Mega Plant-Based

Vegan Spring Rolls w/ Easy Thai Peanut Dipping Sauce

These Veggie Spring Rolls are Air-fried which means they have No Oil, are Gluten Free, Vegan and served with a tangy Peanut Sauce! They are healthy, yet they still have a just crispy-enough crispy exterior! Fill the Spring Rolls with your favorite veggies, tofu, or noodles and enjoy!

CourseAppetizer, Main Dish, Sauces & Dressings, Side Dish
CuisineChinese, Thai

Servings	Prep Time
12Spring Rolls	10min

Cook Time

10min

Servings	Prep Time
12Spring Rolls	10min

Cook Time

10min

Ingredients

Spring Rolls

12Sheets Spring Roll Brown Rice Papers
1/2cup Sliced Red Peppers
1/2cup Sliced Carrots
1/2 cup Thinly Sliced Zucchini
1/2cup Thinly Sliced Red Onion
1/2cup Shredded or Thinly Sliced Red Cabbage
1/2package 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)
1/4cup Fresh Cilantro

Thai Peanut Sauce (Quick Version)

1/2cup Organic No Salt Added Peanut Butter
1/4cup Finely Chopped Cilantro
2tbsp Liquid Amino Acids
1lime Juice
1 tsp Garlic Powder
1/8tsp Ground Ginger

Instructions

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!

Recipe Notes

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!

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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