Veggie Spring Rolls & Homemade Dipping Sauce


One of my absolute favorite easy, versatile meals to make, these veggie spring rolls are a must! If you are a sushi person than you will LOVE these.They are the perfect lunch, dinner or snack and are a perfect on the go option (I love taking them for school lunches or dinners), plus they are so fun to get creative with. You can make them vegan, vegetarian, or neither by adding whatever protein you like, such as firm tofu, grilled chicken, baked salmon, or eggs. You can also switch up the veggies you use to fill them with every time!

Below is my favorite variation of these veggie spring rolls, but feel free to switch it up and get creative:)


  • 5-8 rice paper rolls (You can find these at any health food store or asian market)
  • 1 persian cucumber, thinly sliced
  • 1 medium carrot, thinly sliced
  • 1/3 block firm tofu, thinly sliced
  • fermented cabbage salad (you can use chopped cabbage but using fermented cabbage here is a great way to get in some gut healthy probiotics!)

Dip the rice paper in warm water, lay out flat on a cutting board, fill with 2 pieces of sliced cucumber, 2 pieces of carrot, 2 pieces of tofu, a scoop of fermented cabbage, and roll! Don’t worry if it’s messy or doesn’t come out looking perfect- it will still taste the same:)


Homemade Peanut Dipping Sauce

  • 1 tbsp all natural peanut butter
  • 2 tbsps water
  • 1 tsp soy sauce
  • 1/3 tsp grated ginger
  • 1 tsp agave
  • 1 tsp apple cider vinegar

Mix all ingredients together and serve with Veggie Spring Rolls

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