Veggie Spring Rolls with Protein Peanut Sauce

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Veggie Spring Rolls with Protein Peanut Sauce

About this Recipe

This is how we roll! Veggie spring rolls and with clean protein peanut sauce made with our natural unsweetened clean plant protein powder! 🥾🥕🥒🥜


    Veggie Spring Rolls
  • 8 to 10-inch rice paper wrappers
  • 5 green leaf lettuce leaves, torn into large pieces
  • 1 cup fresh basil leaves
  • 3/4 cup fresh mint leaves
  • 3/4 cup chopped fresh cilantro leaves
  • 1 cup matchstick carrots
  • 1 cup shredded purple cabbage
  • 1 red bell pepper, thinly sliced
  • 1/2 English cucumber, seeded and cut into long matchsticks 1 avocado, halved, peeled, seeded and thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • Peanut Sauce
  • 1 scoop Orgain Organic Protein™ Plant Based Protein Powder — Natural Unsweetened
  • 1/4 cup creamy peanut butter
  • 4 teaspoons reduced sodium soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons brown sugar
  • 1 teaspoon chili garlic sauce, or more, to taste 1 teaspoon freshly grated ginger


  1. For peanut sauce, whisk Orgain Organic Protein Plant Based Protein Powder, peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl.
  2. Add 2-3 tbsp water for desired consistency.
  3. Working one at a time, wet rice paper for 10-15 seconds and transfer to a work surface.
  4. Place lettuce, basil, mint and cilantro in the center of each wrapper.
  5. Top with carrots, cabbage, bell pepper, cucumber and avocado.
  6. Season with salt and pepper to taste.
  7. Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper.
  8. Cover with damp paper towels.
  9. Repeat with remaining wrappers and filling.
  10. Serve immediately with peanut sauce.

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