This recipe is for one fresh spring roll filled with a variety of fresh vegetables.
You can make as many as you want. Spring rolls are very versatile, so feel free to add or subtract ingredients of your choice. This is a great recipe for vegans and or individuals who are gluten intolerant.
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Ingredients
1 Spring Roll Wrapper
1/8 - 1/4 cup Cucumber (peeled)
1/8 cup Fresh Broccoli (chopped or diced)
1/8 - 1/4 cup Fresh shredded Cabbage
1/8 - 1/4 cup Fresh shredded Red Cabbage
1/8 - 1/4 cup grated Raw Carrots
1 Inner leaf Romaine Lettuce
1 - 10 thin sliced Jalapeno Peppers
1 - 4 slices Fresh Avocado
1/8 cup Fresh Green Onion
1/8 cup Fresh Cilantro
Directions
Prepare vegetables by shredding or chopping to the desired size. You can also buy vegetables in the store that are ready to use.
Soak the rice spring roll wrapper by placing it in warm water for 15 seconds or until pliable.
Remove and blot with a cup towel.
Place the filling of your choice in the wrapper.
Fold the bottom towards the top.
Then, fold both sides in.
Roll the wrapper upwards into a uniform shape.
Cut diagonally and serve immediately or deep fry for about 2 minutes.
Serve with the sauce of your choice. Peanut sauce is traditional, but I use sweet chili sauce and a mixture of coconut aminos or soy sauce and Wasabi as well.
If you plan to store to eat at a later date and are using avocado, make sure to coat them in lemon or lime juice to prevent discoloration.
Serving Size: 1
Nutrition Content
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