Plant-Based Veggie Spring Rolls with Spicy Peanut Sauce
April 19, 2024
Plant-Based Veggie Spring Rolls with Spicy Peanut Sauce
Plant-Based Veggie Spring Rolls with Spicy Peanut Sauce

Plant-Based Veggie Spring Rolls with Spicy Peanut Sauce

Make a restaurant quality meal at home using this quick and easy veggie spring roll recipe. Pair the fresh, crunchy vegetables sweetened with mango wrapped in rice paper and served with a sweet and spicy peanut sauce for restaurant quality food at home or at work.

Minutes Prep time: 20

Minutes Total time: 20

Servings: 4

Difficulty: Intermediate

  • Prep time
    20 minutes
  • Total time
    20 minutes
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Ingredients

Ingredients

  • 1/2 cup P.F. Chang's® Home Menu Mango Sweet & Sour Sauce

  • 1/4 cup Earth Balance® Creamy Coconut & Peanut Spread

  • 3 tablespoons reduced sodium soy sauce

  • 3 tablespoons water

  • 1 tablespoon sambal

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon seasoned rice vinegar

  • 8 rice paper wrappers (6 to 8-inch)

  • 1 small mango, thinly sliced

  • 1 Persian cucumber, thinly sliced

  • 1/2 cup matchstick carrots

  • 1 small red bell pepper, thinly sliced

  • 4 butter lettuce leaves, torn

  • 16 fresh mint leaves

Nutrition information

346 calories, 52g carbs

View complete nutrition information

Plant-Based Veggie Spring Rolls with Spicy Peanut Sauce

Nutrition information

Nutrient Amount % Daily Value
Calcium 40 mg 4%
Carbohydrate 52 g 17%
Cholesterol 1 mg 0
Total Fat 13 g 20%
Iron 1 mg 7%
Calories 346 kcal 17%
Sodium 993 mg 41%
Protein 9 g 18%
Saturated Fat 2 g 12%
Sugars 27 g 3%
Vitamin C 76 mg 127%
Directions

Directions

  • Step one

    In a medium bowl, combine P.F. Chang's® sauce, Earth Balance® spread, soy sauce, water, sambal, sesame oil, and rice vinegar. Whisk until well mixed and set aside.

  • Step two

    Fill a shallow dish with warm water. Working one at a time, dip rice paper wrappers in water to soften, about 15 seconds. Remove from water, letting excess water drip off, and place on clean work surface.

  • Step three

    Place some mango, cucumber, carrots, bell pepper, lettuce, and 2 mint leaves on lower third of each wrapper. Roll wrapper around filling, tucking in edges. Place on waxed paper and cover with damp paper towel. Repeat with remaining rice papers and ingredients.

  • Step four

    Cut spring rolls in half and serve with spicy peanut sauce for dipping.

Tips

  • Sauce and plant-based veggie spring rolls can be prepared ahead of time. Store spring rolls between damp paper towels in refrigerator, for an easy anytime snack.

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Preparation images

Plant-Based Veggie Spring Rolls with Spicy Peanut Sauce

Nutrition information
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