Dinner / Recipes

Veggie Spring Rolls

Anyone else a fan of spring rolls?! If you are- you’re in the right place! I tried them for the first time over Christmas and have been obsessed since. Seriously, I would go to a Vietnamese restaurant just to order these haha. Veggie spring rolls have stolen my heart.

I originally wanted to make pho and spring rolls but quickly discovered… pho is really tricky and complicated to make haha. I’m leaving that recipe to the professionals! Instead, I recreated these easy veggie spring rolls and enjoyed it even without pho 😉

I packed them with as many veggies as I could: red cabbage, cucumbers, red peppers, carrots, and romaine. Eating the rainbow has never tasted so good!

I first washed all my veggies and then started cutting them julienne style. Basically that just means cutting them long and thin.

Next, I soaked my rice paper in water for 30 seconds- a minute. I did them one at a time so they didn’t get soggy in between wrapping them. Make sure you use a container big enough for the full wrap to be soaked.

After I soaked the wrap, I laid it on a flat cutting board. Then I added in the filling.

After I had my filling in it (I placed it right in the middle of the wrap), I folded in the edged then slowly rolled the wrap. I rolled it until it was completely closed. The wrap is naturally sticky so it holds itself together well.

Tada! That’s it! Seriously. You can add whatever you want to the middle- shrimp, chicken, whatever veggies you want. I paired these with a super delicious paleo ‘peanut’ sauce that is ready in 5 minutes!

I loved making these at home because it was actually so simple, I didn’t have to spend $10 on spring rolls, and you know exactly what goes in to it. A win win in my book! Hope you guys enjoy this recipe. It would be so fun for a dinner party or date night in 🙂

Veggie Spring Rolls

These healthy, easy veggie packed spring rolls are the easiest way to make spring rolls! Vegetarian, gluten free, and loaded with veggies.


56 spring roll wrappers

1/2 cup red cabbage

1/2 cucumber

1 red pepper

34 carrots



  1. Wash all of your veggies
  2. Cut the pepper, carrots, cabbage, and cucumber julienne style. Basically really thin.
  3. Get a bowl out big enough to soak your rice paper. Add water into it, enough to coat the paper.
  4. Soak a sheet of rice paper in the water for 30 seconds-1 minute.
  5. Remove and add to a flat surface.
  6. Add the filling to the wrap, put it in the middle of the wrap.
  7. Fold in the two ends of the wrap then roll it until it’s closed all the way- it’s sticky so you won’t have trouble getting it to stick
  8. Cut in half or leave whole!