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 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!

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

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

Inspired by Whole Foods Salud! Cooking School
4.5 from 2 votes
Prep Time: 35 mins
Total Time: 35 mins
Print Recipe
Servings: 14 rolls

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

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.
Tried this recipe?Let us know how it was!

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

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15 thoughts on “No-Cook Veggie Spring Rolls with Peanut Dipping Sauce”

  1. 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!

  2. 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.

    1. 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.

  3. 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.

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