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.
We love spring rolls because they’re…
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)
- green onion
- bean sprouts
- fresh mint
- crushed peanuts (optional)
- thin rice noodles
- melon such cantaloupe or honeydew
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!
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 into very warm water for a few seconds until it become 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 in sauce, and enjoy.
This is a great 1+ minute demo on how to do it.
*Originally published December 2014.
Serve with rice
Toss some rice in your rice steamer, and you’ve got a healthy delicious meal without even heating up the stove.
Tips for making rice
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.
Me dining out at a Thai restaurant
Check out the short video of us dining at our favorite Thai restaurant in North Carolina. You’ll get a peek of their Garden Rolls and Pad Thai.
- 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)
- Dice or shred all veggies to small pieces.
- If using rice noodles, cook those according to package directions. Don't overcook it.
- Soften the rice wraps by dipping into warm water and add ingredients desired from the list above or others.
- Follow the directions in the short video above that tells how to wrap the rolls. It's very short at only 1 minute.
- Serve with the dipping sauce of choice. Some options are listed above, including my peanut sauce or red chili sauce purchased online.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 2 servings Serving Size: 1
Amount Per Serving: Calories: 100Total Fat: 1gTrans Fat: 0gCholesterol: 0mgCarbohydrates: 60gFiber: 2g
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