While I really love vegetables, sometimes they’re just not what my body craves. While sometimes veggies are not on the top of my list, everyone knows just how important they are for nutrition and a balanced diet. These spring rolls really come in handy when trying to introduce more raw vegetables into your diet or simply for the days that you just don’t feel like having a salad.
Research has shown that vegetables are most nutritious when eaten raw, so getting in a couple servings of raw veggies a day is super beneficial for your health. Doing this is incredibly easy when you have a staple meal that is delicious any time of the day. That’s where these spring rolls come in handy. The lettuce, cucumber, and carrots give them a light & crunchy feel, while the avocado helps to give them a creamy bite.
These rolls are the perfect size to bring for lunch or dinner on the go. Often time, in the beginning of the week i’ll double or triple this recipe to make enough to bring to work with me for the next couple of days. They are sure to make your co-workers drool and your tummy as happy as can be. As always, please let me know if you guys tried + liked these! I hope you love them like I do. Enjoy!
Light and Fresh Spring Rolls
- 6 sheets of rice paper
- 1/2 of an avocado
- 1/2 of a cucumber
- 5 large pieces of lettuce
- 1/2 carrots
Peanut Thai Dressing
- 2 T powdered peanut butter (or 1 & 1/2 T regular peanut butter)
- 2 T coconut sugar
- 1 T hot sauce (or sriracha)
- 1 T rice vinegar
- 1 T soy sauce
- 3 T water
- Cut all of your vegetables so that they are similar sizes (about 2 inches long).
- Once your vegetables are chopped and ready to use, dip your first piece of rice paper into warm warm and let it sit there for about 30 seconds until it gets soft.
- Once it is soft, carefully remove it from the water and lay it down on the surface that you will be rolling your rolls on.
- First, lay down some lettuce a 1/4th inch away from the end of the wrapper so that it acts as a cushion for the rice paper.
- Next, layer your cucumber, avocado, and carrots. After you have layered your desired amount, (I used 2 strips of each vegetable for 1 roll) place a piece of lettuce on top of the vegetables.
- Once all of your ingredients are on the rice paper roll, being to roll it up. I’ve found that it’s easy to pull the side closest to you all the way over the filling so that it tucks it in. When that is folded over, fold in the sides, and continue to roll the wrapper up. ** This definitely takes some time getting used to but becomes so easy after a little bit! Here is a good video to watch if you’re having trouble.
- If you desire a smaller roll, once you’ve wrapped all 6 spring rolls, cut them in half, or in thirds.
- After all of your rolls are wrapped up, make your peanut sauce. Combine all of the ingredients in a bowl and serve immediately.