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How To Make Thai-Style Vegan Spring Rolls For Summer

Posted on: by Amy Hopkins
Fresh vegan spring rolls

By Amy Hopkins

The dipping sauce packs a punch of flavour and spice!

Super healthy and weight-loss friendly, plus they’re packed with nutrients! You can replace the courgettes with cucumber, just removed the seeds as you don’t want the rolls to be watery. The peppers are packed with vitamin C and carotenoids to boost your immune system and the avocado is a great source of healthy fats.

READ MORE: 8 Things You Didn’t Know Were Totally Vegan

Fresh Thai-style rice-paper spring rolls

— 4 sheets rice paper
— 4 small red cabbage leaves, shredded
— 2 courgettes
— 1/4 red pepper
— 1/4 yellow pepper
— 2 baby carrots,
— 4 spring onions
— 1/2 an avo

For the dipping sauce:

— 1 tsp peanut butter
— 1 tsp soy sauce (or Tamarai for gluten-free)
— Juice of one lime
— 1/2 tsp chilli paste
— 1/4 tsp agave syrup (or coconut blossom nectar)
— 1/2 tsp fresh, finely chopped garlic
— 1/2 tsp fresh green chilli, seeds and pith removed, finely sliced

1/ Pour room-temperature water into a large bowl. Soak one sheet of rice paper at a time for 5 seconds in the water. Remove and place on a kitchen towel to soften for 10 seconds.
2/ Slice all vegetables and avo into long thin strips. Divide the rest the ingredients among the four rice-paper sheets and fold to make three large Thai spring rolls.
3/ For the dipping sauce, combine all ingredients and taste to make sure all the flavours are balanced to your liking (add a little less chilli and garlic to start with — you can always add the rest in later).
4/ Serve spring rolls with the sauce.

Looking for more? Here are 7 of the best restaurants in Cape Town that are perfect for vegans.

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