Simple Garden Spring Rolls
These Garden Spring Rolls are one of our favorite recipes. Add a big bowl of steamed rice, and we’ve got dinner!
I seriously have an addiction to these beautifully healthy veg spring rolls! Whether they are dipped in peanut sauce or chili sauce, I’m perfectly happy with these crunchy flavorful masterpieces. If you love wraps, these Easy Lettuce Wraps are another terrific option.
We love spring rolls because they’re…
- Simple
- Fresh
- Customizable
- Wholesome
- Fun
- Delicious
Spring roll stuffing options
There are so many different things to choose from as far as what to fill your fresh spring roll with. My favorite Thai restaurant even includes slices of cantaloupe, which sounds weird, but it tastes wonderful.
- large green leaf. I like either collard, turnip, or chard leaves
- shredded carrots and shredded broccoli slaw (both bought already shredded in a bag to make it simpler)
- avocado
- celery
- green onion
- bean sprouts
- fresh mint
- crushed peanuts (optional)
- thin rice noodles
- tofu
- melon such cantaloupe or honeydew
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
Other than your choice of veggies, all you will need are rice paper wraps and dipping sauce.
I have three favorite dipping sauces. One is a vinegar sauce that my favorite Thai restaurant uses. The second is my 10-Minute Peanut Spring Roll Sauce. And the last one is a red chili sauce that I buy online
This peanut sauce is an excellent addition to so many dishes. With no cooking required, it can be ready in 10 minutes flat! Pair them with this Easy Vegan Pad Thai for the perfect meal!
Used as a sauce over noodles, dipping sauce with wraps, or as a salad dressing, this simple creamy peanut sauce can be made low-fat by using PB2 or with natural peanut butter.
Wrapping spring rolls
Wrapping vegan spring rolls isn’t that difficult after you get the hang of it.
The rice paper wrap simply needs to be submerged in very warm water for a few seconds until it becomes soft and foldable.
Then lay it out on a flat surface and add the veggies and other stuffings you like. After that, just fold it up, dip it in sauce, and enjoy.
This is a great 1+ minute demo on how to do it.
*Originally published December 2014.
Tips for serving with rice
Toss some rice in your rice steamer, and you’ve got a healthy delicious meal without even heating up the stove.
- I usually do a mixture of brown and jasmine rice, sometimes Botan.
- Though I love brown rice, my husband prefers a mixture of white and brown. It’s so easy to cook the two together in a rice steamer. Just remember to put the setting on brown rice to ensure the proper cooking time.
- One more tip is that brown rice requires a little more water for cooking to make the finished product more tender.
The thing I like most about using my rice steamer is that I only have to add water and rice, push the button, and walk away. No need for stirring or watching over it. It will cook and automatically switch to ‘warm.’ I can go walk my dog or do a load of laundry, and the rice will be ready for dinner when we are.
Recipes that pair well with garden rolls
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Garden Spring Rolls
Ingredients
- 4 rice wraps
- veggies of choice such as lettuce leaves spinach, collard green leaves, shredded carrots, bean sprouts, shredded broccoli slaw, mint leaves, etc)
- Diced melon such as cantaloupe or honeydew optional
- Crushed peanuts optional
- Cooked thin rice noodles optional
- Sliced tofu optional
Instructions
- Dice or shred all veggies into small pieces.
- If using rice noodles, cook those according to the package directions. Don't overcook it.
- Soften the rice wraps by dipping them into warm water and add the ingredients desired from the list above or others.
- This is a great 1-minute video on how to roll them.
- Serve with the dipping sauce of choice. Some options are listed above, including my peanut sauce or red chili sauce purchased online.
Equipment
Video
Notes
Tips for serving with rice
Toss some rice in your rice steamer, and you’ve got a healthy delicious meal without even heating up the stove.- I usually do a mixture of brown and jasmine rice, sometimes Botan.
- Though I love brown rice, my husband prefers a mixture of white and brown. It’s so easy to cook the two together in a rice steamer. Just remember to put the setting on brown rice to ensure the proper cooking time.
- One more tip is that brown rice requires a little more water for cooking to make the finished product more tender.
Recipes that pair well with garden rolls
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
The video is fun, terri! Looks awesome, I make these quite often. Can you share your dipping sauce receipe too? Great idea about the canteloupe and adding some steamed rice.
Nicky, I’ve never made my own sauce yet, but a person on a forum I visit gave the following recipe for a sauce. “I roast my own peanuts, take a handful, add to blender/vitamix, cut up hot peppers, garlic cloves, splash of soy, rice wine vinegar, use soaked raisin water and waaaahhlllaaa. For sweetner I have just been taking raisins, placing in glass jar and filling up with water and placing in the frig and I use the water during the week and then on Sundays when I make my vegan banana quinoa pancakes, I just throw the raisins in the blender with a pinch of cinnamon and nutmeg as a compote for the hot cakes!” –Judy Wong Dobberpuhl
Hope this turns out good for you. Please let me know, and I might try it too! 🙂
That looks really great Terri and I love the peanut sauce recipe in Nicky’s comment. Those rolls are just so light and delicious!
I have made these three times but have trouble turning them over while baking. They tend to fall apart. Any suggestions?
Cara, these Thai Spring Rolls do not require any cooking. Once rolled up, they are meant to be eaten (as is) with a dipping sauce of your choice. Easy peasy! 🙂
Terri I made these and they were good, but the rice paper was very soggy and gooey. Any tips? Also, I thought you had a list of ingredients somewhere to make our own sauce and couldn’t find that. Am I imagining it?? Thanks. My husband Tom and I enjoyed these for lunch, but I wish I had done what you did and made some rice to go along with them. We were starving. On the plus side, I lost weight which is always a good thing!!
Sita
Woops. I see the recipe suggestion in the comments. I made mine with lime juice, garlic, soy sauce, maple syrup, fire peppers and peanut butter. The sauce was great and was just wondering about other sauces.
Sita, the sauce I usually use is the red chili sauce that I purchase. There is a peanut sauce that is good with Thai spring rolls as well. Recipe: 1/4 cup rice vinegar, 4 Tbs peanut butter, 3 Tbsp soy sauce, 2-3 Tbs water, and 1 diced green onion. Pretty tasty!
FAVORITE SUMMERTIME LUNCH!!!! Chilled ingredients, not ‘heavy’ foods on a hot day…& OHMADANG DELICIOUS!!!!!! ??
Heck-to-tha’-yeah! 😀
Exactly what I was looking for. I recently bought brown rice spring roll wraps through Kroger ship with the idea of using broccoli slaw and a homemade peanut sauce for me and a homemade spicy asian sauce for my niece!
I’m looking forward to some of your other recipes I’ve got saved!