If you love to eat with your fingers, then you’re going to love these Fresh Veggie Spring Rolls! They’re an easy, light & healthy meal served with peanut or spicy ginger dipping sauce.
I’m currently crushing on these Fresh Veggie Spring Rolls!
They’re chock full of Bok Choy, baby corns, Napa cabbage, sprouts, carrots, sweet peppers, cucumber, snow peas, and red cabbage. I also added peppermint leaves and Thai basil leaves from my garden.
All this healthy goodness wrapped in delicate rice papers makes for one yummy bite. But that’s not where the yumminess ends because you dip them in peanut or a spicy ginger sauce.
I bought gluten-free, non-GMO rice papers at Amazon. See below in notes for the brand I purchased. Some people have also found rice papers at their local supermarkets or Whole Foods. Depending on where you live (in the country like me or in the city), depends on if you will find rice papers in a store near you. You might even find them at a local Asian supermarket. Look around for the best options for you.
It’s best to prep your veggies and make the sauces ahead of time, so all you have to do before dinner is soften the rice papers, roll, and serve.
You can even prepare the Spring rolls ahead of time if you want and wrap them individually in plastic wrap. This gives you an easy make ahead dinner for busy days or for lunch at work or on the go. Just be sure to keep them refrigerated.
Now you can see why I’m crushing on these Spring rolls.
You can modify these Spring rolls as you like, adding your favorite vegetables or herbs. That’s one of the best things about these Fresh Veggie Spring Rolls, besides no cooking involved.
Other vegan options are adding peanuts, rice, or quinoa.
And for all you carnivores out there, you can add shrimp, pork, chicken, or beef with the veggies.
If you do make this Fresh Veggie Spring Rolls, share it with me by tweeting me @sweetspicymonky, tagging your Instagram with @sweetandspicymonkey, or your Facebook with Sweet and Spicy Monkey, so I can see all the yumminess you create. Happy Eating!
These vietnamese inspired Fresh Veggie Spring Rolls are finger foods at their best! You can make them for a light & healthy meal. Use any type of veggies you want or you can even add meat to them. Best served with either the peanut dipping sauce or the spicy ginger dipping sauce.
- 2 carrots, peeled and julienne
- 1 English cucumber, rinsed and julienne
- 2 to 3 sweet peppers, seeded and julienne
- Bok Choy, rinsed, topped, and julienne
- Napa cabbage, rinsed
- red cabbage, rinsed and chopped
- Sprouts (clover or broccoli)
- 1 package of snow peas
- 1-15 ounce can whole spears baby corn on the cob, drained
- 3 sprigs of fresh mint
- 3 sprigs Thai basil
- Rice papers
- 1/2 cup creamy peanut butter
- 2 Tablespoons ginger puree (or freshly grated ginger)
- 1/4 cup water
- 3 Tablespoons fresh lemon juice
- 1 Tablespoon rice vinegar
- 2 teaspoons low-sodium soy sauce
- 2 Tablespoons honey or maple syrup
- 1/2 teaspoon organic brown sugar
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon chili powder
- 1/4 teaspoon sea salt
- 3/4 cup water
- 1 garlic clove, smashed and minced
- 2 teaspoons cornstarch
- 2 Tablespoons low sodium soy sauce
- 1/4 cup rice vinegar
- 1/4 cup apple cider vinegar
- 1 Tablespoon ginger puree (or freshly grated ginger)
- 1/2 teaspoon red pepper flakes
- Before you start, prepare all vegetable by prepping and cutting, length-wise for julienne cuts and chopped for red cabbage. Keeping the julienne lengths to about 4". Set aside.
- Add all ingredients to food processor or blender and pulse until all ingredients are combined. You can add more water (1 Tablespoon a time) until sauce reaches desired consistency. More water for thinner sauce, less water for thicker sauce. Set aside until ready to serve.
- Place all ingredients into a small sauce pan and bring to a boil over medium heat. Once mixture starts to boil, lower heat and continue to stir until sauce thickens, about 10 minutes. Once sauce becomes thicker, remove from heat and let cool to room temperature before serving. If served when hot, sauce will seem spicier than when served at room temperature (speaking from experience here).
- Heat about 3 to 4 cups water in microwave for about 3 minutes, or until warm. Pour into a large mixing bowl. You will be placing your hands into the water so make sure it is not too hot. If it's too hot, let water cool for a few minutes or add cool water.
- Place one sheet of rice paper in warm water at a time. Gently pushing the rice paper under the water for about 30 seconds or until it becomes soft.
- Lay rice paper out flat on a clean, dry towel.
- place mint and basil leaves on upper part of rice paper, leaving about 2" from the edge.
- Place fresh veggies over mint and basil, leaving a 2" gap from edges. Remember not to overstuff because the rice paper will tear when rolling.
- Fold like a burrito and roll up, sealing the edges of the rice paper with your fingers.
- Serve with Peanut Dipping Sauce and Spicy Ginger Dipping Sauce.
- Sauces should be stored in an airtight container in the refrigerator.
- Prepared Spring Rolls can be wrapped individually in plastic wrap and placed in the refrigerator.
- Can use basil if unable to find Thai basil.
- I used a gluten-free, non-GMO rice paper by Three Ladies Brand available at Amazon.
- Directions on how to wrap Spring rolls are also located on back of rice paper wrapper.
- For an easy way to prepare red cabbage, cut into lengths and chop in your food processor.
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