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VEGAN THAI PEANUT SAUCE – makes about 2 cups

This Thai Peanut Sauce is delicious and versatile. You can use it on Rice Paper Rolls, Stir Fries, Salads or just as a Dipping Sauce. It’s great to have in the fridge for when family and friends drop in!


Ingredients for Thai Peanut Sauce

  • 6 thin slices of ginger (with skin on)
  • 2 cloves garlic
  • 1/2 cup freshly squeezed orange juice (about 2 small oranges)
  • 1/3 cup lime juice (about 2 limes)
  • 1/4 cup tamari
  • 1/3 cup maple syrup
  • 1/3 cup sesame oil
  • 1/2 cup smooth peanut butter
  • 1 teaspoon salt
  • pinch-1 teaspoon cayenne pepper


Step 1: Gather your ingredients and place them into the blender

Step 2: Blend all together in your Kuvings Vacuum Blender

  • Place the lid on the jug and the noise-reduction cover on
  • Touch ‘power on’ button
  • Select auto blend button
  • Let the blender do its thing

Step 3: Pour into a small dish for dipping

  • Pour some of the sauce into a dish for dipping your rice paper rolls into
  • Use the rest in a stir fry or over a healthy salad


This is such a versatile meal based on what you have in your fridge and, it can be made in advance for a gathering of family and friends or as a healthy lunch box meal. You can keep it simple, with some basic ingredients; carrot, avocado, cucumber, lettuce or mix it up with some rice noodles, alfalfa, cooked mushrooms, rice, cabbage – the choices are endless!

It’s a really light meal for the warmer months and you can even ‘double-wrap’ the rolls and put them into your air fryer for a healthy, crunchy spring roll.

Ingredients for Rice Paper Rolls – makes about 8-10 rolls

  • 8-10 organic brown rice paper roll wrappers
  • 3-5 pieces of curly leaf lettuce
  • 1/4 red capsicum (pepper)
  • 1/2 carrot
  • 1/2 cucumber
  • 1 ripe avocado
  • 1 spring onion stalk
  • small handful alfalfa sprouts (or any sprouts)
  • small handful coriander leaves (finely chopped)
  • small handful mint leaves (finely chopped)

Optional other ingredients for fillings

  • 2 slices purple/red cabbage
  • 2 radishes
  • 1 small grated beetroot
  • 1 cup mushrooms, sliced and lightly sautéed
  • small handful watercress or other sprouts
  • cooked vermicelli rice noodles
  • cooked brown/jasmine rice
  • 2 slices firm tofu


Step 1: Prepare all of your fillings

  • Slice everything up and place on a large chopping board (that way you can grab whatever filling you like as you go)

Step 2: Prepare your rolls

  • Fill a bowl with warm water
  • Place a clean dry tea towel on your bench/chopping board (you will put your wet rice paper wrapper onto this surface)
  • Submerge the rice paper wrapper into the water, let it sit for a moment to become soft (but not too soft)
  • Grab it with both hands and lay it down gently on your tea towel

Step 2: Fill your wrappers

  • Start with your lettuce, place a couple of pieces onto the middle of the wrapper (make sure you have room at both sides to fold)
  • Next pile your other ingredients, carrot, cucumber, avocado, rice, mushrooms etc.. whatever vegetables you have cut up onto your lettuce
  • Sprinkle your herbs/spring onion across the top of your mix

Note: make sure you keep the ingredient pile tight (and not too large) otherwise you won’t be able to fold and roll it

  • Grab the end of the wrapper (closest to you) and fold it over your ingredients, then fold in both sides so each end is closed (like a burrito). Then firmly roll it up.
  • Continue until all ingredients/wrappers are done.

Having trouble?

If your wrapper tore, maybe use less ingredients or be more gentle rolling it up

If your wrapper didn’t roll very well, maybe leave it in the water longer so it is more pliable and easy to bend

If your ends didn’t fold in, maybe cut your ingredients shorter so you can fold them in

If your wrapper got stuck to the tea towel, maybe work a bit faster and don’t let it dry out too much


Want more healthy plant-based recipes?

 Try these:

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