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GF Sprouted Veggie Spring Rolls

gluten free spring rolls recipe
Prep Time30 minutes
Cook Time0 minutes
Total Time30 minutes
Course: Appetizer, Lunch, Main Course
Cuisine: Asian
Keyword: gluten free spring rolls recipe
Servings: 12 servings

Equipment

  • Skillet
  • Parchment Paper

Ingredients

  • 1 pkg rice paper wraps
  • 1 c baby spinach
  • 1 each red, yellow, orange sweet bell peppers
  • 2 cucumbers
  • 2 carrots
  • 1/2 purple cabbage, small
  • 1 cup sprouts

Optional mix-ins

  • 1 T hemp hearts
  • 1 T dulse/seaweed strips
  • 1 T sesame seeds

Instructions

  • Cut veggies into small strips, rinse and dry the sprouts, and prep all ingredients for veggie rolls.
  • Get a skillet of warm water to soften the rice paper
  • Dip the rice paper in the warm water until softened then lay on a cutting board and add vegies: spinach, peppers, cucumbers, carrots, cabbage, sprouts then roll up like a burrito.
  • Place on a wax or parchment paper and place in the refrigerator overnight.
  • These veggie rolls will last 1 week and are an easy meal to eat "on-the-go".

Video

Notes

This is one of my favorite recipes to teach both adults and kids!  
Using fresh sprouts provides added nutrition, I recommend starting with this Basic sprouting kit

Nutrition

Calories: 41kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 0.1mg | Sodium: 29mg | Potassium: 209mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2373IU | Vitamin C: 23mg | Calcium: 34mg | Iron: 1mg