Veggie Spring Rolls
Bursting with fresh, vibrant flavors, these veggie spring rolls are the perfect light and healthy appetizer or snack. Made with crisp julienned vegetables like carrot, cucumber, red bell pepper, and purple cabbage, and paired with aromatic herbs like mint and cilantro, they’re a feast for both the eyes and the taste buds. Wrapped in delicate rice paper and complemented by tender rice noodles, these no-cook rolls come together in just 30 minutes. Serve them with a creamy homemade peanut dipping sauce, crafted with soy sauce, rice vinegar, and a hint of honey, for an irresistible combination of freshness and umami. Whether you're looking for a plant-based treat, a unique party dish, or a refreshing take on traditional spring rolls, this recipe is a must-try option for any occasion.
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 1 medium Carrot
- 1 medium Cucumber
- 1 medium Red bell pepper
- 1 cup Purple cabbage
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 1 cup Cooked rice noodles
- 0.25 cup Peanut butter
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey
- 1 small, minced Garlic clove
- 2 tablespoons Water
- 1 teaspoon Sesame seeds
Instructions
Wash and prep the vegetables. Julienne the carrot, cucumber, and red bell pepper into thin strips. Shred the purple cabbage finely.
Cook the rice noodles according to the package instructions. Rinse under cold water and drain well.
Set up your rolling station with a clean damp towel on a flat surface, a bowl of warm water to soften the rice paper, and your prepared vegetables, rice noodles, and herbs nearby.
Dip one rice paper wrapper into the warm water for about 10-15 seconds, then place it onto the damp towel.
In the lower third of the rice paper, layer a small amount of mint, cilantro, carrot, cucumber, red bell pepper, purple cabbage, and a pinch of rice noodles.
Fold the bottom of the rice paper up over the filling, then fold in the sides, and tightly roll it up. Repeat for the remaining rice paper wrappers and fillings.
To make the peanut dipping sauce, whisk together the peanut butter, soy sauce, rice vinegar, honey, minced garlic, water, and sesame seeds in a small bowl until smooth.
Serve the veggie spring rolls fresh with the peanut dipping sauce on the side.
Nutrition Facts
Calories |
860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1274 mg | 55% | |
| Total Carbohydrate | 116.0 g | 42% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 31.7 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 583 mg | 45% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2470 mg | 53% | |
*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.
