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You know those “everything but the kitchen sink” sort of meals that you make when you want to use up vegetables before they go bad? Mine are usually soups or stir-frys but I’m not actually a big fan of either one. A better solution – Spring Rolls! Get a pack of rice paper wrappers, slice some vegetables, roll ’em up, and you’re done. They’re super easy to make and you never have to turn your oven on.
The directions on the rice paper packet say to dip the wrappers in warm water. I’ve had much better luck with room temperature water, right out of the facet. I generally fill a pie pan since it’s the perfect size for dipping the wrappers. The packet also says to let the rice paper sit in the water until it’s pliable. Don’t do that. Dip the paper in the water, make sure it is completely wet, then wipe off the excess water.
Trust me on this one. It’s much easier to roll the rice paper if you’ve wiped the excess water. By the time you’ve assembled all of the fillings, the paper will be pliable enough to work with.
Put all of your ingredients in the center of the paper, leaving a border all around, then fold the two sides inwards.
Fold the bottom of the wrapper up, then roll the whole thing into a tight cylinder. And that’s it. You’re finished!
While I recommend eating these the same day that you make them, you can definitely prepare the fruits and vegetables ahead of time. Cut the vegetables into long thin strands for the best result.
This post is more of a “how-to” guide than an actual recipe, but I’m including some ideas for fillings. Mix and match, use what you have on hand, let everyone in your family make their own…
- Bell Pepper
- Sweet Potato
Proteins and Other Fillings:
- Fried Egg
- Glass Noodles
And last but not least, we can’t forget the dipping sauce. This nut butter sauce is the perfect finishing touch. Whisk everything together and you’re ready to eat!
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