These teriyaki veggie spring rolls are light and tasty and surprisingly filling. Made with simple, healthy ingredients, they are quick and easy to assemble. Jump to recipe →
I love spring rolls but I always imagined they were a lot of work and difficult to assemble. I couldn’t have been more wrong. I whipped these up in less than half an hour the other night when my daughter had a hankering for sushi and the sushi guy at the health food store near my husband’s office was disappointingly absent. Desperate times call for desperate measures. I grabbed some ingredients I had on hand and mixed them together to see if I could make something to satisfy her craving – she’s been working hard in school and I thought she deserved a treat.
I had purchased some brown rice spring roll wrappers the last time I went shopping with the idea that I would attempt making my own. Since my daughter has to follow a gluten-free diet I try to come up with creative ways to keep her meals – especially the lunches I pack her – interesting. However, I tend to procrastinate when it comes to trying something new, so the spring roll wrappers had been sitting in the cabinet.
Teriyaki Veggie Spring Rolls
I was pleasantly surprised by how easy spring roll wrappers are to work with. You simply dip them in a warm bowl of water then lay them flat on a plate. I found running my wet fingers lightly over them – especially the edges – after I laid them on the plate helped to soften them evenly. Then you place the filling in the center, carefully fold the front over the ingredients, then the sides, then roll forward to wrap the back and seal the roll. I’m not familiar with handling regular spring roll wrappers, but I was pleased to find brown rice wrappers are fairly sturdy. They are also more nutritious than regular spring roll wrappers and quite filling!
Teriyaki Veggie Spring Rolls
- 8 brown rice spring roll wrappers
- 1 cup baby carrots
- 1/2 medium onion
- 1 stalk celery
- 4 cups baby spinach
- 1/2 cup sliced almonds
- 1/2 avocado pitted and peeled
- 1/2 cucumber medium, peeled and seeded
- 1/4 cup teriyaki sauce (try my homemade recipe)
Pulse onion in a food processor fitted with an S blade until it is chopped finely.
Scrape chopped onion into a large mixing bowl and repeat the chopping process separately with the carrots, celery and spinach until all are finely chopped and added to the mixing bowl. For best results, chop spinach 2 cups at a time.
Add almonds and teriyaki sauce to the chopped vegetables, stir to mix well and set aside.
Slice cucumber and avocado into long thin strips and set aside.
How to Assemble
Fill a large bowl with warm water and set it next to a large plate.
Submerge one spring roll wrapper in the warm water for about 20 seconds and then place the wrapper on the large plate.
Place 2-3 tbs of the chopped vegetables in the center of the wrapper.
Add 2 slices of cucumber and 1-2 slices of avocado
Carefully fold front of wrapper over the veggies and then fold the sides over and roll forward to wrap the back and seal the roll.
Place the spring roll on a plate and repeat steps 2-5 with the remaining wrappers.
Serve immediately (with some additional teriyaki sauce for dipping if desired) or cover with a damp paper towel and store in a sealed container in the refrigerator for later.
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.