The Best Vegan Spring Rolls with Peanut-Lime Sauce

September 6, 2015
Vegan Spring Rolls with Tofu

Happy Sunday dear friends!

Today I have a confession to make: I have a love-hate relationship with Asian food. I love the mixture of flavors: the coriander, the sweet-savory combinations, the heat, etc…However, I find it quite hard to find clean Asian recipes. Maybe it’s a problem of where we live, but most Asian restaurants  we go to serve very fatty dishes (with the exception of sushi, we looooove sushi). A bit of fat is good, in fact, say no to fat free things please! Our bodies need fat…the good kind of fat though.

Whenever we go for sushi we always get spring rolls and edamame as appetizers. Problem is 10 out of 10 times, the spring rolls are fried. I usually bite the bullet (YOLO) and do some damage control by patting the rolls with a paper napkin. Yes, I’m that girl patting spring rolls…a bit lame, I know, but all in the name of #liveclean! 🙂

Hence, me trying to re-create dishes at home with a more healthy spin to them. This is by no means a creation of mine, since rice paper spring rolls are a well established dish worldwide, which I believe originally came from Vietnam. Today I wanted to share with you how I prepare them. I prefer to make them vegan, but if you eat meat you may easily substitute the tofu for chicken or shrimp, for example. They are very easy and most of the work is only  chopping. I like to add a peanut butter-lime sauce in these because who doesn’t love peanut butter?! I certainly do!

Buon appetito!

ingredients spring rolls-1



The Best Vegan Spring Rolls with Peanut-Lime Sauce
Serves 2
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
Spring Rolls
  1. 8 rice spring roll papers
  2. lettuce
  3. 1 carrot, julienned
  4. 1 cucumber, julienned
  5. 1/2 mango, cut into strips
  6. 100 g firm tofu, cut into strips
  7. 1 red chilli (without seeds)
  8. a small bunch fresh coriander
Peanut-Lime Sauce
  1. juice of 1 lime
  2. 30g crunchy peanut butter
  1. Cut and/or julienne all the vegetables and mango. Cut the tofu into strips.
  2. Prepare the peanut-lime sauce by adding both ingredients in a small mixing bowl and whisk to combine.
  3. To assemble the spring rolls, pour water into a dish, skillet or pan and immerse each rice paper to soften for about 10-15 seconds.
  4. Transfer to a damp cutting board and gently spread it out.
  5. To the bottom third of the wrapper add a a few small pieces of lettuce. Over that, a couple of carrots, cucumber and mango pieces. Top that with one piece of tofu and a small strip of chilli. Even without the seeds chillis are hot, so adjust the amount to your preference.
  6. Add 1 tsp of the peanut-lime sauce and a few coriander leaves on top.
  7. Gently fold over once, tuck in edges, and continue rolling until the seam has been sealed.
  8. Repeat with all remaining rice papers until you have the 8 spring rolls in total.
  9. Serve with sriracha or another hot sauce of choice.
  1. If you are new to spring roll rolling, check out this You Tube video that shows how it's done.
Train Hard Live Clean

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