Clean Eating Spring Rolls Recipe

Clean Eating Spring Rolls Recipe

A delicious, low calorie, low fat meal you can totally pig out on!

Course Appetizer, Main Course, Snack
Cuisine Asian
Prep Time 40 minutes
Total Time 40 minutes
Author The Gracious Pantry


  • shredded purple cabbage
  • sprouts (whatever kind you like)
  • carrots (cut julienne)
  • cucumber (cut julienne)
  • mint (chopped)
  • avocado (optional - sliced thin)
  • brown rice vermicelli
  • brown rice wrappers


  1. Place a large pot of water on the stove and bring to a boil. Once it boils, turn off heat.

  2. While the water heats up, set up all your ingredients assembly line style. The pot of water should be the first step at the stove, then a work space or plate to place the rice wrappers on, and the veggies and pasta after that.

  3. Using tongs, dip a single rice wrapper into the hot (no longer boiling) water. This will take 10 seconds or less) Remove the wrapper with the tongs and spread it out flat on your work surface or plate (this can take a little doing depending on how you managed it in the pot. Try not to let it get too tangled up in the water).

  4. Lay out a small amount of each of the veggies and some of the pasta.

  5. Wrap up the veggies in the wrapper just like you would wrap a burrito. Once side first, then the two ends, and then finish rolling. Don't be afraid to pull the wrapper tight. They are stronger then they look!

  6. Once you have finished rolling all of the spring rolls, serve them with a side of tamarind or soy sauce. And if you really want an explosion of flavor, try a good peanut sauce!

Recipe Notes

Please note that the nutrition data for this recipe is not available.