Summer Veggie Rolls with Spicy Peanut Lime SauceThis recipe makes for a delicious vegan entrée or appetizer. If you’d like to add more protein, consider adding in diced tofu, ground meat, hemp seeds, or sliced grilled chicken.

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  1. For the Rolls-
  2. Spring roll papers (8-10)*
  3. 15oz can black beans, drained and rinsed
  4. 1/2 English cucumber, julienned
  5. 1 bell pepper, julienned
  6. 2 carrots, peeled and julienned
  7. 2 green onions, chopped
  8. 3-4 lettuce leaves, julienned
  9. 1/4 cup cilantro, minced
  10. 1/3 cup roasted and salted peanuts**
  11. Sea salt
  12. For the Sauce-
  13. 2 garlic cloves
  14. 2 T. sesame oil
  15. 1/4 cup natural peanut butter
  16. 1/2 T. peeled fresh ginger
  17. 3 T. fresh lime juice
  18. 2 T. coconut aminos or tamari
  19. 1 1/2 t. honey
  20. 1-3 t. water, to thin as needed
  1. Combine all ingredients for the rolls and set aside.
  2. For the sauce, combine all ingredients in a food processor or blender. Add water to thin as desired.
  3. Place a cutting board on the counter and fill a large bowl with hot tap water. Submerge one spring roll wrapper into the water for ~10 seconds or until soft. Remove carefully and place onto the cutting board.
  4. Add filling ingredients to the center of the wrapper. Be careful not to overfill. Roll the two sides of the wrapper inward and then flip the bottom overtop the filling and roll forward.
  5. Repeat for the remaining rolls.
  6. Serve with the dipping sauce. Rolls will keep in the refrigerator for 1-2 days. Sauce will keep for up to 1 week in a sealed container in the refrigerator.
  1. *May substitute lettuce leaves for spring roll wrappers
  2. **May use sunflower seeds in place of peanuts
Nutrition by Erin