Spring Rolls
Spring rolls always feel like the right call when I want something easy, light, and crowd-pleasing. They come together with simple prep and can be rolled ahead of time, which makes them perfect for busy days or laid-back get-togethers. I like serving them to everything from picnics to holiday parties, and they never hang around long. Leftovers keep well in the fridge, but they rarely make it that far.
Ingredients
Instructions
Make the Sweet & Sour Sauce:
In a small saucepan, combine the vinegar, brown sugar, ketchup, soy sauce, pineapple juice, garlic, ginger, and cornstarch. Stir until the cornstarch is dissolved.
Place over medium heat and cook, stirring often, until the mixture begins to boil. Let it boil for 30 seconds, then remove from heat. Set aside to cool slightly.
Assemble the Spring Rolls:
Fill a large, shallow dish or pie plate with cool water. Place a damp kitchen towel on a cutting board.
Dip one rice paper wrapper into the water for 15–20 seconds, just until pliable (it will continue to soften as you work). Lay it flat on the towel.
On the lower third of the wrapper, layer lettuce, carrots, cabbage, cucumber, avocado slices, mint leaves, green onions, and a sprinkle of sesame seeds.
Fold the bottom of the rice paper over the filling, tuck in the sides, and roll tightly until sealed. Repeat with remaining wrappers and filling.
Garnish the rolls with more sesame seeds and serve with the sweet & sour sauce for dipping.
Nutrition
- Calories
- 167 kcal
- Carbohydrate Content
- 32 g
- Protein Content
- 4 g
- Fat Content
- 3 g
- Saturated Fat Content
- 0.5 g
- Cholesterol Content
- 2 mg
- Sodium Content
- 313 mg
- Fiber Content
- 3 g
- Sugar Content
- 15 g
- Unsaturated Fat Content
- 3 g
- Serving Size
- 1 serving
