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    Thursday 20 July 2021

    BioToday | Vegan spring rolls with peanut dip

    These vegan spring rolls with peanut dip are ideal for using up leftovers from your fridge. Fill them with some crunchy vegetables, noodles and vegetarian chicken pieces and your light meal is ready! Do not put too much filling in the spring rolls to make rolling easier. Read below how to make the spring rolls.


    • Food processor / stick blender
    • Colander
    • bowl


    • 30 minutes.


    • 10 rice sheets
    • 1 cucumber
    • 1 tbsp BioToday maple syrup
    • 1/2 carrot
    • 1/2 head iceberg lettuce
    • 1 tbsp olive oil
    • 1 nest of noodles (about 65 grams)
    • 160 grams of vegetarian chicken pieces
    • 1 tbsp soy sauce
    • 1 tbsp sriracha or other spicy sauce

    for the peanut sauce:

    Preparation method:

    1. Put the noodles in a bowl of boiling water and let them soak for about 4 minutes. Drain them and put them in a bowl.
    2. Cut thin strands from the carrot and cucumber with a spirelli.
    3. Tear the iceberg lettuce into pieces about 6 inches (15 cm) wide.
    4. Heat the olive oil in a frying pan. Add the chicken pieces and brown them. Add the soy sauce, sriracha and maple syrup and fry for 1 minute more.
    5. Now the rolling of the spring rolls can begin. Fill a large bowl that will fit the rice sheets with warm water.
    6. Soak a rice sheet in the warm water for about 15 seconds and then put it on a plate.
    7. Place a piece of lettuce on top and divide some noodles, carrot, cucumber and chicken pieces over it. Fold the sides in first and then roll up the spring rolls.
    8. For the sauce, mix the peanut butter with the soy sauce, sriracha and 3 tablespoons of water.

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