Fiber-Packed Veggie Spring Rolls

A delicious excuse to finally clear out your produce drawer. Instead of tossing everything into yet another salad, these Fresh Veggie Spring Rolls layer crunchy cucumber, peppers, cabbage, carrots, herbs, creamy avocado, and sweet mango into one neat, satisfying bite. They’re fresh, colorful, and very fun to make.

While they’re undeniably pretty, they also bring more than aesthetics to the table. With fiber-rich vegetables to support digestion, healthy fats from avocado for satiety, and a wide range of vitamins and antioxidants, this is a nutrient-dense, plant-based meal that really pulls its weight. Paired with vermicelli and a creamy peanut dipping sauce, everything comes together with a rich, savory finish.

Keep scrolling for the full recipe!

Fiber-Packed Veggie Spring Rolls

Recipe TypeLight Meal

Dietary InfoVegetarian

Serving SizeMakes 8 spring rolls (serves 2–4)

Prep Time25 minutes

Cook Time10 minutes

Total Time35 minutes

Spring Roll Ingredients

8 sheets rice paper
2 ounces rice vermicelli
1 avocado, thinly sliced
1 carrot, peeled and julienned
1 English cucumber, peeled, seeded, and julienned
1 mango, peeled and thinly sliced
1 red bell pepper, deseeded and thinly sliced
1 yellow bell pepper, deseeded and thinly sliced
1 bunch cilantro, leaves removed from stems
1 bunch mint, leaves removed from stems
1/4 red cabbage, shredded
8 pieces of butter lettuce, tough stems removed
2 tablespoons sesame seeds

Peanut Dipping Sauce Ingredients

1/2 cup peanut butter, room temperature
2 tablespoons rice vinegar
Juice of 1/2 lime
1 tablespoon honey
1 tablespoon soy sauce
1 garlic clove, grated
1 teaspoon grated ginger
About 1/4 cup water (use less for a thicker sauce, more for a thinner consistency)

Peanut Dipping Sauce

1. In a small bowl, whisk together the peanut butter, rice vinegar, lime juice, honey, soy sauce, garlic, and ginger.
2. Slowly add the water, 1 tablespoon at a time, whisking until the sauce reaches your desired consistency. Set aside.

Spring Rolls

1. Bring a pot of water to a boil, then remove from heat. Add the rice vermicelli and let sit for 5–7 minutes, or according to package instructions, until softened. Drain and rinse with cold water to remove excess starch and prevent sticking. Set aside.
2. Wash all vegetables and herbs. Slice and prepare everything as listed above, then arrange in an accessible workspace for easy assembly.
3. Fill a large, shallow bowl with warm water. Dip one sheet of rice paper into the water for a few seconds. Do not oversoak, as it will become too soft and difficult to handle. Work with one sheet at a time.
4. Place the softened rice paper onto a flat surface. On the bottom half of the sheet, sprinkle a small layer of sesame seeds and place one piece of butter lettuce on top, gently pressing it down.
5. Layer your fillings in your desired order. A recommended order is: avocado, noodles, carrots, cucumber, mango, bell peppers, red cabbage, cilantro, and mint.
6. Fold the bottom of the rice paper up over the filling, then fold in both sides. Continue rolling tightly, similar to a burrito.
7. Serve whole or sliced in half with the peanut dipping sauce.

Pin Recipe

Print Recipe

Additional Notes

These will keep for up to 2 days in an airtight container in the refrigerator.
You can add protein of choice, such as chicken, shrimp, tofu, tuna, or salmon.

Related Articles