Refreshing Spring Rolls with Peanut Sauce 

It is HOT out, and all the hefty meats and sides that come with barbecue season can leave us feeling sluggish and tired. This recipe is a great break from that feeling. It’s light and refreshing, giving you the energy to move through the heat of summer.

Spring rolls are a great way to get in a ton of nutrition-dense veggies and include some antioxidant rich herbs like mint, cilantro or basil as well. This dish also packs in the plant-based protein and heart-healthy fats between the tofu and the peanut sauce—plus it’s so easy and fun to make!


Spring rolls 

  • 8 rice paper sheets 
  • 8 large basil leaves (or mint or cilantro) 
  • 6 large butter lettuce leaves 
  • 1 cup shredded carrots 
  • 1 red bell pepper (sliced thin) 
  • ¼ head red cabbage (shredded) 
  • 1 medium English cucumber (sliced into thin, 2-inch-long matchsticks) 
  • ¼ cup green onion (sliced thin) 
  • 8 slices of tofu

Peanut sauce 

  • ½ cup peanut butter 
  • 1 inch ginger piece (roughly chopped) 
  • 1 clove garlic (roughly chopped) 
  • 1 Tablespoon fresh lime juice 
  • 2 Tablespoon soy sauce (low sodium) 
  • 1 teaspoon chili garlic sauce 
  • 2 Tablespoons honey 
  • ⅓ cup water (or more as needed) 

To make the spring rolls:

Submerge one sheet of rice paper at a time for 5 seconds to soften. Remove it and set aside on a flat surface for 10 to 15 seconds. On the lower middle section of the rice paper wrap, place the ingredients. First, a basil leaf, a few pieces of lettuce and cucumber, carrots and bell pepper, some shredded cabbage, tofu and some green onion. Bring up the smaller end of the rice paper to wrap tightly over the vegetables. Next, bring the sides of rice paper over. Roll tightly until you get to the end of rice paper wrapper. Repeat with remaining ingredients. Serve with peanut sauce. 

To make the peanut sauce: 

Add all the ingredients to a food processor and blend until well combined. Add more water if needed. 


Nutrition Facts: 
Serving size: 1 spring roll 
Calories: 195; Fat: 9.9g; Carbs: 19.6g; Fiber: 2.4g; Protein: 7.9g; Sodium: 264mg 

Recipe adapted from: Fresh Spring Rolls – Jo Cooks ; Peanut Sauce – Jo Cooks 



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