• 30 Min
  • Serves 6

Spirited Spring Mix Veggie Rolls

  • Vegan
  • Appetizer
  • Spirited Spring Mix
Pin it to Pinterest


12 Vietnamese spring roll wrappers
(1) 4-oz. box of Spirited Spring Mix
3 mini Persian cucumbers, quartered lengthwise
1 mango, cut into matchsticks
2 large carrots, cut into matchsticks
1 avocado, sliced
1 cup bean sprouts
Peanut sauce (store-bought), for serving
Crushed peanuts, for garnish (optional)



Fill a 9” round baking dish with at least 1” of warm water. For each spring roll, take two wrappers and dip them into the warm water for about 5-10 seconds. Place the softened wrappers (one on top of another) on a work surface.


Place a small handful of Spirited Spring Mix in the lower third of the wrapper. On top of the Spirited Spring Mix, place two pieces of cucumber (end to end), a small handful of carrot, mango, and bean sprouts, and two slices of avocado. Finally, add another small handful of Spirited Spring Mix on top.


To wrap the rolls, gently pull the bottom of the wrapper over the top of the filling. Next, fold in the sides, and continue to roll tightly until secured. Set the completed roll aside, covered loosely with a damp paper towel, while the rest of the rolls are made.


To serve, cut each roll in half and place on a serving platter. Serve with peanut sauce topped with crushed peanuts (if using) on the side for dipping.