Summer Spring Rolls Recipe
Fresh, crisp, and colorful veggie rolls perfect for summer!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 8 rolls
- Category: Appetizer
- Method: Rolling
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Rice paper wrappers (round)
- Red bell pepper, thinly sliced
- Yellow bell pepper, thinly sliced
- Carrot, julienned
- Cucumber, julienned
- Purple cabbage, thinly shredded
- Mango, julienned
- Avocado, sliced
- Fresh herbs: mint, cilantro, or basil
- Lettuce leaves
Instructions
- Prep everything: Wash and slice all vegetables into thin strips.
- Soften the rice paper: Dip a sheet into warm water for about 10 seconds, then place on a damp clean towel or cutting board.
- Layer fillings: Add a little of each ingredient in the center. Start with herbs and colorful veggies to make them show through.
- Roll it up: Fold the bottom edge over the filling. Fold in the sides. Then roll tightly from the bottom to top.
- Repeat with remaining ingredients.
Nutrition
- Serving Size: 1 roll
- Calories: 120
- Sugar: 5g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://cookedbysarah.com/summer-spring-rolls-recipe/
