Veggie Spring Rolls

My family loves stir fry, crab Rangoon, egg rolls, you name it.  Making veggie spring rolls seemed a logical next step (because in all honesty I’m a bit intimidated thinking of rolling my own sushi).

Often I make these during summertime so I don’t have to turn on the oven or my crockpot.  A light, crunchy, flavorful roll that can be an appetizer or a main meal!

Veggie Spring Rolls
Prep time
Total time
The wraps can rip easily, so be gentle and careful! You could also add various ingredients to this mixture such as shrimp or pork. I don't often measure this recipe out, just filling a bowl with a ton of all the ingredients, tasting it to make sure I have the right flavor. Then I end up with 12-15 or so wraps!
  • 4 spring roll wrappers
  • 1 cup lettuce (green leaf, endive, any crunchy leaf lettuce)
  • 1 cup shredded or finely julienned carrots
  • ¼ cup chopped green onions
  • ¼ cup finely chopped peanuts
  • 2 tbsp chopped fresh cilantro
  • ¼ cup peanut sauce
  • 2 tbsp rice vinegar
  • Extra peanut sauce for dipping
  1. In a bowl, combine lettuce, carrots, green onions, peanuts and cilantro. Add peanut sauce and vinegar and mix until coated.
  2. Dip spring roll wrap into shallow dish filled with warm/hot water for about 15 seconds until slightly softened. Place wrap on wooden cutting board, pat dry with paper towel on both sides.
  3. Place 2-3 tbsp of mixture in center of wrap in a horizontal line. Fold sides of wrap in. Fold bottom of wrap over mixture and gently press to top of wrap to create seal. Roll wrap up.
  4. Repeat with remaining wrappers and mixture. Serve with extra peanut sauce.

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