These light, fresh Veggie Spring Rolls are made with crunchy vegetables and cilantro in a thin rice paper and dipped in a delicious Ginger Sesame Sauce. Great with lunch, as a snack, or for entertaining.
Ever since I worked at a raw food restaurant back in 2014, these veggie spring rolls have been one of my favourite snacks (or addition to lunch!) to make. One of the items on our menu were spring rolls very similar to these and I could honestly eat a dozen of them. They’re so freaking good.
These light, fresh Veggie Spring Rolls are made using your choice of veggies (although there are a few in particular I recommend!), rice paper, and of course the star of the show, a Ginger Sesame sauce. These are great with lunch, as a snack, or as an appetizer while entertaining.
How to Make Veggie Spring Rolls
- Chop and slice up veggies (cucumber, carrot, bell pepper, avocado, cilantro, etc.)
- Fill large bowl with warm water. Submerge one sheet of rice paper at a time into water and let soften for about 60 seconds until malleable.
- Place softened rice paper onto plate and add veggies along the center. Roll and repeat until all spring rolls are made.
- Prepare Ginger Sesame sauce and use as a dip!
The recipe below is enough to make about 10-12 rolls. Adjust the measurements as needed by using more or less of what’s listed. There are no rules with these rolls!
Veggie Spring Rolls
Fresh, light spring rolls made with crunchy veggies and a Ginger Sesame sauce.
Ingredients
- 1 head romaine lettuce, finely chopped
- 2 carrots, sliced or julienned
- 1 small-medium cucumber, sliced or julienned
- 1 bell pepper, thinly sliced
- 1 avocado, sliced
- large handful fresh cilantro, chopped
Other veggie options
- 1/2 head purple cabbage, shredded
- 2-3 kale or collard leaves, finely sliced
- 1 cup broccoli sprouts
Instructions
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Chop and slice up all veggies.
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Fill large bowl with warm water. Submerge one sheet of rice paper at a time into water and let soften for about 60 seconds until malleable.
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Place softened rice paper onto plate and add veggies along the center. Roll and repeat until all spring rolls are made.
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Prepare Ginger Sesame sauce and use as a dip!
Have you made this recipe? Leave me a comment below! Or tag me @meghanlivingstone on Instagram so I can see your creations. 🙂
These look delicious! How long do they keep in the fridge?
They can last a couple of days! The rice paper will harden a bit but you can just spritz them with some water to soften them again if needed. xx
I was wondering about the rice papers and if they are suppose to feel so gelatinous in your mouth. I thought possible I had purchased some cheaper ones of low quality. I tried making the spring rolls and I just ended up eating the vegetables without the rice papers
Hey there! They shouldn’t be too jelly-like. If you soak them too long, then they will become very soft. Try soaking them for a little less time!
hi megan
I am about to make these for my work prep will they last in fridge
great recipes have watched on youtube
Hi Tracey! Sorry I didn’t reply sooner. You could keep them in the fridge but the rice paper dries out easily so placing some damp paper towel on top will help 🙂