Vegan Spring Rolls with Peanut Sauce

Satisfying and versatile veggie snack loaded with veggies and dipped in easy peanut sauce with ginger and garlic.

For the spring rolls:
6 rice paper wrappers
100 grams or 1/2 cup spinach, roughly chopped
1/2 ear corn, shaved
1 carrot, julienned
1/2 medium cucumber, julienned
1 red bell pepper, julienned
100 grams or 1 cup red cabbage, sliced

For the peanut dipping sauce:
70 grams or 1/2 cup peanuts or 1/4 cup peanut butter
2 teaspoons minced ginger
2 cloves garlic, minced
1 tablespoon soy sauce or tamari
warm water to thin it up
a dash of chili powder (optional)
sesame oil (optional)

View the full recipe at Happy Kitchen.Rocks →