Strawberry Spring Rolls with Creamy Peanut Dip

Dietitian created spring rolls are a fun way to eat your veggies and a refreshing way to replace sandwiches in warm weather. Veggies, herbs and fresh strawberry slices are wrapped up and dipped in a creamy peanut butter dip for a gluten-free, vegan, and no-added-sugar meal. 

Strawberry Spring Rolls with Creamy Peanut Dip

Strawberry Spring Rolls with Creamy Peanut Dip

Prep Time: 30 minutes
Total Time: 30 minutes
Yield: 8 Spring Rolls
Calories: 295kcal

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  • Blender


For the Dip:

  • ½ cup no-added-sugar peanut butter
  • ¼ cup rice vinegar
  • ½ tsp ginger
  • ¼ cup + 1 Tbsp water
  • 1 clove garlic peeled
  • 2 Tbsp liquid aminos or soy sauce if gluten isn’t an issue
  • ½ tsp sriracha

For the Spring Rolls:

  • 1 ¼ cups of “angel hair” or shredded green cabbage
  • 2 carrots grated
  • ¼ cup cilantro chopped
  • 8 fresh strawberries diced
  • Optional: 1 cup watermelon, diced small
  • 8 6- inch rice wrappers


For the dip:

  • Blend all dip ingredients in a blender until smooth and creamy. (If you prefer a thinner consistency, you can add water one tablespoon at a time.) Refrigerate while you make the spring rolls.

For the Spring Rolls:

  • In a medium bowl, combine shredded cabbage, grated carrot, chopped cilantro, sliced strawberries, and dip. (If using watermelon, add that as well.) Use tongs to toss.
  • Fill the center of a large plate with water.
  • Lay the first rice wrapper on the plate with water. When the edges start to curl up, flip it over and let sit for about 30 more seconds.
  • Move the wet rice wrapper to a dry plate. Add about 1/3 cup of the vegetable mix to the half of the rice wrapper nearest you.
  • Roll the rice wrapper. Once you are able to tuck the front end of the wrapper under the veggie mix, fold the sides inward. Continue rolling the wrapper until all edges are sealed.
  • Repeat with remaining rice wrappers.


You can customize your spring rolls with any fruits and vegetables you like. 
If you have a peanut allergy, try substituting the peanut butter with another nut or seed butter.


Serving: 2  Spring Rolls | Calories: 295kcal | Carbohydrates: 32g | Protein: 10g | Fat: 15g | Saturated Fat: 3g | Sodium: 535mg | Fiber: 4g | Sugar: 5g | Vitamin C: 35mg

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