Vegetarian Fresh Spring Rolls

Light, refreshing, and packed with vibrant flavors, these Vegetarian Fresh Spring Rolls are the ultimate healthy appetizer or light meal. Made with crisp romaine lettuce, julienned carrots, cucumber, red bell pepper, creamy avocado, and aromatic fresh herbs like mint and cilantro, these rice paper rolls are both visually stunning and nutrient-dense. Tender vermicelli noodles add a delicate texture, while the savory homemade peanut dipping sauce, infused with soy sauce, lime juice, and a hint of sesame oil, takes each bite to the next level. Ready in just 30 minutes and requiring no cooking, this recipe is perfect for busy weeknights or as a wholesome addition to any gathering. Whether you're looking for a vegan-friendly option or a fun way to enjoy fresh produce, these spring rolls are sure to please!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 pieces Rice paper wrappers
• 4 leaves Romaine lettuce leaves
• 1 large Carrot, julienned
• 1 medium Cucumber, julienned
• 0.5 medium Red bell pepper, julienned
• 1 ripe Avocado, sliced
• 16 leaves Fresh mint leaves
• 8 sprigs Fresh cilantro leaves
• 1 cup Cooked vermicelli noodles
• 0.25 cup Soy sauce
• 2 tablespoons Peanut butter
• 1 tablespoon Rice vinegar
• 1 tablespoon Honey
• 1 tablespoon Fresh lime juice
• 1 clove Garlic, minced
• 2 tablespoons Water
• 0.5 teaspoon Sesame oil

Directions

Step 1

Begin by preparing all the vegetables: wash and dry the romaine lettuce leaves. Cut each leaf lengthwise to fit the size of the rice paper. Peel and julienne the carrot, cucumber, and red bell pepper. Slice the avocado into thin strips.

Step 2

Cook the vermicelli noodles according to package instructions. Once cooked, drain and rinse under cold water and set aside.

Step 3

Fill a large shallow dish or pie pan with warm water. Submerge one rice paper wrapper in the warm water for 15-20 seconds or until it becomes soft and pliable. Carefully lay it out flat on a clean surface or a damp kitchen towel.

Step 4

On the bottom third of the wrapper, place half a lettuce leaf. Top with a small bundle of vermicelli noodles, a few strips of carrot, cucumber, and bell pepper, a slice or two of avocado, and a few leaves of mint and cilantro.

Step 5

Fold the sides of the rice paper wrapper over the filling. Starting from the bottom, roll the wrapper up tightly, making sure to keep the filling secure. Transfer the finished roll to a plate and cover with a damp towel to keep fresh. Repeat with remaining wrappers and filling.

Step 6

To make the dipping sauce, combine the soy sauce, peanut butter, rice vinegar, honey, lime juice, and minced garlic in a small bowl. Whisk together until smooth. If the sauce is too thick, thin it out with a little warm water.

Step 7

Once all the spring rolls are made, serve them immediately with the prepared dipping sauce on the side.

Nutrition Facts

Serving size	(904.0g)

Amount per serving	% Daily Value*
Calories	1274.3

Total Fat 48.2g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 2432.8mg	0%
Total Carbohydrate 186.1g	0%
Dietary Fiber 20.4g	0%
Total Sugars 30.2g
Protein 28.7g	0%

Vitamin D 0IU	0%
Calcium 185.0mg	0%
Iron 6.0mg	0%
Potassium 1848.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.5%

Protein: 8.9%

Carbs: 57.6%