Plant-Based Veggie Spring Rolls with Spicy Peanut Sauce

Make a restaurant quality meal at home using this quick and easy veggie spring roll recipe. Pair the fresh, crunchy vegetables sweetened with mango wrapped in rice paper and served with a sweet and spicy peanut sauce for restaurant quality food at home or at work.
20min. Prep Time
20min. Total Time
4 Servings



  • 1/2 cup P.F. Chang's® Home Menu Mango Sweet & Sour Sauce
  • 1/4 cup Earth Balance® Creamy Coconut & Peanut Spread
  • 3 tablespoons reduced sodium soy sauce
  • 3 tablespoons water
  • 1 tablespoon sambal
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon seasoned rice vinegar
  • 8 rice paper wrappers (6 to 8-inch)
  • 1 small mango, thinly sliced
  • 1 Persian cucumber, thinly sliced
  • 1/2 cup matchstick carrots
  • 1 small red bell pepper, thinly sliced
  • 4 butter lettuce leaves, torn
  • 16 fresh mint leaves
  1. In a medium bowl, combine P.F. Chang's® sauce, Earth Balance® spread, soy sauce, water, sambal, sesame oil, and rice vinegar. Whisk until well mixed and set aside.
  2. Fill a shallow dish with warm water. Working one at a time, dip rice paper wrappers in water to soften, about 15 seconds. Remove from water, letting excess water drip off, and place on clean work surface.
  3. Place some mango, cucumber, carrots, bell pepper, lettuce, and 2 mint leaves on lower third of each wrapper. Roll wrapper around filling, tucking in edges. Place on waxed paper and cover with damp paper towel. Repeat with remaining rice papers and ingredients.
  4. Cut spring rolls in half and serve with spicy peanut sauce for dipping.
Sauce and plant-based veggie spring rolls can be prepared ahead of time. Store spring rolls between damp paper towels in refrigerator, for an easy anytime snack.

Plant-Based Veggie Spring Rolls with Spicy Peanut Sauce

Nutrition Information

Amount per serving
% Daily Value*
g 52
17 %
mg 1
0 %
Total Fat
g 13
20 %
mg 1
7 %
kcal 348
17 %
mg 993
41 %
g 9
18 %
Saturated Fat
g 2
12 %
g 27
3 %
Dietary Fiber
g 4
16 %
Vitamin C
mg 76
127 %
Vitamin A
iu 5013
100 %
* Percent Daily Values are based on a 2,000 calorie diet.

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