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Vegan Rainbow Spring Rolls

Craving something fresh and delicious (with a little “wow factor” thrown in)? These Vegan Rainbow Spring Rolls are as tasty as they are colorful!

Craving something fresh and delicious (with a little "wow factor" thrown in)? These Vegan Rainbow Spring Rolls are as tasty as they are colorful!

I’m allergic to peanuts, which I’m totally fine with 99% of the time. The other 1% of the time? That part consists of Asian sauces.

I got a taste of a sneakily peanut-filled sauce in Thailand last year. It was delicious for the first 5 minutes (until I proceeded to puff up like a balloon, doomed to spend the rest of the day popping Benadryl and deflating in a cold pool). But ever since then, I’ve known exactly what I’m missing. And I’ve been determined to make an alternative sauce ever since.

Craving something fresh and delicious (with a little "wow factor" thrown in)? These Vegan Rainbow Spring Rolls are as tasty as they are colorful!

Well the ginger nut butter sauce that we’re whipping up with these rainbow spring rolls is it. Like… it… is… IT. Sweet, umami, nutty, gingery. It’s everything guys. And it has the power to turn a literal pile of vegetables (i.e. these rainbow spring rolls) into the most addictively healthy meal you’re gonna eat in a while.

Craving something fresh and delicious (with a little "wow factor" thrown in)? These Vegan Rainbow Spring Rolls are as tasty as they are colorful!
Craving something fresh and delicious (with a little "wow factor" thrown in)? These Vegan Rainbow Spring Rolls are as tasty as they are colorful!

If you recognize these spring rolls, that’s because they’re one of the easy vegetarian recipes included in the Cook It Fresh meal plan! I am so spankin’ proud of this meal plan. I cooked and photographed my butt off this summer, channeling all of my energy and inspiration and time into creating 31, quite frankly, kickass recipes.

In short, Cook It Fresh is 31 days of easy vegetarian dinners, with grocery lists that you can personalize to suit your family size. It’s ultra-flexible and jam-packed with tasty inspiration (these rainbow spring rolls are only the tip of the mouth-watering iceberg)

Read on for the Vegan Rainbow Spring Rolls recipe, and I hope to see ya over in Cook It Fresh!

Craving something fresh and delicious (with a little "wow factor" thrown in)? These Vegan Rainbow Spring Rolls are as tasty as they are colorful!

MORE OF OUR FAVORITE SPRING ROLL RECIPES!

Craving something fresh and delicious (with a little "wow factor" thrown in)? These Vegan Rainbow Spring Rolls are as tasty as they are colorful!

Rainbow Spring Rolls

Craving something fresh and delicious (with a little “wow factor” thrown in)? These Vegan Rainbow Spring Rolls are as tasty as they are colorful!
Print Pin Rate
Course: Appetizers, Main Dishes, Sandwiches and Wraps, Side Dishes
Cuisine: Japanese, Thai, Vietnamese
Keyword: spring rolls, summer rolls, vegan spring rolls, vegetable spring rolls, vegetarian spring rolls, Vietnamese spring rolls
Diet: Dairy-Free, Gluten-Free, Paleo, Raw, Vegan, Vegetarian
Occasion: Game Day, Valentine’s Day
Time: 30 minutes or less, 45 minutes or less
Prep: 30 mins
Total: 30 mins
Servings: 3 servings
Calories: 353kcal
Author: Sarah Bond
5 from 2 votes

INGREDIENTS

Sauce
  • 3 Tbsp almond butter 45 g
  • 1 Tbsp soy sauce 15 mL
  • 1 Tbsp lime juice 15 mL
  • 1 Tbsp honey 15 mL, or maple syrup
  • 1 tsp grated ginger 5 g
  • 1 Tbsp hot water 15 mL
Spring Rolls
  • 8 small radishes 1 cup
  • ½ red bell pepper
  • ½ yellow bell pepper
  • 1 cup carrot 120 g
  • 1 avocado
  • ½ cup basil 10 g
  • ½ cup cilantro or parsley 10 g
  • 6 – 8 rice paper spring roll wrappers

INSTRUCTIONS

  • Sauce: Combine all “Sauce” ingredients in a small bowl.
  • Prepare: Thinly slice all veggies and arrange near your work space.
  • Roll: Fill a shallow dish with hot water. Working one at a time, gently place a rice paper in the hot water for about 15 seconds, or until soft and pliable. Move the paper to a damp surface (I like to use a wooden board). Working quickly, stack veggies and herbs on the rice paper in a long narrow row, leaving about 2 inches (5 cm) on either side. Fold the sides of the rice paper over the mound, then gently roll.
  • Serve: Cover finished spring rolls in a damp paper towel until ready to eat. Serve with almond butter dipping sauce, optionally sliced in half to serve.

NUTRITION

Serving: 1serving | Calories: 353kcal | Carbohydrates: 30g | Protein: 7g | Fat: 23g | Saturated Fat: 3.5g | Sodium: 350mg | Potassium: 610mg | Fiber: 8g | Sugar: 10.8g | Calcium: 30mg | Iron: 4.1mg
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Hi, I’m Sarah!

Showing you how to make easy vegetarian recipes, one ingredient at a time. Read more

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Comments (4)

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  1. Alexa says:

    Please change the title, as there is honey included in the recipe which is not vegan.

    1. Sarah says:

      Hi Alexa! This recipe is easily vegan with the use of maple syrup rather than honey (as mentioned in the instructions) 🙂

  2. Sarah says:

    You’ve saved me!! I love peanut sauce, but my new baby does not. I’ve struggled knowing this tasty treat was off the menu for a while. Thank you for this perfect fix.5 stars

    1. Sarah says:

      Yesss so happy I could help! I didn’t even know what I was missing before I first made this (allergic to peanuts), but my boyfriend who loooves peanut sauce says it is spot on 😀 Enjoy, Sarah!!

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