My Favorite Spring Roll Recipe

I don’t talk about it much, mainly because no one asks me until they see how picky I am while out to lunch with them, but I’m vegan. No, I’m not that kind of vegan to where I only eat salads, actually I rarely touch a salad and I should probably add them back into my food prep.  

Since I am so picky with food, I tend to rotate out the same meals and occasionally add in new tries. My current obsession lately is fresh spring rolls.  

They are the perfect way to get in your greens and other veggies for an afternoon lunch, snack, or dinner. The best thing about a spring roll is that you can put whatever your heart desires into them. 

I typically use a combination of romaine lettuce, kale, spinach, various sprouts, cucumbers, carrots and a butt load of herbs. Pair it to dip in a delicious sweet chili or peanut sauce and I probably could live off of these babies.

For this spring roll, I used a combination of fresh herbs from my garden, green onions and sprouts, carrots, lettuce and spinach. I choose to pair it with a peanut sauce or hoisin sauce. Tonight, due to lack of time and just pure laziness, I chose just straight hoisin sauce. 

As I am cutting up the herbs and vegetables, I usually put a sauce pan of water on the stove to heat for the rice paper wrappers. If you are making these for dinner, I recommend pairing it with a great Pho recipe (I’ll have one coming in the future). If you want to add in a protein, I reccomend tofu for vegans (I personally don’t like it) or shrimp. 

To Make:

Put a rice paper wrapper into hot water and soak for a few seconds, as it gets tender lay out on a board to fill with your desired ingredients. Fold edges over inside contents and then roll from one end to the opposite to close off roll. Serve immediately with a sauce of your choosing.

Inside This Roll: 

Cilantro

Mint

Oregano

Basil

Green Onion

Alfalfa Sprouts  

Carrots

Spinach

Romaine Lettuce