Spring rolls make the perfect meal for any summertime gathering! Try this easy-to-make vegetable spring roll recipe for a beautiful, light meal.
Spring rolls and summertime go hand in hand, especially these vegetable spring rolls! Try this recipe for a light, nutritious lunch or dinner option that can be taken on-the-go or to your next summer gathering.
15, 9 inch rice paper wrappers
1 red bell pepper, thinly sliced
1/2 cucumber, thinly sliced
2 heaping cups carrots, thinly sliced
1 handful of asparagus, thinly sliced
1/2 cup of mushrooms
Optional hot peppers
Optional sweet and sour sauce
1. Working with one rice paper at a time, submerge in a shallow bowl of water for 5 seconds. Remove rice paper from water and place on your work surface. Layer in the vegetables.
2. Fold over one side of the rice paper then fold over top and bottom. Using a rolling motion, continue to seal rice paper on opposite side.
3. Store spring rolls in the fridge, uncut, for up to 5 days.
Posted July 7, 2017