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Recipe: Vietnamese Fresh Spring Rolls

It doesn’t get any more “spring” than this! Spring Rolls are our favorite lunch time go-to. They are the perfect way to get a lot of veggies on the GO (big salads, not so much) and they can be prepped well in advance! So take advantage of your local farmers market (which can be found in our My Map game) and put some “spring” in your step with these healthy, delicious rolls!

 Vietnamese Fresh Spring Rolls


1 cup carrots cut into long, thin strips

2 cups bean sprouts

2 cups cucumber, seeded and cut into long, thin strips

1 cup minced scallions

1⁄2 cup chopped fresh cilantro

1⁄4 cup chopped fresh mint

8  rice paper wrappers


  1. Toss first six ingredients in a large bowl.
  2. Soak one rice paper wrapper in warm water until soft (1 to 2 minutes). Shake off excess water.
  3. Place vegetable filling off-center on rice paper and fold like an egg roll.
  4. Repeat with remaining vegetable filling and rice paper wrappers.

Yield: 8 servings
Serving Size: 1 roll

Nutritional Information Per Serving:
Calories: 70
Total fat: 1 g
Saturated fat: 0 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 28 mg
Total carbohydrate: 16 g
Dietary fiber: 2 g
Sugars: 2 g
Protein: 3 g
Vitamin A: 3039 IU
Vitamin C: 8 mg
Calcium: 25 mg
Iron: 1 mg
Potassium: 161 mg

Thanks to NHLBI for another great recipe!