Veggie Spring Rolls

Veggie Spring Rolls

By August 12, 2014

  • Prep Time : 25 minutes
  • Yield : 8 rolls
  • Allergens :



Begin by putting a large pot of water to boil to be used with your vermicelli noodles.

While the water is boiling, cut up all of the veggies.


Place the veggies (Except the Basil and Cilantro, if using) in a large bowl and toss with the olive oil, ginger and garlic. Leave the basil and cilantro aside to use later. Let sit for about 10 minutes.

By the time you're done cutting your veggies your water should be boiling. Place your dried noodles in a large bowl. Pour the boiling water over the top of the noodles and let them sit for 10 minutes.

Meanwhile, prepare another medium size bowl or shallow dish with water. You'll use this water to individually moisten each rice paper wrapper (Use the rest of your 8 minutes to watch the video link above explaining the process and to start preparing your dipping sauce).

When your 10 minute timer goes off, drain your noodles and set aside near your work station for assembling your rolls. By now you've watched the video and you're ready to prove how pro you are, right?!

Moisten 1 rice wrapper and lay it on your cutting board. Quickly tear apart a small handful of vermicelli noodles and lay them in the center of the moistened wrapper. Add about 1/2 cup of veggies into the center of the wrapper. Plop them right on top of the noodles. Finally, add the fresh basil leaves (2-3 whole leaves) and cilantro stalks. Fold the bottom of the rice paper over the pile of veggies and noodles. Then, fold the right side towards the center followed by the left side towards the center. Gently roll the entire roll towards the top to seal it up.

Finish up your dipping sauce, and serve. I prefer to serve my rolls with the sauce and a side of crushed peanuts for added flavor.


spring-rolls-title-image | Weight Watchers |

Each roll is Weight Watchers PointsPlus 3. This recipe makes 8 large rolls. The Points do not reflect crushed peanuts.
The dipping sauce is Weight Watchers 0 PointsPlus per serving. The entire dipping sauce recipe is 1 PointsPlus so if you want to play it safe, you could add that 1 point.


If you’ve been following any of my posts, then you know that I always have plenty of veggies on hand. Well, this week I had many extras on hand. So many that I knew they would start going bad soon. So, after considering what I could make to use many of them together spring rolls came to mind. However, I didn’t have some of the more common ingredients like cilantro so, I decided to come up with my own version.

A few days earlier I had picked up my CSA share from the farm we belong to (If you don’t belong to a CSA, I would highly suggest it!! You can find more information by going to this site. At the top type in CSA and then your zip code.) In my share this week I was given some beautiful and delicious purslane. Purslane is typically a weed but packs more Omega 3’s than salmon and is delicious! I like to add it to my pesto, salads and smoothies.

purslane | Weight Watchers |

Spring rolls are basically throwing a bunch of veggies together with vermicelli noodles and wrapping them in rice paper. Easy! The beauty of spring rolls is that you can essentially use any veggies you like. You don’t have to use the same ones I used.

I think the most intimidating part is actually rolling the rolls in the rice paper. I found a wonderful tutorial that is a huge help with learning this process. Below are the products that I used. I was able to find mine in the Asian section of my local grocery store.

wrappers | Weight Watchers |

spring-rolls-title-image | Weight Watchers |

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