A trip to the Nashville farmer’s market left me with so many fresh vegetables that I wasn’t quite sure what to do with them. Naturally, I wrapped everything together into healthy and delicious rainbow spring rolls. As fancy as they seem, they were incredibly easy to make and super nutritious. They’re perfect for a lunch to be stored in the refrigerator, or a study gathering with friends!
- spring roll wrappers (can be found in the International or Asian aisles of your grocery store)
- veggies, cut into thin strips (I used cucumber, red cabbage, carrots, avocado and bean sprouts)
- Follow the instructions on your spring roll package to prepare your wrappers as they may differ from mine. My spring roll wrappers asked to be dipped in water for 2-3 minutes, removed, and placed on a flat surface. Place a small amount of each veggie in the center of the wrapper.
- Fold the wrapper over the veggies, and begin to roll the wrapper as you would with a burrito. Continue to roll the wrapper, tucking in the sides to seal the roll.
- That's it, no cooking needed! Serve as is, or with a dipping sauce of your choice (I used a store bought peanut sauce)!