Recipe: Fresh Vegetable Spring Rolls
Here’s a Thai-inspired recipe where the flavors and textures blend together for a meal that’s sweet, spicy, tangy and nutritious.
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.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
Snap peas mixed with carrot and mango? Soba noodles inside a spring roll? Almond butter and sriracha, yes, please! 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.
3 ounces of buckwheat soba noodles
2 tablespoons of unsweetened and salt-free almond butter
1 tablespoon of fresh lime juice
1 tablespoon of rice vinegar
½ teaspoon of sriracha
½ teaspoon of toasted sesame oil
2 scallions, thinly sliced
4 spring roll wrappers (8½-inch circles)
1 ½ cups of mixed salad greens
12 sugar snap peas, thinly sliced lengthwise
1 cucumber, cut into 3-inch, thin strips
1 carrot, cut into 3-inch, thin strips
1 mango, cut into 3-inch, thin strips
Total fat 6g
Saturated fat 0.6g
Dietary fiber 3g
Added sugar 0g
Developed by Sara Quessenberry for Cleveland Clinic Wellness