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Spring Rolls

Kimber Dean
Grain Free | Paleo | Vegan


  • 6-8  Spring Roll Wrappers
  • 1  Red Bell Pepper Sliced Thin
  • 1 Cucumber Sliced Thin
  • 3 3 Carrots Thinly Sliced
  • 1 cup Purple or Green Cabbage Thinly Sliced


  • Prep the spring roll wrappers. Fill up a medium size bowl with some warm water and place the wrappers into the water so they are fully submerged. Let them sit in the water for 4-5 minutes. This will help soften them up and make them more pliable for folding. 
  • Mix the sauce. Place all ingredients into a blender, and blend until smooth.
  • Assemble spring rolls. Lay the spring roll wrappers on a flat surface. Lay out the veggies and the sauce near the wrappers like an assembly line. Take one of the wrappers and lay it flat. Near the bottom of the wrapper, layer on some of the bell peppers, carrots, cucumbers, cilantro, cabbage and a slight drizzle of the sauce. Roll it up by folding in the sides of the wrapper, then fold up the bottom over the veggies and continue rolling it up nice and tight like a burrito. Be careful not to overfill the wrapper or it may tear. Continue until you have made all of the spring rolls. 
  • Slice and serve with the remaining dipping sauce.