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Fresh Spring Rolls

This easy Spring Rolls recipe has been my favorite for YEARS! Made with chickpeas, edamame, and beansprouts, I love that they're vegan while still including amazing sources of plant-based protein. The spicy turmeric coconut sauce takes the flavor to the next level, and the lightly roasted veggies along are so hearty and delicious. And as a busy mom, I love that they come together in just 25 minutes! These fresh spring rolls are different than anything else you'll find on the internet and I can promise you they're SO good.
Course Lunch, Dinner, Appetizer
Cuisine Asian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 349kcal
Author Christine McMichael

Ingredients

Spring Rolls

  • 1/2 cup chickpeas drained
  • 1/2 cup shelled edamame beans
  • 1/2 cup bean sprouts refrigerated, not canned
  • 1 Tablespoon coconut oil or avocado oil
  • 1/4 teaspoon salt
  • 1 teaspoon curry powder
  • 1/2 cup carrots matchsticks thinly sliced
  • 1/2 cup cucumber matchsticks thinly sliced
  • 1/2 cup red bell pepper matchsticks thinly sliced
  • 1 medium avocado
  • 1/2 cup sliced red cabbage
  • 8 medium rice papers

Spicy Turmeric Coconut Sauce

  • 3/4 cup plain coconut yogurt
  • 1 teaspoon fresh lime juice
  • 3-4 teaspoons honey
  • 1/2 teaspoon Thai red curry paste
  • 2 teaspoons tahini
  • 2 teaspoons tamari or soy sauce
  • 1 teaspoon curry powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon salt

Instructions

  • Preheat the oven to 425 degrees F.
  • Place the chickpeas, edamame, and beansprouts on a baking sheet, drizzle with coconut oil, and season with salt and curry powder.
  • Place the baking sheet in the oven for 10 minutes.
  • While the chickpeas, edamame, and beansprouts are baking, thinly slice the carrots, cucumber and bell pepper into matchstick pieces.
  • Slice the avocado and red cabbage into thin strips.
  • Once the chickpeas, edamame, and bean sprouts are done baking, remove them from the oven and set aside to slightly cool.
  • Create the rolls by dipping the rice paper wrappers (one at a time) in water and following the package directions.
  • Add the vegetables horizontally, starting with the sliced avocado. Fold the bottom of the paper away from you, then fold in the sides. Roll the paper from the bottom (closest to you) away from you.
  • To create the sauce, simply mix the sauce ingredients together using a whisk until smooth.

Notes

  • I recommend watching a YouTube or TikTok video on how to roll spring rolls! It can be a little bit tricky and I have found these resources helpful and even picked up some great tips for perfecting my rolling technique.
  • Create an assembly line! Prepare your vegetables and arrange them in an assembly line for a smooth and efficient rolling process.
  • Be sure not to overfill the spring rolls. Add a few pieces of each vegetable along with about a tablespoon each of chickpeas, edamame, and beansprouts, to the rice paper wrappers.

Nutrition

Serving: 2Rolls + 2 Tbsp Sauce | Calories: 349kcal | Carbohydrates: 45g | Protein: 11g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 702mg | Potassium: 667mg | Fiber: 8g | Sugar: 10g | Vitamin A: 3633IU | Vitamin C: 39mg | Calcium: 129mg | Iron: 3mg