Vegan 30-Minute Thai Spring Rolls w/ Sesame Crusted Avocado, Spicy Peanut Sauce, and Blistered Shishito Peppers

Vegan 30-Minute Thai Spring Rolls w/ Sesame Crusted Avocado, Spicy Peanut Sauce, and Blistered Shishito Peppers

Difficulty: 1/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)

Prep & Cook Time: 30 minutes
Servings: 4

The Challenge: Spring Rolls

Spring rolls are delicious. This is an easy 30-minute recipe to make Thai-inspired spring rolls with a delicious spicy peanut sauce! The key to these spring rolls are encrusted sesame avocado slices that we bake up for an outstanding creamy center to the spring rolls. We balance them with great spring roll veggies like watermelon radishes, bean sprouts, cilantro, and more.

Sesame avocado slices are absolutely gorgeous. The black + white sesame seeds with garlic powder and salt encrust the slices. We then bake them up so they are nice and crispy. This delicious treat makes for an absolutely amazing little addition to your spring rolls.

And spring rolls are nothing without a delicious spicy peanut sauce to dip the rolls. This sauce makes these rolls come alive and is the perfect complement to any Thai dish.

Why I really like this recipe is its super easy to make, anyone can do it? It tastes really healthy and amazing, and its very approachable from a number of diets. Its gluten-free, keto-friendly, and just downright DELICIOUS.

This will be part of my upcoming cookbook!

Let's go into it!
 

Ingredients:


Sesame Encrusted Avocado

  • 2 avocados, sliced in 1/2, scoop out pit, and cut into 1/4 inch thick pieces

  • 3 tbl black sesame seeds

  • 3 tbl white sesame seeds

  • 1/2 tbl garlic powder

  • 1 tsp pink sea salt

Spring Roll Filling

  • 1 cup carrots, cut into matchsticks

  • 1 cup bean sprouts

  • 1/4 cup cilantro, roughly chopped

  • 1/4 cup mint, roughly chopped

  • 2 jalapenos, cut into thin slices

  • 1/2 cup corn kernels, cut off the cob

  • 1/2 cup cucumber, cut into matchsticks

  • 1 cup mango, cut into matchsticks

  • 1/2 cup wateremlon radishes, cut into 1/2 moons

Spicy Peanut Sauce

  • 1/3 cup creamy peanut butter

  • 2 tbl liquid aminos

  • 1 tbl sesame oil

  • 1.5 tbl rice vinegar

  • 1 tbl ginger, grated

  • 1 garlic clove, minced

  • 1/2 lime, juiced

  • 1/3 cup water

Other

  • 12 spring roll papers

  • Bowl of water


Equipment You'll Need:

Cutting Board . Medium Cutting Knife . Mixing Spoon . Measuring Cups . Measuring Spoons . Baking Sheet . Mixing Bowls . Whisk . Castiron Pan 


Before You Cook:

  • Chop + wash fresh ingredients.

  • Preheat oven to 400F.

1.To start, take an avocado slice and mix in a bowl with the rest of the avocado ingredients. Coat with the sesame seeds and place on a parchment-lined baking sheet.

1.To start, take an avocado slice and mix in a bowl with the rest of the avocado ingredients. Coat with the sesame seeds and place on a parchment-lined baking sheet.

2. Place into the oven and cook for 20-25 minutes at 400F until the avocado is fairly firm.

2. Place into the oven and cook for 20-25 minutes at 400F until the avocado is fairly firm.

3. While the avocado cooks, slice up all your veggies and place on a platter.

3. While the avocado cooks, slice up all your veggies and place on a platter.

4. Additionally, mix together the peanut sauce ingredients with a whisk.

4. Additionally, mix together the peanut sauce ingredients with a whisk.

5. Once your avocado is cooked, dip your spring roll sheet into a shallow bowl of water for 5-10 seconds. Place the sheet on a plate and place a bit of each ingredient along with 2 tsp of the peanut sauce. Add 2-3 avocado slices per roll.

5. Once your avocado is cooked, dip your spring roll sheet into a shallow bowl of water for 5-10 seconds. Place the sheet on a plate and place a bit of each ingredient along with 2 tsp of the peanut sauce. Add 2-3 avocado slices per roll.

6. Finally, roll your spring roll tightly and serve with side of peppers and sauce.

6. Finally, roll your spring roll tightly and serve with side of peppers and sauce.

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