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Fresh Vegetable Spring Rolls with Sweet Chili Sauce

Fresh vegetable spring rolls - featured image
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These easy homemade spring rolls are packed with crisp vegetables and fresh herbs, wrapped in soft rice paper, and served with a tangy sweet chili sauce. Perfect for a light lunch, snack, or party appetizer, they’re vegan, gluten-free, and bursting with color and flavor.

Ingredients

Scale
  • Rice paper wrappers (22 cm/8.5-inch round)
  • 1 large carrot, julienned (about 3.5 oz/100g)
  • 1/2 English cucumber, julienned (about 3.5 oz/100g)
  • 1/2 red bell pepper, thinly sliced (about 2.6 oz/75g)
  • 1 medium avocado, sliced (optional)
  • 2 oz red cabbage, shredded (about 50g)
  • Small handful fresh cilantro leaves
  • Small handful fresh mint leaves
  • Small handful fresh basil leaves (optional)
  • 1 green onion, thinly sliced
  • 2 oz bean sprouts (about 50g, optional)
  • 3 tbsp sugar
  • 2 tbsp rice vinegar
  • 2 tbsp water
  • 1 clove garlic, finely minced
  • 1/2 tsp red chili flakes (adjust to taste)
  • 1 tsp cornstarch (mixed with 2 tsp water)
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp ketchup (optional)

Instructions

  1. Wash and dry all vegetables thoroughly.
  2. Julienne carrots, cucumber, and bell pepper into thin strips.
  3. Shred the red cabbage and slice the avocado.
  4. Chop herbs or leave whole for bursts of flavor.
  5. Slice green onions and rinse bean sprouts.
  6. Lay veggies out on a clean towel for easy assembly.
  7. In a small saucepan, combine sugar, rice vinegar, water, garlic, chili flakes, soy sauce, and ketchup.
  8. Heat over medium-low, stirring until sugar dissolves (about 2 minutes).
  9. Add cornstarch slurry, whisking constantly.
  10. Simmer until the sauce thickens, about 3-4 minutes. Remove from heat and let cool.
  11. Fill a large shallow dish with warm water (about 104°F).
  12. Submerge one rice paper wrapper for 10-15 seconds until just soft.
  13. Lay wrapper flat on a clean, damp kitchen towel.
  14. Place a small handful of each veggie and herbs in the center of the wrapper, leaving 2 inches at the sides.
  15. Fold sides over the filling, then roll tightly from the bottom up.
  16. Repeat with remaining wrappers and veggies.
  17. Transfer finished rolls to a plate, keeping them covered with a damp towel.
  18. Slice rolls in half on the diagonal for presentation.
  19. Serve immediately with sweet chili sauce for dipping.

Notes

Pat veggies dry before assembling to prevent soggy rolls. Assemble just before serving for best texture. For gluten-free, use tamari in the sauce. Rolls can be customized with seasonal veggies or added protein like tofu or shrimp. Keep covered with a damp towel if prepping ahead.

Nutrition

Keywords: spring rolls, vegetable spring rolls, Vietnamese, vegan, gluten-free, sweet chili sauce, appetizer, healthy, fresh, easy, picnic, potluck

Find it online: https://blingbite.com/fresh-vegetable-spring-rolls-recipe-easy-homemade-with-sweet-chili-sauce/