Spring rolls are a fun way to eat your veggies and a refreshing way to replace sandwiches in warm weather.
Salad is wrapped up with a creamy peanut butter dressing for a gluten-free, vegan, and no-added-sugar meal. (You can add protein like shrimp if you'd like!)
These are extremely easy to make. Once the salad and dressing are ready, all you have to do is add a handful of the salad to the rice wrappers and roll them up!
Customize Your Spring Rolls
You can customize your spring rolls with any fruits and vegetables you like. I've made with and without cilantro, raw zucchini, cucumbers, strawberries, and watermelon. My base is always shredded cabbage and carrots, though.
How Many Spring Rolls Should You Eat?
Four spring rolls are a healthful and filling meal. They pair veggies with protein and healthy fats from the dressing. If you eat as a snack as opposed to a meal, reduce the serving to 1 or 2 spring rolls.
*If you have a peanut allergy, try substituting the peanut butter with another nut or seed butter. These really require the dressing to enjoy to their fullest potential.
Spring Rolls with Creamy Peanut Dip
Yield: 8 spring rolls + ¾ cup of dressing
Serving: 4 spring rolls + ¼ cup of dressing
Prep Time: 30 minutes
For the Dressing:
½ cup no-added-sugar peanut butter
¼ cup rice vinegar
½ tsp ground ginger
3 oz water
1 clove garlic, peeled
2 Tbsp liquid aminos (or soy sauce if gluten isn’t an issue)
½ tsp sriracha
For the Spring Rolls:
1 ¼ cups of “angel hair” or shredded green cabbage
2 carrots, grated or pre-shredded
¼ cup cilantro, chopped
Optional: Fruit (6 fresh strawberries, diced or 1 cup watermelon, diced small), cucumbers, or cooked shrimp
8- 6" rice wrappers
For the dip:
Blend all dressing ingredients in a blender until smooth and creamy. (If you prefer a thinner consistency, you can add water one tablespoon at a time.) Refrigerate while you make the spring rolls.
For the Spring Rolls:
In a medium bowl, combine shredded cabbage, grated carrot, chopped cilantro, and optional ingredients. Add in dressing and use tongs to toss.
Fill the center of a large plate with water.
Lay the first rice wrapper on the plate with water. When the edges start to curl up, flip it over and let sit for about 10-15 more seconds.
Move the wet rice wrapper to a dry plate. Add about 1/3 cup of the vegetable mix to the middle of the rice wrapper.
Roll the wrapper from front to back and as you roll, tuck in the sides. Continue rolling to the end and seal the edges.
Repeat with remaining rice wrappers.
Nutrition: (Calculated using strawberries)
Serving Size: 3 spring rolls with dip
Saturated Fat: 1.5
Vit C: 56