‘Twas the night before Christmas, when all thro’ the house,
Not a creature was stirring, not even a mouse;
The stockings were hung by the chimney with care,
In hopes that St. Nicholas soon would be there;
The children were nestled all snug in their beds,
While visions of spring rolls danc’d in their heads…
Okay okay, maybe it wasn’t spring rolls that were getting jiggy wit it in their heads. I knoooow. It’s two days before Christmas and all I’m giving you is SPRING ROLLS?!?!? Yep yep yippee.
I wanted to give you a recipe that was:
- EASY –> Easy ingredients. Easy to prep. Easy to make. Easy starting point for your New Years foodie resolutions. Just hit the Easy button already.
- FAST –> Which basically goes along with easy. These salad springs rolls can be made in 5 minutes flat. Even if you don’t have all your ingredients pre-prepped they are still crazy quick to make. Crazy like the holiday shopper that is waiting until the last day to do their shopping. You brave last-minute shopper you. Take some of these vegan salad spring rolls with you. Wrap them up in some plastic wrap, stuff ’em in your purse or man bag and fly like the reindeer before the stores close up. You’ve got this. Especially with this quick, nutritious snack as your backup.
- HEART HEALTHY –> While this time of year my/you/our food cravings gravitate toward recipes that are mind-blowingly decadent and indulgent, don’t forget that the heart, body, and mind need some veggies. Gimme all the veggies!!! = What the 6-year-old never did say. Oooh, but wha Wha WAAIIIT, she did yesterday when she thought her mom was making some kinda “cool” food cuz spring rolls look so legit like that and then the 6-year-old asked to make her own and said she would even eat it. And………….. guess………. WHAT?!?!?!?……… THE 6 YEAR OLD ATE IT ALL! I’m such an awesome mom. Sigh…
- I probably don’t even need to point this last one out but just in case you forgot. PEANUT SAUCE. I knew you didn’t forget it. Peanut Sauce + Spring Rolls = vegetable dipping bliss. Still contemplating the peanut sauce chapstick. Whaddyathink?!?
Set up a veggie buffet with lettuce, red cabbage, red bell peppers, carrots, cilantro, fresh basil, and rice vermicelli noodles and have a spring roll wrapping party with your fam. Feel free to get wild with your spring rolls. I’m just giving you a starting point. Add any veggies you fancy or even some tofu. Want some meat? Add it in! Chicken, shrimp, or steak all work.
And it’s with these vegan salad spring rolls with peanut sauce that I’m wrapping up 2016! My first year of blogging summed up with 27 recipes that I hope you have enjoyed and shared with the ones you love. Thank you for joining me in my debut year whether it was by posting a comment on this blog, hanging out with me on Instagram, Facebook, Pinterest, or Twitter, or even telling me in person that you made a recipe and it’s become one of your go-to’s. I have truly loved hearing from you and having you join me on this journey of food and life. May you have an absolutely fantastic Christmas full of merriment and joy!
See you in 2017!
Did You Make This Recipe?!
If you make this recipe, I’d love to hear about it! Leave me a comment below and tell me about it! And don’t forget to snap a photo and tag @passmesometasty on Instagram so I can see!
A fresh and delicious way to eat a rainbow medley of vegetables that is accompanied with a sweet & slightly spicy peanut sauce. Perfect for a quick and easy lunch, dinner, or even as a snack.
- 8 rice paper wrappers
- 8 lettuce leaves
- 1 medium red bell pepper, thinly sliced and cut into 1 inch pieces
- 2 medium carrots, thinly sliced and cut into 1 inch pieces
- 1 cup (approximately) red cabbage thinly sliced
- a handful of fresh cilantro
- a handful of fresh basil
- 3 oz. (approximately) rice vermicelli noodles, cooked (follow instructions on package)
- peanut sauce for dipping
- Prep all of your vegetables and arrange them buffet style so that they are all ready to go. Feel free to add any additional vegetables that you enjoy. You can also include chicken, shrimp, steak, or tofu.
- Begin by softening the rice paper, one at a time, in a large bowl filled with warm water for about 5 to 10 seconds each. If you’re rice paper is breaking, it is most likely because it’s been dipped in the water for too long.
- Remove rice paper from water and lay on a flat surface.
- Beginning at one end of the rice paper, layer your vegetables beginning with the lettuce first and then adding the cabbage, bell pepper, carrot, rice vermicelli noodles, cilantro and basil on top. Gently fold rice paper end over the veggies once and then tuck in the edges. Once edges are tucked, continue rolling and tucking in edges as tightly as you can without ripping the paper until the seam is sealed.
- Serve immediately with peanut sauce!
- If not serving immediately, wrap spring rolls in plastic wrap to preserve. If your spring rolls contain meat, be sure to refrigerate as well until you are ready to serve them.
- Category: Lunch, Dinner, Snack
- Method: No Bake
- Cuisine: Vietnamese
Keywords: spring rolls, gluten free, vegan
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