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Vegetarian Cucumber Spring Rolls

Published: May 8, 2015 | By: Kristina Stosek
Prep Time Prep Time 20 Minutes
Difficulty Difficulty Easy
Serves Serves 12 rolls
Vegetarian Cucumber Spring Rolls
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Average Rating: 4.5 | Rated By: 4 users

Whether you are entertaining a crowd or looking for a healthy snack for your kids, these raw vegetarian cucumber spring rolls are a great choice. In addition, they come with a tasty Vietnamese dipping sauce which adds delicious flavour to the fresh veggies. The best part is that kids love the cucumber spring rolls as well

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Ingredients

  • 2 long English cucumbers (for strips)
  • 2 carrots peel and slice into matchsticks
  • 1 orange bell pepper, sliced into matchsticks
  • 2 green onions sliced into matchsticks
  • 1 cucumber sliced into matchsticks
  • 1 small bunch organic cilantro
  • FOR DIPPING SAUCE
  • ¼ cup apple cider vinegar
  • 2 Tbsp. GF low sodium tamari sauce
  • 1 Tbsp. water
  • 1 tsp. sesame oil or extra virgin olive oil
  • 2 tsp. pure maple syrup
  • 2 tsp. sesame seeds
  • ½ tsp. GF crushed red pepper flakes (optional)
  • 1 Tbsp. thinly sliced green onion

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    Instructions

  • Chop both ends of the cucumber. Thinly slice the cucumber lengthwise into strips with a mandoline slicer or a sharp knife
  • Lay cucumber strip flat on a cutting board and add a few matchsticks of veggies including two pieces of cilantro
  • Roll up and secure with a toothpick. Chill until ready to use.
  • For the dipping sauce, mix all the ingredients together and rest for 15 minutes, to blend flavours. Serve with cucumber rolls


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