Light and nutritious spring rolls serve up a satisfying crunch in a neat little package.
Popular in juice bars and healthy cafes, these spring rolls are a delicious snack or light lunch on the go. They take just minutes to prepare, and you can customize the taste by using your favorite vegetables and herbs. It may take a few tries to learn to deal with the sticky rice paper, and you’ll want to focus on getting a tight roll, but once you’ve mastered those steps, the rest is a snap (and a crunch).
- Rice paper
- 1 cucumber
- 1 carrot
- 5 large romaine lettuce leaves
- 1 avocado
- 2 large mushrooms
- 1/2 red pepper
- Mint or basil leaves, optional
- 1 pound baby spinach leaves
Peel carrot into shaved strips.
Cut remaining vegetables into long slices.
Fill up a large bowl with water and submerge a sheet of rice paper for 7 seconds.
Transfer to cutting board or work surface, leaving the bottom two inches hanging to make rolling easier. Lay a romaine leaf in the center, then pile veggies (and herb leaves, if using) in the center.
Sprinkle with oregano. Take a handful of spinach leaves and place on the veggies, then keep your hand over them to hold in place as you start to roll up the rice paper starting from the bottom. Once you’ve rolled the rice paper over the veggies, fold the sides in, and then keep rolling up the rest of the way.
Repeat until all spring rolls are prepared. Slice in half and serve immediately, or refrigerate for up to a day.