Fresh spring rolls with avocado, cucumber, pickled ginger, carrot and a protein of your choice are almost too pretty to eat! Make this seasonally fresh spring rolls recipe for a fresh and light lunch or snack. Construct these with your kids for a fun activity! They will learn to love cooking AND eating vegetables.
Fresh Spring Rolls Recipe
Prep Time: 15 minutes
Serves: 2 – 4
4 Spring Roll Wrappers
1 Carrot, peeled
1/4 Cucumber, peeled
4 large Leaves of Butter Lettuce
Avocado, sliced in thin wedges
Crab, Salmon, Chicken or Shrimp
Sweet Chile Sauce or Soy
Sauce for dipping
Mango, sliced into matchsticks
Shredded Red Cabbage
Red Bell Pepper, sliced into matchsticks
Cooked Rice Vermicelli Noodles
Scrambled Egg, cooled & sliced into strips
Prepare the vegetables: slice carrot and cucumber into thin match sticks. Roll the 4 large leaves of butter lettuce together and slice thinly to create shredded lettuce. Lay out all other ingredients so they are easy to access while assembling – the avocado slices, crab (or salmon, chicken or shrimp) and pickled ginger.
Assemble the spring rolls: pour warm (not boiling) water in a wide, shallow bowl. Dip 1 spring roll wrapper entirely in the water to submerge for a few seconds. Remove when just softened. Lay flat on a cutting board or bamboo mat. (We put plastic under it)
In the bottom third of the wrapper, add your thin slices of avocado in a tiled pattern. Top with sliced veggies, crab (or other protein of choice) and a few slices of pickled ginger. Fold the bottom of the wrapper over the filling and fold the sides in similar to a burrito. Finish rolling the spring roll – as tightly as you can. Serve immediately with sauce!