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You are here: Home / 10 Ingredients or Less / Rainbow Salad Spring Rolls w/ Spicy Peanut Sauce

Rainbow Salad Spring Rolls w/ Spicy Peanut Sauce

May 3, 2014 by Margaret 16 Comments

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 πŸ˜€ 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 πŸ™‚ Maybe a raw till 4 version?

RAINBOW SPRING ROLLS W: PEANUT SAUCE1-proc

Rainbow Salad Spring Rolls w/ Spicy Peanut Sauce

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

RAINBOW SPRING ROLLS W: PEANUT SAUCE2-proc

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.

RAINBOW SPRING ROLLS W: PEANUT SAUCE3-proc

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

RAINBOW SPRING ROLLS W: PEANUT SAUCE4-proc

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! πŸ˜€

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Filed Under: 10 Ingredients or Less, No-Bake, Recipes Tagged With: clean eating, clean., fresh, pbfit, peanut butter, peanut sauce, plant strong vegan, rainbow, Recipe, salad, sauce, spicy, Spring rolls, superfoods, vegan, veggie

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Reader Interactions

Comments

  1. Ann mansoor

    May 4, 2014 at 7:46 pm

    Spring rolls look amazing I make these but they are boring. I want to eat more healthy, less carbs and start a weigh loss journey! I need life style change I need to start somewhere.

    Reply
    • PlantStrongVegan

      May 4, 2014 at 11:00 pm

      These are definitely healthy and totally versatile!

      Reply
      • Ann mansoor

        May 11, 2014 at 9:14 pm

        I love your rescipies on the spring rolls I tried some today and the pb sauce totally amazing am hooked went out and bought 60 in veggies I love your blogs !!

        Reply
  2. Jess A

    May 5, 2014 at 4:55 am

    I’m always using my rice wraps and roasted nori sheets – I love them so much. I really like the twist of purple cabbage in these – one of my fave veggies

    Reply
    • PlantStrongVegan

      May 5, 2014 at 12:13 pm

      Me too! Thank you so much, I love the color and crunch it adds πŸ˜€ Let me know what you think when you try them out <3 Haha I've been making these daily for like a week straight – my rolling still sucks lol

      Reply
  3. Valentina

    May 10, 2014 at 9:34 am

    what is PB Fit? lovely recipe πŸ™‚

    Reply
    • PlantStrongVegan

      May 11, 2014 at 8:06 pm

      It’s a powdered peanut butter with less fat and calories. It’s from Better Body Foods, but you can use regular peanut butter as well πŸ™‚

      Reply
  4. Lulu

    May 14, 2014 at 3:11 am

    most amazing peanut sauce!! thank you so much!! Only difference I made was using a fresh chilli instead.. highly addictive! Went so well with my (not so neatly assembled) fresh summer rolls too. Thanks so much! <3

    Reply
    • PlantStrongVegan

      May 14, 2014 at 12:09 pm

      Yay, so happy you enjoyed it πŸ˜€ Great addition, I’ll have to try that next time! These are seriously my favorite to make and eat! <3

      Reply

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