Description
This vibrant Raw Vegan Spring Rolls Bowl offers all the fresh, crunchy flavors of traditional spring rolls without the need for rice wrappers. Featuring a crisp mix of cabbage, snow peas, shredded carrots, avocado, scallions, and cilantro, it’s tossed in a creamy, naturally sweetened almond butter “peanut” sauce made with dates and coconut aminos. It’s a wholesome, refreshing, and nutritious dish perfect for a quick, healthy meal that requires no cooking.
Ingredients
Scale
Spring Roll Filling
- 1/2 head cabbage, chopped
- 2 cups snow peas, sliced
- 5 carrots, shredded
- 1 avocado, cubed
- 4 scallions, sliced
- 1–2 tablespoons cilantro, chopped fine
- 1 tablespoon black sesame seeds
- 1 lime, sliced
“Peanut” Sauce
- 1/2 cup almond butter (preferably fresh)
- 2 dates, soaked until soft (reserve soaking water)
- 1/2 cup date soaking water
- 1 teaspoon chili sauce
- 2 tablespoons coconut aminos (or soy sauce, adjust to taste)
- 1 small clove garlic
- 1 teaspoon minced fresh ginger
- Himalayan salt and freshly ground pepper to taste
Instructions
- Prepare the Spring Roll Filling: In a large bowl, combine the chopped cabbage, sliced snow peas, shredded carrots, sliced scallions, chopped cilantro, and black sesame seeds. Mix these ingredients well to evenly distribute the flavors.
- Add the Avocado: Just before serving, gently fold in the cubed avocado to keep it fresh and prevent browning.
- Make the “Peanut” Sauce: Drain the soaked dates but reserve the soaking water. In a blender, add the almond butter, soaked dates, 1/2 cup of the reserved date water, chili sauce, coconut aminos (or soy sauce), garlic, minced ginger, and a pinch of Himalayan salt and pepper. Blend until the sauce is smooth and creamy. If the sauce is too thick, add more of the date soaking water a little at a time until desired consistency is reached.
- Toss Filling with Sauce: Pour the prepared “Peanut” sauce over the spring roll filling mixture. Toss gently until all the vegetables and avocado are well coated with the sauce.
- Serve: Divide the mixture between two bowls. Top each bowl with a squeeze of fresh lime juice from the lime slices. Garnish with additional lime slices if desired to enhance freshness and presentation.
Notes
- You can prepare the spring roll mix (without avocado) ahead of time and store in the refrigerator for up to a week. Add avocado just before serving to maintain its freshness.
- Coconut aminos provide a naturally sweeter, less salty alternative to soy sauce. If using soy sauce, add gradually to avoid overpowering the sauce.
- Adjust the chili sauce amount to your preferred spice level.
- This raw recipe requires no cooking, making it quick and easy to assemble.
- Almond butter can be replaced with other nut butters, but almond butter provides the optimal flavor balance here.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vegan, Raw
Keywords: raw vegan, spring rolls, almond butter sauce, peanut sauce, healthy bowl, no-cook recipe, vegan salad, fresh vegetables, coconut aminos
