Fresh Garden Rolls
These fresh and easy garden rolls are so healthy and delicious because they're packed with crisp, vibrant vegetables and herbs, providing a burst of fresh flavors and essential nutrients in every bite. Wrapped in rice paper and paired with a light, simple peanut dipping sauce, they make a refreshing and vegan guilt-free appetizer, side dish, or snack.
Servings: 4 rolls
Calories: 100kcal
Equipment
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
- Prepare your ingredients. Wash and thinly slice your vegetables into julienne strips or matchsticks.If using rice noodles, cook according to package instructions, then drain and cool.
- For tofu, drain and press it first. I also suggest marinating it in one of our delicious oil-free tofu marinating sauces.
- Fill a large bowl with warm water. Immerse one rice wrap at a time in the water, allowing it to soak for about 10-15 seconds until it becomes pliable but not too soft. Remove it from the water and place it on a clean, damp kitchen towel or cutting board.
- Place a small amount of each ingredient in the center of the rice wrap, slightly off-center. Start with a layer of lettuce, followed by vegetables, herbs, protein, and any optional ingredients like rice noodles or avocado slices.
- Fold the sides of the rice wrap over the filling, then lift the bottom edge and roll tightly to enclose the ingredients. Make sure the roll is snug but not too tight to avoid tearing the wrap. This is a great 1+ minute demo on how to do it.
- Serve with the dipping sauce of choice. Some options are listed above, including my peanut sauce or red chili sauce purchased online.
Video
Notes
Tips & Suggestions:
- Dipping sauce- I have three favorite dipping sauces. One is a Thai 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.
- Prevent sticking- Keep your work surface damp while rolling the wraps. Ensure that each wrap is separated and not overlapping.
- Serve immediately- I don't advise making ahead for more than a day. The rice wraps become chewy in less than 24 hours. To keep them fresh, wrap them in damp paper towels and store them in an airtight container in the refrigerator for up to 8 hours.
- Don't over stuff- To ensure your garden rolls hold together, make sure to use enough filling but not too much. Position the filling slightly off-center and roll tightly, tucking in the sides as you go. The rice wraps should be soft and pliable, which helps them seal properly around the fillings.
Nutrition
Serving: 1g | Calories: 100kcal | Carbohydrates: 60g | Fat: 1g | Fiber: 2g