Swiss Chard Spring Rolls with Ginger Peanut Sauce

Soft and tender Swiss chard leaves envelop a filling of freshly harvested herbs and veggies for a garden-to-table take on the traditional spring roll. These vegan and gluten free Swiss chard rolls are served with a gingery peanut dipping sauce and come together in just 15 minutes without any cooking. I love enjoying them for a fresh and veggie-packed snack!

Quick and Easy Swiss Chard Spring Rolls Without Any Cooking!

Swiss chard is a staple in my spring garden because it grows easily and has the most beautiful colored stems! The leaves are so tender and soft so I knew they would make a delicious spring roll wrapper. I filled ’em with some other spring veggies and the result was a super fresh take on the traditional spring roll that doesn’t require any cooking. The real flavor punch comes in the form of my gingery peanut sauce — simply toss everything in your blender and you’re good to go. It’s nutty and slightly sweet with a little spicy kick from the ginger and sriracha. The peanut sauce helps elevate the rolls from a weird handful of raw veggies to super fresh and delicious snack material!

Want to see how I make the rolls? Head down to the video in the recipe card!

Key Ingredients

Tender Swiss chard leaves create the rolls so I don’t really recommend a swap out here. I filled them with carrots, radishes, nasturtium leaves and flowers, mint, and cilantro because it’s what I had in my garden during recipe testing, but you can use any fresh veggies you like. I think avocado would be great if you have it! If you want to save some time, you can use a store-bought peanut sauce instead of making my gingery peanut one. It might be a helpful option if you don’t typically keep ingredients like rice vinegar, miso, and tamari in your pantry!

Serving Suggestions

I personally love enjoying these Swiss chard rolls as a snack but they’re also a really easy and delicious appetizer! I’ve made them alongside these crispy tempeh vermicelli bowls to bump up the plant diversity and they worked really well together! I actually skipped the sweet and sour lime sauce for the bowls and just used this ginger peanut sauce for both to keep it easy. The flavors in these Swiss chard rolls also work really well with this veggie sushi bowl. I made them while the tofu was cooking and served them on the side with the peanut sauce — yum!!

p.s. Want more gardening content? Pop over to my YouTube channel!

Swiss Chard Spring Rolls with Ginger Peanut Sauce

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• Author: Courtney West
• Total Time: 15 minutes
• Yield: 8–10 rolls 1x
• Diet: Gluten-Free, Vegan, Vegetarian

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Description

Soft and tender Swiss chard leaves envelop a filling of freshly harvested herbs and veggies for a garden-to-table take on the traditional spring roll. These vegan and gluten free Swiss chard rolls are served with a gingery peanut dipping sauce and come together in just 15 minutes without any cooking. I love enjoying them for a fresh and veggie-packed snack!

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Ingredients

Units USM Scale 1x2x3x

for the peanut sauce:

• 1/2 cup peanut butter
• 1/4 cup mellow miso paste
• 1/4 cup rice vinegar
• 3 tablespoons tamari
• 2 tablespoons maple syrup
• 1 tablespoon sriracha
• 1 tablespoon freshly grated ginger root
• 1/3 cup water

for the spring rolls:

• 1 bunch Swiss chard, about 8–10 leaves
• 3–4 small carrots
• 4–5 radishes
• 1 large handful nasturtium leaves, or baby spinach or arugula
• 1 handful nasturtium blossoms, optional
• 1 large handful cilantro
• 1 large handful mint

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Instructions

Make the peanut sauce first. Combine the peanut butter, miso paste, rice vinegar, tamari, maple syrup, sriracha, freshly grated ginger root, and water in a blender. Blend until smooth. Taste the sauce and add more tamari if needed. The sauce should be a dipping consistency so if it seems too thick, blend in a tad more water. Set the sauce aside.

Rinse and dry your veggies and herbs well. Remove the stem from each leaf of chard. You can thinly slice the stems and add them to your spring rolls or save them for another recipe. To make the leaves easier to roll, flip each leaf over onto the back side and carefully trim away any parts of the stem not flush with the surface of the leaf. Thinly slice the carrots and radishes (keep in mind that they have to fit in the rolls!).

For each roll, place the chard leaf down on your work surface so that the back side is facing up at you and the front glossy side is facing down. Towards the bottom of the leaf where you trimmed away the stem, layer on your veggies. For each roll, I used about 4 slices of carrot, 5-6 slices of radish, 2 nasturtium leaves, and a few leaves of cilantro and mint. Once you’ve added your veggies, roll the bottom of the leaf up and over the veggies, then tuck in the sides and continue rolling like you would a burrito. Continue with your remaining chard leaves and veggies.

Serve the rolls with the peanut sauce for dipping. These are best enjoyed the day they are made.

Notes

• To make the recipe come together even quicker, you can use a store-bought peanut sauce if you like.
• Feel free to make veggie substitutions based on what is available seasonally in your area! I always have abundant nasturtium leaves in the garden but you can use baby spinach, baby kale, or peppery arugula instead. 
• Cooked and cooled vermicelli or rice noodles can be added to the rolls for a more traditional spring roll. 

• Prep Time: 15 minutes
• Category: Side Dish, Snack