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    Monday 25 March 2021

    Vegan springrolls with peanut dip recipe | BioToday

    These vegan spring rolls with peanut dip are ideal for using up the leftovers from your fridge. Fill them with some crunchy veggies, noodles and veggie chicken pieces and your light meal is ready! Don't put too much filling in the spring rolls to make them easier to roll. Read on to find out how to make the spring rolls below.


    10 spring rolls.

    Preparation time 

    Approximately 30 minutes. 


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

    for the peanut sauce

    • 4 tbsp peanut butter
    • 1 tbsp soy sauce
    • 1 Tbsp sriracha or other spicy sauce

    Kitchen appliances

    • Food processor/blender
    • Colander
    • Bowl


    1. Put the noodles in a bowl of boiling water and let them soak for about 4 minutes. Drain them and place them in a bowl.
    2. Cut thin slices of carrot and cucumber with a spirelli.
    3. Tear the iceberg lettuce into pieces about 15 centimeters wide.
    4. Heat the olive oil in a frying pan. Add the chicken pieces and fry until brown. Add the soy sauce, sriracha and maple syrup and fry for 1 minute.
    5. Now the rolling of the spring rolls can begin. Fill a large bowl that will hold the rice sheets with warm water.
    6. Soak a rice sheet in the warm water for about 15 seconds and then place it on a plate.
    7. Place a piece of lettuce on top and divide some mihuna, carrot, cucumber and chicken pieces over it. First fold the sides in 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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