Go Back
+ servings
Spring Green Vegetable Rolls with Herbed Tzatziki
Print Recipe
4 from 1 vote

Spring Green Vegetable Rolls with Herbed Tzatziki

Fresh spring vegetables are rolled in rice paper wrappers and served alongside a tangy, herbed tzatziki sauce. These are wonderful as a fresh appetizer or light, energizing meal.
Prep Time30 minutes
Total Time30 minutes
Course: Appetizer, Wrap
Servings: 10 spring rolls
Author: Ashley Melillo | Blissful Basil

Ingredients

Herbed Tzatziki

  • ½ cup soaked raw cashews*
  • cup water
  • ¼ cup peeled and diced cucumber
  • 1 tablespoon lemon juice
  • 1 garlic clove
  • 2 teaspoons apple cider vinegar
  • ¼ teaspoon sea salt
  • ¼ cup grated cucumber
  • 2 tablespoon chopped chives
  • 1 tablespoon chopped cilantro, optional
  • black pepper, to taste

Spring Rolls

  • 10 spring roll rice wrappers
  • 20 thin asparagus stalks, trimmed and halved
  • ½ ounce fresh chives, trimmed and roughly chopped
  • 2 persian cucumbers, halved and cut into thin strips
  • 1 cup julienned sugar snap peas
  • 1 avocado (sliced)
  • 5 butter lettuce leaves, roughly torn

Instructions

Herbed Tzatziki

  • Add the soaked cashews, water, peeled and diced cucumber, lemon juice, garlic, acv, and sea salt to a high-powered blender. Blend on high until smooth (about 2-4 minutes).
  • Transfer to an airtight container or jar, and stir in grated cucumber and chopped chives. Add black pepper and more sea salt, to taste, if desired.
  • Refrigerate until ready to use.

Spring Rolls

  • Fill a large skillet with hot, not boiling, water. Take one rice paper round, slide it into water, let it soak for 20-30 seconds or until tender, and remove. Place on a clean work surface.
  • Fill the bottom third of the rice paper round with the asparagus, chives, cucumber, pea pods, avocado, and lettuce. Fold in the sides of the rice paper wrapper first, then begin to tightly roll the rice paper wrapper forward. Set roll aside.
  • Repeat with each rice paper round.
  • Serve fresh alongside the tzatziki sauce.

Notes

*Soak the cashews in water for 2 hours before blending.