Vegetable Spring Rolls

These Vegetable Spring Rolls make such a fresh and delicious addition to your Asian-inspired dinner menu or as a tasty appetizer for your next summer gathering. Just chop, roll, and serve!

more

Vegetable Spring Rolls

There’s a saying, “the tone makes the music”. And if ever there were a food that is perfectly described by that saying, it’s these Vegetable Spring Rolls. Because here’s the thing, these spring rolls are basically just a lot of vegetables. And on their own, they might not be all that enticing to gobble down.

But when you roll them into gorgeous spring rolls and serve them with the best dipping sauce ever…that pile of vegetables turns into a crave-worthy masterpiece perfect for serving as a vegetarian appetizer. You think I’m exaggerating, but I’m not!

To make these Vegetable Spring Rolls you’ll need:

For the spring rolls

• 2 large carrots
• 1 red bell pepper
• 1 avocado
• 1 mango
• ½ cucumber
• ½ jalapeno
• 2 cups arugula
• ½ cup fresh basil
• ½ cup fresh mint
• 6 to 8 rice paper spring roll wrappers

For the sauce

• ½ cup salted roasted almonds
• ½ cup canned coconut milk
• 1 Tbsp lime juice
• 1 Tbsp soy sauce
• 1 Tbsp honey
• 3 cloves garlic

Kitchen tools you may find useful:

• Blender
• Wooden cutting board
• Chef’s knife
• Measuring cups and spoons

We’ll be serving these Vegetable Spring Rolls with an ultra simple yet flavorful sauce, which can be whipped up in the blender in just a few minutes! It’s a combination of coconut milk, salted roasted almonds, garlic, and seasonings (and you’re going to want to eat this on everything after you taste it!)

If you haven’t made your own spring rolls before, stay calm. This is going to be easier than you think. You’ll basically cut all your veggie fillings into long, thin strips. We’re using carrot, cucumber, bell pepper, jalapeno, avocado, and a bit of mango (but feel free to throw in whatever crunchy veggie you may also have in the fridge!)

Then you’ll need to fill a pan with warm water. Working one at a time, add a piece of rice paper to the water and let it soften, then move it to a dampened surface (I love to use a wooden cutting board for rolling).

Add your fillings to the rice paper in a long heap right in the middle of your rice paper. Fold the sides of the rice paper over your heap, then tightly roll from the bottom to the top (like a burrito). Transfer your finished spring roll to a plate, cover it with a damp paper towel, and get on to rolling the next.

Hungry for more spring roll recipes? Try these:

• Mexican Style Summer Rolls
• Rainbow Spring Rolls
• Thai Green Curry Spring Rolls
• Shrimp Spring Rolls