5 Healthy Spring Roll Recipes (2024)

For the Rainbow Spring Rolls:

• ▢ 6 rice spring roll papers
• ▢ 1 red pepper, thinly sliced
• ▢ 2 carrots, thinly sliced
• ▢ 1 yellow bell pepper, thinly sliced
• ▢ 1 large bunch mint leaves
• ▢ 1 large bunch cilantro
• ▢ ¼ red cabbage, thinly sliced

For the Ginger Peanut Dipping Sauce:

• ▢ ½ cup peanut butter
• ▢ 1 ½ tablespoon low sodium soy sauce
• ▢ 1 tablespoon raw honey
• ▢ 2 tablespoon freshly squeezed lime juice
• ▢ ½ teaspoon chili paste
• ▢ 1 teaspoon fresh grated ginger

For the Rainbow Spring Rolls:

• To get rice paper flexible for wrapping our spring rolls, dip in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.

• Near the bottom of the spring roll in the center, lay out the red bell peppers,followed by thinly sliced carrots,yellow bell pepper,fresh mint and cilantro,and thinly sliced red cabbage.

• Fold the bottom over the end of the veggies, then fold the uncovered sides inward, then tightly roll the wrapper all the way. The idea is to get it as tightly wrapped as possible. Then repeat with the remaining ingredients.

For the Ginger Peanut Dipping Sauce:

• In a small bowl, combine the peanut butter,low sodium soy sauce,raw honey,freshly squeezed lime juice,chili paste,and fresh grated ginger.

• Stir until smooth. You can soften the peanut butter by microwaving for 10-15 seconds, if needed.

For the Shrimp Spring Rolls:

• ▢ 6 rice spring roll papers
• ▢ 1 tablespoon olive oil
• ▢ 12 oz shrimp, deveined
• ▢ ½ teaspoon sea salt
• ▢ ¼ teaspoon ground black pepper
• ▢ 1 cucumber, thinly sliced
• ▢ 3 carrots, thinly sliced
• ▢ 6 leaves green leaf lettuce
• ▢ 12 mint leaves

For the Spicy Almond Dipping Sauce:

• ▢ 2 tablespoon almond butter
• ▢ 2 teaspoon hoisin sauce
• ▢ 1 teaspoon Sriracha sauce
• ▢ 1 teaspoon rice wine vinegar

For the Shrimp Spring Rolls:

• Cook the shrimp in olive oil over medium-high heat and season with sea salt and ground black pepper. Once fully cooked and no longer transparent, remove from heat and allow to cool.

• Dip one sheet of rice paper in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.

• Near the bottom of the spring roll in the center, lay out the cucumber,carrots,green leaf lettuce,fresh mint leaves, and cooked shrimp. Line the shrimp in a row.

• Fold the bottom over the end of the veggies and shrimp, then fold the uncovered sides inward, then tightly roll the wrapper all the way, as tightly wrapped as possible. Then repeat with the remaining ingredients.

For the Spicy Almond Dipping Sauce:

• In a small mixing bowl, combine the almond butter,hoisin sauce,Sriracha, andrice wine vinegar.

• Stir until smooth. You can soften the almond butter by microwaving for 10-15 seconds, if needed.
  

For the Sesame Avocado and Cabbage Spring Rolls:

• ▢ 6 rice spring roll papers
• ▢ ¼ head red cabbage, thinly sliced
• ▢ 1 bunch mint leaves
• ▢ 2 tablespoon white sesame seeds
• ▢ 2 tablespoon black sesame seeds
• ▢ 1 avocado, sliced

For the Honey Miso Sesame Sauce:

• ▢ 2 tablespoon white or red miso paste
• ▢ 1 tablespoon water
• ▢ 1 teaspoon raw honey
• ▢ 1 tablespoon rice wine vinegar
• ▢ 1 teaspoon low sodium soy sauce
• ▢ ½ teaspoon sesame oil

• In a small mixing bowl, combine white sesame seeds with black sesame seeds and stir together. Dip the sliced avocado into the sesame seeds to coat.

• Dip one sheet of rice paper in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.

• Near the bottom of the spring roll in the center, lay out thesliced red cabbage,fresh mint leaves,and the sesame coated avocado slices

• Fold the bottom over the avocado, then fold the uncovered sides inward, then tightly roll the wrapper all the way, as tightly wrapped as possible. Then repeat with the remaining ingredients.

For the Honey Miso Sesame Dipping Sauce:

• In a small bowl, combine the miso paste (it can be white or red),water,raw honey,rice wine vinegar,low sodium soy sauce, and sesame oil.

• Stir until fully incorporated.
  

For the Garlic Chicken Spring Rolls:

• ▢ 1 tablespoon olive oil
• ▢ 1 lb boneless, skinless chicken
• ▢ ½ teaspoon sea salt
• ▢ ¼ teaspoon ground black pepper
• ▢ ⅛ teaspoon garlic powder
• ▢ 1 cup cooked quinoa (optional)
• ▢ 1 cucumber, thinly sliced
• ▢ 6 leaves fresh iceberg lettuce
• ▢ 6 rice spring roll papers

For the Avocado Cilantro Dipping Sauce:

• ▢ 1 avocado, pitted and peeled
• ▢ ½ cup plain greek yogurt
• ▢ 1 cup unsweetened almond milk
• ▢ 1 cilantro bunch
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon sea salt
• ▢ 1 tablespoon lime juice

For the Garlic Chicken Spring Rolls:

• Cook the chicken in olive oil over medium-high heat and season with sea salt, ground black pepper, and garlic powder. Once fully cooked, remove from heat, allow to cool, and dice.

• Dip one sheet of rice paper in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.

• Near the bottom of your prepped spring roll wrapper and in the center, lay out the cucumber,iceberg lettuce, anddiced chicken (and optional quinoa).

• Fold the bottom over the chicken, then fold the uncovered sides inward, then tightly roll the wrapper all the way, as tightly wrapped as possible. Then repeat with the remaining ingredients.

For the Avocado Cilantro Dipping Sauce:

• In a food processor or blender, combineavocado,greek yogurt,almond milk,cilantro,garlic powder,sea salt, andfreshly squeezed lime juice.

• Blend together until smooth. You can add a little more almond milk if it’s too thick.

For the Kiwi Strawberry Spring Rolls:

• ▢ 6 rice spring roll papers
• ▢ 1 mango, thinly sliced
• ▢ 3 kiwi, peeled and diced
• ▢ 1 ½ cups strawberries, sliced

For the Honey Lime Dipping Sauce:

• ▢ 2 tablespoon freshly squeezed lemon juice
• ▢ 2 tablespoon freshly squeezed lime juice
• ▢ 2 teaspoon raw honey
• ▢ 1 lime, zested
• ▢ 2 tablespoon water, as needed

For the Kiwi Strawberry Spring Rolls:

• Dip one sheet of rice paper in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.

• At the bottom center, lay out thefresh mango,diced kiwi, andsliced strawberries (laid out in a row).

• Fold the bottom over the strawberries, then fold the uncovered sides inward, then tightly roll the wrapper all the way, as tightly wrapped as possible. Repeat with the remaining ingredients.

For the Honey Lime Dipping Sauce:

• in a small bowl, combine, combine the freshly squeezed lemon juice,freshly squeezed lemon juice,raw honey, andlime zest, and stir together.

• If you findthe flavor too strong or tart, you can dilute it with a little water.