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
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
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Finely slice all veggies and fruit into matchstick-sized pieces about 3 inches long.
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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.
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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.
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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.
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Whisk together all ingredients for the dipping sauce and serve with completed spring rolls. Store leftovers in the fridge.
Recipe Notes
1. Gluten-free when using gluten-free soy sauce.
2. We recommend organic ingredients when feasible.
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Marion Millan
July 22, 2016 at 11:49 amI 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.
Lisa
July 22, 2016 at 10:03 pmI’m so glad!! Enjoy :)
Michelle
July 22, 2016 at 1:15 pmDo these store well? Could I make them one day to take for lunch the next?
Lisa
July 22, 2016 at 10:04 pmDefinitely! 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.
Michelle
July 22, 2016 at 11:50 pmThank you!
Janet L Kensicki
July 22, 2016 at 10:04 pmDo you have a suggestion for a nut-free dipping sauce?
Jo Ann
July 27, 2016 at 12:24 pmHow about hummus?
Anitra
July 27, 2016 at 4:23 pmTahini? It’s made from sesame seeds.
Heather
July 28, 2016 at 1:38 pmYou could replace the peanut butter with sunflower seed butter or something similar that is nut-free.
Nadia
July 27, 2016 at 4:49 pmYum! 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.
Nadia
July 27, 2016 at 4:50 pm*shredded chicken!
Barb
July 27, 2016 at 9:03 pmHow 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!
Amy Taylor (comment moderator)
August 1, 2016 at 7:22 pmHi Barb. Yes, you can freeze them.
Kate
August 8, 2016 at 4:26 pmOh, with mangos and everything!! Sounds so good!