Recipe: Rainbow Veggie Spring Rolls

Are you sick of the same old lunch? It’s not always easy to pack both a tasty and healthy lunch. This rainbow veggie spring roll recipe is fun to make and packed with filling veggies.

In our recipe we used bell pepper, carrot, squash, sprouts and cabbage, but you can fill your spring roll with any veggies you have at home! Try pairing the spring rolls with one of the below dipping sauces.

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Photo credit: Healthy Bits, Courtesy Image (feature)

Ingredients

1 medium bell pepper

1 large carrot

1/4 small head purple cabbage

1 cup sprouts

1 summer squash or zucchini

10 large rice paper wrappers

1 1/2 tablespoons of rice vinegar

Rainbow Veggie Spring Rolls

Instructions
1. Prepare the vegetables. Remove the top and seeds from the bell pepper and slice lengthwise. Peel the carrot and cut into thin slices. Slice the purple cabbage into thin shredded pieces. Slice the squash into thin slices. Cut the avocado in half, remove the pit and slice it into very thin slices.
2. Fill a dish with very warm water. Submerge one of the rice paper wrappers into the water for 15 to 25 seconds. Lay the semi-softened wrapper on a cutting board. Add a few slices of bell pepper, carrot, cabbage and squash. Place the sprouts on top of the veggies and lay a few slices of avocado underneath the veggies. Sprinkle a spoonful of rice vinegar over the veggies. Fold the sides of the wrapper over the filling and roll it up. Repeat with filling and rolling the remaining spring rolls.
3. Serve right away with one of the below dipping sauces.

Nutrition Information per Serving:
Nutrition Facts
10 Servings Total
1 serving = 1 veggie spring roll
Amount Per Serving
Calories 36.5
Total Fat 0.3 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 105.0 mg
Potassium 119.5 mg
Total Carbohydrate 8.2 g
Dietary Fiber 1.3 g
Sugars 3.3 g
Protein 1.3 g
Vitamin A 34.0 %
Vitamin B-12 0.0 %
Vitamin B-6 3.4 %
Vitamin C 60.8 %
Vitamin D 0.0 %
Vitamin E 0.4 %
Calcium 1.6 %
Copper 1.1 %
Folate 2.1 %
Iron 1.8 %
Magnesium 2.0 %
Manganese 4.7 %
Niacin 1.2 %
Pantothenic Acid 0.7 %
Phosphorus 1.6 %
Riboflavin 1.5 %
Selenium 0.2 %
Thiamin 1.7 %
Zinc 0.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe adapted from kitchn

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Ingredients

1/2 cup light soy sauce

1/4 cup rice vinegar

2 tablespoons sesame oil

1 teaspoon minced garlic

Pinch of sugar

Garlic-Soy Dipping Sauce

Instructions
1. Whisk together all the ingredients. Serve with spring rolls.

Nutrition Info per Serving:
Nutrition Facts
One recipe makes about 1 cup
2 Tablespoons = 1 serving
Amount Per Serving
Calories 46.1
Total Fat 3.4 g
Saturated Fat 0.5 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 1.3 g
Cholesterol 0.0 mg
Sodium 780.1 mg
Potassium 1.4 mg
Total Carbohydrate 2.1 g
Dietary Fiber 0.0 g
Sugars 2.0 g
Protein 1.5 g
Vitamin A 0.0 %
Vitamin B-12 0.0 %
Vitamin B-6 0.2 %
Vitamin C 0.2 %
Vitamin D 0.0 %
Vitamin E 0.7 %
Calcium 0.1 %
Copper 0.1 %
Folate 0.0 %
Iron 0.0 %
Magnesium 0.0 %
Manganese 0.3 %
Niacin 0.0 %
Pantothenic Acid 0.0 %
Phosphorus 0.1 %
Riboflavin 0.0 %
Selenium 0.1 %
Thiamin 0.0 %
Zinc 0.0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Ingredients

2 tablespoons finely chopped garlic

1/2 cup smooth peanut butter

1/2 cup light soy sauce

1 teaspoon honey

1 tablespoon rice vinegar

1/2 cup cilantro leaves, finely chopped

Red hot pepper flakes to taste (optional)

Spicy Peanut Dipping Sauce

Instructions
1. Mix together all the ingredients. Serve with spring rolls.

Nutrition Info per Serving:
Nutrition Facts
1 recipe makes about 1.5 cups of sauce
12 Servings
1 serving = 2 tablespoons
Amount Per Serving
Calories 78.8
Total Fat 5.4 g
Saturated Fat 1.1 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 2.6 g
Cholesterol 0.0 mg
Sodium 423.3 mg
Potassium 79.3 mg
Total Carbohydrate 5.5 g
Dietary Fiber 0.7 g
Sugars 3.4 g
Protein 3.5 g
Vitamin A 0.8 %
Vitamin B-12 0.0 %
Vitamin B-6 3.3 %
Vitamin C 1.1 %
Vitamin D 0.0 %
Vitamin E 5.3 %
Calcium 0.7 %
Copper 1.0 %
Folate 2.0 %
Iron 1.3 %
Magnesium 4.4 %
Manganese 3.6 %
Niacin 7.2 %
Pantothenic Acid 1.0 %
Phosphorus 4.2 %
Riboflavin 0.8 %
Selenium 1.4 %
Thiamin 0.8 %
Zinc 2.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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LEAVE A COMMENT

Read 3 Comments

    1. Great question, Julie. Unfortunately, it is not recommended to wrap these too far in advance. Our dietitian Grace Derocha shared that rice paper will get too gummy if it sits too long with the moisture of the vegetables. Thank you.

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