I have finally found my inspiration again to start experimenting with new vegan foods!
I love Asian cuisine and so does my love, so we make it all the time (or try to). But something I haven’t tried my culinary hand at is fresh spring rolls and peanut sauce. So here it goes!
I used rice paper sheets for the outside. You can usually find these at any major grocery store in the “Asian Food” section.
- 4 seaweed sheets
- 1-2 white mushrooms
- 1 cup finely chopped green cabbage
- shredded carrot
- Alfalfa sprouts (or bean sprouts if you prefer)
- shredded cucumber
- Wet the rice paper sheet in warm water until it’s nice and slippery.
- Place it on the plate you will roll them on.
- Lay down a seaweed sheet, add cabbage and then the rest of the ingredients. About a quarter of each pile. This recipe makes four rolls, so keep that in mind when you’re adding ingredients to your rolls.
- Pile the ingredients in the middle of the rice paper, making a short and stubby log on top of the seaweed sheet.
- Pull the side of the rice paper that’s closest to you over the mound of yumminess and make sure it’s nice and tight will all the ingredients contained.
- Fold each side of rice paper into the middle and roll the rest of the way.
1/4 cup of peanut butter (chunky or smooth, your choice. Or you can make your own!)
1 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1/2 tbsp chili paste
1 1/2 tbsp brown sugar
2-3 tbsp. non-dairy milk (I used hemp. But, almond, soy, cashew or coconut would work well too)
Mix all the ingredients together except for the non-dairy milk. I mixed mine with my small ninja master prep, but you use can use a fork or a spoon pretty easily.
Add the milk a little bit at a time to get your preferred consistency.