Looking for a delicious and satisfying lunch or appetizer? Give these Veggie Avocado Spring Rolls a try? They’re gluten-free, vegan, and easy to make.
Every Monday, I do my grocery shop at Whole Foods then do all my health coach school webinars. Needless to say, my Mondays are exhausting and busy. But while I’m at the store, I always pick up their freshly made veggie spring rolls and an avocado roll for lunch. It’s my weekly tradition lol.
I decided to venture out one day and buy all the ingredients to make my own veggie spring rolls and I’m so glad I did. These were so easy to make (I was intimidated), and absolutely delicious! Plus, they required very few ingredients. Here’s what you need:
Ingredients
- Red leaf lettuce
- Avocados
- Cucumber
- Shredded carrots
- Shredded cabbage
- Spring roll rice paper
- Basil
- Mint
I cheated with the peanut sauce and found a brand that is gluten-free and vegan. Plus, it’s so dang good! The brand I buy is Sky Valley Thai Peanut Sauce but you can also make your own. You can also add rice noodles in here to make it more hearty or some meat/protein of choice. Whatever you desire.
PRO TIP: You will want to double wrap the veggies in rice paper to prevent them from tearing.
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If you give these tasty Veggie Avocado Spring Rolls a try, please let me know by commenting below.
Other Recipes You May Enjoy
- Next-Level Vegan Asian Bowl
- Gluten-Free Salmon Teriyaki Bowl
- Whole30 Chinese Orange Chicken
- Gluten-Free Vegetable Lo Mein
Veggie Avocado Spring Rolls
Veggie Avocado Spring Rolls
Ingredients
- 10 rice spring roll paper
- a large bowl of filtered hot water
- 1 cup shreddedred cabbage
- 2 avocados sliced
- 1 cucumber sliced into long sticks
- 3/4 cup shredded carrots
- 1/4 cup basil torn (optional)
- 1/4 cup cilantro rough chopped
- 1 head red leaf lettuce torn
- Dipping sauce: Thai peanut sauce
- damp towel
Instructions
- Fill a shallow pan (a pie pan or 9″ round cake pan) with an inch of hot water. Lay an damp and place it next to the dish. Make sure your prepared fillings are within reach.
- Place one rice paper in the water and let it rest for about 15-20 seconds. The rice paper should be pliable but not super floppy. Carefully lay it flat on the towel.
- Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of lettuce, followed by some cabbage, shredded carrots, cucumber, avocado, basil, and cilantro.
- Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito and roll it up.
- Place on a large plate and lay a damp towl on top to keep it from drying out.
- Serve immedietly with your favorite peanut sauce.
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