Veggie Spring Rolls

Recipes

Veggie Spring Rolls Recipe

January 18, 2020

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Veggie Spring Rolls Recipe

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

Johnson's Backyard Garden JBG in Austin Texas

Barton Creek Farmers Market

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.

Fresh vegetables top down shot

Farmers Market Veggie Spring Rolls

Farmers Market Veggie Spring Rolls
Yield: 8 veggie spring rolls

Farmers Market Veggie Spring Rolls

Prep Time: 20 minutes
Additional Time: 20 minutes
Total Time: 40 minutes

Ingredients

  • 8 sheets of rice paper
  • 8 lettuce leaves, washed and dried
  • Purple cabbage, shredded
  • ½ cucumber, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • ½ cup shredded carrots
  • 2 cups sprouts
  • ½ cup beets, sliced
  • Cilantro, washed and dried
  • 2 tbsp natural peanut butter
  • 2 tbsp tamari soy sauce
  • 1 lime, juiced
  • 2 tbsp sesame oil
  • 3 tbsp water
  • 1 tbsp sesame seeds

Instructions

    1. Wash and slice all vegetables.

    2. Separate rice paper sheets and dip into warm water to soften. Place softened sheets on a plate.

    3. Arrange vegetables on the rice paper.

    4. Fold the bottom of the rice paper over the filling, then fold in the sides. Roll tightly to seal. Repeat for each summer roll.

    For the peanut sauce

    1. 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.

    2. Serve your veggie spring rolls with peanut sauce on the side — dip as needed!

Notes

You can prep the veggies the night before!


VEGETABLE SPRING ROLLS RECIPE STEP-BY-STEP

Slicing bell peppers

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.

 

Veggie Spring Roll step one

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.

 

Veggie Spring Rolls GIF

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.

 

Veggie Spring Rolls recipe

Colorful veggie spring rolls

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!

RELATED: 24 Best Healthy Restaurants In Austin, Updated 2020

WRITTEN BY:

Jane Ko is the Austin blogger behind A Taste of Koko, Austin's top food and travel blog featuring the hottest restaurants and weekend getaways. Jane has been a speaker at South by Southwest (SXSW), Texas Conference for Women, BlogHer, and more on entrepreneurship and social media. She lives in Austin Texas with her dog and cat.

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