A treat that I enjoy whenever I am back home visiting family is stopping by my favorite Vietnamese restaurant that makes the tastiest spring rolls. And after testing out the various options on numerous occasions I felt like it was time to share my own version of whole food plant based spring roll with a sweet and spicy peanut dipping sauce. I also felt like it was the perfect time to share this recipe because of how great of a appetizer I think it would make for my Super Bowl party! The great thing about this recipe is how customizable it really is. If you would like to add some avocado or bell peppers, great. If you just want to keep it as simple as possible then the base recipe is perfect for you. I also love that if you decide to make a good amount of the spring rolls, you can then prepare a few different sauces including the sweet and spicy peanut sauce to really diversify this dish.
If you go ahead and try this recipe, let me know what you think and share a picture on my Facebook page of how it turned out!
Here's what you will need!
Rice spring roll wrapper
1/2 cup cooked brown rice
1 tbs peanut powder
1 tbs rice wine vinegar
1 tbs liquid sweetener
1/2 tbs chili paste
1/2 tsp sesame seeds
Fill a large bowl or cooking pot with around an inch of warm water
Dip the spring roll wrapper in the warm water for 3-5 seconds
Set the wrapper onto a clean surface and then lay on the lettuce so that it covers the majority of the wrapper
Add the cooked brown rice to the middle of the spring roll wrapper
Fold over the sides and roll the spring roll tight
Set the spring roll to the side and grab a bowl and spoon
Add the peanut powder, vinegar, liquid sweetener, chili paste & sesame seeds into the bowl
Mix until all of the peanut powder has been combined with the liquid ingredients
Transfer to the sauce into a dipping container
- Plant Based Gabriel