Fresh and Crunchy Veggie Rolls
These fresh and crunchy veggie rolls are a perfect light meal or appetizer, packed with vibrant vegetables and served with a tangy dipping sauce.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 8 sheets rice paper wrappers
- 1 cup shredded carrots
- 1 cup cucumber julienned
- 1 cup red bell pepper sliced thin
- 0.5 cup fresh mint leaves
- 0.5 cup fresh cilantro leaves
- 6 oz firm tofu sliced thin optional, can substitute with shrimp
Dipping Sauce
- 0.25 cup soy sauce
- 2 tbsp lime juice freshly squeezed
- 1 tbsp honey
- 1 tsp grated ginger
- 1 clove garlic minced
- 0.25 tsp red pepper flakes optional
Instructions
Preparation Steps
- Fill a large shallow dish with warm water and dip one rice paper wrapper into the water for about 15 seconds until soft but not too floppy.
- Lay the softened wrapper flat on a clean surface and arrange a small handful of shredded carrots, cucumber, red bell pepper, tofu slices, mint, and cilantro near the bottom third of the wrapper.
- Fold the bottom edge over the filling, then fold the sides inward and roll tightly to enclose all ingredients. Repeat with remaining wrappers.
- In a small bowl, whisk together soy sauce, lime juice, honey, grated ginger, minced garlic, and red pepper flakes to make the dipping sauce.
- Serve the veggie rolls fresh with the dipping sauce on the side.
Notes
These rolls are best enjoyed immediately but can be stored covered in the refrigerator for up to 4 hours. Try swapping tofu for cooked shrimp or chicken for variation.