Vegetable Spring Rolls

🕒 Prep: 15 min
🔥 Cook: 5 min
🍽 Serves: 4
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Spring rolls are a light and refreshing dish that makes use of vibrant vegetables and aromatic herbs, all wrapped up in a delicate rice paper. Perfect for a warm day or as a starter, these rolls are as fun to make as they are to eat.

Ingredients for Vegetable Spring Rolls

Rice paper wrappers are the delicate canvases that hold all the goodness together. They soften easily in warm water and have a neutral taste, letting the filling shine.

Carrots add a sweet crunch, while red cabbage offers a pop of color and slight earthiness. Both are rich in vitamins and fiber.

Bean sprouts bring a mild flavor and refreshing crunch, while cucumber adds coolness and texture.

Cilantro and mint leaves provide a burst of fresh, herbal notes that lift the entire flavor profile.

Avocado offers creaminess, balancing the crisp textures with its buttery smoothness.

The dipping sauce combines soy sauce for umami, rice vinegar for tang, sesame oil for nuttiness, honey for sweetness, and a kick of flavor from garlic and ginger.

Tips & Tricks

  • Soak one wrapper at a time to prevent them from sticking together.
  • Use a damp cloth under the wrappers to keep them from sticking to the surface.
  • For a spicy kick, add a slice of jalapeño or a dash of Sriracha to the filling.

Serving Suggestions

These spring rolls pair wonderfully with a chilled Asian-inspired salad or a bowl of miso soup. For a refreshing drink, try serving them with a glass of iced green tea or a light sake.

Frequently Asked Questions

Can I make these spring rolls ahead of time?
Yes, but it's best to make them the day you plan to eat them. Store them in the fridge covered with a damp cloth to keep them moist.
What can I use instead of rice paper wrappers?
If you can't find rice paper, try using large lettuce leaves for a low-carb option.
Can I add protein to these rolls?
Absolutely. Cooked shrimp, tofu, or chicken are great additions for extra protein.

Vegetable Spring Rolls Recipe Walkthrough

First, prepare all your vegetables. Shred the carrots and cabbage, julienne the cucumber, and slice the avocado. This prep work makes assembly faster and ensures everything is ready when it’s time to roll.

Next, fill a large bowl with warm water. You’ll dip each rice paper wrapper in the water for about 10 seconds until it’s just soft. Be careful not to leave it too long, or it might tear during assembly.

With your softened wrapper on a flat surface, arrange a small bit of each vegetable, a sprinkle of cilantro and mint leaves, avocado slices, and some green onions on the lower third of the wrapper. Try not to overfill, or rolling will become tricky.

To roll, fold the sides over the filling, then roll from the bottom to the top, keeping it tight but gentle. This technique keeps everything snug and prevents spilling.

For the dipping sauce, whisk together soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger in a small bowl. Adjust to taste if you prefer a bit more sweetness or tang.

Finally, slice each roll in half with a sharp knife and serve them with the dipping sauce on the side for an inviting presentation.

Why You'll Love This Recipe

  • Fresh and healthy: Packed with raw vegetables and herbs.
  • Quick to prepare: Ready in under 30 minutes.
  • Customizable: Easy to adapt with your favorite ingredients.
  • Great for entertaining: Impressive yet simple to make.

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

Step-by-step 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.

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