Crunchy and Fresh Spring Rolls
These crunchy and fresh spring rolls are great when you want a flavorful meal but won’t have time for meal prep at mealtime or when you need to take your meal on the go.
Of course, the ingredients you choose will depend upon what you’ve got available, but I always try to include:
- lots of color and flavor
- lots of different textures (like soft rice noodles and avocado combined with crunchy cabbage and carrots)
- herbs and greens (like cilantro, parsley, sprouts, red tip lettuce)
- lots of nutrients
A delicious meal that can combine a host of flavors and textures to make and eat at the end of a busy day or on-the-go.
- 2 Cups Rice or Rice Vermicelli Noodles (cooked and cooled)
- 2 Carrots (peeled, julienned like matchsticks)
- 1 Cucumber (julienned like matchsticks)
- 1-2 Avocados (peeled, pitted, sliced)
- 1 Cup Cabbage (green or purple) (sliced)
- 1 Cup Cilantro (fresh, trimmed with minimized stems)
- 3-4 Green Onions (chopped)
- 12 slices Nori (usually sliced from one Nori sheet roughly 1 x 4 inches)
- 1/2 Cup Sprouts (use your favorite)
- 12 Spring Roll Wrappers (soak one at a time as you build your wraps)
- 1 Red or Yellow Pepper (trimmed and sliced)
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Prepare your rice or noodles and set aside to cool,
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Cut your Nori into rectangles rough 1 x 3 inch sections,
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Clean, trim, and prepare vegetables and herbs,
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Prepare your workspace and gather all prepared ingredients and tools, (bowl with room temperature water, rolling surface, flat cooking sheet lined with parchment paper)
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Begin soaking one spring roll wrap and move to rolling surface when each is roughly the softness of a slightly al dente noodle,
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Arrange a small portion of each ingredient on the softened wrap approximately 1-2 inches from the edge closest to you and in a way to ensure some of each ingredient in every bite,
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Begin soaking your next wrap,
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Starting with the edge closest to you, fold over the ingredients tuck under gently but tightly, then fold over each of the side edges of the wrap, then continue to roll until you reach the opposite edge of the wrap,
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Set on parchment paper and begin next roll,
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Enjoy with your favorite dipping sauce.
For a Variety of Pretty Outer Roll Appearances
- Use the primary ingredient you want to show as the base of your ingredient stack,
- Arrange your 2nd and 3rd choices as upright walls on the sides of your ingredient stack,
- To hide your ingredients for a consistent look, add a nice, green lettuce leaf (like butter or green tip lettuce) that is big enough to wrap around your ingredients, after arranging them in the middle of the leaf and then gently but tightly rolled within the 1st rice roll wrap before continuing and completing the roll. (Wow! Does that make sense?)
Why You’ll Love These Spring Rolls
- Easily adjust ingredients to what you have. As long as you have the spring roll wraps, you can combine and create and even vary the dipping sauce for endless possibilities.
- Prepare many of your ingredients up to one day ahead of time and then put them together when you’re ready to enjoy them.
- Spring rolls, along with your chosen dipping sauce, are an easy meal choice to pack and take with you.
- Aside from your rice or noodles preparation, there is no cooking for this meal.
What You’ll Need
- Shallow bowl that can be filled with enough room temperature water to submerge your spring roll wrap without bending/folding.
- Cutting board (to cut ingredients but also might be a good surface for building your spring rolls).
- A sharp knife.
- Trays, cooking sheets, or something to lay out your vegetables and other ingredients + completed spring rolls.
- Parchment paper.
These are delicious crunchy and healthy spring rolls, particularly when combined with our favorite Almond Butter Dipping Sauce.
