Green Spring Rolls Recipe

March 17th, 2016

St. Patrick’s Day calls for a celebration of all things green—including refreshing veggie spring rolls! Full of bright herbs, crisp pea shoots, and creamy avocado, they make a wonderful light lunch or healthy appetizer.

Green Spring Rolls

Yield: 12 spring rolls
Active Time: 20 minutes


For the cilantro dressing:
1 cup cilantro leaves
1 tablespoon fresh ginger, roughly chopped
2 cloves garlic
1 teaspoon chili flakes
Juice of 2 limes
1 tablespoon sesame oil
Pinch Himalayan salt

For the spring rolls:
12 small rice paper rounds
Large handful baby spinach
1 large avocado, sliced thinly
1 cup mixed pea shoots and sprouts
12 sugar snap peas
Small handful cilantro leaves, torn
1/2 cup mint leaves
1/2 cup basil leaves


Make the dressing

Process cilantro, ginger, garlic, chili flakes, lime juice, sesame oil, and salt in small food processor until finely chopped. Refrigerate until ready to serve.

Assemble the spring rolls

Dip 1 sheet of rice paper in a bowl of cold water for 5 to 10 seconds to soften slightly. Place on a clean surface and top with spinach, avocado, peas and sprouts, cilantro, and mint and basil leaves. Fold short end over the filling and roll to enclose. Repeat with the remaining ingredients.

Serve immediately with the dressing.

Photo credit: Paul Delmont

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This article is related to: Dinner, Food, Gluten-Free, Lunch, Recipe, Spring, Vegan, Vegetarian

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Merce MuseThrive Market Food Editor

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