Description
Rainbow Veggie Spring Rolls are a vibrant and crunchy hand roll filled with fresh vegetables, perfect for a light snack or appetizer.
Ingredients
- Rice paper wrappers – 8 sheets
- Carrot – 1 medium, julienned
- Cucumber – 1 medium, julienned
- Red bell pepper – 1 medium, julienned
- Yellow bell pepper – 1 medium, julienned
- Avocado – 1 medium, sliced
- Fresh mint leaves – 1/2 cup
- Fresh cilantro – 1/2 cup
- Lettuce leaves – 4 large, torn
- Dipping sauce (peanut or soy sauce) – as needed
Instructions
- Prepare all vegetables by washing and cutting them into thin strips.
- Soak rice paper wrappers in warm water for about 10-15 seconds until soft.
- Lay the softened wrapper on a clean surface.
- Place a few pieces of each vegetable and herbs in the center of the wrapper.
- Fold the sides of the wrapper over the filling, then roll it tightly from the bottom to the top.
- Repeat the process with the remaining wrappers and filling.
- Serve immediately with your choice of dipping sauce.
Notes
- For added protein, consider adding cooked shrimp or tofu.
- These spring rolls are best served fresh but can be stored in the refrigerator for a few hours.
- Experiment with different vegetables based on your preference.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll
- Calories: 70
- Sugar: 2g
- Sodium: 10mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg