Veggie Spring Rolls
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These fresh spring rolls are a crunchy, colorful delight packed with all the good stuff—crisp romaine, juicy mango, and a rainbow of veggies, all wrapped up in rice paper goodness. Perfect for a light lunch or snack that feels like a mini tropical getaway. Plus, ladies, did you know that the high vitamin C in mangoes can help boost skin elasticity and keep your skin glowing? Perfect for keeping that youthful radiance shining bright! And trust me, they pair perfectly with my miso dressing!
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
Serving: 1rollCalories: 75kcalCarbohydrates: 15gProtein: 1.5gFat: 0.5gFiber: 2.5gSugar: 15g
Tried this recipe?Let us know how it was!