Vegetable Spring Rolls
Any easy way to eat more fruits and vegetables is to use a salad dressing as a dipping sauce. In these fresh spring rolls, I loaded them with lots of fruits and veggies like radish, yellow bell peppers, mango, and spiralized zucchini. I also think people are more likely to eat more veggies when they don’t look like a boring salad. Spring rolls are a little more unique of dish and the rice paper wrappers makes them seem a little heartier. I paired these spring rolls with Bolthouse Farm’s Mango Chipotle Yogurt dressing as a dipping sauce and it was a total winner.
Fresh Vegetable Spring Rolls
- 12 rice paper wrappers, about 6” in diameter
- 1 watermelon radish, thinly sliced
- 1 zucchini, spiralized
- 1 yellow bell pepper, seeds removed, thinly
- 1 mango, peeled and pit removed, thinly sliced
- handful of fresh mint leaves
- 1 cup Bolthouse Farms Mango Chipotle Yogurt Dressing
- Garnish with lime wedges and sesame seeds
Fill a medium sized bowl with warm water. Place two rice paper wrappers in the water and let them soak for about 30 seconds to 1 minutes or until soft. Place wrappers on top of each other on a clean kitchen counter. Arrange a combination of the radish, zucchini, bell pepper, mango and mint across the center of the rice paper wrapper; fold the ends in over the filling and then roll up tightly from the edge closest to you. Repeat the process to make the remaining rolls.
Serve spring rolls with the Bolthouse Mango Chipotle Yogurt dressing and garnish with sesame seeds and lime wedges.
Makes 6 spring rolls.
**This post is in partnership with Bolthouse Farms. All opinions stated are my own and I only promote products I love and use. Thanks so much for supporting the brands that support me!