Veggie spring rolls with allergy friendly sesame seed based dipping sauce. This is the perfect no cooking required recipe. Is the summer are quickly approaching end with temperatures close to the 100s I am not cooking if I don’t have to. I’ve pretty much been looking for ways to enjoy all this beautiful summer produce. Gluten free, vegan, and paleo (according to my research – totally understand if you don’t eat rice- use collard greens!!).
Well I have to admit that zoodle Buddha bowls have been made more times in my house then I ever thought possible. But sometimes a girl needs some easy lunch options. And these healthy veggie spring rolls are perfect for that. I just slice up all the veggies and start an assembly line! These veggie spring rolls are easily customizable and you could even add chicken or shrimp to make these even more filling.
I have to make a confession. I ate like 3 of these after taking pictures. Half of one didn’t even make it to the pictures because OMG yum, I have no self control. The veggies are really just a vehicle for this awesome dipping sauce. We found out that Dave has an allergy to peanuts so sunflower seeds have taken over the kitchen around here. If you haven’t tried sun butter or making your own savory Asian dipping sauce made from peanut butter, almond butter or sun butter you are missing out! I’m fully obsessed with it. It’s creamy, dreamy and packs a punch with my favorite spicy ingredient sriracha.
I like to do meal prep on Sunday’s. It’s an important part of my healthy living routine, it makes it virtually impish vile for me to say there isn’t anything to eat and gives me the freedoms to have lunch or dinner ready in just minutes. I made a huge batch of spring rolls and munched on them over 2-3 meals. The sun butter mixture hardens a bit in the fridge but only needs a teaspoon or two of hot water to get it dreamy creamy again. These can also be made in advance as appetizers for a party or get together!
Veggie Spring Rolls Recipe Tips
Never made spring rolls before? No problem. They are really pretty easy once you get the hanging them. You will need hot water and a plate or dish slightly larger than the spring rolls. Add the hot water to the plate and allow to soak 30 seconds or so. Jiggle it around to make sure it’s all under the water. The wrapper will turn from this rigid shell to the super pliable sticky wrap on no time.
Once the wrap was softened and pliable, I placed it as flat as possible on a smaller plate to keep the wrap from sticking to itself. I added the veggies to the center of the wrap in a log shape. Fold up the sides as far as you can. Then take the bottom of the wrap (closest to you) and lift it over the veggies and the rolled up sides. Then just roll it up!! Easy peasy. Don’t over stretch the rice paper, it’s not as forgiving as lets say a flour tortilla and will tear. Luckily there are like a billion wrappers in a container so if this happens, just start over.
You can find Vietemese Rice Paper Wrappers in the Asian food section of most grocery stores, or in your local Whole Foods. I used brown rice paper wrappers. If you can’t find rice paper wraps or don’t care to eat rice paper, you could always wrap these in collard greens or throw all the ingredients in a bowl with some bean sprouts and broccoli and carrot slaw and chow down!
If you loved these Veggie Spring Rolls, you need to check out this Asian Zoodle Buddha Bowl!
Fresh Veggie Spring Rolls
- 1 red bell pepper cut into long strips
- 1 small zucchini cut into match sticks
- 1/3- 1/2 cup shredded carrots
- two handfuls of sugar snap peas chopped
- 1/4 small red cabbage shredded
- 1-2 avocados
- 1/4 cup cooked quinoa optional
- 10-12 brown rice Vietnamese Rice Paper wrappers or more if you are like me
Sunflower Seed Asian Dipping Sauce
- 3 tbs. sunflower seed butter
- 1/4 cup hot water
- 1 tbs. rice vinegar
- 1 tbs. grated ginger I use the organic jarred stuff
- 1/2 - 1 tbs. sriracha
- 1 tbs. liquid aminos
- Slice all the veggies and make piles of each o a large cutting board.
- Get a large plate or a bowl that is larger than the spring rolls. Add enough hot water that you can submerge the spring roll in the hot water.
- One by one, submerge the rice paper in the hot water. Make sure it is all submerged (you may have to press down on the sides). Once soft and pliable (you will know), remove from water and place on a smaller plate as flat as you can.
- Fill the wrapper with veggies, I had the best luck stacking the filling about the size of a quarter to a half dollar. Anything bigger was a bit more difficult to roll. Press the ingredients together with your hands before you try to roll.
- Bring the sides of the rice paper over the veggies. Using the side closest to you, fold the rice paper over the veggies trying to make it as tight as you can. Once tigth, roll up. The rice paper sticks to itself very well.
- Put finished rice paper to the side. Continue until all veggies are wrapped up.
Sunflower Seed Asian Dipping Sauce
- In a small bowl, add sunflower seed butter and hot water. Stir until water thinned out the sunflower seed butter. Add remaining ingredients and mix to combine. Taste, add additional sunflower seed butter or rice vinegar to your liking. Feel free to thin this out a bit more with more water if it's not the consistency you love
- This recipe makes 5 servings, assuming 2 spring rolls per serving.
What about you?
- What is your go to lunch in the summer?
- Peanut butter, almond butter or sun butter?
- How do you like to get your fresh veggies in?