Light Vegan Cucumber Spring Roll Recipe

Fresh Spring Rolls
sbossert / Getty Images
Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Servings: 4 to 6 servings
Yield: 4 to 6 spring rolls
Nutrition Facts (per serving)
117 Calories
1g Fat
26g Carbs
3g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 117
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 171mg 7%
Total Carbohydrate 26g 9%
Dietary Fiber 2g 9%
Total Sugars 4g
Protein 3g
Vitamin C 10mg 48%
Calcium 49mg 4%
Iron 1mg 6%
Potassium 388mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 to 6 spring roll wrappers

  • 1 cup 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 tablespoon soy sauce

  • 8 to 12 fresh cilantro leaves (do not chop)

  • 8 to 12 fresh basil leaves 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 to 3 tablespoons of the vegetable filling.

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

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