Spring Rolls w Spicy Peanut Sauce & Mushroom-Pea Risotto

Ok this meal really tested my patience! The outcome was worth it…but just warning you that to assemble the spring rolls and cook the risotto (which always takes a long time) was a little time consuming! So if you’re looking to make this during the week, I would start at like 4 pm…or save it to make on the weekend ❤


Definitely start this meal with the risotto! So you can just have that cooking on the stove while you focus on the spring rolls

Mushroom Pea Risotto


-4 Cups vegetable broth

-2 Tablespoons vegan butter

-2 Tablespoons oil of your choice

-8 oz mushrooms, diced

-2 Tablespoons shallots, minced

-2 cloves garlic, minced

-3/4 Cup arborio rice

-1/4 Cup dry white wine

-1/2 Cup frozen peas

-1/4 Cup nutritional yeast

-Salt and pepper to taste (I use a lot of pepper!)

-2 Tablespoons green onion, chopped


-Pour the broth into a small pot. Cover, bring to a boil, and then reduce to a simmer. Keep at a low simmer while making the risotto

-Heat a large skillet over medium – high heat. Melt the butter and oil together. Add the mushrooms and shallots and cook for about 7 minutes, or until soft.

-Add the garlic and cook for another minute. Add the rice, stir well, and let it toast for a couple of minutes, until it smells nutty and starts to absorb some of the liquid in the pan. Add the white wine and stir well. Cook for about 2 minutes, or until the wine is absorbed and the pan is almost dry

-Reduce the heat to medium – low. Add 1 Cup of the simmering broth to the rice and use a spoon to vigorously combine with the rice. Once the rice has absorbed the broth and the pan is almost dry again, add another 1/2 Cup of the broth (I added 1 Cup each time instead). Stir vigorously. Continue this process until you have used the remaining broth and the rice is tender, 20 – 30 minutes

-Remove from heat. Add the frozen peas and nutritional yeast. Add salt and pepper to taste. Stir well. The heat from the risotto will warm the peas. Garnish with green onion and serve immediately

-Now thinking back, I think the reason the risotto took me so long is because I doubled the recipe (had to have leftovers) ! I doubled every ingredient (but substituted the 4 C of vegetable broth for water this time) and it came out perfectly

Up next is the Spring Rolls with Spicy Peanut Sauce 


Spicy Peanut Sauce


-4 Tablespoons peanut butter

-2 Tablespoons rice wine vinegar

-2 Tablespoons sesame oil

-1 Tablespoon warm water

-1 Tablespoon tamari

-2 teaspoons agave

-1 teaspoon ginger

-1/4 teaspoon red pepper flakes


-Combine all ingredients in small bowl and whisk together until smooth

-If your sauce comes out to thick, add 1 more Tablespoon of warm water until you reach your desired thickness (I think I ended up adding at least 2 or 3 more Tablespoons)


Spring Rolls


-1 Cup frozen edamame

-18 oz tempeh cut into strips lengthwise

-2 Tablespoons sesame oil

-2 Tablespoons tamari

-Spring roll skins

-4 large lettuce leaves, sliced

-2 Cups purple cabbage, sliced

-2 green onion, sliced into thirds

-1/2 cucumber, sliced into strips

-2 large carrots, sliced into strips

-2 Cups bean sprouts


-Cook edamame to package instructions

-Heat a medium sized pan on medium – high heat and saute tempeh with sesame oil and tamari. Cook until golden brown in color, about 4 minutes on each side

-Assemble your spring rolls

-I continued to cut up veggies until I used up all of the spring rolls! It was nice to have the extras in the fridge throughout the week to snack on!





2 thoughts on “Spring Rolls w Spicy Peanut Sauce & Mushroom-Pea Risotto

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