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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


  • 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


  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!