Even though a plate full of vegetables is healthy, it isn’t the most creative meal idea out there. Instead, get your healthy dose of veggies by making this fresh spring rolls recipe.
As the name implies, these spring rolls are made with fresh ingredients like carrots, bell peppers, cucumbers, and avocado. These fresh spring rolls are crunchy and absolutely delicious.
More than that, this fresh spring rolls recipe packs in the nutrition and flavor of raw vegetables. We love pairing the spring rolls with a traditional Thai peanut sauce for dipping.
You can enjoy these fresh spring rolls as a vegetarian meal entrée, or you could pair the spring rolls with a tasty entrée like Thai chicken satay skewers.
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Cook time: 0 minutes
Prep time: 20 minutes
Idle time:
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Ingredients
- For the Spring Rolls
- 2 carrots julienned
- 1 red pepper julienned
- 1 English cucumber peeled and julienned
- 1 cup shredded red cabbage
- 4 scallions white parts thinly sliced lengthwise
- 2 avocados halved and sliced
- 16 basil leaves
- 16 mint leaves
- 4 oz. rice noodles
- 16 sheets rice paper
- For The Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/2 cup unsweetened coconut milk
- 2 tbsp soy or tamari sauce
- 2 tbsp fresh lime juice
- 1 clove garlic finely minced
- 1/2 tsp sesame oil
- 2-3 tsp hot sauce such as Sriracha
Instructions
- Chop all the vegetables so that they're 2-inch in length. Cook the rice noodles according to the instructions on the package.
- Working one at a time, soak a sheet of rice paper in a shallow dish of warm water until soft, about 10 seconds.
- Lay softened sheet gently on a flat surface, then mound vegetables, noodles, and avocado in the center of the sheet.
- Gently fold bottom and top of rice paper to cover filling and then roll up like a burrito. Repeat with remaining rice paper and fillings.
- To serve, mix peanut sauce ingredients in a small bowl and serve with spring rolls.
Additional information
Updated by Beeta Hashempour 5/21/2018
