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About the author – Katy Malkin is an adventurous writer, sweet-toothed foodie, and the creator of Learner Vegan. She is passionate about making veganism accessible for all.
When Natalie invited me to create a healthy recipe, I was so excited. Mostly because I love creating and eating food! But that wasn’t always the case. As a child, I was very fussy at mealtimes. I couldn’t eat any meat that had bones or fat attached, for example. Then, when I started to become aware of where the meat came from, I became vegetarian overnight. However, I still knew nothing about healthy food and from age 12-24, my diet included a lot of eggs and cheese! You could say that my teen years were the least healthy of my life and I definitely suffered because of it. As I grew into my twenties and learned about the dairy and eggs industries, I slowly transitioned to vegan, by substituting one item at a time. It was a gradual process, but as I incorporated different foods into my diet, I also learned more about the impact food has on your health. From preventing disease and illness, increasing energy, maintaining a healthy body size, through to clearer skin, diet is such a major player in our lives. Nowadays, I am mainly plant-based (with the occasional treat!), with perfect health and currently going through my second vegan pregnancy. So what exactly DO I eat, you may wonder? Mainly a rainbow of fruit, veggies, whole grains, nuts, seeds and some more natural products like tofu and tempeh. I also love to make healthy brownies with cacao and almond flour!
Finding a recipe that’s filling but doesn’t sit heavy on the stomach can be tricky. When I started experimenting with healthy spring roll recipes, I was in heaven! They’re delicious, ready in 30 minutes and a fun way of getting greens into the kids too. My little girl loves to help assemble them… and devour them, of course. Because they’re healthy, you can eat as many as you like without feeling guilty.
You can also add other veggies! Great substitutions include baby corn, mango, spiralised carrot, lettuce or spring onion. Play around with combinations and let us know what you come up with.
The only thing that makes these rolls even better is the delicious dipping sauce. Made from peanuts, with no dairy, sugar or saturated fats, feel free to indulge in this one! You can also leave out the chilli if you’re not a fan of heat.
Give them a go and let us know what you think!
Preheat oven to 190C.
Slice tofu into long thin strips and toss in the soy sauce.
Add to a baking sheet with 1 tsp coconut oil and bake for 20 minutes. Turn halfway through.
Whilst your tofu is baking, cook your noodles according to packaging instructions, and drain once finished.
Prepare your sauce by adding all ingredients to a blender - blend until smooth. You can add a little more water if you prefer it thinner.
Have your tofu, noodles, courgette, avocado and cucumber in bowl ready to assemble your spring rolls.
Grab a large bowl of warm water - not hot.
Soak one rice paper / wrapper in the water for 10 seconds, shake off any excess water, and lay it flat on the countertop. Add your fillings - your rolls can be as chunky or bitesize as you wish! Fold in the top and bottom, and then wrap.
Repeat steps 7 & 8 until you have as many spring rolls as you desire. The rolls can be awkward to wrap at first, but give it a few attempts!
Dip your rolls in the peanut sauce - and enjoy!
Thank you so much Katy for this delicious recipe! make sure you check out Katy’s website for more delicious recipes and tips on how to introduce more plant based foods into your life, and also lots of vegan resources too!
Have you seen these flowering teas yet?