Veggie Spring Rolls with Chimichurri Sauce
Bright, colorful, and bursting with fresh flavors, these Veggie Spring Rolls with Chimichurri Sauce are the perfect no-cook dish for a healthy appetizer, light meal, or snack. Featuring crisp julienned vegetables like carrots, cucumber, and bell peppers, creamy avocado, and vibrant purple cabbage, these spring rolls are a feast for both the eyes and the palate. Wrapped snugly in delicate rice paper and paired with a zesty homemade chimichurri sauce—made with fresh parsley, garlic, and a touch of red chili flakes—this recipe offers a delightful contrast of textures and bold, herbaceous flavors. Ready in just 30 minutes and naturally vegan and gluten-free, these rolls are perfect for entertaining or meal prepping a fresh, nutritious bite.
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 2 medium, julienned Carrot
- 1 medium, julienned Cucumber
- 1 medium, julienned Red bell pepper
- 1 cup, thinly shredded Purple cabbage
- 1 large, sliced Avocado
- 0.5 cup, chopped Fresh cilantro
- 0.25 cup, chopped Fresh mint leaves
- 0.5 cup Olive oil
- 1 cup, chopped Fresh parsley
- 3 cloves, minced Fresh garlic
- 2 tablespoons Red wine vinegar
- 1 tablespoon Fresh lemon juice
- 0.5 teaspoon Red chili flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 bowl for softening rice paper Warm water
Instructions
Prepare the vegetables by julienning the carrot, cucumber, and bell pepper, shredding the purple cabbage, slicing the avocado, and chopping the fresh herbs (cilantro and mint). Set aside.
To make the chimichurri sauce, combine olive oil, parsley, garlic, red wine vinegar, lemon juice, red chili flakes, salt, and black pepper in a blender or food processor. Blend until smooth but still slightly textured. Adjust seasoning to taste and set aside.
Fill a large bowl or shallow dish with warm water. Dip one rice paper wrapper at a time into the water for about 10-15 seconds, or until pliable, then transfer it onto a clean kitchen towel or work surface.
Place a small handful of julienned vegetables, shredded cabbage, sliced avocado, and a pinch of fresh cilantro and mint onto the bottom third of the wrapper, leaving space at the edges to fold.
Fold the bottom edge of the rice paper wrapper over the filling, then fold in the sides and roll tightly like a burrito. Repeat with the remaining wrappers and filling.
Once all spring rolls are assembled, arrange them on a serving platter. Serve immediately with the prepared chimichurri sauce for dipping.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 334 mg | 15% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 5.1 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 669 mg | 14% | |
*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.
