Asian Spring Rolls
These spring rolls are a crowd pleaser served as an appetizer, side dish or an entree. The recipe comes from Kim Campbell’s wonderful cookbook Plant Pure Nation.
Servings Prep Time
8Spring Rolls 45minutes
Servings Prep Time
8Spring Rolls 45minutes
Dipping Sauce
Veggie Filling
  1. To make the sauce, combine the peanut butter, rice vinegar, agave, red pepper flakes and water in a small bowl. Mix well and set aside.
  2. To make the filling, cook the bean thread noodles according to the package directions. Drain the noodles, put them in a bowl, and toss with the tahini and a dash of red pepper flakes.
  3. Combine the cucumber, carrot, bell pepper, avocado, and green onions in a large bowl. Toss the veggies with the rice vinegar, agave and lime juice.
  4. To soften the rice wrappers, place hot water in a cake pan or large bowl. Immerse each wrapper in the hot water until it softens about 10 seconds. Place the wet wrapper on a plate or clean countertop. Fill the center of the softened wrapper by laying down one small romaine leaf. Then lay down 1-2 tablespoons of noodles and a small amount of the veggie mixture. Add cilantro and mint leaves.
  5. To roll up your rice wrappers, first fold in the right and then left side over the filling. Then fold the bottom up towards the top until closed and snug. Continue the process with each of the wrappers.
  6. As you finish each roll place it on a baking sheet covered with a damp paper towel. Cover the rolls with another damp paper towel. These will keep in the fridge for a day or so. If desired, slice each roll in half with a sharp knife, or serve the rolls whole with peanut sauce on the side.