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

  1. Chop and slice up veggies (cucumber, carrot, bell pepper, avocado, cilantro, etc.)
  2. 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.
  3. Place softened rice paper onto plate and add veggies along the center. Roll and repeat until all spring rolls are made.
  4. 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.

Course Main Course, Snack
Cuisine Asian
Prep Time 20 minutes
Servings 4
Author Meghan

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

  1. Chop and slice up all veggies.

  2. 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.

  3. Place softened rice paper onto plate and add veggies along the center. Roll and repeat until all spring rolls are made.

  4. 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. 🙂

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