DIY Spring Rolls
Try this DIY Spring Rolls recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 cucumber thinly sliced
- 1 cup shredded lettuce
- 1 green onion thinly sliced
- 1/4 cup orange juice (i juiced an orange for this)
- 1/4 cup soy sauce tamari or coconut aminos (if gluten free
- 1/4 of a purple cabbage thinly sliced
- 1 carrot thinly sliced
- 1/2 an avocado thinly sliced
- 1 pkg rice paper
- 1/3 upunsalted creamy peanut butter
- Carbohydrate 2.1384 g
- Cholesterol 0 mg
- Fat 0.1008 g
- Fiber 0.864000034332275 g
- Protein 0.648 g
- Saturated Fat 0.01296 g
- Serving Size 1 1 recipe (72g)
- Sodium 7.2 mg
- Sugar 1.27439996566772 g
- Trans Fat 0.03024 g
- Calories 10 calories
Prep all the vegetables for the filling of the spring rolls, as stated in the ingredients list. Set them out on a cutting board.Fill a large bowl with water.Take 1 rice paper wrap and submerge it in the water for 5 seconds. Once it feels pliable, set it on the cutting board. Add a little of each vegetable to the middle of the spring roll. Then gently fold in the sides and roll it up. It may take a few tries to get the hang of it.Repeat these steps until all the ingredients are used.Place the finished spring rolls onto a serving plate.To make the dipping sauce, combine all the sauce ingredients in a bowl and whisk together.
