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Don't be intimidated by these vibrant spring rolls--they're easier to make than you might think. Stuffed with fresh raw vegetables, these stunners are an impressive healthy vegan appetizer for your next gathering.

Source: EatingWell.com, January 2017


Read the full recipe after the video.

Recipe Summary test

1 hr
1 hr


Spring Rolls
Peanut Sauce


Instructions Checklist
  • To prepare spring rolls: Thinly slice beet and radish and cut each slice in half.

  • Soak one wrapper at a time in a shallow dish of very hot water until softened, about 30 seconds. Lift out, let excess water drip off and lay on a clean, dry cutting board.

  • Arrange 2 halved beet slices, facing in opposite directions, horizontally in the center of a wrapper. Place 2 avocado slices vertically next to the beets. Add 2 halved radish slices vertically, facing each one opposite the one next to it, next to the avocado. Top the beets with 1/4 cup carrot. Top the avocado and radishes with 1/4 cup cabbage. Place 1 basil leaf on the carrots and cabbage and 1 mint leaf directly below the basil. Fold the wrapper over the filling and roll into a tight cylinder, folding in the sides as you go. Repeat with the remaining wrappers and filling. Cut each finished roll in half.

  • To prepare sauce: Whisk peanut butter, tamari (or soy sauce), water, rice vinegar, syrup, garlic and crushed red pepper (if using) in a small bowl until smooth.

  • Serve the rolls with the dipping sauce.


People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

1 roll & about 1 1/2 tsp. dipping sauce
155 calories; protein 4.7g; carbohydrates 16.6g; dietary fiber 3.8g; sugars 4.2g; fat 8g; saturated fat 1.2g; vitamin a iu 4744.1IU; vitamin c 11.5mg; folate 46.4mcg; calcium 26.6mg; iron 0.9mg; magnesium 16.8mg; potassium 286.1mg; sodium 255.4mg; thiamin 0.1mg; added sugar 1g.

1 1/2 fat, 1 vegetable, 1/2 starch