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No-Cook Veggie Spring Rolls with Peanut Dipping Sauce
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No-Cook Veggie Spring Rolls with Peanut Dipping Sauce

I've got a fun summer kitchen project for you that might just get your kids to try some new veggies! Not only are these Veggie Spring Rolls fun to make, but you'll end up eating the entire rainbow in one meal. This recipe was inspired by Whole Foods Salud! Cooking School, and goes great with the peanut dipping sauce.

Prep Time
35 mins
Total Time
35 mins
Servings: 14 rolls
Course: Appetizer, Lunch, Dinner
Cuisine: Chinese

Ingredients

Spring Rolls
  • ½ cucumber English, trimmed (or regular cucumber, deseeded)
  • 3 carrot peeled and trimmed
  • 1 red bell pepper core and stem removed
  • 1 avocado peeled and pit removed
  • 1 Mango peeled and pit removed
  • 1 handful cilantro
  • 1 handful mint
  • 2 green onions chopped (optional)
  • 14 brown rice spring roll wrappers
Dipping Sauce
  • ½ cup peanut butter
  • ½ cup water
  • 2 tablespoons soy sauce
  • ½ teaspoon honey
  • ½ teaspoon sesame oil toasted
  • 1 pinch crushed red pepper optional

Instructions

    Cup of Yum
  1. Finely slice all veggies and fruit into matchstick-sized pieces about 3 inches long.
  2. Pour an inch of warm water into a round cake pan. Fully submerge one spring roll wrapper into the water until it softens and begins to curl up on the edges, less than a minute. Carefully transfer the wet (and fragile) wrapper to a plate or cutting board.
  3. Place a handful of the fruits, veggies, herbs, and green onions (if using) in a line across the bottom half of the wrapper leaving space on either side.
  4. Fold the bottom edge of the wrapper up over the veggies. Fold over each side and then roll from the bottom all the way up to the top. The wrapper will stick to itself. Repeat until all rolls have been made.
  5. Whisk together all ingredients for the dipping sauce and serve with completed spring rolls. Store leftovers in the fridge.

Notes

  • Gluten-free when using gluten-free soy sauce. 2. We recommend organic ingredients when feasible.
  • Nutrition Facts No-Cook Veggie Spring Rolls with Peanut Dipping Sauce Amount Per Serving Calories 90 Calories from Fat 45 % Daily Value* Fat 5g8%Saturated Fat 1g6%Sodium 205mg9%Potassium 236mg7%Carbohydrates 9g3%Fiber 2g8%Sugar 4g4%Protein 3g6% Vitamin A 2655IU53%Vitamin C 18.2mg22%Calcium 13mg1%Iron 0.5mg3% * Percent Daily Values are based on a 2000 calorie diet.
  • Calories 90
  • Calories from Fat 45
  • % Daily Value*
  • Fat 5g
  • 8%
  • Saturated Fat 1g
  • 6%
  • Sodium 205mg
  • 9%
  • Potassium 236mg
  • 7%
  • Carbohydrates 9g
  • 3%
  • Fiber 2g
  • 8%
  • Sugar 4g
  • 4%
  • Protein 3g
  • 6%
  • Vitamin A 2655IU
  • 53%
  • Vitamin C 18.2mg
  • 22%
  • Calcium 13mg
  • 1%
  • Iron 0.5mg
  • 3%