Quite recently, my mom made the decision to eat a Vegan-esque diet. The conscious choice to take care of her body and eating a more plant based diet has helped her feel better, retain more energy, and overall get more of herself back. I made these these Vegan Vietnamese Spring Rolls for dinner a few nights ago to help with that lifestyle goal! Now bring on this cool refreshing indulgence without the carbs.
Normally Spring Rolls fit the bill as the perfect street food/ snack on the go. Self contained. Full of flavor. Easy to get another. Originating in Southeast Asia, they would stuff the inside with fresh vegetables, not the preserved veggies from the long winter months!
Now each culture makes its own variety, Cauliflower Rice included. (I wasn’t kidding about geeking out over the Cauliflower Rice people!)
If you’ve never done cauliflower Rice, the food processor is your best friend, just make sure you have the grater disk attached. Chop up your cauliflower and pass it through the chute, using the plunger ( if your’s comes with one) to get all the cauliflower grated. Then its just a simple toss in a pan with olive oil, salt, pepper, and in this case, scallions for good measure. The bite is this nutty, complex, deep flavor that goes great with everything. If you need to, you can learn more about how a food processor works here!
The two most important things is the food processor, and the rice vermicelli discs. The food processor cut down the time to prepare this dish. Good Rice Vermicelli, or spring roll discs can be found in asian supermarkets, but I’m also including links if you want to order them online:
Don’t forget the peanut sauce! It really really, omg-really, makes this dish so much better! Why? It pairs the light crunchy flavors of celery, carrots, and cilantro with this deep, creamy, rich, dark peanut butter soy sauce goodness! Trust me on this one. Get. That. Sauce!
These Vegan Vietnamese Spring Rolls have it all: sweet Carrots, the refreshing crunch of Cilantro and Celery, and nutty undertones of Cauliflower Rice. The Thai Peanut Sauce goes incredibly well with it to give a full umami flavor in one little bite!
For the Spring Roll:
6 oz Carrots: Fine julienned
6 oz Celery: Fine julienned
16 oz Cauliflower Rice
20 Rice Paper discs
For the Thai Peanut Sauce
1 Cup Peanut Butter
4 Tbsp Lime Juice
4 Tbsp Soy Sauce
1 Tbsp Sriracha
1 Tbsp Brown Sugar
For The Spring Rolls:
Microwave the carrots already cut. This will tenderize them a little without removing the crunch.
Steep the Rice Paper discs in a bowl with warm water for 5 seconds. Lay on cutting board and start loading them.
- Carrot and Celery Strips
- Avocado slice
- Cauliflower Rice
Fold like you would a burrito, a tiny tiny burrito, and repeat until you run out of ingredients. I made 12
For The Thai Peanut Sauce
In a food processor blend everything. Once the sauce is at a smooth consistency for dipping, serve it on a bowl and garnish.
If the sauce is too thick, add a little water to loosen the consistency. Taste and adjust the seasonings if the flavor is not the same.
You’ll need a food processor for the sauce and to Rice the Cauliflower. Chop the Cauliflower, run it down the tube while the grater disc is running.
Fun Fact: the creaminess from the peanut butter tones down the spiciness from the Sriracha. But if you’re not a fan of spicy, omit it altogether. Just eat it already!