These vegetable spring rolls are super spicy, but so delicious. They’re light and fresh with the mint and basil leaves, while being fiery and savory all at once.
I tested them twice, and decided I like the version with the added avocado and cucumber much better than the original recipe. The cucumber gives an extra crunch, and the creaminess of the avocado balances the extreme kick from the sriracha chile sauce.
As a snack, lunch or dinner, these vegetable rolls are easy and delicious — so much so you’ll be ready for more before they’re even finished!
The History of Vegetable Spring Rolls
Vegetable spring rolls have a rich history that dates back centuries. Originating in China, these savory delights were traditionally prepared during the Spring Festival to celebrate the arrival of the new season. As time passed, the popularity of spring rolls spread to other Asian countries like Vietnam, Thailand, and Malaysia, each adding its own unique twist to the recipe. Today, they have become a beloved appetizer worldwide, cherished for their versatility and delicious taste.
- Calories: Approximately 75 calories per roll
- Protein: 2g
- Fat: 0.5g
- Carbohydrates: 17g
- Fiber: 1.5g
To prepare these classic vegetable spring rolls, soak the rice paper in warm water until it becomes pliable. Place the desired amount of vegetables and herbs in the center of the wrapper. Roll tightly, tucking in the sides, and serve with the dipping sauce of your choice.
Ingredients (makes 8 rolls; serving is 2-3 rolls depending on meal)
- Baby spinach leaves
- 1 c shredded carrots
- 1/2 red bell pepper, washed and thinly sliced
- 1/2 yellow bell pepper, washed and thinly sliced
- 1/2 cucumber, cut into three inch “eighths” (i.e. halve, quarter then cut again)
- 4 oz dried buckwheat soba noodles
- 1 ripe avocado pitted and sliced, (how to find ripe avocados here)
- 8 round rice papers (8″ diameter)
- 8 large leaves of fresh basil (or 1/4 c packed)
- 1/4 c fresh mint, packed
Spicy Chili Yogurt Sauce:
- 1 T Sriracha chili sauce
- 1 T fish oil (optional, but adds a tangy flavor)
- 1 T agave nectar
- 1/3 plain non-fat Greek yogurt
- 1 T fresh lemon juice
- 1/2 t minced garlic or 1 clove
How to make vegetable spring rolls
- In a medium bowl, whisk together the ingredients for the chili sauce. Set aside.
- In a large saucepan, boil water. Once boiling, add the noodles and cook according to the packaging. Drain and rinse with cold water. place noodles on cutting board and cut into 2″ pieces.
- Add sliced bell peppers, carrots and noodles to yogurt sauce and toss until coated.
- Wash and slice the cucumbers. Set aside cucumber slices. Remove avocado pit from ripe avocado and slice lengthwise. Set aside avocado pieces.
- Wash fresh basil and mint leaves and remove stems. Set aside.
- Fill an 8+ inch pie pan with water. Soak one rice paper in water until softened — about 15-20 sec. Lay down a damp kitchen towel on a flat surface for your “assembling station.” Remove rice paper and place on damp towel.
- Add spinach leaves, fresh mint and fresh basil. Place herbs on top of spinach leaves. Top with one cucumber slice and one avocado slice of same length. Spoon about 1/4 c of noodle, carrot and pepper mixture on top. About 4-6 pepper slices per roll.
- Roll the rice paper up, following instructions on package. Be careful! The paper should be quite sticky at this point.
- Repeat “assembly” steps with the remaining ingredients.
- Serve with soy sauce (optional) and enjoy!
When I made these I second time, I kept the noodle, carrot, pepper mixture separate, and it was much easier (and faster) to assemble when pre-made. I made 4 at a time and saved 2 for the next day. I ate my “leftovers” within 24 hours to maintain freshness. I would recommend at least having everything washed and sliced beforehand so the assembly is efficient.
