Veggie Spring Rolls with Chimichurri Sauce

Bright, colorful, and bursting with fresh flavors, these Veggie Spring Rolls with Chimichurri Sauce are the perfect no-cook dish for a healthy appetizer, light meal, or snack. Featuring crisp julienned vegetables like carrots, cucumber, and bell peppers, creamy avocado, and vibrant purple cabbage, these spring rolls are a feast for both the eyes and the palate. Wrapped snugly in delicate rice paper and paired with a zesty homemade chimichurri sauce—made with fresh parsley, garlic, and a touch of red chili flakes—this recipe offers a delightful contrast of textures and bold, herbaceous flavors. Ready in just 30 minutes and naturally vegan and gluten-free, these rolls are perfect for entertaining or meal prepping a fresh, nutritious bite.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 pieces Rice paper wrappers
• 2 medium, julienned Carrot
• 1 medium, julienned Cucumber
• 1 medium, julienned Red bell pepper
• 1 cup, thinly shredded Purple cabbage
• 1 large, sliced Avocado
• 0.5 cup, chopped Fresh cilantro
• 0.25 cup, chopped Fresh mint leaves
• 0.5 cup Olive oil
• 1 cup, chopped Fresh parsley
• 3 cloves, minced Fresh garlic
• 2 tablespoons Red wine vinegar
• 1 tablespoon Fresh lemon juice
• 0.5 teaspoon Red chili flakes
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 bowl for softening rice paper Warm water

Directions

Step 1

Prepare the vegetables by julienning the carrot, cucumber, and bell pepper, shredding the purple cabbage, slicing the avocado, and chopping the fresh herbs (cilantro and mint). Set aside.

Step 2

To make the chimichurri sauce, combine olive oil, parsley, garlic, red wine vinegar, lemon juice, red chili flakes, salt, and black pepper in a blender or food processor. Blend until smooth but still slightly textured. Adjust seasoning to taste and set aside.

Step 3

Fill a large bowl or shallow dish with warm water. Dip one rice paper wrapper at a time into the water for about 10-15 seconds, or until pliable, then transfer it onto a clean kitchen towel or work surface.

Step 4

Place a small handful of julienned vegetables, shredded cabbage, sliced avocado, and a pinch of fresh cilantro and mint onto the bottom third of the wrapper, leaving space at the edges to fold.

Step 5

Fold the bottom edge of the rice paper wrapper over the filling, then fold in the sides and roll tightly like a burrito. Repeat with the remaining wrappers and filling.

Step 6

Once all spring rolls are assembled, arrange them on a serving platter. Serve immediately with the prepared chimichurri sauce for dipping.

Nutrition Facts

Serving size	(1567.1g)

Amount per serving	% Daily Value*
Calories	1944.6

Total Fat 144.2g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat 14.3g
Cholesterol 0mg	0%
Sodium 184.0mg	0%
Total Carbohydrate 156.0g	0%
Dietary Fiber 29.6g	0%
Total Sugars 19.6g
Protein 18.5g	0%

Vitamin D 0IU	0%
Calcium 379.2mg	0%
Iron 11.1mg	0%
Potassium 2550.8mg	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: 65.0%

Protein: 3.7%

Carbs: 31.3%