These veggie spring rolls are fresh, flavorful and fully loaded! They’ll take just 20 minute to throw together and will stay fresh in the fridge all week.
Buy the square rice paper! If you’re a magician, you can probably make the circular rice paper into nice looking spring rolls. But if you’re me, you can’t. Seriously, I rolled like 20 of them with the round rice paper and they all looked awful. Then I bought square rice paper and was able to easily roll these beauties right up. Whoever said it’s hip to be a square was clearly talking about rice paper, amiright?
Use lukewarm water – not hot or cold water. When you dip your rice paper in water, make sure you are using warm water. Cold water is not going to break down the wrapper enough, and hot water is going to break it down too much. Warm water will soften the rice paper just enough to make it pliable but ensure that it still holds together.
Don’t let the rice paper sit in the water for too long. I like to put a sheet of rice paper in the water and count to ten. Then gently lift out of the water and flip it over. If it still seems hard, then let it soak for a couple more seconds. If it’s soft and pliable, it’s ready to wrap!
Switch up the veggies to fit your taste! These are my favorite veggies to wrap up for lunch, but feel free to use whatever speaks to you! Cucumber, kale, yellow pepper, green pepper, napa cabbage or bean sprouts would be great in these spring rolls as well!
Keywords: vegan spring rolls, rainbow spring rolls, summer rolls