Simple Vegan Spring Rolls + Coconut Jerky | Buddha Brands Co.


  • 6 rice spring roll papers
  • 1 julienned carrot
  • 3 julienned romaine lettuce leaves
  • 1 julienned cucumber
  • 3 julienned red cabbage leaves
  • 2 oz. rice vermicelli
  • Hungry Coconut Jerky
  • 1/2 cup creamy peanut butter
  • 1/2 cup water
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon grated peeled fresh ginger
  • 1 teaspoon minced garlic
  • 1 tablespoon of Healthy Buddha Coconut Nectar
  • 1 teaspoon Healthy Buddha Coconut Vinegar
  • 1 tablespoon of chopped peanuts for garnish (optional)


  1. Bring a saucepan of water to boil and boil rice vermicelli until al dente, and drain.
  2. Fill a large bowl with warm water. Dip one spring roll paper into the hot water for 1 second to soften.
  3. Lay wrapper flat. In a row across the center, place desired amount of Hungry Buddha Teriyaki Coconut Jerky, vermicelli, cucumber, cabbage, carrot and lettuce, leaving about 2 inches uncovered on each side.
  4. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  5. To make the peanut butter dipping sauce, combine peanut butter, water, soy sauce, ginger, brown sugar, minced garlic, and vinegar in a bowl, stirring with a whisk until smooth. Enjoy!

Tagged: Lunch