Rainbow Salad Spring Rolls w/ Spicy Peanut Sauce

If you follow me on Instagram then you’ll already know I have quite the obsession with these spring rolls + spicy peanut sauce. I could honestly eat this combo daily, it’s just that good! I think it’s because the idea of a salad sounds too healthy to me, but when you have a rolled up version with dipping sauce, it tricks your mind and you feel like you’re eating something almost “bad” for you. Which is fine by me, I need something to counteract all the pizza and pasta I eat :/
Plus this meal couldn’t be cheaper or easier to put together. Rice paper is way more affordable than nori, so I haven’t been making sushi as much. I believe I paid about $2 for a pack of 30 rice papers, compared to about $6 for only 10 sheets of nori.
Budget friendly, healthy & delicious meals make me a happy girl 😀 Hope you try out this recipe, let me know what you think and what your favorite spring roll combos/fillings are!
Also, I’ve been kicking around the idea of another plant-based meal plan that’s affordable for any and everyone on a budget. My last one had a great response, let me know if you would like to see a new one 🙂 Maybe a raw till 4 version?

Rainbow Salad Spring Rolls w/ Spicy Peanut Sauce

Ingredients:
Half a head of Lettuce
Alfalfa Sprouts
Purple Cabbage
1 Carrot

Directions:
Pick and choose any and all veggies you’d like.
Wash and cut everything to size for rolling.
Run rice paper under warm/hot water for just a second on both sides, lay it flat on a clean cutting board.
Places your veggies together in the center closest to you.
Roll forward and then fold in each side.
Continue rolling till you get to the other end.
Lay it seam down on a plate.
Repeat till you make as many as you’d like.
Serve fresh with peanut sauce.

Peanut Sauce

Ingredients:
3 tbsp PBFit, can sub real peanut butter (if you do, omit oil too)
2 tbsp Soy Sauce
2 tbsp Agave Syrup
1-2 tbsp Water
1 1/2 tbsp Coconut Oil
Splash of Rice Vinegar, (1-2 tsp)
Red pepper flakes, to taste
1 clove Garlic, minced

Directions:
In a small pot or skillet, heat peanut butter over medium heat.
Adding in all other ingredients and whisking till smooth.
You can triple up the recipe and make a bulk batch to have on hand, stored in an air tight container in the fridge. It will thicken up as it cools (make sure you do an ice bath to bring down the temp. before storing in the fridge).

Using powdered peanut butter has been a “trend” I’ve noticed lately. It’s lower in fat and calories, so I want to offer a recipe utilizing it. Obviously I added in fat, coconut oil to get the right consistency/taste. I personally prefer regular peanut butter for this. But you have the option of either or. Just omit the oil if you don’t use powdered pb.

I don’t personally measure, so this is a rough estimate of what I did. I typically start with a huge glob of peanut butter in a pot and add each of the ingredients above until it tastes to my liking. Basically, the majority is peanut butter and soy sauce is for a salty balance. Agave helps thicken it up and water makes it go further and lessens the intense pb flavor. I like to add red pepper flakes to mine and fresh minced garlic. Once in the fridge those flavors really marinate the sauce and it tastes even better each day. A bulk batch probably goes in like 3 days for me, so I’m thinking 1-2 weeks max for its self life. Unless you freeze it. Then about 2-3 months, easily.

Enjoy!

My original spring roll + peanut sauce recipes can be found here.

If you do recreate this, feel free to snap a photo and tag me on Instagram, using the hashtag #PlantStrongVegan. I’d love to see your recreations and hear your feedback! 😀