We love to make these Vegan Spring Rolls with a Sweet and Spicy dipping sauce whenever we are in need of a quick and easy plant-based side!

Scale

5 rice spring roll wrappers

1 head romaine lettuce

1/2 cup brown rice (cooked)

1 tbs defatted peanut powder

1 tbs rice wine vinegar

1 tbs maple syrup

1/2 tbs chili paste

1/2 tsp sesame seeds

Fill a large bowl or cooking pot with around an inch of warm water. Dip the spring roll wrapper in the warm water for 3 to 5 seconds. Set the wrapper onto a clean surface and then lay on the lettuce so that it covers the majority of the wrapper. Add a few tablespoons of the cooked brown rice to the middle of the spring roll wrapper. Fold over the sides and roll the spring roll tight.
In a small bowl, add the defatted peanut powder, vinegar, liquid sweetener, chili paste, and sesame seeds into. Mix until all of the peanut powder has been combined with the liquid sauce ingredients. Transfer to the sauce into a dipping container.

Category: spring roll, wfpb spring roll, plant based gabriel spring roll, oil-free dipping sauce, defatted peanut powder

Keywords: spring roll, wfpb spring roll, plant based gabriel spring roll, oil-free dipping sauce, defatted peanut powder