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
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.
