Veggie Spring Rolls
Making your own vegetable spring roll at home is easier than most people think. With just a few fresh ingredients, a little prep, and some rice paper, you can create a dish that’s both visually appealing and nutritionally rewarding.
Equipment
- Cutting board
- Sharp Knife
- Mixing Bowls
- Small saucepan
- Large shallow dish or plate
- Kitchen towel or clean dishcloth
- Serving Plate
Ingredients
For the Veggie Filling:
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup red bell pepper julienned
- 1 cup purple cabbage shredded
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- ½ cup cooked rice vermicelli noodles optional, for extra texture
For the Wrappers:
- 10 –12 rice paper sheets
For the Dipping Sauce:
- ¼ cup hoisin sauce
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 –2 tablespoons warm water to thin sauce if needed
- Crushed peanuts for garnish optional
Instructions
Step 1: Prep Your Veggies
- Wash and dry all your fresh vegetables and herbs. This keeps the rolls crisp and prevents sogginess.
- Shred or julienne the carrots, cucumber, bell pepper, and cabbage into thin, uniform pieces. Thin cuts make rolling much easier.
- Chop your mint and cilantro leaves roughly, keeping them fragrant and fresh.
- Optional: Cook the rice vermicelli noodles according to package instructions, then rinse under cold water and drain well to avoid stickiness.
- Pro Tip: Keep everything in separate bowls—it makes assembly smoother and more organized.
Step 2: Soften the Rice Paper
- Fill a large shallow dish or plate with warm water.
- Submerge one rice paper sheet at a time for about 10–15 seconds, just until it becomes soft and pliable.
- Lay it flat on a clean kitchen towel or cutting board, ready to fill.
- Pro Tip: Don’t soak too long, or it will tear when you roll. Work one sheet at a time for best results.
Step 3: Assemble the Filling
- Place a small handful of each vegetable in the center of the softened rice paper.
- Add a few pieces of fresh herbs and a small portion of noodles if using.
- Keep the filling about 2–3 inches wide in the center so it’s easy to roll without bursting.
- Pro Tip: Less is more! Overstuffing makes rolling tricky and can tear the wrapper.
Step 4: Roll the Spring Rolls
- Fold the sides of the rice paper over the filling first.
- Roll from the bottom up, keeping the filling snug as you go.
- Continue rolling until you reach the top, tucking gently as you go to create a tight, neat roll.
- Pro Tip: Keep a damp towel over finished rolls to prevent them from drying out while you finish the rest.
Step 5: Make the Dipping Sauce
- In a small bowl, combine hoisin sauce, peanut butter, soy sauce, and sesame oil.
- Whisk together until smooth, adding warm water a little at a time to reach your desired consistency.
- Sprinkle crushed peanuts on top if you like a crunchy texture.
- Pro Tip: Whisk continuously to prevent lumps and get a creamy, smooth sauce that clings perfectly to the rolls.
Step 6: Serve and Enjoy
- Arrange your veggie spring rolls on a serving plate.
- Serve immediately with your peanut dipping sauce on the side.
- Enjoy as a light lunch, snack, or appetizer—you can even prep a few rolls in advance for a fresh, ready-to-go treat.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 180–220 kcal
- Carbohydrates: 28–32 g
- Protein: 6–8 g
- Fat: 6–9 g
- Fiber: 5–7 g
- Sugar: 4–6 g
- Sodium: Moderate