Fresh Spring Rolls

These fresh spring rolls are perfect for a yummy appetizer or lunch! Pair them with a sweet & sour chili sauce or creamy miso dressing for more Thai inspired flavor!

Course: Appetizer, Dinner, entree, Gluten Free, Lunch, Main Course, Side Dish, Snack, vegetarian
Cuisine: Gluten Free, Thai, Vegetarian
  • Rice paper wraps
  • 1 botlle sweet & sour chili sauce
  • 1 red bell pepper
  • 1 cucumber
  • 1 bunch green onions
  • 1 bunch carrots
  • 2 avocadoes
  • 1 bunch cilantro
  • 1 bunch mint
  • 1/2 cup crushed nuts (peanuts are traditionally used but cashews and pistachios work too)
  1. First cut the bell pepper, cucumber, green onions, and carrots into 3 inch thin slices (a little smaller than the length of your spring roll)

  2. Next pick the leaves off of the mint and the cilantro. And cut the avocados into thin slices!

  3. Get a big bowl of warm water. Put 1 sheet of rice paper in the bowl of warm water. Wait until the entire sheet is soft, then take out and place flat on a plate or cutting board.

  4. Now you are ready to place your veggies in the middle of the wrap.  Put 2-3 slices of each veggie in the center of the wrap. Fold the sides in and pressing down firmly roll the wrap up!

  5. Continue until all of your veggies are used up. Pair it with a sweet & sour chili sauce or creamy miso dressing!