I’ve got a fun summer kitchen project for you that might just get your kids to try some new veggies! Not only are these Veggie Spring Rolls fun to make, but you’ll end up eating the entire rainbow in one meal.
This is the perfect interactive meal to get your kids involved in the kitchen. They’ll love how the spring roll wrappers “magically” turn from crispy to soft in a matter of seconds, and they’ll think it’s fun to wrap up the fillings of their choice to make their own little creations. And with a peanut butter dipping sauce on the side – they might even surprise you and take some bites too. It’s certainly worth a try!
If you’re new to making spring rolls at home, check out the news clip below where my daughters and I demo just how easy it is to do! :)
No-Cook Veggie Spring Rolls with Peanut Dipping Sauce
- ½ cucumber, English, trimmed (or regular cucumber, deseeded)
- 3 carrots, peeled and trimmed
- 1 red bell pepper, core and stem removed
- 1 avocado, peeled and pit removed
- 1 mango, peeled and pit removed
- 1 handful cilantro
- 1 handful mint
- 2 green onions, chopped (optional)
- 14 brown rice spring roll wrappers
Finely slice all veggies and fruit into matchstick-sized pieces about 3 inches long.
Pour an inch of warm water into a round cake pan. Fully submerge one spring roll wrapper into the water until it softens and begins to curl up on the edges, less than a minute. Carefully transfer the wet (and fragile) wrapper to a plate or cutting board.
Place a handful of the fruits, veggies, herbs, and green onions (if using) in a line across the bottom half of the wrapper leaving space on either side.
Fold the bottom edge of the wrapper up over the veggies. Fold over each side and then roll from the bottom all the way up to the top. The wrapper will stick to itself. Repeat until all rolls have been made.
Whisk together all ingredients for the dipping sauce and serve with completed spring rolls. Store leftovers in the fridge.