I can’t remember when summer officially starts, but I know it’s soon! When it starts getting warm outside, I’m always in the mood for lighter meals. If the same is true for you, these veggie spring rolls with peanut ginger sauce have GOT to be on your menu this summer!
I ate these the other day for lunch and I completely demolished them! The peanut ginger sauce has a nice little kick to it because of the ginger and cayenne pepper (optional), which pairs perfectly with veggie spring rolls!
Now about these spring rolls… have you ever tried to roll them yourself? Whew, it’s an experience. I’d imagine practice makes perfect, but I need to know exactly HOW MUCH practice needs to be had before I actually get good at it. I’m definitely on the struggle bus in that department. Oh, and this isn’t the first time I’ve made spring rolls. I’ve made them in the past, too. I have no idea how people are able to roll them so tightly!
Anyway, I’m confident that these will be a summer staple for me. It tastes amazing, it’s light, and perfect for summer. Planning a little get together? Try making these as an appetizer! I think your guests will love them! Not in the mood to fool around with sticky, sometimes uncooperative rice paper? Try skipping the rice paper and serve this as a dip with a plate of assorted veggies. I used spinach, cabbage, carrots, red peppers, and avocado for mine, but you can sub for whatever you have on hand.
Pro Tip: Spring rolls are also a great way to clean out your fridge and get rid of veggies that may be on the verge of going bad. As long as they’ve still got a bit of crunch to them you’re good to go!
Hungry yet? Get in the kitchen and start whipping these up! They only take 15-20 minutes to put together (the sauce and spring rolls), and I’d bet that you probably have most of the ingredients on hand already. Give it a try and let me know what you think in the comments below!
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Easy Peanut Ginger Sauce
- 4 tbsp softened organic peanut butter
- 2 tsp ground ginger
- ½ tsp garlic powder
- 4 tsp soy sauce
- ½-1 tbsp white vinegar
- 3 tsp agave
- 3 tbsp water
- 1 pinch of salt
- cayenne pepper to taste
- Combine all ingredients together in a small bowl using a whisk.
- Serve alongside your favorite veggies or spring rolls. Enjoy!
wasn’t a fan of this and I love peanut thai sauces. I think it might be too much soy / not need a pinch of salt. It tasted very salty to me. I think real ginger might have helped too.