10-Minute Veggie Spring Rolls (Fresh, Crunchy, & Perfect for Summer!)
If there’s one recipe I keep on repeat the second the weather turns warm, it’s these veggie-packed spring rolls. They’re light, crisp, absolutely gorgeous, and ready in under 10 minutes. Honestly, they’re more like a wrap-meets-salad-meets-art-project, and I love that for us.
Whether you call them spring rolls or summer rolls, these beauties are all about vibrant veggies, hydrating ingredients, and super fresh herbs. They’re easy to customize, don’t require any cooking (hello, no stovetop heat!), and they pair perfectly with my creamy miso dressing or even a simple peanut sauce. Ideal for a light lunch, a dinner party starter, or a fun way to get more color on your plate.
And let’s be real—when you’re over 50, every meal is a chance to nourish your energy, joints, skin, and gut… and this one delivers. Big time.
Veggie Spring Rolls
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Equipment
- sharp knife to julienne the vegetables
- 4 plates
Ingredients
- 8 rice paper wraps 22 cm round
- 6 large romaine lettuce leafs torn
- 1 med cucumber julienned
- 1 med carrot julienned
- 1 mango thinly sliced
- ½ cup bean sprouts
- 1 cup red cabbage shredded
- fresh cilantro
- fresh basil
- Christine's miso dressing (or your favorite sauce) click for link for miso dressing
Instructions
Preparing the Spring Rolls
- Finely slice vegetables using a julienne peeler for the cucumber and carrots.
- Use a sharp knife to julienne the rest of the vegetables. And set them up in individual piles nearby for a quick assembly.
Set up 4 large plates for easy assembly:
- Plate #1 to hold the dry 22 cm round rice paper wraps.
- Plate #2 to soak with rice paper filled with approximately ½ inch cold water.
- Plate #3 for assembling and rolling the vegetables into the wraps.
- Plate #4 for serving or storing the wraps.
Assembling the Spring Rolls
- Dip each of the rice paper sheets into the cold water for about 10 seconds and then lay flat onto an empty plate and begin to fill with the vegetables.
- Place the lettuce in the center, add all of the veggies on top of it and begin folding. First fold the bottom towards the center then carefully fold each of the sides and finally roll up like you would a burrito. Make sure it is completely sealed and wrap it with another piece of rice paper if needed. Remember to work quickly, so the rice paper does not begin to stick and tear.
- ** for more detailed instruction, watch my step by step video of this recipe on my YouTube channel (video below).
- Serve immediately with my miso dressing or your favorite sauce.
Video
More About This Recipe
Cooking Tips
- Don’t soak the rice paper too long! 8–10 seconds is perfect. It continues to soften as you fill it.
- Keep a clean, damp towel nearby—if the paper gets sticky, gently pat your hands with the towel to help manage it.
- Try layering lettuce first to keep wetter veggies like mango or cucumber from breaking the rice paper.
Kitchen Tools You’ll Want
- Julienne peeler or mandoline – Makes slicing super fast and precise
- Shallow bowl or large plate – For soaking rice paper
- Sharp knife – Essential for slicing mango and cabbage
- Cutting board + serving tray – To organize and roll like a pro
- Damp cloth – Keeps your hands from sticking during assembly
Nutrition
Why It’s Great for Women Over 50
Let’s take a peek at the health perks tucked into every colorful bite:
Red cabbage – Rich in anthocyanins and vitamin C, red cabbage helps fight inflammation and supports collagen production for glowing, firmer skin. These powerful antioxidants are especially beneficial as we age.
Carrots and mango – Loaded with beta-carotene, which the body converts to vitamin A for eye and skin health.
Romaine lettuce and bean sprouts – High in water content (yay hydration!) and fiber, which supports digestion and satiety.
Herbs like cilantro and basil – Both contain natural antioxidants and antimicrobial properties. Cilantro, especially, has been shown to support healthy blood sugar levels.
Rice paper wraps – A light, gluten-free vehicle for getting all those veggies in. They’re low in calories and easy to digest.
Final Thoughts
These veggie spring rolls are basically edible self-care—hydrating, energizing, and full of nutrients your body loves. I make them when I want something fast but still fresh and nourishing. And they’re always a hit with friends or family (especially when dipped in that miso dressing!).
They’re also a gentle reminder that healthy meals can be easy, colorful, and genuinely joyful. Whether you’re prepping ahead for lunch or just treating yourself to a light dinner with a glass of sparkling water and lemon—these are the rolls for the job.
Let me know if you give them a try—I’d love to see how yours turn out!