Super fresh and healthy spiralized vegetable spring rolls make the perfect snack or meal. Dunked in a flavorful Thai-style dipping sauce and you won’t be able to resist!
Happy Friday! Are you as pumped as I am for the weekend to finally be here? This week felt like it was never going to end. One day it’s raining, the next day it’s 70, then it’s raining again and cold. Now, I’m hearing there is a chance of snow?!
We took advantage of the warm weather yesterday and planted some asparagus and rhubarb in the garden. It takes a few years to get a good harvest, but it will be well worth the wait!
So, what are your weekend plans? Since the weather is going to be not-so-nice, spring cleaning is happening in this house! Anyone else spring clean? I love giving the house a good deep-clean… meaning, getting the hubs to wash the windows, and do any other tasks that I hate doing. ?
I also use spring as a time to get rid of stuff we no longer need. We will be in this house for 1 year tomorrow… and we have already accumulated a lot of random stuff. I don’t like clutter and I need everything to be super organized, so I’m constantly organizing and reorganizing!
Enough of my babbling, let’s talk food!
Spiralized Vegetable Spring Rolls {with Thai-Style Dipping Sauce}
In the words of my husband… “this is the most beautiful thing ever”.
I’m actually shocked at how much he loved this dish. When he heard the words vegetable spring rolls, he wasn’t totally sold. Until he saw them.
We eat with our eyes, folks.
Not only are these vegetable spring rolls really easy, but they are so fresh and delicious! I grabbed a bunch of veggies, spiralized whatever I could for a quick prep, rolled it all up in a rice paper wrapper and boom. Dipped in a simple, but insanely flavorful Thai dipping sauce? Epic.
We had these alongside some Thai-style fried rice and it was one of our favorite meals to date! These spring rolls would also make a great appetizer, or lunch. They pack up well and are even good the next day.
You can get pretty creative with the filling, too. Use your favorite veggies, add tofu, shrimp, or chicken. Anything goes here! Just don’t skip the dipping sauce. ?
I hope you have a great weekend!
- 1 Clove Garlic, very finely minced
- 1 Teaspoon Lemongrass, very finely minced
- 2 Tablespoons Fish Sauce
- 2 Tablespoons Lime Juice
- 2 Tablespoons Brown Sugar
- ¼ Teaspoon Chili Paste, or to taste
- 1 Tablespoon Cilantro, finely chopped
- 1 Tablespoon Scallions, finely chopped
- 1 Cup Kale, chopped
- Salt & Pepper
- ½ Lime, juiced
- 6 Rice Paper Wrappers
- ½ Large English Cucumber, spiralized using fettuccine blade
- 1 Medium Red Bell Pepper, spiralized using ribbon blade
- 4 Radishes, spiralized using spaghetti noodle blade
- 1 Carrot, peeled into ribbons
- Fresh Basil
- In a medium bowl, combine the dipping sauce ingredients and whisk to combine. Set aside.
- In another bowl, massage the chopped kale. Season with salt, pepper, and lime juice.
- Soften one of the rice paper wrappers in a bowl of water until just pliable. Lay it on a damp towel/paper towel. Pile on the vegetables and a sprinkle of basil in the middle of the rice paper (not too much!), and then roll them up, folding in the sides as you roll. (Just like you would a burrito).
- Repeat with the remaining rice wrappers and vegetables. Cut the spring rolls in half and serve alongside the dipping sauce.
Time to buy a spiralizer!
Thank you Keri,
I spent and hour this morning playing with my new Vegetti spiralizer. Then saw your spring rolls on google images. Ran to the store for the rice paper and whipped these up in no time. I added some baby salad shrimp and used jicama instead of radish because that’s what I had. My boyfriend did the clean up, need I say more!
Yay so glad to hear you enjoyed!! ?