These Fresh Spring Rolls are a colorful, crunchy vegan meal that are perfect for a light lunch, dinner or appetizer! They are served with an amazing Peanut Ginger Sauce and are gluten free!
I’m currently flying back from a pretty awesome food blogging conference where I definitely had all the foods, all the drinks, and all the fun. Needless to say, I am craving a salad way more than I have in ages. So what kind of salad can I do that is fun, yummy, and loaded with flavour? These Fresh Spring Rolls. Also known as Vietnamese spring rolls, this is the perfect reset dish filled with fresh, delicious and detoxifying ingredients that are then dunked into an AMAZING peanut ginger sauce.
And I’m totally here for that peanut ginger sauce.
There’s something about a rainbow of veggies that makes them even more appealing than normal. I feel like I’m in one of those Skittles ads, sitting on the rainbow, except crunching away into these babies. They’re so pretty, with their ingredients lined up side by side, and that peanut ginger sauce waiting for me to dip them into it’s sweet and spicy goodness. Do I sound in love with these? Cause I am.
If you’ve ever had these fresh spring rolls at a restaurant, then you know how great they are. Fresh, brilliantly colourful, crunchy and delicious, one bite and you’ll be hooked. The best part? It’s not only pretty easy to make but actually pretty great for you. Case in point – majority of these ingredients have great detoxifying benefits.
Mint – The ultimate soothing ingredient. Great for digestion, nausea and headaches.
Bell Peppers – Vitamin C (especially in the red ones), anti-inflammatory properties, and a good source of Vitamin E.
Carrots – Beta-carotene, loaded with finer and rich in Vitamin A.
Red Cabbage – Vitamin C & Vitamin K.
Romaine Lettuce – Vitamin K & Vitamin A.
Ginger – Relieving digestive problems such as nausea, loss of appetite and motion sickness.
So now that you know how good these are for you, you should know how easy they are to prepare. First things first, cut up all your veggies ahead of time. This will make your roll filling process 10x more fluid so you can actually focus. Then it’s as easy as having a mise en place layout (everything set out) and filling your rolls. TRY not to eat everything/spoon the entire peanut ginger sauce before you even finish your rolls. I know, the spicy sweet peanut-y goodness is hard to resist but it’ll be worth it, trust me.
Your rice paper rolls will probably come with directions, but I just put the filling in the middle of the rolls, folded the top and bottom over the filling, and then began to roll and tighten from one side to the other. It’s like a colourful burrito. My first two were sacrificed (by me) but by the third one I was on a roll.
Ugh, I’ve got to work on my puns.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
If you try these Fresh Spring Rolls with Peanut Ginger Sauce please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
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