Homemade veggie spring rolls are a fun, colorful, and tasty way serve up veggies for your family. Perfect as an appetizer or dinner side.
Believe it or not, I had not made spring rolls until recently. I had printed out a few different recipes to try and they had been sitting in my “to try” folder for 3 years, yikes!
I’m not sure what took me so long–I think I was a bit intimidated by the rice wrap, but when I finally got my act together and made them it was actually pretty easy. Sure, after 3 batches my rolls still aren’t anywhere near the perfect ones you get at a Vietnamese restaurant, but they are colorful and tasty!
Add Your Favorite Produce
You can add pretty much any veggie or fruit to these spring rolls, just slice thinly and don’t overstuff! You could also make it more of a meal and add cooked chicken, tofu, or shrimp.
These veggie spring rolls are also very allergy friendly. The brown rice paper wrap is both gluten-free and vegan.
The sauce contains peanut butter, but could easily be made with almond or sunflower seed butter instead. Be sure to use Tamari instead of classic soy sauce if you need it to be gluten-free.These veggie spring rolls are a fun and colorful way to serve veggies to your family. Click To Tweet
Let your kids help make these colorful beauties!
If your kids have never had spring rolls, they will be more inclined to taste them if they get to choose what goes inside. Older kids can even wrap their own. Just be prepared to give it a few goes, just like with making Swedish gingersnaps, it takes a little practice and patience to get the hang of it.
My older son liked the spring rolls. He dipped them into teriyaki sauce since he doesn’t like peanut butter. My younger son thought they were ok but preferred to eat his deconstructed–basically just eating the veggies that he liked without the wrap! Fine with me!
Leftover Matchstick Veggies
Yes, chopping the veggies for these spring rolls does take a little work. But it’s so worth it! And if you are lucky enough to find yourself with leftover matchstick shaped veggies, use them up! I found that they are perfect for everything from dipping in hummus, to adding to the lunchbox, to topping a lunch salad. The array of colors that they provide will be a pleasing (and nutrient-packed) addition to any meal.
Veggie Spring Rolls
- 1/3 cup smooth peanut butter unsweetened
- 1/3 cup water
- 2 tablespoons reduced sodium Tamari (can sub regular soy sauce if gf not needed)
- 1 teaspoon honey (or sugar)
- 1/2 teaspoon toasted sesame oil
- 1 pinch red pepper flakes plus extra for garnish
- 1 medium garlic clove, minced (optional)
- 1 medium red bell pepper, cored and sliced into matchstick-sized pieces
- 2 medium carrots, peeled and sliced into matchstick-sized pieces
- 1 medium mango, peeled, pitted, and sliced into matchstick-sized pieces
- 1 medium avocado, peeled, pitted, and sliced into 2-inch pieces
- 1/2 medium English cucumber, cut into matchstick-sized pieces
- 2 cups mixed baby greens or chopped lettuce
- 1/2 cup destemmed fresh parsley and/or cilantro
- 1/2 cup destemmed fresh mint
- 1/4 cup chopped green onions or chives
- 1/2 cup shredded red cabbage
- 1 8 ounce package Vietnamese brown rice spring roll wrappers
- In a small bowl, whisk together the peanut butter, water, tamari, honey, sesame oil, red pepper flakes, and garlic (if using) to make the sauce. Garnish with extra red pepper flakes if desired. Set aside.
- Place all the prepped veggies into individual ramekins or onto a large tray or cutting board.
- Fill a round cake pan with about an inch of warm water. Follow directions on rice wrapper package, but in general, you will want to dip the rice wrappers one at a time until they just start to soften 10 seconds - to less than a minute depending on brand. I found that a quick 10-second dip was all that was needed.
- Then, transfer the wet rice paper to a cutting board. Add a handful of desired fillings to the middle of the wrapper (or follow wrapper instructions). Next, fold like you would a burrito, for example, right side, bottom side, left side, and then top side. The wrapper will soften as you work and seal itself when you fold. If you work too quickly it may not be soft enough (depending on how long you dipped it in the water), but if you work too slowly, it may start to fall apart. Give it a few goes to get the hang of it!
- Repeat with remaining rice wrappers, one at a time.
- Serve with the peanut dipping sauce or alternative and enjoy! Store leftover in an airtight glass container in the fridge for up to 3 days.