Light Vegan Cucumber Spring Roll Recipe

Recipe By Slurrp

These light vegan cucumber spring rolls are a refreshing and healthy appetizer or snack. The combination of crisp cucumber, crunchy vegetables, and flavorful herbs wrapped in rice paper creates a delightful burst of flavors and textures. The rolls are served with a tangy and slightly spicy peanut dipping sauce, adding a creamy and savory element to the dish. These spring rolls are perfect for hot summer days or as a light and refreshing addition to any meal.

4.9
23 Rating -
Rate
20minstotal
20minsPrep
20m.total
20m.Prep
Light Vegan Cucumber Spring Roll
plan
Bookmark

ingredients serve

Ingredients for Light Vegan Cucumber Spring Roll Recipe

  • 1/2 Large Cucumbers
  • 1/2 Carrots
  • 1/4 Bell Pepper
  • 1/4 Avocado
  • 2 Rice Paper Wrappers
  • 0.06 cup Peanut Butter
  • 1/2 tablespoon Soy Sauce
  • 1/4 tablespoon Lime Juice
  • 1/4 tablespoon Maple Syrup
  • 1/4 teaspoon Sriracha
  • 1/2 tablespoon Water

Directions: Light Vegan Cucumber Spring Roll Recipe

Cooking Directions

  • STEP 1.Prepare all the ingredients by slicing the cucumber, carrots, bell pepper, and avocado into thin strips.
  • STEP 2.Fill a large bowl with warm water. Dip one rice paper wrapper into the water for a few seconds until it becomes soft and pliable.
  • STEP 3.Place the softened rice paper wrapper on a clean surface. Arrange a few cucumber slices, carrot strips, bell pepper strips, and avocado slices in the center of the wrapper.
  • STEP 4.Fold the sides of the wrapper over the filling, then roll it tightly from bottom to top, similar to rolling a burrito.
  • STEP 5.Repeat the process with the remaining rice paper wrappers and filling ingredients.
  • STEP 6.To make the peanut dipping sauce, combine peanut butter, soy sauce, lime juice, maple syrup, sriracha, and water in a bowl. Whisk until smooth and well combined.
  • STEP 7.Serve the cucumber spring rolls with the peanut dipping sauce on the side.
  • STEP 8.These spring rolls are best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 24 hours.

Cooking Tips

  • Make sure to slice the vegetables into thin strips to ensure they fit well in the spring rolls.
  • If the rice paper wrappers are too sticky, you can lightly brush them with water to make them easier to work with.
  • Feel free to customize the filling by adding other vegetables or herbs of your choice, such as mint or cilantro.

Storage and Serving

  • Serve the cucumber spring rolls as an appetizer or snack.
  • You can also serve them as a light lunch or dinner by adding some protein, such as tofu or tempeh, to the filling.
  • To store leftovers, place the spring rolls in an airtight container and refrigerate for up to 24 hours. However, they are best enjoyed fresh.
Nutrition
value
249
calories per serving
1 g Fat7 g Protein51 g Carbs5 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    7g
  • Carbs
    51g
  • Fiber
    5g

MacroNutrients

  • Carbs
    51g
  • Protein
    7g
  • Fiber
    5g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    66mg
  • Iron
    4mg
  • Vitamin A
    985mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    53mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    31mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    67mg
  • Manganese
    < 1mg
  • Phosphorus
    143mg
  • Selenium
    1mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp