Easy Fresh Veggie Spring Rolls

We love these homemade healthy fresh Vegetable Rolls that make the perfect appetizer, light lunch or add a protein of your choice and make them the main star of your dinner!

Fresh veggie spring rolls served with two dipping sauces.

Great Eight celebrated the Chinese New Year last year with all food Asian. Some of my favorite dishes were served! I was asked to bring Veggie Spring Rolls. A bit nervous about the task, I soon realized how wonderfully fresh and super easy they are to make.

Vegetable Spring Rolls and three dipping sauces.

Making them yourself gives you the ability to enjoy a filling personalized with all the veggies that you love most! In fact, why not add some cooked shrimp, chicken, or pork?

Certainly now I do not wait for the Chinese New Year again to make these fresh spring rolls! Joel and I used to visit our local Thai restaurant for them but now easily prepare them at home. These small bundles of healthy deliciousness can be served anytime and should be as they represent wealth and prosperity!

Cut fresh spring vegetable rolls served with a dipping sauce.

Practice with a few to get the hang of it and trust me, you will never buy pre-made rolls again!

Other ingredients you can add to your Veggie Roll:

  • Shrimp
  • shredded chicken
  • avocado
  • purple cabbage
  • lettuce
  • kale leaves
  • avocado
  • any color bell pepper
  • feta cheese
  • the options are endless

It’s your roll; go for it!

Overhead view of veggie rolls cut in half served with three dipping sauces.

More Asian-inspired dishes to serve with your Veggie Rolls:

Veggie Spring Rolls
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Veggie Spring Rolls

Below are the vegetables I included. Use whatever vegetables you like. These spring rolls are also a Gr8 meal when cooked shrimp, chicken or pork is included with the vegetables; or keep it vegetarian by adding tofu. 
Sauces may not be gluten free.
Prep Time1 hr
Course: Appetizer, Main Course
Cuisine: Chinese
Keyword: Veggie Spring Rolls
Servings: 20 spring rolls
Author: Kyle

Ingredients

Spring Rolls

  • 1 cup baby spinach leaves or larger spinach leaves sliced thinly
  • 1 cup thinly sliced cucumber
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced red pepper
  • 4 scallions, light green part, thinly sliced lengthwise
  • 1 cup shiitake mushrooms (or any mushroom), thinly sliced
  • 1 avocado, thinly sliced
  • 1/2 cup cilantro leaves, (or Thai basil is a gr8 addition.)
  • 1/2 cup mint leaves, (some of the rolls I included mint and some cilantro and some I included both.)
  • ~20 sheets rice paper rounds, (and a few extra to practice with if this is your first time.)
  • rice noodles
  • Spicy Peanut Dipping Sauce, recipe below
  • Mustard Dipping Sauce, recipe below
  • Soy Dipping Sauce, recipe below

Spicy Peanut Sauce

  • 3 cloves garlic, minced
  • 1/4 teaspoon dried hot red pepper flakes
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon tomato paste
  • 3 Tablespoons creamy peanut butter
  • 3 Tablespoons hoisin sauce, (found in the Asian food section at your local market.)
  • 1/2 teaspoon sugar
  • 3/4 cup water

Mustard Dipping Sauce

  • 1/2 cup Dijon mustard
  • 1/4 cup hot water
  • 1/4 cup rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 Tablespoon sugar

Soy Dipping Sauce

  • 3 Tablespoons rice wine vinegar
  • 1/4 cup tamari soy sauce
  • 1/2 teaspoon sugar
  • 1 scallion, finely chopped
  • 1 teaspoon toasted sesame oil

Instructions

Spring Rolls:

  • Make sauce(s) and set aside. See below for recipes.
  • Prepare rice noodles according to package instructions. Set aside, ready for assembly.
  • Have all vegetables and any other filling ingredients ready and close by ready for assembly.
  • Soak a rice paper in warm water for about 1 minute total turning the paper over after ~30 seconds. I find it easier to process one at a time.
  • Remove rice paper from the water and lay flat on a clean damp kitchen towel.
  • Put a few pieces of each vegetable and a small amount of the rice noodles in the center bottom 1/3 of the rice paper. Don’t overfill.
    Spring Roll Wrap
  • Pull the bottom of the rice paper and wrap over and around the veggies. The paper is sticky but pliable and should not tear.
    Spring Roll Wrap
  • Tuck both the right and left side of the rice paper inward over the filling.
    Spring Roll Wrap
  • Roll the wrap forward until the shape of a small burrito.
    Spring Rolls whole

Spicy Peanut Sauce

  • In a small saucepan cook the garlic and the red pepper flakes in oil over moderate heat, stirring, until garlic is golden, about 1 minute.
  • Whisk in remaining ingredients and bring to a boil while whisking.
  • Simmer sauce, whisking, until thickened, about 1 minute.
  • Cool and serve or cover and chill. Sauce may be made 3 days ahead. Bring to room temperature to serve.

Mustard Dipping Sauce

  • Mix ingredients above until sugar dissolves and serve.

Soy Dipping Sauce

  • Combine all ingredients in a medium bowl and serve.

Notes

Gr8 Do-Ahead Tip:

Spring rolls can be made up to a day ahead. Keep them in the refrigerator covered with a damp paper towel and plastic wrap.
Tried this recipe?Mention @Great8Friends or tag #gr8food!

About The Author

2 COMMENTS

  1. Kyle | 3rd Jan 17

    Thank you Lon and thank you for being such a Gr8 Friend! Happy New Year!

  2. Claudia Kerns | 3rd Jan 17

    Will definitely be making these. Love your recipes Kyle!

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