These spring rolls are refreshing, easy to make, and super healthy! Serve them as an appetizer with sweet chili or peanut butter sauce for dipping.
- 6 rice paper wrappers
- 2.8 oz lettuce leaves (80 g)
- 1 cucumber, peeled and cut into matchsticks
- 2 carrots, peeled and cut into matchsticks
- 1 mango, cut into matchsticks
- 1 avocado, sliced
- 1 handful of fresh mint leaves (optional)
- 1/4 cup sweet chili or peanut butter sauce
- Start by preparing all the ingredients, cut the vegetables and fruit.
- Fill a large bowl with warm water and dip a rice paper wrapper into the water, wait a few seconds, and transfer it to a working surface, like a cutting board.
- Lay the vegetables on the bottom 1/3 of the rice paper wrapper. Layer them on top of each other. Start by adding the lettuce, carrot, cucumber, mango, sliced avocado, and one mint leaf.
- Roll them out, fold the lower edge over the filling, then fold the sides, and finally, roll it up. Remember to tuck the filling in as you go. Repeat this with all spring rolls.
- Finally, cut them in half and serve with your favorite dipping sauce.
Mint flavor: Note that the mint has a very powerful flavor. If you’re not a fan of mint or are not sure that you will like the taste of it inside the spring roll, we suggest you leave it out or replace it with another herb you like.
Wet the working surface: When the rice paper wrapper starts to soften, it tends to stick more to the surface. To prevent it from sticking too much and consequently tearing, spread a little water over the working surface.
Storing spring rolls: You can keep these spring rolls in the fridge until serving for up to 4 hours. After that time, the rice paper wrapper will start getting hard.
Keywords: spring rolls, vegan spring rolls, homemade spring rolls recipe