Appetizer, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up, Side, Snack, Vegan, Vegetarian

Simplified Veggie Rolls


After trying Giada’s version of fresh spring rolls with the spicy chili Greek yogurt sauce this summer, here’s a much, much easier version: Veggie Spring Rolls with Sriracha Soy Sauce. Simple ingredients assembled in a fresh way. No complicated sauce or cooking soba noodles — just vegetables you have on hand paired with sriracha and soy sauce. When I want a veggie fix without a salad, these fresh spring rolls become option number two. Perfect for your next holiday party, get-together or perhaps even football showing (you need to balance out or substitute the chips and wings somehow, right?). The Veggie Spring Rolls somehow manage to be both extravagant and simple, but most importantly, always colorfully delicious.

Ingredients (makes 4 rolls, serves 2).

For the Veggie Rolls:

  • 1 c baby romaine, loosely packed
  • 1 c baby spinach, loosely packed
  • 1/2 c shredded carrots
  • 1/2 ripe avocado, pitted and sliced (how to find ripe avocados here)
  • 1/4 red bell pepper, washed and thinly sliced
  • 1/4 yellow bell pepper, washed and thinly sliced
  • Handful of green beans, cooked
  • 4 round rice papers (8 inch)
  • 8 large leaves of fresh basil (or 1/4 c packed)
  • 1/4 c fresh cilantro (optional)

NOTE: see Additional “Fillings” below for more options or substitutes. This doesn’t have to be perfect. Just whatever you have on hand that sounds tasty! Short on time? Do the chopping beforehand and store the prepped veggies in the fridge.

For the Sauce:

  • Sriracha chili sauce
  • 6 T soy sauce, low sodium


  1. Fill an 8+ inch pie pan with water. Soak one rice paper in water until softened — about 15-20 sec. Lay damp rice paper on a damp kitchen towel and a flat surface for your “assembling station.”
  2. Place spinach and baby romaine leaves directly on rice paper so they fully cover the middle area of the rice paper. Add fresh cilantro (optional — seems to be a love/hate relationship for some!) and fresh basil on top of spinach and romaine leaves.
  3. Top greens with 1-2 avocado slices of same length of greens (see pictures below — how to find ripe avocados here).
  4. Add about 2-3 of each respective pepper slices per roll, a handful of carrots, and about 3-4 green beans.
  5. Roll the rice paper up, following instructions on package. Be careful and gentle! The paper may be quite sticky at this point.
  6. Repeat “assembly” steps 1-5 with the remaining ingredients.
  7. For the sauce sauce, place the size of a dime of sriracha in the bottom of a small dish. Place 3 T of soy sauce in the same dish. Repeat for the second dipping bowl.
  8. Finished veggie rolls can be stored in the fridge for 24 hours. Any longer and they’re quite dehydrated.
  9. Serve with soy sauce and enjoy!

Additional “Fillings”:

  • Quinoa or brown rice
  • Peanuts
  • Sweet Potato
  • Fresh herbs like mint, basil, parsley, cilantro
  • Fresh Ginger
  • Greens like arugula, iceberg lettuce, or kale
  • Purple cabbage
  • Shrimp, chicken or beef
  • Tofu


Baby romaine, baby spinach, fresh basil & cilantro, yellow & red pepper, shredded carrots & avocado.


Tuscan kale, baby spinach, fresh basil & cilantro, red & orange pepper, cucumber, avocado & quinoa.

3 thoughts on “Simplified Veggie Rolls”

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