One of the great things about spring rolls, is there are infinite number of ways to fill them. You can add various veggies, different proteins, grains, healthy fats, and even fruit to them! I have yet to eat a bad spring roll.
When I first saw spring rolls, I was a bit intimidated by the rice paper (and I'm sure I'm not the only one!). After playing around with a bit, I realized its really quite easy to use. Nonetheless, I added step-by-step pictures with this recipe. Hopefully this will persuade you to try this yummy recipe!
Veggie Spring Rolls
Made 2 rolls
- 2 pieces of rice paper
- 2 slices of cucumber, julienned
- 1 medium carrot, julienned
- 1/8 of a red pepper, julienned
- 1 leaf romaine, cut in 4 pieces
- Sprig of mint, cilantro, or Thai basil
- 2 oz extra firm tofu, cut in half length-wise
- Prepare your filling. Stack 2 pieces of lettuce, top with a slice of tofu, and arrange veggies on top. (This can be a bit of a balancing act)
- Next, set up your work station. Fill a large bowl half-way with slightly warm water. Set out a large plate or smooth cutting board - this is what you will be rolling your spring roll on. I do not recommend using a wood cutting board to roll as the rice paper will stick to it.
- Dip your paper into the water, being sure to get all areas wet. Shake off the excess water.
- Place paper on the center of the plate and add filling to center of the paper. Fold sides over the filling. Fold bottom half over the filling and begin to roll. Repeat with other paper. Enjoy!
Nutrition Information (based on 2 rolls):
Calories: 170.6 kcal, Total carbohydrates: 27.0 gm, Fiber: 4.3 gm, Total fat: 4.9 gm, Protein: 8.1 gm