Vegetable Spring Rolls

These Vegetable Spring Rolls make such a fresh and delicious addition to your Asian-inspired dinner menu or as a tasty appetizer for your next summer gathering. Just chop, roll, and serve!

Vegetable Spring Rolls

There’s a saying, “the tone makes the music”. And if ever there were a food that is perfectly described by that saying, it’s these Vegetable Spring Rolls. Because here’s the thing, these spring rolls are basically just a lot of vegetables. And on their own, they might not be all that enticing to gobble down.

But when you roll them into gorgeous spring rolls and serve them with the best dipping sauce ever…that pile of vegetables turns into a crave-worthy masterpiece perfect for serving as a vegetarian appetizer. You think I’m exaggerating, but I’m not!

To make these Vegetable Spring Rolls you’ll need:

For the spring rolls

• 2 large carrots
• 1 red bell pepper
• 1 avocado
• 1 mango
• ½ cucumber
• ½ jalapeno
• 2 cups arugula
• ½ cup fresh basil
• ½ cup fresh mint
• 6 to 8 rice paper spring roll wrappers

For the sauce

• ½ cup salted roasted almonds
• ½ cup canned coconut milk
• 1 Tbsp lime juice
• 1 Tbsp soy sauce
• 1 Tbsp honey
• 3 cloves garlic

Kitchen tools you may find useful:

• Blender
• Wooden cutting board
• Chef’s knife
• Measuring cups and spoons

We’ll be serving these Vegetable Spring Rolls with an ultra simple yet flavorful sauce, which can be whipped up in the blender in just a few minutes! It’s a combination of coconut milk, salted roasted almonds, garlic, and seasonings (and you’re going to want to eat this on everything after you taste it!)

If you haven’t made your own spring rolls before, stay calm. This is going to be easier than you think. You’ll basically cut all your veggie fillings into long, thin strips. We’re using carrot, cucumber, bell pepper, jalapeno, avocado, and a bit of mango (but feel free to throw in whatever crunchy veggie you may also have in the fridge!)

Then you’ll need to fill a pan with warm water. Working one at a time, add a piece of rice paper to the water and let it soften, then move it to a dampened surface (I love to use a wooden cutting board for rolling).

Add your fillings to the rice paper in a long heap right in the middle of your rice paper. Fold the sides of the rice paper over your heap, then tightly roll from the bottom to the top (like a burrito). Transfer your finished spring roll to a plate, cover it with a damp paper towel, and get on to rolling the next.

Hungry for more spring roll recipes? Try these:

• Mexican Style Summer Rolls
• Rainbow Spring Rolls
• Thai Green Curry Spring Rolls
• Shrimp Spring Rolls

Vegetable Spring Rolls

These Vegetable Spring Rolls make such a fresh and delicious addition to your Asian-inspired dinner menu. Just chop, roll, and serve!

5 from 2 votes

IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Appetizer

Cuisine: Chinese, Vietnamese

Servings: 8 rolls

30 minutes mins

Calories: 166

Author: Amanda Davis

Ingredients

Spring Rolls

• ▢ 2 large carrots
• ▢ 1 red bell pepper
• ▢ 1 avocado
• ▢ 1 mango
• ▢ ½ cucumber
• ▢ ½ jalapeno
• ▢ 2 cups arugula
• ▢ ½ cup fresh basil
• ▢ ½ cup fresh mint
• ▢ 6 to 8 rice paper spring roll wrappers

Sauce

• ▢ ½ cup salted roasted almonds
• ▢ ½ cup canned coconut milk
• ▢ 1 Tbsp lime juice
• ▢ 1 Tbsp soy sauce
• ▢ 1 Tbsp honey
• ▢ 3 cloves garlic

Instructions

• Combine all “Sauce” ingredients in a blender until smooth.
• Thinly slice all veggies and arrange near your work space.
• Fill a shallow dish with hot water. Working one at a time, gently place a rice paper in the hot water for about 15 seconds, or until soft and pliable. Move the paper to a damp surface. Stack veggies and herbs on the rice paper in a long narrow row, leaving about 2 inches on either side. Fold the sides of the rice paper over the mound, then gently roll.
• Cover finished spring rolls in a damp paper towel until ready to eat. Serve with almond butter dipping sauce, optionally sliced in half to serve.

Nutrition

Serving: 1roll | Calories: 166cal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Sodium: 144mg | Potassium: 412mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3610IU | Vitamin C: 35mg | Calcium: 58mg | Iron: 1.2mg

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It's important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.