Rainbow Fruit & Veggie Spring Rolls
Veggie Spring Rolls
Makes about 24 rolls, 1 roll with dipping sauce is 110 kcals, 2g protein, 17g carbohydrate, 2g fiber, 4g fat, 1g saturated fat, 2g monounsaturated fat, 1g polyunsaturated fat
- 2 cups shredded carrots
- 1 red bell pepper
- 1 cucumber, peeled
- 1 large avocado, peeled and seeded
- 2 mangoes, peeled and seeded
- 1 package of vermicelli noodles, cooked according to package
- 24 brown rice spring roll wraps
- 1 cup cilantro leaves
- 1 cup basil leaves
- 1 cup mint leaves
Veggie Spring Roll Dipping sauce
- 1/3 cup peanut butter or cashew butter
- 2 Tbsp Hoisin sauce
- 1 ½ Tbsp Reduced Sodium soy sauce
- 1 clove garlic, minced
- ½ tsp chili sauce (check ingredients for peanut allergens if necessary)
- 2-4 Tbsp warm water for desired consistency
Fruit Spring Rolls
Makes about 10 rolls
1 roll with vanilla yogurt is 65 kcals, 1g protein, 15g carbohydrate, 2g fiber, 0g fat
- 1 mango
- 5 strawberries
- 2 kiwis
- 6 pineapple chunks
- 5 romaine lettuce leaves
- 10 Brown rice spring roll wraps
- ½ cup mint leaves
- ½ cup Vanilla yogurt for dipping
Directions
- Slice fruit or veggies into skinny strips and tear herbs into smaller pieces. Set aside.
- Bring 3 cups water to a boil in a saucepan or kettle and set aside to cool slightly.
- Prepare the veggie spring roll dipping sauce by combining all ingredients together. Thin with warm water to achieve desired consistency.
- Add the hot water to a large bowl and submerge one rice paper to soften for about 5-10 seconds.
- Transfer rice paper to a flat, slightly wet surface and add desired fruit, veggies, and herbs. Fold the bottom of the rice paper up over the fillings, then gently roll over once, fold in the sides to seal, and continue rolling until completely sealed.
- Repeat process until all toppings are used.
- Store leftovers covered in the fridge for up to a couple days, though best when fresh.