Fresh Veggie Spring Rolls

GF V DF VG NF SF Apr 28, 2026

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It's getting warm out, which means fresh and light veggie side dishes. These Vietnamese fresh spring rolls combine together raw radishes, lettuce, cabbage, carrots, peppers, cucumber, and cilantro, all wrapped in a rice paper wrap. These healthy spring rolls go great dipped in my Peanut Chili Salad Dressing, and pair perfectly as a side to my Egg Roll Skillet Bowls!

- 1 bunch (200 g) Radish
- 12 leaves (72 g) Romaine lettuce
- 1/4 head (210 g) Red cabbage
- 1 large (72 g) Carrots
- 1 medium (120 g) Bell pepper
- 1/2 large (150 g) Cucumber
- 1 oz (28 g) Cilantro, fresh
- 12 medium (180 g) Rice paper

1. Thinly slice the radishes into rounds. Rip off 1 lettuce leaf per roll (12). Finely shred the cabbage. Cut the carrot, pepper, and cucumber into thin matchsticks. Roughly chop the cilantro

2. Prepare a shallow wide bowl with warm water

3. Dip a piece of rice paper in the water for about 10 seconds, until soft and translucent, but not too sticky. Remove to a flat surface. Add a row of radishes, then the lettuce leaf, along with some cabbage, carrot, pepper, cucumber, and cilantro. Fold up the bottom and then the sides, before pulling together into a tight roll. Place the finished roll seam side down on a plate, covered by a damp towel

4. Repeat for all 12 rolls. Serve cold

https://www.poormanprotein.com/recipes/spring-rolls

Servings: 12
1 roll
Calories: 65
Protein: 2 g
Fat: 0 g
Carbs: 15 g
Fiber: 1 g

Description

It's getting warm out, which means fresh and light veggie side dishes. These Vietnamese fresh spring rolls combine together raw radishes, lettuce, cabbage, carrots, peppers, cucumber, and cilantro, all wrapped in a rice paper wrap. These healthy spring rolls go great dipped in my Peanut Chili Salad Dressing, and pair perfectly as a side to my Egg Roll Skillet Bowls!

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Time

Prep Time:

30 minutes

Total Time:

30 minutes

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Cost

Total Cost:

Cost per Serving:

$0.44

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Ingredients

Serving(s)

1 bunch Radish
12 leaves Romaine lettuce
1/4 head Red cabbage
1 large Carrots
1 medium Bell pepper
1/2 large Cucumber
1 oz Cilantro, fresh
12 medium Rice paper

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Instructions

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1. Thinly slice the radishes into rounds. Rip off 1 lettuce leaf per roll (12). Finely shred the cabbage. Cut the carrot, pepper, and cucumber into thin matchsticks. Roughly chop the cilantro

2. Prepare a shallow wide bowl with warm water
3. Dip a piece of rice paper in the water for about 10 seconds, until soft and translucent, but not too sticky. Remove to a flat surface. Add a row of radishes, then the lettuce leaf, along with some cabbage, carrot, pepper, cucumber, and cilantro. Fold up the bottom and then the sides, before pulling together into a tight roll. Place the finished roll seam side down on a plate, covered by a damp towel

4. Repeat for all 12 rolls. Serve cold

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Notes

1. For a dipping sauce, make a double batch of my Peanut Chili Salad Dressing!

Nutrient	As Is	With Sauce
Calories	65	85
Protein	1.6 g	3.5 g
Fat	0.3 g	0.7 g
Net Carbs	13.2 g	14.9 g
Fiber	1.4 g	1.9 g

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Nutrition Facts

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Servings: 12

Serving Size: 1 roll

Calories: 65

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Total Fat: 0.3g (0 %)

Saturated Fat: 0.1g (0 %)

Polyunsaturated Fat: 0.1g

Monounsaturated Fat: 0.1g

Cholesterol: 0mg (0 %)

Sodium: 65mg (3 %)

Total Carbohydrate: 14.6g (5 %)

Fiber: 1.4g (5 %)

Net Carbs: 13.2g

Total Sugar: 2.0g

Protein: 1.6g (3 %)

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Vitamin B12: 0.0mcg (0 %)

Vitamin D: 0.0mcg (0 %)

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Calcium: 21mg (2 %)

Iron: 0.44mg (2 %)

Magnesium: 12mg (3 %)

Potassium: 177mg (4 %)

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Glycemic Index

:

67.5

Glycemic Load

:

9.8

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Sources of Inspiration

https://debraklein.com/veggie-spring-rolls-with-peanut-sauce/#recipe

https://www.poormanprotein.com/recipes/peanut-chili-salad-dressing

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