Pretty Girls Eat Veggie Spring Rolls!

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About 2 years ago I started following one of these beautiful, skinny, blonde, raw vegan chicks on Instagram. She would post all these perfectly lit, professional, colorful, fresh, vegan meals and I would gawk at them like I was looking at a supermodel. Scrolling through her pics, I actually began to crave raw veggies the way one would crave a giant peperoni pizza. She was, and still is, the inspiration behind one of my absolute favorite and easiest go-to weeknight meals. Plus, it’s probably the healthiest thing that’s ever come out of my kitchen.
These Veggie Spring Rolls couldn’t be any easier to make, any more satisfying to eat, and any more beautiful on a plate! Plus they take ZERO cooking time. All you have to do is prep + roll + chew!

Must Haves:
Rice Paper – find this in the Asian foods aisle at any supermarket. I got mine from Sprouts but seriously you can find them anywhere
Thai Peanut Sauce – find this in the Asian foods aisle at any supermarket. I got mine from Sprouts but seriously you can find them anywhere (yes, I copy/pasted that…)
Should Haves:
Matchstick Carrots
Cucumbers
Bell Peppers
Purple Cabbage
Leaf lettuce
Could Haves:
Basil
Mint leaves
Siracha
Crushed peanuts
Tofu
Avocado
Sesame Seeds
Vermicelli Noodles
Bean Sprouts

Now, I’m going to describe the quick and easy way I usually make them and I’ll leave it up to you to add as many ‘Could Haves’ as you want. Directions will be the same, flavors will be gorgeous!!

How to Roll a Spring Roll:

1. Chop all your veggies into julienne (matchstick) size pieces. This will make it so much easier to roll.
2. Warm up some water and pour in a large bowl.
3. Dip your rice paper in the warm water for 5 – 10 seconds just to soften a bit. Not too soft.
4. Lay your rice paper flat on a damp cutting board and lay your veggies, tofu, crushed peanuts, herbs, etc in a nice pile in the middle of the rice paper.Be careful not to overfill.
5. Roll it like a burrito. Bottom flap up, top flap down, grab one side, roll over to other side, tuck, roll, tuck, roll. And finally seal the other side.
6. I like to cut mine in half so I can see all the pretty insides and eat twice as much.
7. Dip your rolls in the Thai Peanut Sauce and drizzle some spicy sriracha sauce and enjoy! Or make your own Spicy Almond Dip

[Don’t worry if they’re not perfect, this isn’t a fashion show, it’s just dinner. They will taste the same no matter what shape you make them. After all, it’s what’s inside that counts, right?]

I did the calculations and these veggie rolls come out to about 100 calories each based on what you stuff them with and how hard you dip them in the sauce.

Yum Yum Yum!!!
That’s what I call The Pretty Girl Diet!
Originally Posted on: November 10, 2014

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