Vegan Spring-Rolls and Peanut Dip

By August 6, 2015Recipes

No, I don’t use a deep-frying pan for these delicious vegan spring-rolls. They are easy to make (however the more you practice the nicer the result) and will do as a starter, a main-dish, a lunch or a snack. You can substitute samphire with another type of seaweed, for instance wakame. You can add some avocado for a creamier bite.

Ingredients (10 spring-rolls)

  • 5 round rice-papers
  • 100 g fresh samphire
  •  ½ mango
  • 1 carrot
  • 1 bell-pepper
  •  ½ cucumber

Ingredients peanut-dip

  • 2 tbsp peanut butter
  • Juice of one lime
  • 1 tbsp soy sauce
  • 1 tbsp honey or any other liquid sweetener
  • 2 tbsp water (or slightly more)
  • ½ Chile pepper
  • 2 cm fresh ginger root


  1. Wash the samphire under the running water, drain.
  2. Heat a few drops of oil in a cooking-pan and stir-fry the samphire during 2-3 minutes. Caution: samphire is extremely salty, so add no extra salt.
  3. Peel and slice the carrot, cucumber, bell-pepper and mango in long thin slices with a peeling knife.
  4. Divide the ingredients into 5 equal parts. This is your filling.
  5. Soak 1 rice paper in warm water for approximately 20 seconds, or till tender. Place it on a clean flat surface. Put 1/5 of the filling into the middle of the paper and roll it capturing the edges so that there remain no open ends. Cut the roll in two.
  6. Repeat the procedure with the rest of ingredients.
  7. Eat with soy sauce, whether plain or diluted with water, or with a peanut dip. The recipe follow below.

And this is how you make the peanut-dipping sauce 

  1. Chop the Chile pepper and ginger.
  2. Whisk all the ingredients by hand or using a blender.
  3. If the dip seems too thick to your taste, add a bit more water. I advise to add no more than one tablespoon at a time, so that the dip does not turn out too watery by accident.