Fresh and Easy Asian Vegetable Spring Roll Recipes

Sometimes you just crave Asian food, but if you order it there’s a chance you’ll max out your calorie limit for the day. Or, maybe you just want something less heavy than fried egg rolls. So, what’s your alternative? We’re confident the fresh vegetable spring roll recipes we’ve curated here will be exactly what you’re craving!

Fresh and Easy Asian Vegetable Spring Roll Recipes

With the rise in veganism around the world, the merits of eating clean have been brought to the forefront of everyone’s minds. Even if you don’t give up meat completely, it can be very beneficial to eat an all-vegetable or vegan meal at least once (or more) a week. With that, we’ve put together these recipes for fresh Asian vegetable spring rolls!

Ingredients for:

• Rice paper sheets (like these from Target)
• Mango (chopped into slices and sticks)
• Carrots (chopped into sticks)
• Red Pepper ((chopped into sticks)
• Purple carrot (chopped into sticks)
• Radish (chopped into slices)
• Avocado (chopped into slices) TIP after chopped add some drops of lime to leave it fresh
• Cucumber (chopped into sticks)
• White and Black Sesame seeds
• Various Beet sprouts
• Fresh mint leaves

The great thing about one-stop places like Target is that you can find all of these ingredients and needed materials without having to waste your time store hopping!

Other materials:

• Chopping board
• A bowl
• Knife
• Water 

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How to Wrap a Spring Roll 

Before we start on our recipe, it’s important that you know how to wrap a spring roll. This will help you stay prepped for each type of roll.

First, pour some fresh water into the bowl. Then, place one rice paper sheet into the water and let soak for just 10-15 seconds. You want to do this until it gets softer but not mushy.  Then, gently lay it out on the chopping board 

Yellow Roll

• Start by sprinkling some black sesame seeds on your rice wrapper.
• Take your mango slices and place a few in the center, about one-third from the bottom of the circular wrapper. The width of your fillings will determine the width of the spring roll. You want to leave a couple of inches open on the two sides for wrapping purposes.
• Pile on the other ingredients like some red peppers, radish, cucumber, and some sprouts.
• The exact order doesn’t matter much. Just pile them on top, making sure to take up the proper width. It’s ok if the fillings spill upward. 
• Envelope the sides and roll them up
• Roll the filling inward, gently pulling the bottom of the wrapper up and over the lower portion of the filling. Try to keep the fillings compact as you roll upwards, just until the fillings are enveloped.
• Pull each side over to enclose the filling. Continue wrapping upward until your spring roll is fully wrapped!
• Now place the roll on the serving plate to let them set.

Orange Roll

• take another soaked rice paper sheet and lay it down
• Sprinkle some white sesame seeds
• Pile some carrots sticks, avocado, cucumber, purple sprouts
• Envelope the sides and roll it up…

Red Roll

• Lay down the rice paper wrapping sheet and pile some red pepper on it, as you did with the mango.
• Then add some purple carrots and cucumbers.
• Sprinkle the black sesame seeds and then add a leaf of mint for a good tastebud balance. 
• Envelope the sides and roll it up like the first one!

Purple roll

• Soak more rice paper and lay it out like the others.
• Pile some purple carrots and continue to add mango sticks, cucumber, and some sprouts.
• Sprinkle the white sesame seeds, and then add a leaf of mint.
• Envelope the sides and roll it up tight before setting it aside. 

Pink roll

• Take another soaked rice paper sheet and lay it down.
• Sprinkle with white sesame seeds.
• Lay it down some radish slices.
• Add the purple carrots and some avocado and sprouts.
• Envelope the sides and roll it up before moving on to the next one.

Green Roll

• Sprinkle the rice paper with black sesame seeds, then lay the avocado slices down.
• Add some red pepper and fresh mango sticks.
• If you want to add some more color to your roll add some sprouts and some fresh mint.
• Like the others, envelope the sides and roll it up.

7 leaf roll

• Lay down another rice sheet.
• Add some cucumber and a fresh mint leaf to the base.
• Add diagonally sliced cucumber along with the rice paper.
• Now add some sprouts, avocado, radish, and purple carrots before enveloping the sides and rolling it up. 

Now, it’s time to garnish all of your rolls! Once they’re set, you can garnish them following your creativity. Try adding a little slice of lime on the top for a refreshing taste. Or, you can add sprouts, mint, or both! 

Peanut butter Sauce

These vegetarian spring rolls taste even better when paired with this amazing, creamy peanut sauce!

Ingredients:

• 1 cup creamy peanut butter
• 3 tablespoons honey
• 2 to 4 tablespoons water or coconut milk, or as necessary to reach your desired consistency
• ¼ cup rice or white vinegar
• ⅓ cup tamari or soy sauce
• 1 ½ teaspoon grated fresh ginger or ½ teaspoon ground ginger
• 1 to 2 medium cloves garlic, pressed or minced, to taste
• Lime juice (optional)
• A sprinkling of chopped roasted peanuts (optional)
• kitchen mortar + pestle
• A spoon
• whisk

Instructions: 

• Mince the garlic and the ginger until well-ground.
• Add the honey to a bowl, then the peanut butter, vinegar, add the soya, then some drops of lime juice.
• Whisk together the ingredients until smooth. You can adjust the desired consistency by adding some water and whisking some more.
• Add the minced garlic and ginger and whisk a little more.
• Now Sprinkle with chopped peanuts and red pepper flakes!

More Recipes

It’s beneficial to mix up your recipes at home so that you never get bored with eating healthy. So, you should definitely add these fresh and easy Asian vegetable spring roll recipes to your menu!

Creating a healthy menu full of diverse nutrients is the best thing you can do for your body this year. We have many articles that help you stick with your healthy-eating resolution, including this one that keeps you aware of the stages of the low-carb flu!

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