Vegetable Spring Rolls

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.

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.

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.

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!

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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!

Course Snack

Cuisine Vegan

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Servings 4 people

Calories 225kcal

Author Anna

Ingredients

Lime and mango dressing

• 1/2 medium mango (ripe)
• 1/2 medium lime (juice only)
• 1 inch of fresh ginger (grated)
• 1 tbs rice vinegar
• 1/4 cup coriander (chopped)
• 1/2 tsp chilli powder

Lime and coconut dressing

• Juice from 1/2 lime
• 3 tbs coconut cream
• 2 tbs coconut milk
• 1/2 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

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.

Nutrition

Calories: 225kcal