Healthy Veggie Spring Rolls, made quick & easy

For the busy working Moms out there, these veggie spring rolls are perfect.

If you’re anything like me, you’re usually tired upon coming home from work. As if working an 8-hour shift isn’t enough, you now have to come home and prep dinner as well. I’ve noticed that on nights when I do not make a concerted effort to whip up something healthy, I usually end up binge-eating junk around 9 pm because I got way too lazy to cook and am now in starvation mode. Sound familiar? Thankfully, I have a few go-to recipes that I can always turn to in order to avoid the 9 pm “I’m so darn hungry I can eat a horse” scenario. These tasty veggie spring rolls are literally the easiest thing you can make. Best of all, you can load them with good-for-you ingredients and actually eat them too. Pairing them with a home-made peanut butter dipping sauce makes them even better.

Keep in mind that you can fill them with whatever your little heart desires. I just chose whatever I could find in my kitchen at the time. Luckily, I had some fresh veggies laying around that I promised myself I’d use before the end of the week. Besides being simple to make, these tasty veggie spring rolls are perfect for the budget-conscious cook as it doesn’t cost much to make (Spring rolls are pretty affordable for the amount you get) of course, it depends on where you get your ingredients from and whether they are organic or not.


Easy Spring Rolls

Prep Time: 10 minutes

Total Time: 15 minutes

Yield: 6 Spring rolls

Serving Size: 2

Easy Spring Rolls


    For the Rolls
  • 6 Spring Rolls Skins (I used the square shaped variety but any kind will do)
  • 1 red bell pepper seeded and chopped into matchstick size pieces
  • 1 avocado
  • 3/2 cup thin rice noodles cooked and drained
  • 1/2 English cucumber cut into matchstick size pieces
  • 1/3 cup of shredded carrots
    For the peanut butter dipping sauce
  • 1.5 tbs peanut butter
  • 1 tbs soy or tamari sauce
  • 1/2 tbs water
  • 1 tsp sesame seed oil
  • 1/2 tsp garlic powder
  • 1/2 pepper


  1. Combine all sauce ingredients and pulse in a high speed food processor/blender. Set aside.
  2. Begin chopping the cucumber, avocado, and red bell pepper and arrange them in a line with the shredded carrots and the cooked thin rice noodles.
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  4. Take a shallow bowl big enough to fit the flat spring roll skin and fill it with 1/2 cup of warm water.
  5. Carefully flash-dip spring roll skin in the water (do not keep it in there for more than 2 seconds) and remove and place on kitchen towel.
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  7. You will need to work quickly before the roll begins to stick together. Start placing your ingredients in the middle of the spring role and roll them up. You will begin to find your own rolling technique--I'm clearly still working on mine.
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  9. Cut Spring rolls in half if desired 🙂
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easy healthy spring rolls
That’s it! If you tried this simple recipe, let me know how you liked it!  and as always, thanks for stopping by!  Innana xoxo


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