Spring rolls are one of those foods that most people order from their favorite restaurant on Caviar. In the spirit of trying something new, consider making them.
They are easier than you’d think : ). Veggie spring rolls are fun to make. They are perfect for weekends and to take for lunch during the week. So just in time for your weekend, I’m sharing my new recipe for Fresh Veggie Spring Rolls with Green Goddess Dressing. I love that they are not only delicious but also vegan and gluten free. I’ve also included a to die for recipe for goddess dressing but, know that you can also mix it up a bit and use hummus if you prefer.
We have the Vietnamese to thank for spring rolls (also called cold rolls).
They can be made with seafood, pork or veggies but they are always wrapped in rice paper. I love that this works conveniently for anyone who is gluten free.
If you’ve never worked with rice paper, don’t be intimidated. This was also my first time. It could not have been easier. So, pull out your cutting board and let’s get started!
Spring rolls are a 5 step process. Here are the steps and the recipe is below!
- Make your dressing (if you are using the green goddess dressing provided below…if not grab your hummus)
- Slice your veggies
- Wet your rice paper
- Place your veggies in side
- Roll and wrap 🙂
You can make them any size you want. The traditional Vietnamese method is to tuck the ends in. No pressure though. You can leave it open or tuck, I just found the spring rolls so beautiful when they were left open so went the organic route.
- Don’t wait too long to wrap. They will increasingly get stickier with every second that passes.
- Roll it tightly…but not too tight (think burrito). You don’t want to tear the rice paper.
- The goddess dressing is key to soften overall texture of fresh herbs and greens. Only add 1 tablespoon dressing in wrap because it spreads quickly. It’s really good…so keep a bowl of it out in case you want to dip your spring roll.
- Store leftover rolls in an airtight container in the fridge for up to 1 more day, although these are best served fresh. The dressing keeps for around 1 week in the fridge.
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup sprouts or microgreens
- ½ cup white Napa cabbage , rinsed and torn
- 1 cup cucumber, matchstick-size strips
- 1 cup jicama, matchstick-size strips, peeled
- 1 avocado, pitted, sliced ¼” thick
- Green goddess dressing (below)
- Rice wraps (any variety)
- Optional: nori komi furikake
Green Goddess Dressing
- 11g (¼ cup) Chives
- 5g (¼ cup) Tarragon
- 9g (¼ cup) Parsley
- ½ tablespoon meyer lemon juice, freshly squeezed
- 2 tablespoons olive oil
- 2 small garlic cloves, minced (roasted is even better)
- ¼ teaspoon sea salt (to taste)
- 53g (¼ cup) vegan mayo (like this)
- 59g (¼ cup) full fat coconut cream or -½ avocado
- Place herbs, lemon, oil, garlic, 1 tablespoon water and salt in small blender. Puree until smooth, scraping at least once and blending at least twice.
- In a small bowl, stir the sour cream and mayonnaise together.
- Stir pureed green mixture into cream and mayo. Store in airtight jar for about 1 week.
- Gather all filling ingredients. Make sure each is washed and cut.
- Soak a single rice paper in warm water by laying in a baking sheet until it’s completely soft and flexible, around 20 seconds depending on the temperature of your water and rice paper you are using.
- Gently lift up paper round holding each side of the round from the top. Be careful to ensure the sides don’t roll in. While you’re lifting, hold for a second and allow a few drops of water to slide off. Place carefully on plate or board, spreading out all sides gently so it is mostly flat.
- Start layering in your ingredients one at a time as you see fit, adding 1 tablespoon of dressing in the middle.
- The final step is to roll gently and tightly like a burrito, starting at one end and continuing through. You can tuck the ends or not. There is no wrong way to complete your roll : ). Enjoy being creative in the process.
- Serve immediately with a side of dressing. Store leftover rolls in an airtight container in the fridge for up to 1 more day, although these are best served fresh. The dressing keeps for around 1 week in the fridge.