Vegetarian Fresh Spring Rolls
Light, refreshing, and packed with vibrant flavors, these Vegetarian Fresh Spring Rolls are the ultimate healthy snack or appetizer. Made with delicate rice paper wrappers, they’re filled with crisp romaine, crunchy carrots, cucumbers, and sweet red bell peppers, complemented by creamy avocado and fragrant fresh herbs like mint and cilantro. Adding a satisfying texture, tender vermicelli noodles tie it all together. The star of the dish? A rich and savory peanut dipping sauce, blended with soy sauce, lime, and a hint of honey for the perfect balance of sweet and tangy. Ready in just 30 minutes with no cooking required, these spring rolls are ideal for a fresh, plant-based meal that will impress your taste buds and your guests. Perfect for your next gathering or a quick lunch packed with wholesome, vibrant ingredients!
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Recipe Information
Ingredients
- 8 pieces Rice paper wrappers
- 4 leaves Romaine lettuce leaves
- 1 large Carrot, julienned
- 1 medium Cucumber, julienned
- 0.5 medium Red bell pepper, julienned
- 1 ripe Avocado, sliced
- 16 leaves Fresh mint leaves
- 8 sprigs Fresh cilantro leaves
- 1 cup Cooked vermicelli noodles
- 0.25 cup Soy sauce
- 2 tablespoons Peanut butter
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 1 tablespoon Fresh lime juice
- 1 clove Garlic, minced
- 2 tablespoons Water
- 0.5 teaspoon Sesame oil
Instructions
Begin by preparing all the vegetables: wash and dry the romaine lettuce leaves. Cut each leaf lengthwise to fit the size of the rice paper. Peel and julienne the carrot, cucumber, and red bell pepper. Slice the avocado into thin strips.
Cook the vermicelli noodles according to package instructions. Once cooked, drain and rinse under cold water and set aside.
Fill a large shallow dish or pie pan with warm water. Submerge one rice paper wrapper in the warm water for 15-20 seconds or until it becomes soft and pliable. Carefully lay it out flat on a clean surface or a damp kitchen towel.
On the bottom third of the wrapper, place half a lettuce leaf. Top with a small bundle of vermicelli noodles, a few strips of carrot, cucumber, and bell pepper, a slice or two of avocado, and a few leaves of mint and cilantro.
Fold the sides of the rice paper wrapper over the filling. Starting from the bottom, roll the wrapper up tightly, making sure to keep the filling secure. Transfer the finished roll to a plate and cover with a damp towel to keep fresh. Repeat with remaining wrappers and filling.
To make the dipping sauce, combine the soy sauce, peanut butter, rice vinegar, honey, lime juice, and minced garlic in a small bowl. Whisk together until smooth. If the sauce is too thick, thin it out with a little warm water.
Once all the spring rolls are made, serve them immediately with the prepared dipping sauce on the side.
Nutrition Facts
Calories |
1274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2433 mg | 106% | |
| Total Carbohydrate | 186.1 g | 68% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 30.2 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1848 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
