Whether you enjoy them as a snack, an appetizer or a light meal, vegetable spring rolls paired with a sweet and spicy dipping sauce will satisfy your hunger and your taste buds.
As tasty as deep-fried spring rolls can be, the added oil doesn’t do wonders for your overall health. Enjoy the exotic quality of spring rolls in a more nutritious way with this fresh vegetable version. They make for a delicious and nutritious snack or meal at any time of the day.
Vegetable spring rolls
Serving size 8
- 8 round rice paper sheets
- 2 cups mixed baby spinach and arugula (or other leafy green, such as lettuce)
- 1 medium carrot, peeled and julienned
- 1/3 cucumber, julienned
- 1 small red bell pepper, julienned
- 1 avocado, thinly sliced
- 2 teaspoons lime juice
- 1/2 cup fresh cilantro
- Fill a high-rimmed baking tray with warm water. Fully submerge a rice paper sheet in the water, and let it soak for 1–2 minutes.
- Remove the rice paper sheet, and lay it flat on a large cutting board. Place a new rice paper sheet in water to soak while you work on stuffing the damp sheet.
- Lay 1/4 cup of spinach and arugula down the middle of the rice paper sheet, leaving 1–2 inches at either end so it can be folded in later.
- Lay thin layers of carrots, cucumber and red pepper on top of the spinach. Place a couple of pieces of avocado on top, and sprinkle with 1/4 teaspoon of lime juice. Top with 2 tablespoons of cilantro.
- Fold the opposite ends of the line of veggies over the stuffing. Roll up the spring roll as you would a wrap sandwich.
- Repeat this process until you’ve used up your rice papers. You can serve the spring rolls right away or, if you plan to enjoy them later, place a damp cloth inside a resealable container, and wrap them up in it. This will help keep them moist and ensure the rice papers don’t dry out.
And for dessert? Check out these raw guilt-free truffles >>
Sweet and spicy soya dip
To give your rolls an extra kick of flavour, whip up this simple dipping sauce.
- 6 tablespoons soya sauce
- 2 tablespoons rice wine vinegar
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 2 garlic cloves, minced
- 1 teaspoon shredded ginger
- 2 teaspoon brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper (more or less to your taste)
- Place the soya sauce, rice wine vinegar and sesame oil in a small bowl. Add in the cornstarch, and stir vigorously to combine.
- Stir in the garlic, ginger, sugar, salt and crushed red pepper. If you would like your dip to be extra sweet, add more sugar. If you prefer it to be spicy, add an extra pinch of crushed red pepper.