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    Home » Recipes » Dinner

    Vegetable Spring Rolls

    Published: Jun 11, 2016 · Modified: May 12, 2020 by annabanana · This post may contain affiliate links · This blog generates income via ads · 7 Comments

    Jump to Recipe Print Recipe

    If only eating veggies as a child was as easy as it is now! A whole lot of  crying and tantrums could have been avoided.  As a child, I absolutely hated peppers. There was nothing more disgusting and terrifying than eating a pepper. You know how most kids are petrified of clowns? (or at least they used to be...) Well, for me, it was fear of peppers. Completely irrational, totally real.

    Vegetable Spring rolls with Lime and Coconut Dressing

     

    Luckily, as my mom always says, taste is changing with age. If she told me back then, that now I will be eating raw peppers, I would probably laugh like a mad person, then pass out. Me and peppers were like Walt and Gus, if we could, we would kill each other back then. But we've made up. And nobody got hurt in the process.

     

    Vegetable Spring Rolls with Lime and Mango Dressing

     

    This recipe must be one of the easiest things ever. Super quick rice paper wraps, and fresh, raw veggies. Bish-bash-bosh. You can add dressing inside the rolls, or go crazy, skip it, and replace with any other dip of your choice. I couldn't decide between dressings, so I made two. One is sweet and spicy, the other is refreshing and milder in taste. Both are awesome and super easy and quick to make.

     

    Vegetable Spring Rolls with Lime and Coconut Dressing

     

    These rolls are light, fresh, and super tasty. You can fill them up with any vegetables you fancy (you don't have to use peppers, it's OK not to like peppers, but at least give them a chance), and you can be sure you are getting the best out of these fresh, juicy and super crunchy veggies. Happy munching peeps!

     

    Vegetable Springrolls

     

    Veggie Springrolls With Lime and Coconut Dressing
    Print Recipe Pin Recipe
    5 from 1 vote

    Vegetable Spring Rolls

    Super nourishing vegetable rolls with two different dressings options. Great, quick and healthy snack for the whole family!
    Prep Time20 mins
    Cook Time5 mins
    Total Time25 mins
    Course: Snack
    Cuisine: Vegan
    Servings: 4 people
    Calories: 225kcal
    Author: Anna

    Ingredients

    Lime and mango dressing

    • ½ medium mango (ripe)
    • ½ medium lime (juice only)
    • 1 inch of fresh ginger (grated)
    • 1 tbs rice vinegar
    • ¼ cup coriander (chopped)
    • ½ teaspoon chilli powder

    Lime and coconut dressing

    • Juice from ½ lime
    • 3 tbs coconut cream
    • 2 tbs coconut milk
    • ½ cup chopped mixed mint and coriander

    Vegetable Spring Rolls

    • 8 rice paper wrappers
    • 1 large avocado (peeled, thinly sliced)
    • 2 cups fresh vegetables (cucumber, lettuce, peppers, red cabbage) cut into sticks/ batons
    Prevent your screen from going dark

    Instructions

    Lime and coconut dressing

    • Blend all the ingredients together until smooth apart from coriander and mint.
    • Add coriander and mint and pulse until just chopped.

    Lime and mango dressing

    • Blend all the ingredients together until smooth apart from coriander.
    • Add coriander and pulse until just chopped.

    Vegetable Spring Rolls

    • Squeeze a little lime juice over the sliced avocado.
    • Place each rice paper into a shallow dish with warm water for about 10 seconds, then move it into a flat surface lined up with damp kitchen towel.
    • Start layering your vegetables.
    • Sprinkle the veggies with salt and pepper.
    • Fold both ends to the center and roll the sheet as tightly as you can without ripping.
    • Repeat with the rest f rice paper wraps until you use all the ingredients.
    • Serve the spring rolls with lime and coconut dressing and sprinkle with sesame seeds.

    Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

    Nutrition

    Calories: 225kcal
    Did you make this?Tell me how you like it? Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!
    Yummy and Healthy Veggie Rolls with lime and coconu

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    Reader Interactions

    Comments

    1. Aimee

      June 13, 2016 at 9:01 pm

      Your food photography is so amazing, Ania! <3 We need to have a collaboration so I can see how you do it!

      Reply
      • annabanana

        June 14, 2016 at 12:49 pm

        Aimee, thank you so so so much! It makes me happy that you like it! And I'm more than happy to show you some tricks and tips ??

        Reply
    2. Natalie | Feasting on Fruit

      June 13, 2016 at 7:13 pm

      Me and raw peppers still actually aren't on the best of terms, but I can't think of a better way to bring us closer than delicious spring rolls! Probably my favorite way to get in the veggies 🙂 And both those dressings sound wonderful!

      Reply
      • annabanana

        June 13, 2016 at 7:24 pm

        Thanks Natalie ? I'm still like that with eggplant. I've tried, and I've tried...but we are still not on talking terms ? And agree with you, spring rolls are great for hiding all sorts of veggies in them! Xxx

        Reply
    3. Melissa @ Vegan Huggs

      June 13, 2016 at 6:44 pm

      5 stars
      These look fabulous! So perfect for summer! So funny, because my 4 years old despises peppers 🙂

      Reply
      • annabanana

        June 13, 2016 at 7:18 pm

        What are the chances and how funny is that Melissa? ? I bet ya in few years time it will be their favourite! And thanks hun! X

        Reply

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