Print

Fresh Vegan Vegetable Spring Rolls

Vegetable Spring Rolls with Peanut Sauce - a healthy light appetizer or meal!

5 from 2 reviews

I used butter lettuce because the shape of the outer leaves easily cover a large surface area of the rice paper. The color of butter lettuce also looks more vibrant.

It’s very easy to double up the recipe and make a larger batch for parties.

Scale

Ingredients

Spring Rolls

Instructions

  1. Get your workspace organized. Fill a shallow, wide bowl with warm water. Lightly wet the surface of the cutting board. Place the vegetables on plates or bowls and get them close to your workspace. Have a large plate ready so that you can lay your finished spring rolls on top.
  2. Dip a rice paper wrapper into the bowl of water and circle the paper around so that the entire surface is moistened. Transfer the rice paper onto the wet board. Place a lettuce leaf on top of the rice paper. Then, lay the vegetables, mint, and basil on top, about 1/2 to 1 inch away from the bottom of the wrapper.
  3. Starting from the bottom of the wrapper, start rolling everything towards the middle. Fold the left and right sides of the wrapper towards the center, and finish rolling up the spring roll. Place the spring roll onto your spare plate and repeat for the remaining spring rolls. (NOTE: If you find that the wrappers are quite stiff, let it sit on your cutting board for an extra 10 to 15 seconds to soften. Then, roll up the spring rolls.)
  4. Serve the spring rolls with the peanut sauce (recipe here). The vegetable spring rolls are best consumed the day they are made.

Notes

NUTRITION INFORMATION: Amount Per Spring Roll + 1/12 of Dressing: Calories: 130, Total Fat 6g, Saturated Fat: 1.2g, Cholesterol: 0mg, Sodium: 176.5mg, Total Carbohydrate: 17.5g, Dietary Fiber: 1.7g, Sugar: 6g, Protein 3.2g