Description
These Veggie Spring Rolls are fresh, flavorful bites that will make healthy eating a breeze. Filled with crisp vegetables and fresh herbs, they’re served with a simple soy-Sriracha dipping sauce.
Ingredients
Scale
For the Spring Rolls:
- 1 package rice paper rounds (approx. 8–10 rounds)
- 1 English cucumber, thinly sliced or julienned
- 1 avocado, thinly sliced
- 1 cup grated or julienned carrots
- 1/4 cup purple cabbage, thinly sliced
- Fresh basil leaves, to taste
- Fresh cilantro leaves, to taste
- Fresh mint leaves, to taste
- 1/2 lime, juiced (for sprinkling inside rolls)
- 1 small jalapeño, seeded and thinly sliced (optional)
For the Dipping Sauce:
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon Sriracha (or to taste)
- 1 tablespoon sesame oil (toasted recommended)
Instructions
- Prepare Filling Ingredients: Thinly slice or julienne the cucumber and carrot. Thinly slice the avocado and red cabbage. Wash and prepare the fresh herbs (basil, cilantro, mint). Seed and thinly slice the jalapeño, if using. Have all filling ingredients ready near your work surface.
- Prepare Dipping Sauce: In a small bowl, whisk together the soy sauce (or tamari), Sriracha, and sesame oil. Set aside.
- Soften Rice Paper: Fill a large shallow dish (like a pie plate) with warm water. Working with one rice paper wrapper at a time, fully submerge it in the warm water for about 20-30 seconds, or until it becomes soft and pliable but not falling apart. Do not soak multiple wrappers at once, as they will stick together.
- Assemble Spring Roll: Carefully remove the softened rice paper wrapper from the water, letting excess water drip off. Lay it flat on a clean, smooth work surface (a damp cutting board or clean, damp kitchen towel can prevent sticking).
- Layer Fillings: Place a small amount of each filling ingredient (cucumber, avocado, carrots, cabbage, basil, cilantro, mint, jalapeño if using) in the center third of the rice paper wrapper, closer to the edge nearest you. Drizzle a tiny bit of fresh lime juice over the fillings. Do not overfill.
- Fold and Roll: Fold the bottom edge (closest to you) up and over the filling snugly. Fold in both the left and right sides tightly over the filling, like an envelope. Then, tightly roll the wrapper away from you until you have a neat spring roll.
- Repeat: Repeat steps 3-6 with the remaining rice paper wrappers and fillings.
- Serve: Serve the fresh veggie spring rolls immediately with the prepared dipping sauce on the side.
Notes
- Rice Paper: Handling rice paper takes a little practice. Don’t soak it for too long, or it will tear easily. Work one at a time. Different brands may require slightly different soaking times.
- Vegetables: Use crisp, fresh vegetables. You can vary the fillings based on preference – add bell peppers, lettuce, bean sprouts, cooked rice noodles, tofu, or even cooked shrimp.
- Rolling Tightly: Rolling the spring rolls tightly helps them hold their shape.
- Dipping Sauce: Adjust the amount of Sriracha in the sauce to your preferred spice level. Peanut sauce is another popular dipping sauce option.
- Storage: Fresh spring rolls are best eaten immediately as the rice paper can dry out or become tough over time. If you must store them, wrap them individually in plastic wrap and refrigerate for a few hours, but the texture will not be as good as fresh.