Spring rolls are fresh, light and can be personalized in an infinity of ways. Plus, it’s a different and original way to eat your fruits and veggies. This recipe is ideal for recycling leftovers, whether it’s meat, rice or grilled veggies. All you need is a bit of imagination!
Here are a couple of combination suggestions
Crunchy: Radish, peppers, cucumbers and vermicelli noodles
All green: kiwi, avocado, cucumber and lettuce
Exotic: Mango, avocado, peppers and carrots
For something unique, I would suggest dipping your spring rolls in mango hummus! Not only will you be getting more protein in your meal but it is delicious! If you prefer to dip in soya sauce, make sure to add a source of protein to your rolls, such as chicken, shrimp, pork or tofu to make sure you have a full meal.
4 Portions of 3 Spring Rolls
Note: the ingredient quantities are simply an example, you can put as much or as little as you want in your spring roll of each ingredient.
12 rice wrap papers
½ cup grated carrots
½ yellow pepper, julienned
½ cucumber, julienned
½ avocado, sliced
½ mango, julienned
2 kiwis, sliced
½ cup of cooked vermicelli noodles
¼ cup fresh mint
- Before you start, chop up all your fruits and veggies and cook the vermicelli
- Submerge a rice paper wrap for a few seconds in warm water
- Add your ingredients of choice in the center of the wrap, leaving about 4cm around each side
- Fold two sides (opposite of each other) gently over the ingredients. Then, starting on the third side fold that completely over the center. Holding the center so that your insides stay tight, start to roll the wrap firmly until everything is wrapped tightly to the end.
- Repeat steps 2-4 with a new wrap
Tip: Spring rolls will hold for a few days in the fridge but are at their best when eaten fresh.
½ Mango, peeled and cut into cubes
½ can of Black Beans, rinsed
2 tbsp Tahini (sesame paste)
1 tbsp of Almond Butter
Juice of 1 lime
30 ml Mint Leaves
Salt and Pepper to taste
Blend all the ingredients well in a food processor until smooth and creamy.
Written by Marie-Ève Caplette, Registered Dietitian and Half Your Plate Campus ambassador