ROCK N ROLL BEGINS TODAY with this easy Fresh Spring Rolls Recipe

shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu provides a plant-based option, while chicken is often more affordable.

rice vermicelli

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles lower carbs, while spaghetti is a cost-effective substitute.

mint leaves

🥗Healthier: cilantro

💰Cheaper: parsley

Cilantro offers a similar fresh flavor, while parsley is often less expensive.

carrots

🥗Healthier: bell peppers

💰Cheaper: cabbage

Bell peppers add crunch and color, while cabbage is budget-friendly.

Chop 90 grams of watercress roughly and place in a large mixing bowl.

Remove the leaves from about 25 grams each of fresh basil and mint.

Slice a cucumber into thin matchsticks.

Slice half a carrot into thin matchsticks.

Slice half a red bell pepper and half a red onion thinly.

Slice about 30 grams of purple cabbage thinly.

Remove the seeds from one long green chili and thinly slice it.

Slice in half about 200 grams of cherry tomatoes.

Add half a cup of canned chickpeas, 25 grams of alfalfa sprouts, and a quarter cup of hemp hearts to the salad.

Cube one avocado and add it to the salad.

Mix all the ingredients in the bowl.

To make the dipping sauce, combine half a cup of tahini, one tablespoon of dijon mustard, a quarter cup of lemon juice, one and a half tablespoons of soy sauce, one tablespoon of maple syrup, and one tablespoon of gochujang in a bowl and whisk to combine.

Pour some water onto a plate and soak the rice paper for about 10 seconds.

Assemble the roll on a slightly wet cutting board by folding one end of the rice paper over the salad and tucking it in, then closing the sides and finishing the roll.

Repeat the process for the remaining ingredients.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens