Vegan Spring Rolls

These vegan spring rolls are a delightful combination of fresh vegetables and aromatic herbs wrapped in delicate rice paper, served with a tangy dipping sauce. Perfect as an appetizer or a light meal, they bring a burst of flavor and texture in every bite.

Ingredients

• Rice paper wrappers - 8 sheets
• Carrot - 1 medium, julienned
• Cucumber - 1 medium, julienned
• Red bell pepper - 1 medium, julienned
• Red cabbage - 1 cup, shredded
• Fresh mint leaves - 1/4 cup, chopped
• Fresh cilantro - 1/4 cup, chopped
• Lettuce leaves - 4 large, torn
• Avocado - 1 medium, sliced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Chili sauce - 1 teaspoon (optional)

Steps

1. Prepare all the vegetables by washing and cutting them into thin, julienne strips.
2. In a small bowl, mix soy sauce, sesame oil, rice vinegar, and chili sauce for the dipping sauce.
3. Fill a shallow dish with warm water and soak one rice paper wrapper for about 10-15 seconds until pliable.
4. Lay the soaked wrapper flat on a clean surface and place a lettuce leaf in the center.
5. Add a small amount of each vegetable (carrot, cucumber, red bell pepper, red cabbage, mint, cilantro, and avocado) on top of the lettuce.
6. Fold the sides of the rice paper over the filling and then roll it tightly from the bottom up to form the spring roll.
7. Repeat the process with the remaining rice paper wrappers and filling ingredients.
8. Serve the spring rolls with the dipping sauce on the side.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 32 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories and cholesterol, making it a heart-healthy option.

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