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Vegetable Spring Rolls

Vegetable Spring Rolls prepared dish

These vegetable spring rolls are a light and healthy option, perfect for a snack or appetizer. Filled with fresh vegetables and wrapped in rice paper, they are both delicious and visually appealing.

This recipe is snack, scaled for 4 servings, with 20 min prep and 10 min cook.

Prep: 20 min · Cook: 10 min · Total: 30 min · Serves: 4

Quick cooking notes

  • Core ingredients include fresh cilantro, soy sauce, rice paper wrappers, red bell pepper.
  • Follow all 8 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 0.5 cups fresh cilantro (chopped)
  • 2 tbsp soy sauce
  • 8 pieces rice paper wrappers
  • 1 medium red bell pepper (julienned)
  • 1 tbsp sesame oil
  • 2 leaves lettuce (large)
  • 2 stalks green onion (chopped)
  • 1 medium carrot (julienned)
  • 1 medium cucumber (julienned)

Instructions

  1. Prepare all the vegetables by julienning the carrot, cucumber, and red bell pepper, and chopping the green onion and cilantro.
  2. Soak the rice paper wrappers in warm water for about 10 seconds until they are soft and pliable.
  3. Lay the softened rice paper on a clean surface and place a lettuce leaf in the center.
  4. Add a small amount of each vegetable and some chopped cilantro on top of the lettuce.
  5. Drizzle a little soy sauce and sesame oil over the vegetables.
  6. Fold the sides of the rice paper over the filling and roll it tightly from the bottom up to form a spring roll.
  7. Repeat the process with the remaining rice paper wrappers and filling ingredients.
  8. Serve the vegetable spring rolls with additional soy sauce for dipping.

Nutrition (per serving)

  • Calories: 120
  • Protein: 3 g
  • Fat: 4 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Sugar: 2 g
  • Sodium: 300 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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