Fresh veggie spring rolls have saved my life. They are quick, easy to make and quite filling. If you get bored of eating same old salads, then this dish is for you! It’s healthier option compare to chips or other junk foods. They are very low in calories and easy way to get your veggies in for the day. You can also make these at night before for lunch the next day.
The filling options are endless, basic idea is to fill everything that you like and it’s available in your fridge! I usually go for veggies, healthier fats, eggs, tofu, paneer, cheeses.. anything really. If you eat meat or seafood, that also can be added with veggies. Add whatever you feel like eating or available at the time.I love eating these fresh veggie spring rolls with sriracha ranch or spicy almond/peanut butter sauce. I will provide you recipe for the almond butter sauce that I make. I don’t really cook or bring peanuts in the house due to my sons severe allergies, however you can experiment with either to make your sauce.
Serving Size [2 spring fresh spring rolls]
[Fresh rolls- Calories 145, Fat 5.6g, Carbs 17.5g, Fiber 4.3g, Protein 3.5g]
[Dipping sauce- Calories 105, Fat 8g, Carbs 7.5g, Fiber 2g, Protein 4.5g]
2 rice paper wrapper (any brand)
1/2 cup shredded lettuce
1/4 cup shredded carrots
1/4 cup sliced mushrooms
1/4 avocado sliced
1/2 mini cucumbers sliced
1 tbsp Barney almond butter
1 tbsp Huy Fong Chili Garlic Sauce (adjust to your comfort level)
1/2 tbsp pyure stevia or 1 tbsp of honey
1 tsp soy sauce
Hot water to soak in rice paper
Before making fresh veggie spring rolls, you want to have all the prep ready. Shred all your veggies and keep them aside. I had shredded/sliced all the veggies listed above and kept on the side until I was ready to make rolls.
You can also make the sauce ahead of time if you want. I am trying to make the sauce very low glycemic index so I am using pyure stevia instead of honey. If you aren’t following any specific diet then you can add either of them. To make the sauce add your almond butter or peanut butter, chili garlic sauce, honey or pyure stevia, soy sauce, and little bit of water. Mix thoroughly until it’s uniform and there your sauce is ready!
Now moving on to making fresh veggie spring rolls. Fill a bowl with hot water and keep it on the side along with all your stuffing prep. When you are ready, soak the rice paper in the hot water until it’s soft. Usually takes around 20-30 seconds. Once it’s soft, take it out and lay it on flat surface. Then right in the middle of the circle, add all your stuffing (veggies). Wrap bottom of the rice paper over the filling; fold in the sides. Continue rolling firmly to enclose the filling. Place roll, seam down on a plate. Continue with remaining wrappers. You can serve them right away or can be refrigerated up to 3 hours (cover with damp paper towels). Cut in half . Serve with spicy almond/peanut sauce.