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If you’re looking for a cold and refreshing meal that will leave you feeling energized and fulfilled, but you’re tired of salads, say hello to your new favorite lunch time snack! These fresh vegetable spring rolls are so unbelievably enjoyable and the type of meal that you can make over and over again and never get tired of. Not to mention, the dipping sauce they’re paired with is so good I have to restrain myself from drinking it straight out of the jar. I love this recipe because I can easily adjust it based on what veggies I have on hand and try different combinations to switch up the flavor profile. If you’re new to making spring rolls, you might find the rice paper wraps to be a bit tricky to work with at the start, but with a little practice you will certainly get the hang of it! I’ve provided all my most helpful tips and guidance in this post, so make sure to read it through to set yourself up for success.
Below is a step-by-step guide to making these veggie spring rolls, with a full recipe summary and measurements at the bottom of the page.
Let’s talk about the benefits of the ingredients used in this recipe:
- Carrot: This common root vegetable is a great source of vitamins and nutrients such as Vitamin A, Vitamin K, calcium and beta-carotene, which is found in many orange fruits and vegetables and supports immune health and eye health.
- Red bell pepper: Some major health benefits of bell peppers are their high concentration of vitamins and nutrients such as Vitamins A, C, B6, K, and E, and potassium and fiber.
- Avocado: Fantastic source of healthy fats and other vitamins and minerals such as Vitamins C, E, and K as well as folate, potassium, and magnesium. Avocadoes support heart health, digestive health, and eye health.
- Spring mix: Rich in antioxidants and nutrients such as Vitamins A, C, and K as well as folate and potassium. These leafy greens help support digestion and immune health.
- Cilantro: This fresh herb provides benefits from the antioxidants and nutrients it contains, including Vitamins K, A, and C.
- Vermicelli rice noodles: My favorite ingredient in these spring rolls as they do an excellent job of soaking up all the flavor of the sauce and offer a nice contrast in texture. They can also be a good source of carbohydrates and nutrients and can help support digestion.
- Soy sauce: Opt for low sodium if you can. You can also substitute tamari.
- Rice vinegar: This pantry staple has many surprising health benefits. Rice wine vinegar contains essential amino acids and has been known to help with digestive health as well as liver detoxification.
- Maple syrup: You may be surprised to hear that maple syrup actually contains lots of antioxidants and other nutrients and is on of the best options when it comes to plant-based sweeteners.
- Lime juice: An essential element to the dipping sauce to add a bit of acidity and brighten the flavor. Lime juice is high in Vitamin C and antioxidants, and also contains antibacterial and antifungal properties, so it’s a great contributor to the health and function of our immune system.
- Ginger powder, cayenne powder, chili powder, salt & pepper: You can substitute fresh ginger if you prefer, but I just use the dried spices for the sake of ease. In addition to the amazing flavor they bring, there are added benefits when it comes to including spices in your meals. According to NutritonFacts.org, spices offer a wide range of benefits and are known to improve health issues such as cancer, arthritis, Alzheimer’s disease, and they can even be mood boosters! Therefore, it’s important to include at least a small amount of herbs and spices in your daily diet.
Pro tip: I always try to buy my produce and herbs from the local farmer’s market because the quality of flavor makes a huge difference! Plus I love to support my community and the environment, and you can’t beat the piece of mind of knowing exactly where your food comes from. I encourage you to check out your local farms (if you haven’t already) and see what they have to offer!
Step 1: Prepare the sauce
Start by adding all the sauce ingredients into a jar or small bowl and mix well to combine. Set aside.
Pro tip: Whenever I’m making a sauce or dressing, I find it easiest to throw all the ingredients in a jar with a lid so I can just seal it up and give it a good shake!
Step 2: Cook the noodles
Bring a pot of water to boil, then add the vermicelli noodles and cook 2-3 minutes, or until they have softened. Then, drain and rinse them under cold water so they don’t stick. Set aside.
Step 3: Prepare veggies
While the water is heating up, go ahead and chop your veggies. You’ll want to shred the carrots, thinly slice the bell peppers and avocado, and chop the spring mix and cilantro.
Step 4: Assemble your spring rolls
Working with one at a time, dip your rice paper wrap (spring roll skin) in water for about 10-20 seconds to soften it. Transfer to a plate or cutting board and load it up, layering the noodles followed by the veggies, spring mix and cilantro. Carefully roll it up like a cinnamon roll, as tightly as you can without tearing the wrapper, folding in the sides just before the final roll.
The great thing about this recipe is that it’s very versatile and can easily be adjusted to meet your taste preferences. I encourage you to make it your own and play around with different combinations of veggies or even add some shrimp or other protein to bulk it up a bit. The possibilities are endless! To store leftovers, just wrap them individually in plastic wrap or parchment paper to avoid them becoming stuck together. They should keep in the fridge for about 5 days. If you try this recipe and enjoy it, share it with a friend and comment down below. I always love to hear your feedback!
Fresh Veggie Spring Rolls with Dipping Sauce
Ingredients
- 8-10 rice paper wraps
- 4-5 oz. vermicelli noodles (thin rice noodles)
- 1 red bell pepper thinly sliced
- 2-3 carrots shredded
- 1-2 ripe avocadoes thinly sliced
- 2 cups spring mix lettuce chopped
- handful fresh cilantro chopped
Dipping Sauce
- 1/4 cup soy sauce
- 2 tbsp maple syrup
- 1 tbsp fresh-squeezed lime juice
- 1 tbsp rice vinegar
- 1/2 tsp ginger powder
- 1/2 tsp chili powder
- 1/4 tsp cayenne powder (optional)
Instructions
- Prepare dipping sauce and set aside.
- Bring a pot of water to boil. Add vermicelli noodles to boiling water and cook for 2-3 minutes or until they have softened. Strain and rinse with cold water to prevent sticking.
- In the meantime, chop and prepare the spring roll veggies.
- Once your noodles and veggies are prepared, it's time to start assembling the spring rolls. Working with one at a time, dip your rice paper wrap in water for about 15-20 seconds to soften it, then carefully transfer it to a plate or cutting board. Add a layer of noodles, then layer with veggies of choice. Carefully begin rolling it up like a burrito, then tuck in the sides at the end. (See recipe notes for more helpful tips.)
