Fresh Rainbow Veggie Spring Rolls
These fresh rainbow veggie spring rolls are a quick, easy, and vibrant meal prep option featuring crisp vegetables, fresh herbs, and a tangy lime-chili dipping sauce. Perfect for a light, healthy meal or appetizer.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: Asian
Ingredients
- Rice paper wrappers (thin, round)
- Carrots, julienned or shredded
- Cucumber, seeded and julienned
- Red cabbage, thinly sliced
- Bell peppers (yellow and red), thinly sliced
- Fresh mint leaves
- Fresh cilantro leaves
- Cooked rice vermicelli noodles (optional)
- Avocado, sliced (optional)
- Dipping sauce: 3 tablespoons soy sauce or tamari
- Juice of 1 lime (about 2 tablespoons)
- 1 teaspoon honey or agave
- 1 small garlic clove, minced
- Pinch of chili flakes
Instructions
- Wash all vegetables thoroughly. Peel and julienne carrots and cucumber into thin matchsticks. Thinly slice red cabbage and bell peppers. Pick fresh mint and cilantro leaves, discarding thick stems. If using rice vermicelli, cook according to package instructions, rinse with cold water, and drain well. Slice avocado just before assembling to prevent browning.
- In a small bowl, whisk together 3 tablespoons soy sauce or tamari, juice of 1 lime (about 2 tablespoons), 1 teaspoon honey or agave, 1 small minced garlic clove, and a pinch of chili flakes. Taste and adjust sweetness or tang to your liking. Set aside.
- Fill a large shallow dish with warm water. Submerge one rice paper wrapper for about 15-20 seconds, or until just pliable but not overly soft. Lay it flat on your clean surface.
- Near the bottom edge of the softened wrapper, layer a small handful of vermicelli noodles (if using), followed by a colorful mix of veggies: a few carrot sticks, cucumber, red cabbage, bell pepper strips, fresh herbs, and a slice of avocado. Don’t overfill.
- Fold the sides of the wrapper inward, then roll tightly from the bottom up, like a burrito. The rice paper will stick to itself and seal the roll. Place the finished roll on a damp towel or parchment to keep moist while you finish the batch.
- Serve immediately with the dipping sauce or store spring rolls in an airtight container lined with a damp paper towel. They keep well for up to 2 days in the fridge.
Notes
Do not over-soak rice paper to avoid tearing. Work quickly once rice paper is softened. Keep rolls covered with a damp cloth to prevent drying. Rolls keep best up to 2 days refrigerated in an airtight container lined with a damp paper towel. For gluten-free, use tamari instead of soy sauce and check rice paper brand. Optional protein additions include cooked shrimp, shredded chicken, or tofu.
Nutrition
- Serving Size: 1 spring roll
- Calories: 80
- Sugar: 4
- Sodium: 400
- Fat: 2
- Saturated Fat: 0.3
- Carbohydrates: 14
- Fiber: 3
- Protein: 2
Keywords: spring rolls, fresh spring rolls, veggie spring rolls, rainbow spring rolls, healthy meal prep, gluten-free, vegetarian, vegan option