Healthy Vegetable Spring Rolls
These Healthy Vegetable Spring Rolls combine crisp vegetables, fragrant herbs, and a subtle hint of umami wrapped in delicate rice paper, making them a refreshing appetizer or light lunch.
Ingredients
For the Spring Rolls
- 10 pieces Rice paper wrappers Essential for spring rolls, gluten-free option.
- 1 cup Julienned carrots
- 1 cup Cucumber slices
- 1 cup Bell pepper strips
- 2 cups Red cabbage, shredded
- 1/2 cup Fresh mint leaves Can be substituted with basil if desired.
- 1/2 cup Fresh cilantro Can be omitted if not preferred.
- 2 cups Lettuce leaves Use any preferred variety.
For the Dipping Sauce
- 1/4 cup Soy sauce or peanut dipping sauce Ensure it's gluten-free if needed.
Instructions
Preparation
- Wash and cut your vegetables into thin strips or julienne style for colorful filling.
- Prepare a bowl of warm water to soak the rice paper wrappers.
Rolling
- Dip a rice paper wrapper in warm water for a few seconds until soft.
- Lay the softened wrapper on a clean surface and add a small amount of vegetables with fresh herbs in the bottom third.
- Fold the left and right sides over the filling, then roll the bottom up tightly, ensuring it’s snug but not too tight.
- Repeat with remaining wrappers and fillings.
Serving
- Serve fresh with soy sauce or peanut dipping sauce on the side.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For best texture, enjoy fresh but can be frozen if necessary.
Nutrition
Serving: 1gCalories: 70kcalCarbohydrates: 15gProtein: 2gSodium: 200mgFiber: 2gSugar: 2g
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