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+ servings

Plant Based Spring Rolls With Herbs and Microgreens

Fresh and light, the herbs and microgreens bring them to life!
Prep Time: 30 minutes
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Vegan, Vegetarian, Whole Food Plant Based
Keyword: Basil, Microgreens, Mint, Springrolls
Servings: 4
Calories: 226kcal


  • 8 Spring Roll Wrappers Vietnamese Rice Pancakes, Cooked according to package directions.
  • 1 Cup Lettuce Shredded
  • 1 English Cucumber Small, Julienned
  • ¼ Cup Chunky Peanut Butter All Natural
  • 2 Green onions Cut into long thin strips
  • 1 Cup Microgreens
  • Edible Flowers If available, such as edible nasturtiums
  • Pkg Vermicelli Rice Noodles Angel hair, Cooked according to package directions
  • 16 Peppermint Leaves Fresh, Whole
  • ¼ Cup Cilantro Leaves Fresh, Whole

Dipping Sauce

  • ¼ Cup Soy Sauce Low Sodium
  • 1 Tbsp Rice Vinegar
  • 1 tsp Ginger Fresh, Grated
  • 1 small Garlic Clove Minced
  • 1-2 tsp Apple Juice Sweeten to taste
  • 1 Tbsp Sesame Seeds Toasted


  • Prepare your Spring Roll Wrappers as directed on the package. Do not overfill.
  • Layer tiny amounts of each of the ingredients lengthwise into the softened wrappers. Lay the edible flowers or leaves on the top and bottom of your layers. They will show through the wrappers after you roll. It adds to the beauty of your dish. Do not overfill. The wrapper will tear easily. Once filled, roll and wrap according to package directions.
  • This is a forgiving recipe. It is a baseline for your own creativity. Adding edible flowers is optional and may be hard to find if you aren't growing them yourself. But, oh so pretty, if you can find them.
  • Peppermint is a delightful surprise, the 'piece de resistance' of the spring rolls. Yum! Don't forget the mint!


Calories: 226kcal | Carbohydrates: 35g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 1052mg | Potassium: 228mg | Fiber: 3g | Sugar: 3g | Vitamin A: 309IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 2mg
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