These nutrient-packed spring rolls are the perfect way to detox after a long weekend. Fresh, and full of vegetables. Beautiful, colorful, and super crunchy. These are super fun to make. The spring rolls are paired with a spicy curry sauce that requires only 6 ingredients.

Fresh Veggie Spring Rolls [Vegan]



Cooking Time




For the Spring Rolls:

  • 1 yellow bell pepper, cut into stripes
  • 3 cups baby spinach
  • 1 zucchini, julienned
  • 2 carrots, julienned
  • 3 leaves red cabbage, cut into stripes
  • 8 rice paper rounds

Spicy Curry Sauce:

  • 1/2 cup sunflower seeds soaked
  • 1 carrot, cut into cubes
  • 1 lemon juiced
  • 1 teaspoon curry
  • 1 teaspoon turmeric
  • 1/3 teaspoon cayenne pepper


  1. Prepare all the vegetables for the rolls.
  2. Next, prepare a bowl with warm water.
  3. Dip the rice paper into the water until it is soft and pliable, about 5 seconds.
  4. Remove the rice paper rounds from the water and spread it flat on the work surface.
  5. Lay spinach, over the bottom third of the rice paper, flattening it with your palm.
  6. Then, then top with yellow bell pepper, zucchini, carrots, and red cabbage.
  7. Fold in the left and the right sides on the rice paper, then lift the bottom edge over the vegetables.
  8. Tightly tuck and roll the rice paper away from you.
  9. Continue rolling as tightly as possible until the roll is closed.
  10. Set aside seam side down.
  11. Repeat with the remaining paper and fillings.
  12. To make Spicy Curry Sauce, blend all the ingredients.
  13. To serve, cut each roll crosswise, into desired size.
  14. Serve Spicy Curry Sauce on the side.