Vegan Thai Fresh Spring Rolls with Peanut Sauce

Vegan Thai Fresh Spring Rolls with Peanut Sauce

Vegan Thai Fresh Spring Rolls with Peanut Sauce

ATTRIBUTES:  Vegan, Gluten free, Lunch, snack, Hors d'Ouvre, healthy, ready in under 30 minutes

PRODUCT USED: Saha Thai Green Curry Base™

PREP TIME: 30 minutes COOK TIME: none

SERVES: Makes 10-12 spring rolls


Spring rolls:

  • 10-12 rice paper spring roll wrappers
  • 1/4 cup (60 ml) Saha Thai Green Curry Base™
  • 1/2 cucumber
  • 4-5 oz baby spring lettuces or micro greens
  • 1 medium red bell pepper
  • 1 medium ripe avocado
  • 1 medium or 2 small carrots (approx. 1 cup or 250 ml grated)

Peanut Sauce:

  • 1/4 cup (60 ml) Saha Thai Green Curry Base™ 
  • 1/2 cup (125 ml) smooth peanut butter
  • 1 tbsp (15 ml) soy sauce
  • 2-4 tbsp (30-60 ml) warm water as needed


    1. Prepare the vegetables by slicing the cucumber and avocado as thinly as possible, grate the carrot and cut the red bell pepper into thin strips.
    2. Transfer the cut peppers and shredded carrot to a large bowl and toss with the Saha Thai Green Curry Base™ until well coated.
    3. Fill a large bowl with warm water to a depth of approximately 1-2 inches. Soak the sheets of rice paper one at a time for about 5-10 seconds or until softened. Remove from the bowl, shake off the excess water and transfer them to a clean work surface.
    4. Lay the cucumber and then avocado down on the soaked rice paper so that they overlap slightly. Lay the dressed carrot and pepper mixture on top of this and place a small handful of the greens next to that mixture.
    5. Lift the exposed bottom portion of the rice paper up over the bottom inch of the vegetables and the top portion of the paper over the top inch of the vegetables. Then, slowly roll the rice paper from left to right while packing the vegetables to keep the rolls tight. When finished, transfer the rolls to a plate, cover and chill while you make the peanut sauce.
    6. In a large bowl, combine the peanut butter, soy sauce and Saha Thai Green Curry Base™.
    7. Begin to whisk the peanut butter mixture until well combined. If the mixture is too stiff, add one tbsp of warm water and continue to whisk. Keep adding water a tbsp at a time until the desired consistency is reached.
    8. Cut the spring rolls in half on a slight bias and arrange on a plate with the peanut sauce for dipping.


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