Vegetable Spring Rolls With Spicy Ginger Peanut Sauce

"Hi friends Procrastinated on my work this morning by making spring rolls... With a spicy ginger peanut sauce... For breakfast. True story. I've been a little insta silent this week- which is on purpose. Sometimes we all need a little "no-phone" time. Ya feel But these where just too yummy not to share. Peanut sauce made with natural pb, liquid aminos (or soy sauce), ginger, garlic, maple syrup, light canned coconut milk, red chili flakes. WHOOPS-- wrap contents! cilantro, rice noodles, radish, red bell pepper, red cabbage, carrot."
-- @root_for_food
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  • Recipe Card
Prep time 15mins
Cook time 5mins

Recipe Card

For the Vegetable Spring Rolls


  • 2 large carrots, julienned
  • 1/4 small head red cabbage, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 1/2 cup thinly sliced red globe radishes
  • 1 small cucumber, thinly sliced
  • 1 bunch cilantro, roughly chopped
  • 2 cups rice noodles, cooked according to package directions and cooled
  • 12 (8 1/2 inch diameter) brown rice wraps

For the Spicy Ginger Peanut Dipping Sauce


  • 2/3 cup peanut butter
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic
  • 3 tablespoons maple syrup
  • 3-4 tablespoons liquid aminos, or soy sauce
  • 3-4 tablespoons light canned coconut milk
  • Red pepper flakes, To Taste


  • Step 1

    To make peanut sauce: combine all the ingredients in a food processor except red pepper flakes. Blend until smooth. Add red pepper flakes to taste.

  • Step 2

    To assemble rolls: Fill a shallow dish with very warm water. Submerge one of the wraps in the warm water until softened but still slightly stiff, 15- 25 seconds. Lay the softened wrapper on your work surface. Quickly place rice noodles, veggies and chopped cilantro on the lower-middle section of the wrapper. Fold the sides of the wrapper over the filling, then roll it up, starting at the bottom. Repeat with remaining rolls.

  • Step 3

    Serve right away with dipping sauce.