Farmer’s Market Spring Rolls with Orange Cucumber Sauce

Farmer’s Market Spring Rolls with Orange Cucumber Sauce

This flexible spring roll recipe is quick, easy, and healthy. A great way to use extra veggies, and the orange cucumber sauce is bright and refreshing.
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Course: Appetizer, Side Dish, Snack
Cuisine: American, Chinese
Keyword: Easy, Healthy, Vegan, Vegetarian
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 6
Calories: 426kcal
Author: Rondi Robison


Spring Rolls

  • 1 package rice paper
  • 2-3 carrots
  • 2-3 cucumbers
  • ½ head cabbage
  • 1 bunch greens of choice, such as kale, chard, or green leaf lettuce
  • 1 bunch root vegetabes, such as beets or radishes
  • seasonal fruit, optional
  • sprouts, optional

Orange Cucumber Sauce

  • 1 cucumber
  • 1 orange
  • ¼ cup olive oil
  • ¼ cup cashews, raw
  • 1 Tbsp ginger, grated
  • 1 clove garlic
  • 2 Tbsp lemon juice
  • 1 tsp salt


For the Spring Rolls

  • Grate or thinly slice all of the vegetables for the spring rolls
  • Fill a shallow container with warm water. One at a time, place a sheet of rice paper in the warm water until it softens (about 30 seconds).
  • Remove rice paper in water and place desired fillings in the center of the rice paper in a line. Be sure not to overfill the rice paper. (This will take some practice.)
  • Fold the ends of the rice paper and roll. Eat immediately or allow to sit for 5-10 minutes so the rice paper is less sticky

For the Orange Cucumber Sauce

  • Peel and dice a cucumber and orange and place in a jar with a lid. Add ¼ cup olive oil, ¼ cup raw cashews, 1 Tbsp grated ginger, 1 grated clove of garlic, the juice of 1 lemon, about 2 Tbsp, and 1 tsp salt.
  • Shake to form a sauce and serve with the spring rolls.


Calories: 426kcal | Carbohydrates: 66g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 7mg | Sodium: 892mg | Potassium: 813mg | Fiber: 8g | Sugar: 14g | Vitamin A: 5886IU | Vitamin C: 86mg | Calcium: 180mg | Iron: 4mg