Fresh Spring Rolls with Peanut Sauce (Vegan)

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!

Fresh Spring Rolls and Peanut Sauce | Photo by Rebecca Gourley, Animals Are Not Food blog
Fresh Spring Rolls and Peanut Sauce | Photo by Rebecca Gourley

I used rice paper sheets for the outside. You can usually find these at any major grocery store in the “Asian Food” section.

Fresh Spring Rolls and Peanut Sauce
Prep time
Total time
Scroll down for the peanut sauce recipe.
Recipe type: Lunch
Cuisine: Asian, Vegan
Serves: 4 rolls
  • 4 seaweed sheets
  • 1-2 white mushrooms
  • 1 cup finely chopped green cabbage
  • cilantro
  • shredded carrot
  • Alfalfa sprouts (or bean sprouts if you prefer)
  • shredded cucumber
  1. Wet the rice paper sheet in warm water until it’s nice and slippery.
  2. Place it on the plate you will roll them on.
  3. 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.
  4. Pile the ingredients in the middle of the rice paper, making a short and stubby log on top of the seaweed sheet.
  5. 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.
  6. Fold each side of rice paper into the middle and roll the rest of the way.

Peanut Sauce


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.




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