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:
- 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 spring roll 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
More vegetarian recipes
