Fresh and Easy Vegan Spring Roll Recipe
Indulge in this tantalizing vegan spring roll recipe, bursting with crunchy vegetables and rice noodles and wrapped in delicate rice paper wrappers for a fresh appetizer or light dinner.
Servings 4 rolls
Calories 80kcal
Ingredients
- 4 rice wrappers
- 1 cucumber, thinly sliced
- 1 bell pepper, thinly sliced
- 2 green onions, thinly sliced
- 1 carrot, thinly sliced
- 1/4 cup cabbage, thinly sliced
- 1 oz thin rice noodles
- a handful cilantro
Instructions
- Bring a medium saucepan of water to a boil. Add rice noodles and remove from heat. Drain when ready to place in spring rolls.
- Fill a large container with warm water. Dip a wrapper into the hot water for a few seconds. Lay wrapper flat.
- Place 1/4 of all of the ingredients horizontally in the center making sure to leave 2 inches bare on each side for folding.
- Fold the sides inward, then tightly roll the wrapper beginning with the side furthest away and rolling towards you.
- Place the roll on a damp towel or damp paper towel until all spring rolls are assembled.
- Repeat with the remaining ingredients.
- Serve with dipping sauce and enjoy!
Notes
Nutritional Information is only an estimate. The accuracy of this recipe may differ depending on the ingredients you use.
Nutrition
Serving: 1 | Calories: 80kcal | Carbohydrates: 19g | Protein: 2g | Fiber: 2g