Delightful Vegetarian Thai Spring Rolls

Allergens

Soy, Wheat, Nuts

Ingredients

• 12 large spring roll wrappers
• 1 cup shredded carrots
• 1 cup thinly sliced red bell pepper
• 1 cup julienned cucumber
• 1/2 cup chopped green onions
• 1 cup bean sprouts
• 1/2 cup finely chopped cilantro
• 1/4 cup crushed peanuts
• 1/2 cup vegetarian protein (such as tofu or tempeh, diced)
• Salt and pepper to taste Peanut Dipping Sauce:
• 1/3 cup creamy peanut butter
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey (or agave nectar for vegan option)
• 1 tsp minced garlic
• 1 tsp fresh grated ginger
• 1/4 cup warm water
• Salt and pepper to taste

Instructions

1. In a medium bowl, whisk together the ingredients for the Peanut Dipping Sauce until smooth and creamy. Set aside to allow flavors to meld.
2. Prepare the vegetables by washing, peeling, and chopping them into thin strips.
3. Lay out spring roll wrappers on a clean surface.
4. Place a handful of vegetables, bean sprouts, cilantro, and crushed peanuts onto each wrapper, leaving about 1 inch border around the edges. Add a small portion of vegetarian protein as well.
5. Fold the bottom corner of the wrapper over the filling, then fold in the sides, and continue rolling until completely wrapped. Repeat for all wrappers.
6. Place the filled spring rolls onto a parchment lined baking sheet, seam side down.
7. Bake at 375°F (190°C) for 12 minutes or until golden brown. Let cool slightly before serving with Peanut Dipping Sauce on the side.

Chef’s Insight

To achieve the perfect roll, practice folding until you feel comfortable with the technique.

Notes

Feel free to experiment with different vegetables or protein sources.