Fresh vegetable rolls with avocado, carrots, red cabbage, cucumbers and lettuce are so easy to make and perfect for a fresh and light lunch, dinner or snack. Serve these babies with a delicious spicy peanut sauce.
One of my favorite things to order at Thai or Vietnamese restaurants are fresh spring rolls. Not to be confused with their fried counterparts, fresh spring rolls are usually one of the healthiest options on the menu. They’re packed with crisp fresh veggies, herbs and rice noodles and typically served with side of peanut sauce for dipping. I’ve had some great fresh spring rolls here in Richmond, but I think the best I’ve ever had were at Elizabeth St. Cafe in Austin,Texas. I still have dreams about those poached shrimp spring rolls — they were amazing and came with not one, but three different types of dipping sauces. Oh so good!
A few years ago I found out that you can buy rice paper wraps and make fresh spring rolls at home and I’ve been hooked on them ever since! I’ve posted about making them before but never posted a recipe so I thought I should go ahead and make that happen today.
Often times at restaurants the rolls are packed with rice noodles but the version I’m sharing today is all veggies! I made this batch of rolls a little lower in carbs without the rice noodles. These little guys are perfect for warm spring/summer nights when you’re just not in the mood to turn on the oven, which is basically every night here in Richmond during the summer. 🙂 Enjoy!
If you make these fresh vegetable rolls, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe.
Fresh vegetable rolls with avocado, carrots, red cabbage, cucumbers and lettuce. Served with a delicious spicy peanut sauce.
Ingredients
Vegetable Rolls
4 rice paper wrappers
1 cup romaine lettuce leaves
1/2 cup cucumber, cut into strips
1/2 cup carrots, shredded
1–2 avocados, sliced
fresh basil and mint
Peanut Sauce
1/4 cup peanut butter
1 clove garlic, chopped
2 teaspoons fresh ginger, chopped
2 Tablespoons rice vinegar
2 Tablespoons low sodium tamari, soy sauce or coconut aminos
2 Tablespoons maple syrup
a pinch of cayenne pepper (optional)
water, to thin
Instructions
Wet spring roll wrapper with warm water. I usually heat a pot of water on the stove top (not letting it get to a boil) and once it’s warm I put it in a bowl or plate that is large enough to fit the rice paper wrapper in.
Place wrapper on a hard surface. Place lettuce leaf on far left edge of wrapper.
Place a little of each ingredient into the wrap. Top with avocado and one or two leaves of the fresh herbs.
Roll wrapper from left to right, folding in the top and the bottom sides of wrapper toward the middle, just before the wrapper is completely wrapped.
Complete steps 1 to 4 for each wrapper.
Whisk all ingredients for the sauce in a small bowl. Add water to thin if needed. Serve as a dipping sauce for the rolls.
Category:Lunch/Dinner
Method:No Cook
Cuisine:Vietnamese
Nutrition
Serving Size:2 rolls with peanut sauce
Calories:432
Sugar:8g
Fat:34g
Carbohydrates:25g
Fiber:11g
Protein:12g
Keywords: fresh rolls, vegetable rolls, fresh spring rolls
Thank you so much for this! Especially the PB2 Peanut Sauce! Seriously amazing. I’ve had this for dinner three nights in a row and they taste EXACTLY like my local Thai Restaurant’s Rolls.
I had these last night at a restaurant and you’re right – they are full of rice noodles! I picked some out but these look SOO much better. Such a great idea using the PB2 as well – I will take any excuse I can get to use my PB2! Thanks for the great recipe!
ohhh…love spring rolls..I remember you posting them a while ago and Jon and I scouring how to make them…they’ve become a northside favorite in our household 🙂
These look so good and I keep seeing recipes using PB2, I’m wondering where you find it? Is it at regular grocery stores or do you have to go to a natural grocers?
Oh my gosh, YUM! I wonder if I could just leave out the shrimp and maybe add a little extra tofu? That peanut sauce sounds good too! I love the idea of using PB2!
Ohhh you have no idea how obsessed I am with spring rolls! And I love adding Braggs to my peanut sauce too! I use it in place of the usual rice vinegar! It give the sauce such a good flavor!
