Vegan Spring Rolls

These light and fresh Vegan Spring Rolls, from plant-based chef, Loli, can be enjoyed by anyone — vegan or not — all season long.

If you’re interested in adding meat to these spring rolls, feel free to substitute the tofu with chicken.

Vegan Spring Rolls

Ingredients

1 - 2 blocks tofu (each block 12 - 15 ounces)
½ red pepper
½ carrot
½ cucumber
2 radishes
Cilantro
¼ red cabbage
9 rice paper
Olive oil

Peanut Sauce

Ingredients

1 tbsp peanut butter
1 tbsp soy sauce
1 tsp maple syrup
1 tbsp lime juice
2 - 4 tbsp water

Directions

1. Prepare the veggies and tofu by slicing them to desired length and thickness.
2. Lightly grease a dish with olive oil to prevent the rice paper from sticking.
3. Fill a large bowl with warm water. Dip rice paper into the water for 5 seconds to soften. Lay rice paper on the greased plate. 
4. Place the cut vegetables and tofu down the center of the rice paper. Fold the rice paper as shown in the video.
5. Cut the spring rolls in half and store in your Zip Top. 
6. To prepare the peanut sauce, combine all the ingredients (except the water) in a small bowl or Zip Top. Add water and stir, until you reach the desired consistency.

Looking for more great recipe ideas? Try this easy-to-make Vegan Caesar Salad or Raspberry Cheesecake Overnight Oats. If maybe a healthy, on-the-go snack is more your style, these Homemade Chocolate Peanut Butter Energy Bites or Vegan Snickers Bars are perfect for satisfying that sweet tooth.