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Summer is right around the corner, which means it’s just about to get really hot and humid in Austin. I avoid eating heavy meals in the summer and opt for lighter options like these colorful and crunchy Asian-inspired veggie spring rolls. These fresh veggie spring rolls recipe is gluten-free and vegan as well. I love the Vietnamese spring rolls so I was inspired by those!
SEE ALSO: Easy Tex-Mex Breakfast Bowl Recipe
I love visiting the local farmers market at Barton Creek Mall to shop for local and organic vegetables and artisan goods.
For these fresh veggie spring rolls recipe, I used locally grown lettuce, beets, cilantro, cucumbers, carrots, peppers, sprouts, and purple cabbage all from the farmers market! This is an easy and great way to add some Vitamin A and Vitamin C!
You can definitely add a protein like tofu or shrimp. I like making these veggie springs rolls in advance on Sundays (the Barton Creek Farmers Market is open from 9am – 1pm every Saturday) so I can eat them throughout the week as an appetizer or light lunch.
I found the spring roll wrappers at my local Asian supermarket but you can also find them now at grocery stores like H-E-B and Whole Foods.
VEGETABLE SPRING ROLLS RECIPE STEP-BY-STEP
STEP 1. Wash and slice all vegetables.
Wash and dry all the fresh vegetables and slice on a cutting board. Try to slice the veggies into matchsticks, you want to try to julienned the veggies.
You can do this the night before and store veggies in containers covered with a damp paper towel in the fridge. This will take on the total time for prep.
STEP 2. Prep the rice paper sheets
Prepare a bowl of warm water or you can do this in the sink with warm water running. Separate the rice paper wrappers and dip into warm water to soften. Place softened sheets on a plate.
Tip: Do this one at a time as you’re making the spring rolls or else the rice paper sheets will stick to each other.
STEP 3. Arrange vegetables on the rice paper.
Add the lettuce, shredded purple cabbage, sliced cucumber, sliced red bell pepper, sliced yellow bell pepper, shredded carrots, sprouts, sliced beets, and fresh cilantro.
Other things to add: Avocado, green onions, bean sprouts, and vermicelli noodles (rice noodles). You could even fry a couple of rolled-up sheets of rice paper to add a crispy bite.
Tip: If you add avocado but make sure to eat those within the day. Sliced avocado doesn’t last very long.
STEP 4. Seal the veggie spring rolls
Fold the bottom of the rice paper over the filling, then fold in the sides. Roll tightly to seal. Repeat for each veggie spring roll.
PEANUT DIPPING SAUCE STEP-BY-STEP
STEP 1. Whisk together the ingredients
In a small bowl, whisk together peanut butter, soy sauce, sesame oil, water, and lime juice until smooth. Feel free to add more water if you want a more liquidy sauce. Sprinkle sesame seeds on top.
STEP 2. Serve veggie spring rolls!
Serve your veggie summer rolls with peanut sauce, sriracha, and chili sauce — dip as needed! If you have leftovers, cover the spring rolls with plastic wrap so they don’t dry out. Best eaten in a couple of days.
Enjoy this veggie spring roll recipe!