Veggie spring rolls with cucumber, carrots and avocado

Veggie spring rolls

July has been a nonstop month for me. For some reason, I booked myself full every single weekend. Last weekend I went to Austin to visit some college friends who planned a barge party. While we had so much fun, I also ate and drank more than I normally do (duh). Not to mention, I missed out on my weekend City Surf workouts. So I wanted to reset the week with a healthy meal and incorporate raw veggies. Spring rolls are so easy to make, and so delicious. The avocado adds a nice healthy fat element so it will leave you feeling full. The sauce is also easy to prepare, so you’ll be eating within 15 minutes!


  • 1 package (about 20) round rice paper wrappers (can be found in Asian section of grocery store; store in pantry until ready to use)
  • 1 red pepper, cut into thin strips
  • 1 carrot, cut into thin strips
  • 1 cucumber, cut into thin strips
  • 1 avocado, cut into thin strips (squeeze a little lemon or lime over this if you won’t serve it right away so it doesn’t brown)

Dipping sauce:

  • 1 teaspoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon Sriracha (Asian chili sauce), more or less, to taste, depending on how spicy you like it


Set out all ingredients listed above. Just before serving, soak 1 rice paper at a time in water until it becomes oft and shake to drain. Lay rice paper out on a large plate or cutting board. Add ingredients of choice in a line across the lower quarter of the paper in the following order: peppers, carrot, cucumber, then avocado.

Close the rolls by folding the left and right sides of the paper towards the middle and rolling up tightly from the bottom of the roll.

Serve immediately with the dipping sauce.


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