Homemade seasonal healthy dairyfree raw vegetables spring rolls

Raw Spring Rolls

Prep Time 
15 minutes
Cook Time 
Resting Time 
Total Time 
15 minutes

Eating raw and seasonal food is not only delicious, but it also provides a multitude of benefits for your body and the environment. Raw and seasonal vegetables are often higher in nutrients and antioxidants and it can be a fun way to explore new flavours and experiment with different cooking techniques and endless variations!



8 rice sheets
2 carrots
2 red peppers
1 small cucumber
Some baby spinach leaves
Some sesame seeds for decoration

(feel free to add any seasonal vegetables that you like)


150 g soy nature yogurt
1 tsp honey
1 tsp sesame seeds
1 tsp olive oil
1 tsp lemon juice
2-3 basil leaves
Oignon powder
Fresh garlic or garlic powder


Step 1

Wash and peel the vegetables and cut them lengthwise into thin strips. Wash the baby spinach leaves and dry them.

Step 2

Soak the rice sheets one by one in a bowl of lukewarm water and wait a few seconds until they soften. Prepare a damp cloth and place the rice paper on it to prevent it from sticking.

Step 3

Place a few spinach leaves and a few vegetable sticks in a row in the middle of the rice paper. First fold one side of the rice paper around the filling (it's very sticky and this is normal), then fold the two "shorter" ends to close the sides of the roll, before finishing rolling the roll completely. Repeat for each rice sheet and decorate with a few sesame seeds.

Step 4

For the dip, mix the yogurt, honey, sesame seeds, olive oil, lemon juice and chopped basil leaves. Season to taste with salt, pepper, onion powder and freshly pressed or powdered garlic. Mix well and you're done!

Step 5



Original Language: English