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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