Virtual Vegan Potluck: Spring Roll AppetizersBeautiful? Check. Healthy? Check. Delicious? Check. Easy? Check. Fancy? Check. Quick to clean up after? Check. Vegan? OF COURSE! If you're looking for something portable, colorful, and crowd-pleasing for your next potluck, look no further than these simple vegan spring rolls! The best part? You can substitute ANYTHING. I never make these the same way twice, so play around with cilantro, kale, cabbage, scallions, or whatever you think sounds good!
- Veggie mix:
- 2 carrots (grated)
- 4 oz mung bean sprouts
- 1/3 cup chopped peanuts (raw, or roasted and salted) or other nuts
- 2 tbsp. toasted sesame oil
- the juice from half a lime
- 3 tbsp mae ploy sauce (sweet chili sauce), or sub 2 tbsp maple syrup and 1 tbsp hot sauce
- 1 tsp organic sugar
- 1 tbsp ume plum vinegar (or substitute soy sauce)
- 10 spring roll skins
- 3 oz. thin rice noodles or glass noodles
- 2/3 cucumber, cut into matchsticks
- 1 avocado, sliced
- 1 oz. fresh basil, removed from stems
Prepare veggie mix, cucumbers, and avocado while bringing 2 quarts of water to a bowl in a medium saucepan and an inch of water to a boil separately, in a large iron skillet.
When water boils, turn it off and prepare noodles according to package instructions—usually, by soaking them in hot water for just a few minutes. Rinse with cool water, and drain.
Allow a spring roll wrapper to soak in the skillet, with heat off, until pliable.
Gently spread wrapper on a cutting board, then place the next wrapper in the skillet to soak.
Layer ingredients, about 2 tbsp. of each, in this order: basil leaves, then noodles, then veggie mix, then cucumber and avocado.
Close the spring roll wrapper by tucking in the sides, then folding up the bottom and rolling it into a tidy package.
Serve with peanut sauce or sweet and sour sauce.
I recommend this dipping sauce:
- 6 tbsp peanut butter
- 2 tablespoons ume plum vinegar
- 1 tablespoon sriracha
- 1 tsp toasted sesame oil
- 1/2 teaspoon salt, or more to taste
- enough water to make consistency dippable, about 1/4 cup
- 1/4 tsp ground ginger; all ingredients whisked over a low flame until warm.
- Cilantro or crushed peanuts for garnish.
For more great recipes, continue on! Go back for Edamame-Coconut Trifle with Spelt Crumble by Juicy Dishes, or forward for Walnut Falafel sliders with pickled beetroot and a lemon mayo by VegHotPot!