Veggie Spring Rolls
These veggie spring rolls are a great way to pack more veggies into your diet. Add in whatever you like!- Ready In:
- 10 minutes
- Prep:
- 10 minutes
- Servings:
- 1-2
- Spring Rolls
-
- 12" rice paper sheets
- 1 english cucumber
- 1 large carrot
- Marinated tofu
- cooked rice noodles or rice
- Avocado
- Shredded lettuce or cabbage
- Thai basil or mint
- Sauce
-
- 2 tbsp powdered peanut butter
- 2 tbsp maple syrup
- 1 tbsp coconut aminos
- 1 tbsp sriracha or chili sauce
- 1 tsp rice vinegar
- 1 tsp ground ginger
Feel free to add whatever you like into these! I highly recommend using Thai basil it makes them taste so fresh and authentic. You can find Thai basil at an international grocer or its a super easy to grow house plant 🙂
Instructions
- Julienne your cucumber and carrot into long strips and cut the strips in half.
- Shred your lettuce and prepare any of your other fillings.
- Place rice paper under the kitchen faucet and run water over it until all the sides are wet. Then place on a flat surface and fill with your veggies. Leave 2 inches of space around the sides. Once the paper is soft, roll it up like a burrito tucking in the sides and rolling it up.
- Mix your sauce ingredients together in a small bowl with a whisk. Dip veggie rolls in sauce and enjoy!
More healthy recipes:)
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