By Lisa M. Pressey
Vegetable Spring Rolls make a great addition to any diet, but especially to a plant-based, vegan, or vegetarian diet. Spring rolls are easy to put together and the possibilities of what you can put in them are endless. Rice wrappers are soft and supple, yet at the same time you get crunch from the lettuce, sprouts, carrots and cucumber. Add a little dipping sauce for more flavor and you have a home run!
In addition to the vegetables you can add some meat as well. However, if you want the spring rolls to remain completely vegan, there are plenty of meatless options that you can use. There are an unbelievable amount of combinations you could utilize.
Vegetable Spring Rolls are undoubtedly nutritious. You get antioxidants, in addition to fiber, vitamins, and minerals from the vegetables. Furthermore, broccoli sprouts are considered nutritional powerhouses due to the amount of protein, vitamins, minerals, fiber and phytochemicals they contain in 3 oz.
INGREDIENTS
- GF rice wrappers
- head butter lettuce
- cucumber, cut in strips
- shredded carrots
- broccoli sprouts
- 3/4 cup coconut aminos
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 tablespoon brown sugar
- 1 clove garlic, grated
DIRECTIONS
- For the dipping sauce mix together coconut aminos, rice vinegar, sesame oil, brown sugar, and garlic. Set aside.
- Cut the cucumber in half, then cut it into strips.
- In a bowl or pan big enough for the rice wrappers, add hot water, then one at a time submerge the wrapper in the water and let it sit for about 30 seconds. Once it’s pliable lay it flat on a cutting board.
- Place two or three pieces of lettuce in the middle of the wrapper, then layer the carrots, cucumber and sprouts.
- Pull the bottom of the wrapper over the filling, then fold in each side. Push the filling down if you need to and then roll until it you get to the end. Repeat until you have made as many spring rolls as you want.