Veggie Spring Rolls

Level

Easy

Time

35 Min

SErves

3

Calories

200

Fat

7g

Saturates

4g

Carbs

25g

Sugar

15g

Fiber

2g

Ingredients

For the Veggie Spring Rolls:

8 rice paper wrappers
1 cup of shredded lettuce
1 cucumber, peeled and cut into thin strips
2 medium-sized carrots, peeled and julienned
1 red bell pepper, seeds removed and thinly sliced
1 ripe avocado, peeled, pitted, and thinly sliced
A handful of fresh herbs (like mint, cilantro, or basil), finely chopped for added flavor

For the Dipping Sauce:

3 tablespoons of soy sauce (opt for tamari for a gluten-free version)
1 tablespoon of rice vinegar
1 tablespoon of honey or agave syrup, for a touch of sweetness
1 teaspoon of sesame oil, for a nutty flavor
1 small clove of garlic, minced for a punch of flavor
Red pepper flakes, optional for a spicy kick

Instructions

Step 1

Prep Your Ingredients: Begin by preparing all your vegetables – shred your lettuce, julienne your cucumber and carrots, thinly slice your bell pepper and avocado, and finely chop your fresh herbs.

Step 2

Assemble and Roll: Dip a rice paper wrapper in warm water to soften it. Lay it flat and in the lower third of the wrapper, arrange the shredded lettuce, cucumber, carrots, and bell pepper, and sprinkle some herbs. Fold in the sides and roll it.

Step 3

Repeat for All Rolls: Continue with the same assembly and rolling process for the remaining rice paper wrappers and vegetable fillings until all have been used.

Step 4

Make the Dipping Sauce: In a separate bowl, mix together soy sauce, rice vinegar, honey (or agave syrup), sesame oil, minced garlic, and optional red pepper flakes until well combined.