Fresh Vegan Spring Rolls and Peanut Sauce Recipe – Make fresh vegan spring rolls at home in minutes along with the best homemade peanut sauce!
Hi Bloggie Friends! How was your weekend? Any fun stories to share? On Saturday as I mentioned, we went on a nice, long, family power walk through Balboa Park and then I met up with my friend Amber, who I hadn’t seen in 10 months. Amber and Jenny (who I mentioned before) are my two best friends here in San Diego and it was awesome seeing Amber and catching up on 10 months of life in 2 hours! (and Scott had Skylar so it was a no-holds barred catch-up session!)
Back in the day, Amber and I used to get into some major shenanigans together and had no problems having more drinks than we could ever drink being sent over to us when we went out together. And we loved every second of it. What can I say, we created quite a commotion and had a tons of fun toying with our prey drink buyers. Insert evil laugh. Ahh, the memories! Can’t wait to hit the town with Amber, soon! Maybe this weekend if she’s not too busy going out of town and being footloose and fancy free!
Today I had an extremely busy and fun day! Farmer’s Market, the Gym, Family Time, a Power Walk, lots of cooking. Or shall I say un-cooking. I didn’t get my first shower of the day in until 6pm if that tells you that I pretty much hit the ground running and didn’t stop. I love weekend summer days!
Moving Onto Some Food…
You may remember me complaining a few months back that I could not find rice paper wrappers anywhere in Phoenix and had a major fresh spring roll craving. Well, 9 months later, I finally took care of it. I found these at the regular grocery store here in San Diego. In Phoenix no stores from the regular grocery store to Whole Foods carried them.
Assemble your fillings and a bowl of warm water. Dunk each one for about 15-20 seconds, and wrap!
I used This 8-Ball Squash from the Farmer’s Market as part of my filling. Also carrots, red peppers, and spring mix lettuce. I skipped any kind of noodles or tofu. Didn’t plan that far in advance, truth be told.
Next up, make your Peanut Sauce (Garlic, Added Salt, and Soy Free!)
Averie’s 2 Minute Peanut Sauce (Garlic, Added Salt, and Soy Free!)
1/3 C Peanut Butter
1/4 C Maple/Agave Blend (in whatever ratios you have/prefer)
1/4 C Sesame Oil (this is the Key Ingredient. Do not skimp on this!)
1/4 C Apple Cider Vinegar ACV (if you don’t have ACV, use orange juice or regular vinegar)
1 Tsp Ginger Powder (optional)
Shake it Up if you Wish or use a Blender of your choice. I personally didn’t feel like washing anything extra so the whisk method works.
I’ve also made This other Peanut Sauce Recipe in the Past. It’s fairly similar to today’s recipe, I used my Vita for it, but that’s not imperative.
In the Past, I’ve made some Other Wraps:
1. Here I made Raw Vegan Cabbage Wraps
2. Here I made Raw Vegan Cucumber Wraps
For Filling Options to go Inside the Wraps…
1. Try my Sweet & Tangy Chicken-Less Salad
2. Or, my Sweet-n-Nutty Un-Chicky Salad Recipe:
3. Or Use Raw Vegan Taco Nut “Meat”
4. Fill Your Wraps with Sesame Ginger Maple Glazed Tofu
From Yesterday, I’m glad you enjoyed my Shopping Finds and Deals of the Week
And I’m happy that many of you return things you don’t like or aren’t going to work out for you. Don’t suffer with something you don’t like or won’t use is my motto!
Persistence. Seems that about half of you feel you are, and the other half is working on finding that side to your personality.
More on my Scoby and Kombucha making efforts as the week plays out. Tomorrow I am actually going to pick up another Scoby Mother from another lady. So I will have two batches going with two different Mothers.
Hey Averie, the peanut sauce was amazing – ginger really made it zing. I’m scared to try the spring rolls as when I have used the wrappers before they have ended up like soggy condoms! Photos always look so nice and tempting, any advice on the rolls?? Thanks.
They are what they are – just do your best!