SPRING ROLLS

PREP TIME: 10 mins | COOK TIME: 5 mins| TOTAL TIME: 15 mins

These lovelies are my favourite healthy veggie spring. Fun to make, easy to prepare, and oozing with freshness. This spring rolls recipe is generally vegan and gluten-free, making this perfect for a light snack or dinner. This easy recipe is a combination of fresh vegetables, herbs, and rice paper. Serve this with peanut sauce and enjoy the day!

INGREDIENTS

1 pkg rice paper spring roll wrappers

1 (5 ounces) bag baby spring lettuces

1 red bell pepper, cut into strips

1 hothouse cucumber, sliced

1 avocado, peeled and sliced

1 c shredded carrots

1 c thinly sliced purple cabbage

fresh mint and basil (Thai basil recommended)

HOW TO MAKE SPRING ROLLS

Step 1: With a least, an inch of warm water, fill a wide bowl, dip a piece of rice paper wrap, and allow to soften for about 5 to 10 seconds. Take the rice paper wrap out of the water and lay it on a work surface.

Step 2: Toward the end of the soaked paper wrap, add a few greens, and top with the other veggies and herbs.

Step 3: Tightly wrap the veggies by grabbing the end of the rice paper closest to the mound and wrap it over. Fold over the ends like that of a burrito. Do this until the rolls are all sealed. Not to worry because the paper will stick to itself.

Step 4: Cover and place the rolls in the fridge until ready to serve.

Step 5: When ready to eat, slice in half and serve with peanut sauce.

NOTE:

If you prefer a certain veggie to show at the top of the rolls, lay that toward the end.

Nutrition Facts:

YIELD: 6, SERVING SIZE: 1/6 recipe
Amount Per Serving: CALORIES: 109 | SATURATED FAT: 1g | CHOLESTEROL: 0mg | SODIUM: 0mg | CARBOHYDRATES: 11g | FIBER: 0g | SUGAR: 0g | PROTEIN: 2g

SPRING ROLLS

Rebecca PREP TIME: 10 mins | COOK TIME: 5 mins| TOTAL TIME: 15 mins Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin These lovelies are my favourite… General Recipes SPRING ROLLS European Print This

Prep Time: 10 mins Cooking Time: 5 mins 5 mins

Nutrition facts: 109 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pkg rice paper spring roll wrappers
• 1 (5 ounces) bag baby spring lettuces
• 1 red bell pepper, cut into strips
• 1 hothouse cucumber, sliced
• 1 avocado, peeled and sliced
• 1 c shredded carrots
• 1 c thinly sliced purple cabbage
• fresh mint and basil (Thai basil recommended)

Instructions

Step 1: With a least, an inch of warm water, fill a wide bowl, dip a piece of rice paper wrap, and allow to soften for about 5 to 10 seconds. Take the rice paper wrap out of the water and lay it on a work surface.

Step 2: Toward the end of the soaked paper wrap, add a few greens, and top with the other veggies and herbs.

Step 3: Tightly wrap the veggies by grabbing the end of the rice paper closest to the mound and wrap it over. Fold over the ends like that of a burrito. Do this until the rolls are all sealed. Not to worry because the paper will stick to itself.

Step 4: Cover and place the rolls in the fridge until ready to serve.

Step 5: When ready to eat, slice in half and serve with peanut sauce.

Notes

If you prefer a certain veggie to show at the top of the rolls, lay that toward the end.