Vegetable Spring Rolls Recipe


Whatever the weather outside the window, spring has officially come. It’s time to bring the figure in order for the bathing season and enjoy yourself with bright spring dishes. For example, vegetable spring rolls according to the recipe of Ali Samokhina and Alina Selivanova “Wholesome way: recipes from vegetable ingredients”.

This dish is incredibly tasty, and it is prepared quickly and easily.Vitamins, minerals and other nutrients in it contains a lot, while the calories and fat very little. A great option for a light dinner.

20 servings
30 minutes


  • 20 sheets of rice paper
  • 1 sweet red pepper
  • 1 carrot
  • a packet of salad mixture (it is desirable that it be bright: green arugula, purple chard, thin stripes of beet)
  • 1 cucumber
  • 1 avocado
  • 3 tbsp. l sesame
  • 100 g red cabbage

For nut sauce:

  • 5 tbsp. l peanut butter
  • 1 lime juice
  • 1 slice of fresh ginger 1 in 1 cm
  • 1 slice of hot pepper 1 in 1 cm


  1. Cut all the vegetables into thin strips and set aside. You can put each type of vegetable in a separate container in order to organize the space for making spring rolls as best you can.
  2. You will need space for making rolls, two plates or one plate and a cutting board and about 500 ml of water.
  3. Pour a small amount of water into a plate and dip a sheet of rice paper. After 15 seconds, put the sheet on the second plate or board, put the stuffing on the edge of the sheet, bend the edge, tighten the filling more closely and bend the side edges, roll the roll completely. Repeat this with each roll.
  4. For the sauce: mix all ingredients, if necessary add a little warm water to get a thinner sauce.

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