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Vegetable Spring Rolls

Fresh, crunchy, and bursting with colorful vegetables, these spring rolls bring restaurant-quality flavors to your family table with surprisingly simple ingredients.
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Prep Time 20 minutes
Servings: 12
Calories: 85
Ingredients Method Notes

Ingredients
  

Spring Rolls
  • 12 rice paper rounds
  • 2 cups mixed greens or lettuce leaves, chopped
  • 1 large carrot, julienned
  • 1 cucumber, julienned
  • 1 red bell pepper, thinly sliced
  • 1 cup purple cabbage, thinly sliced
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1 avocado, sliced
  • 2 tablespoons sesame seeds
Peanut Dipping Sauce
  • 1/4 cup natural peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • 1 garlic clove, minced
  • 1-2 teaspoons water to thin

Method
 

  1. Wash and chop all vegetables into thin, uniform strips. Pat everything completely dry with paper towels - excess moisture makes the rice paper sticky and difficult to work with.
  2. Whisk together peanut butter, soy sauce, rice vinegar, honey, and minced garlic in a small bowl. Add water gradually until you reach a smooth, dippable consistency. The sauce should coat the back of a spoon but still flow easily.
  3. Fill a large, shallow dish with warm water. Dip one rice paper round into the water for 10-15 seconds until it feels pliable but not completely soft. Place it on a clean, damp kitchen towel.
  4. Place a small handful of mixed greens on the lower third of the rice paper, leaving about 2 inches of border on each side. Layer vegetables in colorful strips - carrots, cucumber, bell pepper, and cabbage. Add a few mint and cilantro leaves, then 2-3 avocado slices. Sprinkle with sesame seeds.
  5. Fold the bottom edge over the filling, then fold in the sides. Roll tightly away from you, keeping gentle pressure to create a neat, compact cylinder. Place seam-side down on a plate and cover with a damp towel to prevent drying.

Notes

Perfect for meal prep - prepare all vegetables ahead and store in separate containers for quick assembly throughout the week. Don't oversoak rice paper as it becomes too fragile. Avoid overfilling rolls. Keep finished rolls covered with damp towel. Store assembled rolls in refrigerator for up to 2 days, wrapped individually in plastic wrap. Don't freeze as texture suffers.