Moong Sprout Spring Salad Rolls

Moong Sprout Spring Salad Rolls

Delicious rice paper spring salad rolls filled with moong sprout for a great source of protein. Made with all raw ingredients so that they can last for a few days – simply take out of the fridge and eat!

These delicious Moong Sprout Spring Salad Rolls are vegan friendly and pair beautifully with my infallible Green-Nut Butter Sauce, either drizzled on top or served on the side for dipping. The moong sprouts are a great source of vegan protein, which is very important to incorporate into a vegan diet. For more information on the benefits of moong beans, click here.

Making your Spring Rolls

When rolling up your rice paper to make your spring rolls it is important to add moisture to the paper. Place your rice paper wrapper in hot water and then assemble your roll. You can even use double layers of rice paper to ensure your roll is strong enough to hold everything without tearing. Wetting your wrappers ensures they can adhere to themselves, so you can close your wrappers safely and securely.

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Salads are great no matter the occasion. Whether you’re looking for something light and refreshing to keep you cool during the summer months, or something a little more filling like a hot salad to enjoy as a meal, 15minmom has you covered. Click here to check out all my different salads for whatever the occasion.

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Prep Time15 minsTotal Time15 mins

Ingredients
 1 cup moong sprouts(I grow my own)
 2 small carrots finely cut in sticks
 1 chopped baby gem lettuce
 ½ English cucumber finely cut in sticks
 1 celery stick finely cut in thin sticks
 1 avocado
 20 g coriander leaves(about a handful)
 hot green chilli sauce(serving suggestion)
 my signature green-nut butter sauce(drizzled in with filling or as a dip)

Method
1

Soak your rice paper in hot water for a few seconds

2

Fill in the centre with your ingredients

3

Tuck in the sides and roll to the end. When wet, the rice paper acts as an adhesive so the rolls stick together nicely

4

Serve on its own or with a dip of your choice - I served mine with a tomatillo & jalapeño sauce

Ingredients

Ingredients
 1 cup moong sprouts(I grow my own)
 2 small carrots finely cut in sticks
 1 chopped baby gem lettuce
 ½ English cucumber finely cut in sticks
 1 celery stick finely cut in thin sticks
 1 avocado
 20 g coriander leaves(about a handful)
 hot green chilli sauce(serving suggestion)
 my signature green-nut butter sauce(drizzled in with filling or as a dip)

Directions

Method
1

Soak your rice paper in hot water for a few seconds

2

Fill in the centre with your ingredients

3

Tuck in the sides and roll to the end. When wet, the rice paper acts as an adhesive so the rolls stick together nicely

4

Serve on its own or with a dip of your choice - I served mine with a tomatillo & jalapeño sauce

Moong Sprout Spring Salad Rolls

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