Thai Vegan Spring Rolls (AKA Garden Rolls) are one of our favorite meals. Add a big bowl of steamed rice, and we’ve got dinner!
We love spring rolls because they’re…
Our choice veggies for Thai vegan spring rolls:
- large green leaf. I like either collard, turnip, or chard leaves
- shredded carrots and shredded broccoli slaw (both bought already shredded in a bag to make it simpler)
- green onion
- bean sprouts
- fresh mint
- crushed peanuts (optional)
- thin rice noodles
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Choose any veggies you like. My favorite Thai restaurant even includes slices of cantaloupe, which sounds weird, but it tastes wonderful. Other than your choice of veggies, all you will need are rice paper wraps and sweet chili sauce. Both are available at most Asian grocery stores or on Amazon (links below).
Serve with rice and dipping sauce. We enjoy a red pepper sauce that is pictured below.
We have also found that these spring rolls are perfectly paired with my peanut sauce as a dip. Click the photo below to see Peanut Sauce recipe.
Wrapping spring rolls video
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Wrapping vegan spring rolls isn’t that difficult after you get the hang of it. This is a great 1+ minute demo on how to do it.
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Dipping sauce choices
We normally serve with sweet chili dipping sauce. It is pictured below along with rice wraps and available on amazon. Click photo to see product details.
Another great sauce to use with these is my Creamy Peanut Sauce. It is an excellent addition to so many dishes. With no cooking required, it can be ready in 10-minutes flat!
White rice or brown rice?
Just toss some rice in your rice steamer, and you’ve got a healthy delicious meal without even heating up the stove. I usually do a mixture of brown and jasmine rice, sometimes Botan.
Though I love brown rice, my husband prefers a mixture of white and brown. It’s so easy just to cook the two together in a rice steamer. Just remember to put the setting on brown rice to ensure the proper cooking time.
One more tip is that brown rice requires a little more water for cooking to make the finished product more tender.
The thing I like most about using my rice steamer is that I just add water and rice, push the button, and walk away. No need for stirring or watching over it. It will cook and automatically switch to ‘warm.’ I can go walk my dog or do a load of laundry, and the rice will be ready for dinner when we are.
Me dining out at a Thai restaurant
Check out the short video of us dining at our favorite Thai restaurant in North Carolina. You’ll get a peek of their Garden Rolls and Pad Thai.
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- 4 rice wraps
- veggies of choice such as lettuce leaves, spinach, collard green leaves, shredded carrots, bean sprouts, shredded broccoli slaw, mint leaves, etc)
- Diced melon such as cantaloupe or honeydew (optional)
- Crushed peanuts (optional)
- Cooked thin rice noodles (optional)
- Sliced tofu (optional)
- Dice or shred all veggies to small pieces.
- If using rice noodles, cook those according to package directions. Don't overcook it.
- Soften the rice wraps by dipping into warm water and add ingredients desired from the list above or others.
- Follow the directions in the short video above that tells how to wrap the rolls. It's very short at only 1 minute.
- Serve with the dipping sauce of choice. Some options are listed above, including my peanut sauce.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 2 servings Serving Size: 1
Amount Per Serving: Calories: 100Total Fat: 1gTrans Fat: 0gCholesterol: 0mgCarbohydrates: 60gFiber: 2g