These Simple veggie spring rolls are perfect for a snack or appetizer. My favorite kinds of foods are the ones that are interchangeable. These can be filled with really anything in your vegetable bin.

It is currently a week after thanksgiving and we are now in the midst of Chanukah. This means I’ve been eating. A lot. I’m not mad about it. The holidays are a time for delicious, indulgent food. I am perfectly fine with eating a jelly donut every day for breakfast. That being said, I am starting to crave veggies and something a little lighter:)

I always like to dip my veggie spring rolls into a creamy sauce. I think it goes so well. The dip I used here is an avocado and dill sauce. It’s lemony and garlicy. All the good stuff.

INGREDIENTS

• Rice Paper
• Carrots peeled or julienned
• baby bock choy
• Lettuce of any type
• Thinly sliced cucumber

For the dip

• 1/2 an avocado
• 1/4 cup fresh dill
• juice from 1/2 lemon
• 1 Tablespoon oil
• 1-2 cloves garlic
• 1/4 cup water
• 1/2 tsp of black pepper
• 1 tsp of kosher salt.
• Black/white sesame seeds for garnish (optional)

PROCESS

1. Have all your veggies preped up and ready to go.
2. Fill a shallow dish with luke warm water.
3. Place 1 rice paper into the dish allowing the paper to soak up the water.
4. Place rice paper onto your workspace. The paper will be sticky.
5. Do not overstuff because the paper will rip when you try to roll it.
6. Place a little bit of your veggies closer to the bottom, right below the half way mark. Once you have everything in, start by folding the sides to the middle. Then roll it up starting from the bottom and working your way up. Make sure to keep it tucked as you roll.
7. Serve right away.

THE DIP

• Add the avacado, dill, juice from lemon, oil, garlic cloves, water, salt and pepper to a blender. (You can obviously do this in a bowl as well and mash with a fork and then wisk until creamy.) If you don’t love things garlicy, add one clove at a time. Taste it before adding more. Same goes with salt. Adjust as needed.

TIPS FOR VEGGIE SPRING ROLLS

I don’t recommend making these in advance because this recipe is all about freshness. But I have done it and it works if you are on the go. You’ll want to place them in an air-tight container with a damp paper towel covering them.

Don’t expect these to come out perfect looking the first time you try them. It takes practice, be patient:)

Get creative with these. Occasionally I’ll sautee some chicken until crispy and golden and add that in with some spinach, cucumber, and red onion. Delicious!

This dip is so versatile. I’ve used it for dipping roasted potatoes, salad dressing (thinned out), and for a veggie platter. It’s just that good.

If you try these and love them, I would love it if you gave this 5 stars! Thank You!