Suitable Menu: Spicy Tofu Spring Rolls
For those who prefer a protein-packed version of vegetable spring rolls, try this spicy tofu menu. The tofu adds a wonderful texture and flavor to the dish. Here are the ingredients and nutritional information:
- Rice paper wrappers
- Firm tofu, cut into strips
- Carrots, julienned
- Red cabbage, thinly sliced
- Jalapeño or chili pepper, finely chopped
- Fresh cilantro leaves
- Ginger, grated
- Garlic, minced
- Chili garlic sauce
- Sesame oil
- Calories: Approximately 90 calories per roll
- Protein: 5g
- Fat: 1.5g
- Carbohydrates: 17g
- Fiber: 1.5g
To prepare these spicy tofu spring rolls, follow the same process as the classic version, but add the marinated tofu strips to the filling mixture before rolling.
Read more in here.
Frequently Asked Questions
Can I make vegetable spring rolls in advance?
Yes, you can prepare the filling in advance and store it in the refrigerator. However, it is best to assemble and cook the spring rolls just before serving to maintain their crispiness.
Can I substitute rice paper wrappers with other types of wrappers?
While rice paper wrappers are traditional, you can experiment with other wraps like lettuce leaves or even tortillas. Just keep in mind that the texture and taste will differ slightly.
How long do vegetable spring rolls stay crispy?
Vegetable spring rolls are at their crispiest when served fresh. However, if you have leftovers, you can reheat them in the oven for a few minutes to revive some of the crispiness.
Can I freeze vegetable spring rolls?
Yes, you can freeze uncooked vegetable spring rolls. Place them on a baking sheet and freeze until firm, then transfer them to an airtight container. When ready to cook, you can fry or bake them directly from frozen.
What to serve with spring rolls?
Spring rolls are often served with a variety of dipping sauces, such as sweet chili sauce, peanut sauce, or hoisin sauce. They can also be paired with a side salad or enjoyed alongside fried rice or noodles for a complete meal.
What does rice paper taste like?
Rice paper itself is relatively flavorless, with a neutral taste. Its primary purpose is to hold the ingredients of dishes like spring rolls together while providing a soft, chewy texture when moistened.
How to wrap spring rolls?
To wrap spring rolls, start by moistening a sheet of rice paper with warm water until it becomes pliable. Place your desired fillings, such as vegetables, shrimp, or tofu, in the center of the paper. Fold the sides over the fillings, then roll it up tightly, similar to a burrito, ensuring the edges seal.
Is peanuts a vegetable?
No, peanuts are not a vegetable; they are legumes. They belong to the legume family, along with beans, lentils, and peas, as they grow underground, unlike typical vegetables that grow above ground.
How to eat a spring roll?
To eat a spring roll, simply pick it up with your fingers or use chopsticks. Dip it in your preferred sauce, and take a bite. Spring rolls are typically consumed in one or two bites, so enjoy the combination of flavors and textures.
Are vegetable spring rolls healthy?
Vegetable spring rolls can be a healthy option, as they are filled with fresh vegetables and often low in fat. However, their nutritional value can vary depending on how they are prepared and the sauces used. Baking or air frying instead of deep frying can make them even healthier.
Are spring rolls good for you?
Spring rolls can be a nutritious choice when filled with vegetables and lean proteins. However, if they are deep-fried and served with high-calorie sauces, their health benefits may diminish. Baked or fresh spring rolls are generally a better option.
Are peanuts a vegetable?
No, peanuts are not classified as vegetables; they are legumes. Legumes like peanuts grow underground and are botanically different from vegetables, which grow above ground.
Can you make spring rolls ahead of time?
Yes, you can make spring rolls ahead of time. Prepare the rolls as usual, but do not fry them if you plan to serve them later. Store them in the refrigerator, covered with a damp paper towel and plastic wrap, to prevent drying. Fry or bake them just before serving for the best texture and taste.
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I’m Shanna, creator of Spiritea Drinks. I’m all about teaching people to grow their own food, tea, cook what they harvest, and eat with the seasons.