Vegetable Spring Rolls

These Vegetable Spring Rolls are a healthy and colorful addition to your menu. Filled with fresh veggies and served with a tangy dipping sauce, they offer a burst of flavor and crunch.

Prep time: 15 minutes
Cook time: 5 minutes
Serves: 4

Ingredients

8 rice paper wrappers

1 cup shredded carrots

1 cup shredded red cabbage

1 cup bean sprouts

1 cup julienned cucumber

1 cup chopped fresh cilantro

1/4 cup sliced green onions

1/4 cup mint leaves

1 avocado, sliced

1/4 cup soy sauce

1/4 cup rice vinegar

1 tbsp sesame oil

1 tbsp honey

1 clove garlic, minced

1 tsp fresh ginger, grated

Instructions

1. Prepare the vegetables: Shred the carrots and cabbage, julienne the cucumber, and slice the avocado.

2. Soak the rice paper: Fill a large bowl with warm water and dip each rice paper wrapper in for about 10 seconds until soft.

3. Assemble the rolls: Lay the softened rice paper on a flat surface. Place a small amount of each vegetable, some cilantro, mint leaves, avocado slices, and green onions on the lower third of the wrapper.

4. Roll the spring rolls: Fold the sides over the filling, then roll tightly from the bottom to the top, sealing the ingredients inside.

5. Make the dipping sauce: Whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger in a small bowl.

6. Serve: Cut each roll in half and serve with the dipping sauce.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Keep rolls separated with parchment paper to prevent sticking.

Reheating

Reheat by allowing to come to room temperature for 10-15 minutes or enjoy cold.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.