Once in a while I crave fresh spring rolls, and at such times I’m so glad I’ve got a perfect completely healthy vegan Thai sauce recipe to eat them with! A sauce that doesn’t include processed sugar, preservatives and other nasty ingredients that the restaurant served or store bought sauces usually have. Because let’s agree the sauce is an important part of the whole fresh spring rolls experience 😉 And it’s important to know we’re feeding our bodies royally with the healthiest ingredients.
This time the fresh spring rolls ingredients included:
- mung beans
- green kale
- roma tomatoes
- sesame seeds to garnish
I prefer to use rice paper that only contains rice, water and salt as opposed to tapioca paper – in my opinion the rice-only paper tastes simpler and better. Defrost corn in warm water. Wash, peel and slice carrot and cucumber, slice roma tomatoes lengthwise and cut kale into smaller pieces. Immerse rice paper sheet into very warm water for about 10 seconds and then flatten it on your cutting board. Closer to one side of the sheet in a line place a piece of kale, carrot, cucumber, mung beans, tomato. Add some corn. Start wrapping the line of of vegetables, and after you created first layer of the wrap, tuck in the sides and continue wrapping. Put the roll on a plate and continue with the rest. After all rolls are done and more settled, slice them into two equal halves. Arrange on a plate, sprinkle with some sesame seeds and serve with vegan Thai sauce. Scroll down for the recipe!
Vegan Thai sauce recipe
- 2 tbsp raw peanut butter or creamy tahini paste
- 1 minced garlic clove
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp tamari
- crushed cashew for garnish
Place all ingredients in a bowl and whisk until you get a creamy sauce like consistency. Serve for fresh spring rolls and veggie slices.