Light Vegan Cucumber Spring Roll Recipe

Fresh Spring Rolls
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Ratings (12)
  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Yield: serves 4 to 6

A vegetarian and vegan cucumber spring roll recipe with lettuce, cucumbers, sprouts and noodles. This basic spring roll recipe with cucumbers uses low-fat and low-calorie ingredients including lettuce, bean thread noodles, and bean sprouts, so it makes for a very light appetizer or small meal. You can also learn how to wrap spring rolls by following my illustrated step-by-step instructions here.

Ingredients

  • 4-6​ spring roll wrappers
  • Approx. 1 cup of water
  • 3 large lettuce leaves (torn into strips)
  • 1 cucumber (sliced into thin strips)
  • 1/2 cup bean sprouts
  • 2 green onions (chopped)
  • 1 carrot, grated
  • 1 cup cooked rice vermicelli (or bean thread noodles)
  • 1 tbsp soy sauce
  • 8-12 fresh leaves fresh cilantro (do not chop)
  • 8-12 fresh basil leaves (do not chop)

Steps to Make It

  1. Combine all the ingredients, except the water and spring roll wrappers in a large bowl and toss well.

  2. Place the water in a shallow pan.

  3. Dip the spring roll wrappers in the water until pliable, one at a time. Fill each wrapper with 2-3 tablespoons of the vegetable filling.

  4. Place two or three basil and cilantro leaves on top and wrap your spring rolls.

More Spring Roll Recipes:
Vegetable Spring Rolls
Thai-style Spring Rolls
Chinese-style Spring Rolls with Vegetables
Vegetarian Spring Rolls with Tofu
More vegetarian recipes