GF, Oil Free, Refined Sugar-Free, Vegan
Not only are these Crispy Spring Rolls delicious and SUPER easy to make, but they are a great way to use up those veggies in your fridge!
Slice the veggies thinly and add in tofu or any other proteins you like! They are quick to make and only require 10 minutes in the air-fryer, and one bowl for mixing the Thai Peanut Sauce! No big mess to clean up, and a great meal for HOT days when you don’t want to cook!
| Prep Time | 10 min |
| Cook Time | 10 min |
| Servings |
Spring Rolls
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- 12 Sheets Spring Roll Brown Rice Papers
- 1/2 cup Sliced Red Peppers
- 1/2 cup Sliced Carrots
- 1/2 cup Thinly Sliced Zucchini
- 1/2 cup Thinly Sliced Red Onion
- 1/2 cup Shredded or Thinly Sliced Red Cabbage
- 1/2 package Extra Firm Tofu (You can air-fry this ahead of time if desired, or use up any cooked tofu you may already have in the fridge)
- 1/4 cup Fresh Cilantro
- 1/2 cup Organic No Salt Added Peanut Butter
- 1/4 cup Finely Chopped Cilantro
- 2 tbsp Liquid Amino Acids
- 1 lime Juice
- 1 tsp Garlic Powder
- 1/8 tsp Ground Ginger
Ingredients
Spring Rolls
Thai Peanut Sauce (Quick Version)
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- Thinly slice all the Veggies and Tofu (or protein of choice).
- Pre-Heat your air-fryer on 400ºF for 5 minutes (usually this is a pre-set option).
- Fill a large mixing bowl or baking dish with very hot water.
- Follow the directions on the Rice Paper packet, emerging the rice paper in the hot water until soft and pliable.
- Place the softened Rice Paper on a flat plate, be careful not to let the edges fold in on itself (similar to Saran Wrap!).
- Carefully place your veggies and tofu in the rice paper about an inch from the top of the rice paper and leaving enough room on each side to fold over.
- Roll up each Spring Roll and place on a plate.
- Place each spring roll in the air-fryer in a single layer. Bake on 400ºF for 10 minutes, turning half way through.
- While the spring rolls are frying, mix all your ingredients for the Thai Peanut Sauce in the mixing bowl.
- Serve the hot Spring Rolls immediately with Thai Peanut Dipping Sauce and fresh Cilantro and ENJOY!
Substitutions
The Veggies in this recipe can easily be changed to whatever you enjoy! I sometimes even put cooked Ramen Noodles in mine just to add some starch! Be creative and experiment!Â
The Amino Acids can be replaced with Soy Sauce if you prefer!
Sauce for Noodles and/or Veggies
You can also use this Peanut Dipping Sauce as a sauce for noodles or veggies, just be sure to add some extra water for cooking purposes. I usually add 1/3 cup water when using with some veggies over noodles!
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