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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 veggie spring rolls. I love visiting the local farmers market at Barton Creek Mall to shop for local and organic vegetables and artisan goods.
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For these veggie spring rolls, I used locally grown lettuce, beets, cilantro, cucumbers, carrots, peppers, sprouts, and purple cabbage all from the farmers market! 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.