In Nutrition on
February 5, 2017

Spring Rolls with Spicy Peanut Sauce

Spring rolls!

One of my most favorite meals to make. They are so easy and healthy and the kids love them as much as I do. Which is rare and a huge plus.

I like to roast the red pepper, just because I love that smoky flavor, but if you’re wanting a raw roll then just cut it up along with the other veggies.

Sometimes I like to add some romaine lettuce to the outside but I didn’t have any and it’s not a necessity. If you do want to use it then just lay it on top of the rice paper before you add the veggies.

I love a spicy, garlic, peanut sauce but if you don’t want the spice then just skip the sriracha.

These are vegan, gluten-free and easily made raw.


  • Bell pepper
  • Carrots
  • Cucumber
  • Vermicelli or maifun noodles (I used maifun but prefer vermicelli)
  •  Rice paper
  • Water for rice paper
  • Peanut butter
  • 1 tbs garlic, minced
  • 1 tbs soya sauce
  • 1 tbs hoisin
  • 1 tps sesame oil
  • 1 tbs ginger, minced
  • sriracha to taste
  • Water for sauce


  1. Cook noodles according to package
  2. Roast bell pepper on stove until blistered
  3. Cut up veggies into three inch strips
  4. Soak one rice paper at a time for 15-20 seconds (most packages say 5, this is not enough. you want it very soft and pliable)
  5. Lay noodles on rice paper. Layer veggies on top.
  6. Fold in both edges and roll up.
  7. Cut in half or leave full.
  8. Mix together peanut butter-water for sauce in a separate bowl.


Vegan sushi coming tomorrow!

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