RECIPE
12 INGREDIENTS6 STEPS10MIN

Zucchini Basil Spring Rolls

5.0
5 Ratings
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Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
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I stumbled across rice paper wrappers and I knew I had to try my hand at spring rolls. I had zucchini, yellow squash, basil and pea shoots – all of which I thought would go perfectly together for a fresh and healthy lunch.

10MIN

Total Cooking Time

12

Ingredients
Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
1 cup
Yellow Squash , thinly sliced
1 cup
Zucchini , thinly sliced
1 cup
Pea Shoots
1/2 Tbsp
Toasted Sesame Oil
1 tsp
Sesame Oil
1 tsp
Garlic Powder
1/2 tsp
Chili Powder
1/2 tsp
Onions , minced
5 pieces
Rice Paper Wrappers
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Directions

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Step 1
Thinly slice the Zucchini (1 cup) and Yellow Squash (1 cup) with a vegetable peeler. Mince the Onions (1/2 tsp) .
Step 2
Making one roll at a time, wet the Rice Paper Wrappers (5 pieces) so it is pliable but not too sticky. Place the squash and zucchini in the first quarter of the wrapper, top with some Fresh Spinach (1 cup) Fresh Basil (1/2 cup) and Pea Shoots (1 cup) .
Step 3
Fold the side closest to you over and start rolling until the middle of the wrapper.
Step 4
Fold in the sides, like a burrito, and continue to roll the rest of the way and use a bit of water on your finger to seal the end. Repeat with the remainder of the vegetables, making 5 rolls in total.
Step 5
Whisk the Toasted Sesame Oil (1/2 Tbsp) , Sesame Oil (1 tsp) , Low-Sodium Soy Sauce (2 1/2 Tbsp) , Garlic Powder (1 tsp) , Chili Powder (1/2 tsp) and minced onion
Step 6
Slice the spring rolls in half and serve with the dipping sauce on the side. Enjoy!

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