Plant-Based Veggie Spring Rolls with Spicy Peanut Sauce
Minutes Prep Time: 20
Minutes Total Time: 20
Servings: 4
Difficulty: Intermediate
Minutes Prep Time: 20
Minutes Total Time: 20
Servings: 4
Difficulty: Intermediate
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
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% |
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.
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.
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.
Cut spring rolls in half and serve with spicy peanut sauce for dipping.
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.
Plant-Based Veggie Spring Rolls with Spicy Peanut Sauce