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.