Clean Girl Veggie Spring Rolls Recipe

As the last wisps of winter’s chill begin to dissipate, our taste buds start to crave the fresh, vibrant flavors of spring. And what better way to welcome the season than with a crispy, crunchy, and utterly delicious veggie spring roll that’s as light as a spring breeze?

In this recipe, we’ll bite into Asian-inspired flavors, where delicate rice noodles meet a colorful medley of shredded veggies, all wrapped up in a delicate rice paper wrapper and served with a tangy dipping sauce that will leave you hooked. So let’s get rolling, shall we?

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Whole Foods Market, Vegetable Egg Rolls, 12 oz, (Frozen)

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Ingredients​​

• 1 cup shredded carrots
• 1 cup sliced bell peppers
• 1 cup shredded cabbage
• 1/2 cup chopped green onions
• 1/2 cup bean sprouts
• 1 package of rice paper wraps
• Soy sauce for dipping
• Fresh cilantro leaves (optional)
• Vegetable oil for frying (optional)

​​How to Make Veggie Spring Rolls

1. To make veggie spring rolls, start by preparing all the vegetables, ensuring they are washed and chopped into thin strips.
2. Soak the rice paper wraps in warm water for about 10-15 seconds until they become pliable.
3. Place a damp rice paper on a flat surface and layer a small amount of each vegetable in the center, along with a few cilantro leaves if desired.
4. Fold the sides over the filling and then roll it tightly from the bottom to the top to enclose the filling.
5. Repeat this process until all ingredients are used. If you’d like to fry the spring rolls, heat vegetable oil in a pan and fry each roll until golden brown and crispy. Otherwise, you can serve them fresh without frying.

How to Serve ​​Veggie Spring Rolls​​

Veggie spring rolls are best served as an appetizer or snack, and they can be enjoyed any time of day. They pair wonderfully with soy sauce for dipping and can be served alongside light meals such as soups or salads. They make a great addition to a larger spread of Asian-inspired dishes for a lunch or dinner gathering.