Easy Baked Veggie Spring Roll Recipe | Oil Free | Vegan/Vegetarian

rice paper wrappers

🥗Healthier: lettuce leaves

💰Cheaper: tortilla wraps

Lettuce leaves are lower in calories and provide a fresh crunch.

avocado

🥗Healthier: mashed chickpeas

💰Cheaper: cooked white beans

Mashed chickpeas offer creaminess with fewer calories.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are nut-free and provide a similar crunch.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos are a soy-free alternative with a similar flavor.

Prepare the rice noodles according to package instructions until tender, then drain and set aside.

Julienne the cabbage, carrots, cucumber, and bell pepper into thin strips.

Slice the avocado into thin wedges and set aside.

Chop fresh herbs such as mint and cilantro for added flavor.

Fill a shallow dish with warm water and dip one rice paper wrapper in for about 10-15 seconds until soft.

Lay the softened rice paper on a clean surface and place a small amount of rice noodles, vegetables, herbs, and avocado in the center.

Fold the sides of the rice paper over the filling, then roll tightly from the bottom to the top, sealing the edges.

Repeat the process with the remaining wrappers and filling ingredients.

In a small bowl, mix together soy sauce, lime juice, and sesame oil for dipping sauce.

Serve the spring rolls with the dipping sauce on the side, garnished with chopped peanuts and chili sauce if desired.

Cooking Techniques

Spice Level:

Allergens