Oil free spring rolls & peanut sauce - Emily Skye

Oil free spring rolls & peanut sauce

Oil free spring rolls & peanut sauce

Vietnamese spring rolls are such a great snack that you can pack full of just about anything you fancy. This following recipe allows for you to use three different types of protein, including one for my vegan buddies out there, so that you can pick and choose what you prefer. I also prefer to opt for more bean sprouts instead of using vermicelli noodles, to keep them as fresh and unprocessed as possible, so I hope you enjoy making and eating them as much as I do!


  • 14 round rice paper wrappers
  • 4 cups bean sprouts
  • 1 cup crushed peanuts
  • 1/3 cup fresh mint leaves
  • 1/3 cup coriander leaves
  • 150gm peeled prawns, or 150gm cooked chicken*, or 150gm cooked tempeh*, or you can use 50gm of each and make an assortment of rolls
  • 2 large spring onions, sliced into short thin strips (julienned)
  • 1 carrot, peeled and then julienned
  • 1/2 large red capsicum, julienned
  • 1/4 cup natural peanut butter
  • 2 Tbsp. Warm water
  • 1 Tbsp. Hoisin sauce
  • 2 tsp. Tamari sauce
  • 1 large clove garlic, minced
  • 1/4 tsp. Cayenne pepper (optional)

* For the chicken and tempeh, you can lightly water fry them until they are cooked, or cooked them in a little soy and honey for extra flavour.


  1. Prepare the dipping sauce by whisking the peanut butter, tamari, hoisin, garlic and cayenne in a bowl with the warm water. You can use a processor if you like. Then set the sauce aside whilst you prepare the rolls.
  2. Have a large bowl (or a round cake tin works well) half filled with warm water, and make sure you have a clean flat surface ready for making the rolls.
  3. Submerge 1 roll at a time in the warm water, for approximately 20 seconds, allow water to drip off into the bowl then lay the wrap out flat on the preparation surface.
  4. Picking one side of the wrap to place a small portion of the beans, protein choice, carrots, capsicum, spring onion, nuts and herbs. Don’t bring it all the way to the edges, so that when you have finished filling it, you can fold up the bottom and the top, and then roll it across the empty side until it forms a spring roll shape. The wrap should stick well to itself. Set aside on a serving dish and continue to prepare the rest of the spring rolls.
  5. Serve alongside the dipping sauce, and enjoy!

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