Recipe: Fresh Vegetable Spring Rolls

Roll up these delicious delights as an appetizer or snack

Recipe: Fresh Vegetable Spring Rolls

Every once in a while, along comes a list of ingredients for a recipe that makes you scratch your head in doubt. But in the process of devouring it, your moment of doubt turns into utter delight. This is such a recipe.

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Snap peas mixed with carrot and mango? Soba noodles inside a spring roll? Almond butter and sriracha, for goodness sake! In this unique, Thai-inspired recipe, the flavors and textures all blend together beautifully for a meal that’s full of sweet and spicy, tangy nutrients, along with plenty of crunch. Roll up these delicious delights  for an appetizer or afternoon snack.

Ingredients

3 ounces buckwheat soba noodles

2 tablespoons unsweetened and salt-free almond butter

1 tablespoon fresh lime juice

1 tablespoon rice vinegar

½ teaspoon sriracha

½ teaspoon toasted sesame oil

2 scallions, thinly sliced

4 spring roll wrappers (8½-inch circles)

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1½ cups mixed salad greens

12 sugar snap peas, thinly sliced lengthwise

1 cucumber, cut into 3-inch long thin strips

1 carrot, cut into 3-inch long thin strips

1 mango, cut into 3-inch long thin strips

Instructions

  1. Fill a medium saucepan with water and bring to a boil. Add the noodles and cook according to the package directions. Drain, run under cold water to cool, and shake out the excess water. Place in a medium bowl.
  2. In a small bowl, whisk together the almond butter, lime juice, vinegar, Sriracha, and sesame oil. Whisk in 1-2 teaspoons of warm water if the dressing is too thick to pour. Pour over the noodles and toss well. Add the scallions and toss again.
  3. Working one at a time, prepare the wrappers according to the package directions. Divide ingredients evenly, and, in the center of each wrapper, fill with the noodles, salad greens, snap peas, cucumber, carrot, and mango. Wrap and roll up like a burrito, slice each in half crosswise, and serve.

Nutrition information

Serves four

Calories 145

Total fat 6 g

Saturated fat 0.6 g

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Protein 4 g

Carbohydrate 23 g

Dietary fiber 3 g

Sugar 10 g

Added sugar 0 g

Cholesterol 0 mg

Sodium 68 mg

Developed by Sara Quessenberry for Cleveland Clinic Wellness

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