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.


  • 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

  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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