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Veggie Spring Rolls

Colorful Veggie Spring Rolls

Healthy, colorful rolls with dipping sauce — no frying required. These vibrant, nutrient-packed rolls are a powerhouse of essential vitamins and minerals, combining crisp vegetables, fresh herbs, and a tantalizing dipping sauce.
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Course: Appetizer, Lunch
Cuisine: Asian, Vietnamese
Keyword: Veggie Spring Rolls, Light Spring Rolls, Fresh Spring Rolls, Healthy Appetizer, Vegetarian
Prep Time: 25 minutes
Cook Time: 0 minutes
Assembly Time: 15 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 120kcal

Equipment

  • Large shallow bowl
  • Cutting Board
  • Sharp Knife
  • Damp kitchen towel

Ingredients

For the Spring Rolls

  • 12 rice paper wrappers 8-inch round
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 carrot julienned
  • 1 cucumber seeds removed and julienned
  • 1 avocado thinly sliced
  • 1 cup purple cabbage shredded
  • 1 cup fresh spinach leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup fresh basil leaves

For the Dipping Sauce

  • 3 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon sesame oil
  • 1 clove garlic minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sriracha optional, for heat

Instructions

  • Set up a clean, flat surface with a large shallow bowl of warm water for dipping the rice paper. Position your prepared vegetables within easy reach for efficient assembly.
  • Whisk together all dipping sauce ingredients in a small bowl until well combined. Allow flavors to marry while you assemble the rolls.
  • Dip one rice paper wrapper into the warm water for 10-15 seconds until it begins to soften but is still slightly firm. Place on a clean, damp kitchen towel or cutting board.
  • Place a small handful of spinach leaves in the center of the rice paper. Top with a few slices of bell peppers, carrots, cucumber, avocado, and purple cabbage.
  • Sprinkle a few mint, cilantro, and basil leaves over the vegetables.
  • Fold the bottom of the rice paper up over the filling, then fold in the sides, and roll tightly from bottom to top, like wrapping a burrito.
  • Continue with remaining ingredients. For best presentation, slice each roll diagonally in half just before serving, and arrange on a platter with the dipping sauce in a small bowl.

Notes

For best results, don't over-soak the rice paper as it will tear easily. Limit filling to about 3-4 tablespoons per roll to prevent tearing. For meal prep, create "roll kits" with pre-cut vegetables stored in containers, assembling only when ready to eat. Store assembled rolls by wrapping individually in slightly damp paper towels in an airtight container for up to 24 hours.

Nutrition

Calories: 120kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3.5g | Saturated Fat: 0.5g | Sodium: 215mg | Fiber: 4g | Sugar: 2g | Vitamin A: 82IU | Vitamin C: 120mg
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