Crisp & Colorful Garden Spring Rolls

These bright and fresh spring rolls are a delightful way to enjoy crunchy vegetables and flavorful herbs all wrapped up in delicate rice paper. Pair them with a sweet and savory dipping sauce for a simple, yet restaurant-worthy treat.

Ingredients

• 8 to 10 rice paper wrappers
• 1 cup shredded carrots
• 1 cup julienned cucumbers
• 1 cup thinly sliced purple cabbage
• 1 cup cooked rice noodles (optional)
• ½ cup fresh mint leaves
• ½ cup fresh cilantro leaves
• 1 tablespoon toasted sesame seeds (optional)
• Peanut or hoisin sauce, for dipping

Instructions

First, set up your rolling station. Fill a shallow dish with warm water large enough to dip a rice paper wrapper. Submerge each wrapper in the water for about 10 to 15 seconds, just until it’s pliable, then place it on a clean, lightly damp surface.

Next, arrange a small mound of carrots, cucumbers, cabbage, and a small handful of rice noodles (if you’re adding them) in the center. Top with a sprinkle of fresh mint, cilantro, and a few sesame seeds for a little extra crunch and visual flair.

To roll, fold the edges of the wrapper inward over the filling. Gently, but firmly, roll up from one side to the other, tucking in the vegetables as you go. Press the seam to seal. Repeat until all the rolls are assembled.

Serve the spring rolls immediately with a dipping sauce on the side—or keep them lightly wrapped in damp paper towels and tuck them into a sealed container in the refrigerator until you’re ready to devour.

These Crisp & Colorful Garden Spring Rolls are a fantastic way to sneak more veggies into your day without sacrificing taste. They’re ideal for everyone from busy parents looking for a quick lunch option to people wanting a refreshing appetizer that’s lighter than fried fare. Try swapping ingredients (like bell peppers or avocado slices) to suit your dietary needs or preferences. They’re a delicious, low-oil, and crowd-pleasing snack or starter that encourages creativity and balance in every bite.