Veggie Spring Rolls

The inspiration behind this recipe came when staying in a friend’s home in Palm Beach for the PGA Tour’s Honda Classic. The refrigerator was stocked with healthy eats including delicious vegetable spring rolls! I reached for these as a guilt-free snack and/or lunch during the week. Once I returned home, I began scouring the Internet for recipes. After much research, I adapted a recipe of my own! Packed with fresh, raw vegetables and dipped in a savory sauce, this spring roll recipe will be on repeat at my house.

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Rice paper is an ingredient that I have never bought or used before. I found this rice paper at Publix in the ethnic foods section.

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Veggie Spring Rolls

Makes 8 Spring Rolls

Ingredients:

Spring Rolls

1 package Rice Paper

½ Red Bell Pepper, thinly sliced

½ Orange Bell Pepper, thinly sliced

½ Yellow Bell Pepper, thinly sliced

½ Cucumber, thinly sliced

½ cup Matchstick Carrots

½ Avocado, sliced

¼ cup Cilantro

1 cup Mixed Greens (I used Baby Arugula blend from Trader Joe’s)

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Tamari Dipping Sauce

¼ cup of Tamari

3 tbsp Seasoned Rice Vinegar

 

Instructions:

Spring Rolls

Slice Vegetables.

Soak a sheet of rice paper in warm water for about 20 seconds.

Remove rice paper from water and lay flat on a plate.

Put a few pieces of each vegetable onto the rice paper, but do not overfill.

Pull the bottom of the rice paper over the filling, and then fold the left and right sides of the paper inward.

Roll into the shape of a burrito.

Cut spring rolls in half (optional)

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Tamari Dipping Sauce

Combine tamari and seasoned rice vinegar.

Serve alongside Spring Rolls.

 

I hope you enjoy this fresh and healthy recipe! If you try it, I would love to know what you think!

Always finding joy,

Francie

3 Comments

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