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Spring Rolls

5 from 1 reviews

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. 

Scale

Ingredients

Spring Rolls: 

  • 10 square rice paper spring roll wrappers
  • 8 oz. rice sticks (vermicelli noodles), cooked according to package directions
  • 1 red pepper, thinly sliced
  • 2 cups matchstick or shredded carrots
  • 2 cups thinly sliced red cabbage
  • 1/2 cup fresh chopped cilantro
  • 3 ripe avocados, thinly sliced

Peanut Sauce: 

Garnish: 

  • sesame seeds
  • fresh chopped cilantro

Instructions

  1. Add about an inch of WARM water to a large, shallow dish (just a bit larger than the rice paper – a 9×13 inch pan works well for this). 
  2. Soak 1 sheet of rice paper for about 10-15 seconds. You’ll be able to feel it soften a bit but it shouldn’t be falling apart when you take it out of the water.
  3.  Place in a diamond shape with one corner pointing at you, on a clean counter top or cutting board. 
  4. Add a few slices of avocado to the center of the wrapper. Then add a few strips of red pepper, a small handful cabbage, carrots and rice noodles to the center of the wrapper as well.
  5. Fold the corner closest to you, away from you and towards the opposite side of the wrapper, wrapping the filling inside. Roll about halfway, then tuck the corners on either side in towards the center and continue rolling away from you, sealing everything inside. 
  6. Continue with remaining spring rolls wrappers and filling. 
  7. For the peanut sauce: combine peanut butter, soy sauce, lime juice, rice vinegar, sesame oil, garlic powder, ground ginger and a few drops of hot chili sesame oil. Stir to combine.
  8. Garnish spring rolls with sesame seeds and fresh chopped cilantro and serve with peanut sauce on the side. 

Notes

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