Light and Crispy Spring Roll Recipe

A vegetarian and vegan spring roll recipe with lettuce, cucumbers, sprouts and noodles. This basic spring roll recipe uses low-fat and low-calorie ingredients, so it makes for a very light appetizer or small meal. You can also learn how to wrap spring rolls by following my illustrated step-by-step instructions here.

Ingredients:

• 4-6 spring roll wrappers
• Approx. 1 cup of water
• 3 large lettuce leaves, torn into strips
• 1 cucumber, sliced into thin strips
• 1/2 cup bean sprouts
• 2 green onions, chopped
• 1 carrot, grated
• 1 cup cooked rice vermicelli or bean thread noodles
• 1 tbsp soy sauce
• 2 tbsp fresh cilantro
• 2 tbsp fresh basil

Preparation:

Combine all the ingredients, except the water and wrappers in a large bowl and toss well.

Place the water in a shallow pan. Dip the spring roll wrappers in the water until pliable, one at a time. Fill each wrapper with 2-3 tablespoons of the vegetable filling. Place 2 or three basil and cilantro leave on top and wrap your spring rolls.

More Spring Roll Recipes:
Vegetable Spring Rolls
Thai-style Spring Rolls
Chinese-style Spring Rolls with Vegetables
Vegetarian Spring Rolls with Tofu

User Reviews