Easy Mini Veggie Spring Rolls
Light and refreshing mini veggie spring rolls packed with vibrant vegetables and served with your choice of dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 12 mini spring rolls 1x
- Category: Appetizer
- Method: Wrapping
- Cuisine: Vietnamese
- Diet: Vegetarian
Ingredients
Scale
- Rice paper wrappers
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1 cup bell peppers, thinly sliced
- 1 cup red cabbage, shredded
- Fresh herbs (mint, cilantro)
- Soy sauce or peanut sauce for dipping
Instructions
- Prepare Your Vegetables and Herbs: Wash all vegetables and herbs thoroughly, then slice and shred them as needed.
- Soften the Rice Paper Wrappers: Fill a shallow dish with warm water.
- Dip the Rice Paper Wrapper: Gently dip one rice paper wrapper in warm water for about 5 seconds until pliable.
- Set Up Your Rolling Station: Rest the softened wrapper on a clean, dry surface.
- Arrange the Veggies and Herbs: Place a small amount of each vegetable and fresh herbs in the center of the wrapper, avoiding overstuffing.
- Fold in the Sides: Fold the sides of the rice paper over the filling to keep it secure.
- Roll It Up: Starting from the bottom, roll the wrapper tightly around the filling.
- Serve with Sauce: Repeat with remaining wrappers and filling, serve with soy or peanut sauce for dipping.
Notes
Store leftover spring rolls in an airtight container in the refrigerator for up to two days. Keep dipping sauce separate to avoid sogginess.
Nutrition
- Serving Size: 1 roll
- Calories: 70
- Sugar: 2g
- Sodium: 220mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://www.nailzspa.com/easy-mini-veggie-spring-rolls/