- Prep-time: / Ready In:
- Makes 12 spring rolls + ⅓ cup dipping sauce
- Serving size: 3 rolls
- Print/save recipe
With colorful watermelon radishes, crisp snow peas, and cooling cucumber, these vibrant veggie spring rolls are perfect for serving as an appetizer during the warmer months. A zippy ginger-laced lemon sauce gets extra richness from toasted sesame seeds, loading every mouthful with bright flavor. Vermicelli noodles and avocado add heft and creaminess. Be sure to include a few fresh chives and mint leaves if you’ve got them; it's incredible what a difference fresh herbs make!
Tips
Radishes: To get very thin slices, use a mandoline if you have one. If you can’t find watermelon radishes, use whichever type you like. If the tops are attached, feel free to rinse a few leaves and add them to the spring rolls with the fresh herbs.
To store: Place rolls in an airtight container, leaving space between rolls so they don’t stick together. Store in the refrigerator for up to 1 day.
For more inspiration, check out these tasty ideas:
Ingredients
- 3 tablespoons lemon juice
- 1 tablespoon toasted sesame seeds
- 1 tablespoon white miso paste
- 1 teaspoon grated fresh ginger
- ½ teaspoon pure maple syrup
- ⅛ to ¼ teaspoon crushed red pepper
- 2 oz. dried brown rice vermicelli noodles
- 12 8-inch round brown rice papers
- 12 sprigs fresh mint (48 leaves)
- 24 4-inch sprigs fresh chives
- 2 cups very thinly sliced watermelon radishes (36 slices) (see tip, recipe intro)
- 24 fresh snow pea pods, trimmed
- ½ of a medium avocado, pitted and thinly sliced (12 slices)
- 1 4-inch piece English cucumber, halved, seeded, and cut lengthwise into 12 strips
Instructions
- To make lemon-ginger dipping sauce, in a small bowl whisk together the first six ingredients (through crushed red pepper) and 1 tablespoon of water. Chill until ready to use.
- Cook noodles according to package directions; drain. Rinse under cold water; drain well. Use kitchen scissors to snip noodles into smaller pieces.
- Pour warm water into a pie plate. Carefully dip a rice paper into the water; let stand several seconds to slightly soften. Transfer to a clean work surface.
- Place a mint sprig and two chive sprigs across the center of the rice paper. Lay three radish slices alongside the herbs, below the center. Arrange some of the noodles over the radishes. Arrange two pea pods, an avocado slice, and a cucumber strip over the herbs.
- Fold the bottom edge of rice paper up and over filling. Fold in sides; roll up rice paper snugly. Repeat with the remaining rice papers and fillings. Serve spring rolls with lemon-ginger dipping sauce.
Per serving (3 rolls): 227 calories, 42 g carbohydrates, 5 g protein, 4 g total fat, 1 g saturated fat, 0 g cholesterol, 255 mg sodium, 4 g fiber, 4 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (0)
(0 from 0 votes)