Vegetable Spring Rolls

Ingredients

• 2 largecarrots
• 1red pepper
• 1avocado
• 1mango
• ½cucumber
• ½jalapeño
• 40 g (2 cups)rocket
• 10 g (½ cup)fresh basil
• 10 g (½ cup)fresh mint
• 6 to 8rice paper spring roll wrappers
• 70 g (½ cup)salted roasted almonds
• 120 ml (½ cup)canned coconut milk
• 15 ml (1 Tbsp)lime juice
• 15 ml (1 Tbsp)soy sauce
• 15 ml (1 Tbsp)honey
• 3 clovesgarlic

Instructions

1. 1

   Blend the sauce

   Put the sauce ingredients in a blender and blend until smooth.

2. 2

   Prepare the vegetables

   Slice all the vegetables thinly and arrange them close to your work surface.

3. 3

   Fill and roll

   Pour hot water into a shallow dish. Soften one rice paper wrapper at a time in the water for about 15 seconds, or until pliable, then transfer it to a damp surface. Arrange vegetables and herbs in a long, narrow row on the wrapper, leaving about 5 cm clear at each side. Fold the sides over the filling, then roll gently.

4. 4

   Cover and serve

   Keep the finished rolls under a damp paper towel until ready to eat. Serve with the almond dipping sauce, and slice the rolls in half if you like.

What are vegetable spring rolls?

Spring rolls are a Chinese dish with many regional and modern variations; these fresh rice-paper rolls are a no-fry version filled with vegetables, fruit and herbs. Their appeal is the contrast between crisp produce, soft wrapper and creamy dipping sauce.

Carrot, pepper, cucumber and leafy herbs bring freshness, while avocado and mango add softness and sweetness. The almond and coconut sauce gives the rolls a savoury, rich finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 166 calories, 3g protein, 14g carbs, 11g fat.

The rice paper, vegetables and mango provide most of the carbohydrates, while almonds, avocado and coconut milk contribute much of the fat. The almonds and other plant ingredients provide some protein, though this is a relatively light protein portion; serve with a protein-rich dish such as tofu or edamame to make the meal more substantial.

Choose and prepare the filling

Thin slices: cut the vegetables and fruit into narrow pieces so they fit neatly in the wrapper and are easy to bite through.

Fresh herbs: basil and mint add fragrant notes, while rocket contributes a peppery edge. Keep the fillings arranged within reach before wetting the rice paper.

Get the rice paper pliable

Brief soak: dip each wrapper in hot water for about 15 seconds, just until soft enough to bend. It will continue to soften on the damp work surface, so avoid leaving it in the water for too long.

Damp surface: transfer each softened sheet to a damp surface to help prevent sticking as you fill and roll it.

Roll without tearing

Narrow row: arrange the filling in a long, slim mound and leave about 5 cm clear on both sides. A compact filling is easier to enclose than an overfilled one.

Fold and roll: bring the sides over the filling, then roll gently to close. Handle the softened wrapper carefully, as pulling firmly can tear it.

Blend the dipping sauce

Smooth texture: blend the sauce ingredients until no large pieces remain. The almonds add body, while coconut milk makes the dip creamy.

Taste balance: lime, soy sauce and honey provide a bright, savoury-sweet counterpoint to the fresh filling. Keep the sauce ready before assembling the rolls.

Serve while fresh

Short hold: cover completed rolls with a damp paper towel until serving so the wrappers do not dry out. Slice them in half if you want to show the colourful filling.

On the plate: serve the rolls with the almond dipping sauce. They also fit well alongside a larger Asian-inspired spread.

Recipe notes & tips

• Prepare and line up all the filling before softening the first wrapper.
• Use a shallow dish wide enough to dip the rice paper without folding it.
• Soften wrappers one at a time to keep them from sticking together.
• Keep the filling in a narrow row so the wrapper can close neatly.
• Cover rolled spring rolls with a damp paper towel until serving.

Variations

• Add tofu: include thin strips of cooked tofu for a heartier filling.
• Switch the herbs: use extra mint or basil if you prefer one flavour.
• Change the crunch: replace the almonds in the sauce with another nut butter.
• Adjust the heat: leave out some or all of the jalapeño for a milder roll.
• Add more greens: increase the rocket for a more leafy filling.

Common mistakes to avoid

• Soaking too long: the wrapper can become fragile, so remove it as soon as it is pliable.
• Overfilling: too much filling makes rolling difficult; use a narrower row.
• Tearing the wrapper: roll gently and avoid pulling the softened rice paper.
• Letting rolls dry out: cover them with a damp paper towel until serving.
• Crowding the filling: keep ingredients in a compact line so the sides can fold over.

How to store

These rolls are best eaten soon after assembly, while the wrappers are tender and the vegetables are crisp. If needed, keep them covered with a damp paper towel in an airtight container in the fridge and eat within a day; serve chilled rather than reheating. Store the dipping sauce separately in a covered container in the fridge.

Frequently asked questions