seven suppers: fresh spring rolls with peanut sauce

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there’s pretty much nothin’ better on a hot day than some fresh spring rolls. it’s been hovering around 90 degrees this week, so i’ve been wanting to make some light, cool dishes. spring rolls are great as appetizers, or as a main course. i love them because they’re pretty much naturally vegan, and they are really easy to make. peanut sauce is a different story. as you know, dear readers, i am allergic to soy, so this pretty much stops me from eating in any asian restaurant. lucky for me the gods have come up with coconut aminos so i finally have myself a soy sauce substitute to cook with. i’ve long been a believer in the magic of amino acids for all kinds of health benefits, so add that to soy sauciness and i’m doubly stoked!

the spring rolls are fairly simple, choose your favorite crunchy vegetables, avocado and roll them up. you can always add in some rice vermicelli. the rice paper wraps can be found at pretty much any supermarket. for the peanut sauce, i’ve been working on this recipe for about a month now. it’s difficult to get a peanut sauce to taste completely authentic without fish sauce, but i think this one gets pretty close, and is definitely delicious.


  1. rolls: 6 rice paper sheets
  2. 2 carrots, cut into matchsticks
  3. 1 cucumber, cut into matchsticks
  4. 1 red bell pepper, cut into matchsticks
  5. 2 ripe avocados, sliced
  6. 1 cup fresh basil
  7. 1 cup fresh mint
  8. peanut sauce: 1 cup dry roasted, unsalted peanuts
  9. 2 cloves garlic, chopped
  10. 2 teaspoons sesame oil
  11. 1 1/2 tablespoons maple syrup
  12. 4 tablespoons coconut aminos, soy sauce or tamari
  13. 2 tablespoons lime juice
  14. 3 tablespoons sriracha sauce
  15. 1/4 cup water


  1. make the rolls: dip a rice paper sheet in warm water to make it pliable
  2. put a few pieces of each veggie in the bottom third of the rice paper and top with a few mint & basil leaves
  3. fold the edge of the rice paper over the veggies and hold the edge of the paper against the veggies tightly with one hand, using the other hand to fold the the top & bottom edges in, and then continue to roll towards the end until it is sealed
  4. cut in half, at an angle, for serving
  5. make the peanut sauce: place all of the ingredients into a high speed blender or food processor & combine
  6. if too thick, add another tablespoon of water
  7. taste the sauce, if you prefer spicier, add more sriracha sauce

the end.

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