Thursday Nugget

Healthy Recipe of the Week

Spring into May with Veggie Spring Rolls!

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  • ½ Red Pepper (thinly sliced)
  • 1 cup Carrots (grated)
  • ½ cup Beets (peeled and grated) (*optional for pretty pink rolls)
  • ½ cup Bean Sprouts
  • 6 Scallions (thinly sliced and green parts only)
  • 3 Limes (juiced)
  • 2 tablespoons Fish Sauce
  • 1 bunch Shiso (may be substituted for basil or cilantro)
  • 1 handful Mint (chopped)
  • 1 inch Fresh Ginger (peeled and grated)
  • 1 Garlic Clove (chopped)
  • 1 packet of Thai Spring Roll Wrappers (medium size)
  • 1 pan of Simmering Water


Lightly combine all ingredients (except the Thai spring roll wrappers) into a mixing bowl. Add a little swirl of olive oil for richness, in addition to other veggies and herbs such as, green onions and cucumber. Dip the Thai spring roll wrappers in the hot water until they are barely soft and lay out on a moistened cutting board. Fill the wrappers with the veggies and herbs, tuck in the edges, and roll!

Serving Size: 20 small rolls

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