Fresh Veggie Spring Rolls (Easy & Healthy!)

These Fresh Veggie Spring Rolls are vibrant, flavorful bites that make healthy eating an absolute breeze! Packed with crisp cucumber, crunchy carrots, creamy avocado, colorful cabbage, and fragrant fresh herbs like basil, cilantro, and mint, all wrapped in delicate rice paper. I absolutely adore making fresh spring rolls, especially during the beautiful spring weather like we're having now on April 23rd - they're so light, refreshing, and satisfying without requiring any cooking! These Veggie Spring Rolls are perfect as an appetizer, a light lunch, or a healthy snack, served with a simple, zesty dipping sauce.

Why You'll Love These Veggie Spring Rolls

• Incredibly Fresh and Healthy: Loaded with raw vegetables and fresh herbs, making them a nutritious choice.
• No-Cook Recipe: Perfect for warm weather when you don't want to turn on the stove (except to boil water for the wrappers).
• Easy to Make: Simple chopping and rolling techniques are all that's needed.
• Light and Refreshing: A fantastic light meal or appetizer that won't weigh you down.
• Customizable: Easily swap out veggies or add protein based on your preferences.

Ingredients for Veggie Spring Rolls

Here's what you'll need to make these fresh and vibrant rolls. The full list with measurements is in the recipe card below.

Rolls

• Rice paper rounds (Wrappers)
• Cucumber, thinly sliced (Vegetable)
• Avocado, sliced (Fruit)
• Carrots, grated or julienned (Vegetable)
• Purple cabbage, thinly sliced (Vegetable)
• Fresh basil leaves (Herb)
• Fresh cilantro leaves (Herb)
• Fresh mint leaves (Herb)
• Lime (Fruit)
• Small jalapeño, sliced (optional) (Vegetable)

Dipping Sauce

• Soy sauce (or tamari/coconut aminos) (Condiment)
• Sriracha (or to taste) (Condiment)
• Sesame oil (or to taste) (Oil)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love the fresh combination in these Veggie Spring Rolls, but they are incredibly versatile:

• Add Protein: Include cooked shrimp, shredded chicken, thin rice noodles (vermicelli), or strips of baked tofu inside the rolls.
• Different Veggies: Add thinly sliced bell peppers, lettuce leaves (like butter lettuce), bean sprouts, or radish sticks.
• Different Herbs: Focus on just one or two herbs, or add Thai basil for a different flavor.
• Peanut Dipping Sauce: Serve with a classic Vietnamese-style peanut dipping sauce instead of the soy-sriracha sauce.
• Mango or Papaya: Add thin strips of green mango or papaya for a tropical twist.

How to Make Fresh Veggie Spring Rolls

Let me show you how easy it is to assemble these beautiful Veggie Spring Rolls:

Prep Veggies, Herbs, and Sauce

1. First, I prepare all my fillings: thinly slice the cucumber, avocado, and purple cabbage; grate or julienne the carrots; chop the herbs (basil, cilantro, mint); and slice the jalapeño (if using). Having everything ready makes assembly smooth.
2. Next, I quickly make the dipping sauce by mixing the soy sauce, Sriracha, and sesame oil in a small bowl. I set this aside.

Soften Rice Paper Wrappers

1. I fill a shallow dish (like a pie plate) with warm water.
2. Working one at a time, I completely submerge a rice paper round in the warm water for about 30 seconds to one minute, just until it becomes soft and pliable. It's important to process one sheet at a time; otherwise, they will stick together in a frustrating clump!

Fill and Roll

1. I carefully lay the softened rice paper sheet out flat on a clean, damp surface (like a damp cutting board or clean kitchen towel).
2. In the center (slightly towards the bottom edge), I place a small amount of each filling ingredient - cucumber, avocado, carrots, cabbage, basil, cilantro, mint, and a slice of jalapeño if I like some heat. I like to play with different combinations in each roll!
3. I squeeze a small dash of fresh lime juice over the filling.
4. Now, I fold the bottom edge of the rice paper up over the filling snugly.
5. Then, I fold both the left and right sides inward over the filling, like an envelope.
6. Finally, I gently but tightly roll the wrapper upwards from the bottom to form a neat spring roll.
7. I repeat this process with the remaining rice paper wrappers and fillings.

Serve

1. Serve with dipping sauce

Tips and Tricks for the BEST Fresh Spring Rolls

Here are my secrets for making perfect Veggie Spring Rolls:

• Have Prep Done First (Mise en Place): Chop all your vegetables and herbs and have them ready before you start softening the rice paper. Assembly goes quickly once you start.
• Don't Oversoak Rice Paper: Just dip until pliable. Oversoaking makes them delicate and prone to tearing. Use warm, not hot, water.
• Work Surface: Use a damp, clean surface (like a slightly damp cutting board or smooth kitchen towel) to prevent the softened rice paper from sticking.
• Don't Overfill: It's tempting to load them up, but overfilling makes rolling difficult and can cause tears.
• Roll Tightly: A snug roll holds the ingredients together nicely.
• Serve Promptly: Fresh spring rolls are best enjoyed shortly after making them, as the rice paper can dry out or become tough over time.

How to Serve

These Veggie Spring Rolls are fantastic served as:

• A Light Lunch or Dinner: Perfect on their own for a refreshing meal.
• An Appetizer: Arrange them on a platter with the dipping sauce for parties.
• A Healthy Snack: A satisfying and nutritious snack option.

Serve immediately with the prepared soy-sriracha-sesame dipping sauce, or your favorite peanut sauce.

Make Ahead and Storage

Fresh spring rolls are notoriously best when eaten fresh, as the rice paper tends to dry out and harden in the refrigerator.

• Prep Ahead: You can chop all the vegetables and herbs and make the dipping sauce up to a day in advance. Store them in separate airtight containers in the refrigerator.
• Assembly: Assemble the rolls as close to serving time as possible for the best texture.
• Storage (Short Term): If you must store assembled rolls for a few hours, place them in a single layer in an airtight container lined with a slightly damp paper towel (not touching the rolls directly if possible) or cover tightly with plastic wrap. They may still stick together or dry out slightly.

FAQs about Veggie Spring Rolls

• Are these the same as fried spring rolls?
  • No, these are fresh spring rolls (also sometimes called summer rolls), made with soft rice paper wrappers and uncooked fillings. Fried spring rolls use different wrappers and are deep-fried.
• Where do I find rice paper wrappers?
  • You can find them in the international aisle of most major supermarkets or at Asian grocery stores.
• My rice paper keeps tearing! What am I doing wrong?
  • You might be oversoaking it (making it too delicate), handling it too roughly, or overfilling the roll. Try soaking for slightly less time and be gentle when filling and rolling.

Enjoy these light, healthy, flavorful, and Easy Veggie Spring Rolls! They are a perfect taste of freshness.

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