I love spring rolls, especially during these hot summer months! All the photos here are making me hungry! Thank you for sharing with me…I’m glad I’m back in action in the blogging world. I’ve been missing your posts. I hope you have a wonderful end to your week!
Ahh, I love the spring rolls from Mekong and I’ve been wanting to make my own. I think I actually tried once and it was a big failure, but maybe I can tackle these : )
I keep seeing more and more recipes with PB2 and think I’m going to have to try it. It’s interesting that the tone up plan also calls for limiting starchy carbs at night. Bob Harper’s “skinny rules” says that we should eliminate them altogether after 2 pm (including whole grains like wheatberries), it was something I hadn’t really thought about. The only thing that is hard for me about that is that I’m used to having sweet potates with dinner (or sometimes for dinner).
subscribe
Leave a Comment
I love all types of spring rolls.YUM. FYI – Sambal Oelek + Garlic = Chili Garlic Sauce. Same ingredients, except no garlic in Sambal Oelek.
Thank you so much for this! Especially the PB2 Peanut Sauce! Seriously amazing. I’ve had this for dinner three nights in a row and they taste EXACTLY like my local Thai Restaurant’s Rolls.
Woo-hoo! So glad you enjoyed them April.
As a Vietnamese I have to say these look very impressive !
Wow! Thank you. 🙂
I had these last night at a restaurant and you’re right – they are full of rice noodles! I picked some out but these look SOO much better. Such a great idea using the PB2 as well – I will take any excuse I can get to use my PB2! Thanks for the great recipe!
OMG these are my fab and you have convinced me to try making my own! Perfect for lunches for next week!
Awesome Leah. I hope you love them!
ohhh…love spring rolls..I remember you posting them a while ago and Jon and I scouring how to make them…they’ve become a northside favorite in our household 🙂
These look so good and I keep seeing recipes using PB2, I’m wondering where you find it? Is it at regular grocery stores or do you have to go to a natural grocers?
I buy it at Whole Foods. I think I’ve also seen it at Fresh Market. Most natural grocers should have it.
Oh my gosh, YUM! I wonder if I could just leave out the shrimp and maybe add a little extra tofu? That peanut sauce sounds good too! I love the idea of using PB2!
Yes!! I’ve definitely made them with just tofu. They’re awesome. 🙂
Ohhh you have no idea how obsessed I am with spring rolls! And I love adding Braggs to my peanut sauce too! I use it in place of the usual rice vinegar! It give the sauce such a good flavor!
Just made those for supper! It was amazing!!! Made it with shrimps, cucumber, carrot, onions and red pepper! It was sooo good with the pb2 sauce!
Hooray! So glad you loved them. 🙂
Ah! Perfect timing for you to post this recipe. I just bought rice paper to make these, and needed a reference recipe! 🙂 I love that you used PB2 too!
I LOVE having these when I go out. I will definitely have to try to make them at home sometime. Thanks!
I love spring rolls, especially during these hot summer months! All the photos here are making me hungry! Thank you for sharing with me…I’m glad I’m back in action in the blogging world. I’ve been missing your posts. I hope you have a wonderful end to your week!
Glad to see you’re back Monet! 🙂
Perfect timing! I’ve been making rice wraps often lately, but have been looking for the perfect light sauce. Sharing this with my clients! 🙂
ooh these look awesome! i can’t seem to perfect the peanut sauce no matter how many times i try, so this one shall satisfy instead 😉
Ahh, I love the spring rolls from Mekong and I’ve been wanting to make my own. I think I actually tried once and it was a big failure, but maybe I can tackle these : )
I love spring rolls! We had a deconstructed bowl verson at a ‘barbecue’ Monday night. So good!
I love deconstructed spring rolls and deconstructed sushi. So good!
I keep seeing more and more recipes with PB2 and think I’m going to have to try it. It’s interesting that the tone up plan also calls for limiting starchy carbs at night. Bob Harper’s “skinny rules” says that we should eliminate them altogether after 2 pm (including whole grains like wheatberries), it was something I hadn’t really thought about. The only thing that is hard for me about that is that I’m used to having sweet potates with dinner (or sometimes for dinner).
I had spring rolls last night at a restaurant that were less than impressive – these look amazing! 🙂