Veggie Spring Rolls

I’m all about salads in the summer, however I’m a little bit obsessed with fresh spring rolls these days.  The fresh, crunchy veggies and cool minty goodness in the same bite — I’m sold!

I thought it would be fun to try making them at home.  I found this recipe in the latest issue of Natural Health magazine, then modified slightly. The following recipe makes 16 spring rolls.  Here is what you need:


For the rolls:

  • 2 ounces rice noodles
  • One half head of green cabbage, julienned
  • 1 bunch cilantro, chopped
  • 1 bunch sliced scallions (just the green part)
  • 15 chopped fresh mint leaves
  • 12 chopped fresh basil leaves
  • 1 large carrot, julienned
  • 1 yellow bell pepper, seeded and julienned
  • 1 cucumber, peeled and julienned
  • 2 packages of rice paper wrappers

For the dipping sauce:

  • Juice of one lemon
  • Juice of one lime
  • Juice of one mandarin orange (aka California Cuties) 🙂
  • 1 teaspoon minced ginger
  • 1 minced garlic clove
  • 1 cup soy sauce (I prefer Japanese low-sodium soy sauce from Yamasa)
  • 1/2 cup water
  • 1 tablespoon chopped peanuts (optional)
  1. Fill a shallow bowl with hot (NOT boiling) water. Soak rice noodles in water until soft, about 5 to 10 minutes. Drain and set aside to cool.
  2. To make the dipping sauce, whisk all ingredients (except the peanuts) together in a bowl & set aside.
  3. Fill a shallow dish or pan with hot, but not boiling, water. Submerge 1 spring roll wrapper until softened (about 20 seconds).
  4. Remove and flatten on a cutting board or designated assembly area.
  5. Add 1/2 cup of the filling and a small handful of the rice noodles to rice paper.  Lift the edge closest to you and fold the rice paper up and over the filling.  Lastly, fold the right & left sides toward the center and pull towards you as you roll it up like a burrito.
  6. Repeat until you have used all of the filling & noodles.
  7. Cut into thirds just before serving.  Note: the spring rolls can be made and refrigerated for up to 2 hours if you are not planning to serve right away.
  8. If using, sprinkle crushed peanuts on top of dipping sauce. Serve with sauce on the side.  Enjoy!
Great for Meatless Monday, or any day!


Other vegetarian recipes you might like:


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Smoothie Recipes to Run For

Happy Monday!  Welcome to Day 1 of your 21-Day Clean Eating & Fitness Challenge.  Following along with us is simple… and FREE!  Simply check out the Wellness Science Facebook page first thing in the morning every day for 21 days for your Daily Challenge.

Since today’s challenge was to go meatless in honor of Meatless Monday, I wanted to feature this awesomely curated list of smoothies that I found on the Lululemon blog written by Allessia (Thank you Allessia!)

Smoothies are a great way to start your day.  You can pack in your servings of fruits, veggies, and protein and take it to-go if you need to.

These smoothies will keep you feeling cool as you kick your fitness into a higher gear.  So without further delay, here are 13.1 smoothies for 13.1 miles (with links to their recipes):

smoothie recipes

Photo courtesy of blog post by Allessia

1. Green Machine Smoothie – Whole Living
2. Cherry Almond Vanilla Smoothie – Running To The Kitchen
3. Kale Spinach and Pear Smoothie – Joy The Baker
4. Tropical Green Smoothie – 52 Kitchen Adventures
5. Preet’s Special Smoothie – Yyoga + OrganicLives
6. Power Protein Smoothie – Whole Living
7. Mango Coconut Water Smoothie – Whole Living
8. The Mojito Smoothie – My New Roots
9. Crunchy Coffee Fix – Runner’s World
10. Banana Oat Smoothie – Martha Stewart
11. Pineapple and Banana Smoothie – Whole Living
12. Key Lime Pie Protein Smoothie – Peanut Butter Fingers
13. Gingered Beet Smoothie – With Style & Grace
13.1 Raw Blizzard – Rawified

I can’t figure out which one I want to make first!  Let me know which one is your favorite!