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Home » Recipes

No-Cook Veggie Spring Rolls with Peanut Dipping Sauce

No-Cook Veggie Spring Rolls on 100 Days of Real Food

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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 on 100 Days of Real Food

No-Cook Veggie Spring Rolls with Peanut Dipping Sauce

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 recipe was inspired by Whole Foods Salud! Cooking School, and goes great with the peanut dipping sauce.
2 Reviews / 4.5 Average
Prep Time: 35 minutes mins
Total Time: 35 minutes mins
Course: Dinner, Lunch, Snacks & Appetizers
Cuisine: Chinese
Method: Freezer Friendly
Diet: Dairy Free, Egg Free, Gluten Free, Vegetarian
Print Recipe
Servings: 14 rolls
Save Recipe Saved!

Ingredients
  

Spring Rolls

  • 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

Dipping Sauce

  • ½ cup peanut butter
  • ½ cup water
  • 2 tablespoons soy sauce
  • ½ teaspoon honey
  • ½ teaspoon toasted sesame oil
  • 1 pinch crushed red pepper (optional)

Instructions
 

  • 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.

Notes

1. Gluten-free when using gluten-free soy sauce.
2. We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
No-Cook Veggie Spring Rolls with Peanut Dipping Sauce
Amount Per Serving
Calories 90 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 205mg9%
Potassium 236mg7%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 4g4%
Protein 3g6%
Vitamin A 2655IU53%
Vitamin C 18.2mg22%
Calcium 13mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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No-Cook Veggie Spring Rolls on 100 Days of Real Food

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2.6K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Kate says

    August 08, 2016 at 4:26 pm

    Oh, with mangos and everything!! Sounds so good!

    Reply
  2. Barb says

    July 27, 2016 at 9:03 pm

    How long do the wrappers last? The link to Amazon shows 6 packages of wrappers. Just wondering if I can freeze them for future use or store them in the fridge. Thank you!

    Reply
    • Amy Taylor (comment moderator) says

      August 01, 2016 at 7:22 pm

      Hi Barb. Yes, you can freeze them.

      Reply
  3. Nadia says

    July 27, 2016 at 4:49 pm

    Yum! We do something similar to this pretty regularly. Adding basil, pea shoots, shrimp or shredded to the wraps is wonderful. We also add lime juice and ginger to the dip.

    Reply
    • Nadia says

      July 27, 2016 at 4:50 pm

      *shredded chicken!

      Reply
  4. Janet L Kensicki says

    July 22, 2016 at 10:04 pm

    4 stars
    Do you have a suggestion for a nut-free dipping sauce?

    Reply
    • Jo Ann says

      July 27, 2016 at 12:24 pm

      How about hummus?

      Reply
    • Anitra says

      July 27, 2016 at 4:23 pm

      Tahini? It's made from sesame seeds.

      Reply
    • Heather says

      July 28, 2016 at 1:38 pm

      You could replace the peanut butter with sunflower seed butter or something similar that is nut-free.

      Reply
    • 100 Days Admin says

      February 24, 2021 at 10:01 am

      This Ranch Flavored Dip would work great, too. - Nicole https://www.100daysofrealfood.com/recipe-ranch-flavored-dip/

      Reply
  5. Michelle says

    July 22, 2016 at 1:15 pm

    Do these store well? Could I make them one day to take for lunch the next?

    Reply
    • Lisa says

      July 22, 2016 at 10:04 pm

      Definitely! I would just be careful about them sticking to each other too much, but they would hold up great in the fridge for a couple days.

      Reply
      • Michelle says

        July 22, 2016 at 11:50 pm

        Thank you!

  6. Marion Millan says

    July 22, 2016 at 11:49 am

    5 stars
    I have followed your blog for a few years and bought your 1st cookbook. I just bought both of the lunch e-books and can't wait for your next book to come out. Loving your recipes. I printed this one and my little ones (7 and 5) will help make them for lunch this weekend. Great for the lunchbox also.

    Reply
    • Lisa says

      July 22, 2016 at 10:03 pm

      I'm so glad!! Enjoy :)

      Reply

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Welcome!


Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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