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 of water (about)
- 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 leaves fresh cilantro (do not chop)
- 8 to 12 fresh basil leaves (do not chop)
Steps to Make It
- Combine all the ingredients, except the water and spring roll wrappers in a large bowl and toss well.
- Place the water in a shallow pan.
- 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.
- Place two or three basil and cilantro leaves on top and wrap your spring rolls.
2 thoughts on “Light Vegan Cucumber Spring Roll Recipe”
Excellent post! We will be linking to this great post on our site. Keep up the great writing. RudyS
Great, thanks for sharing this blog. Really Great.