Meatless Monday: Veggie Spring Rolls


I have always loved Asian-style food, and I was craving a healthy version of a spring roll. So tonight I took a crack at it and I must say, my taste buds were blown away by how good they came out! Best part, they were ready in about 30 minutes! The vegetables I put in are suggested, but of course, add whatever you have on hand.


2 peeled carrots

1 yellow onion

2 cups of broccoli

5 cloves of garlic

1 Haas avocado

2 tbs olive oil

1 bunch of Japanese Soba noodles

Rice paper wrappers

3 tbs of Soy Vay Veri Veri Teriyaki Sauce


Preheat oven to 350.

Boil noodles for 3 minutes. While the noodles are cooking, chop carrots, onion, broccoli, and garlic,  and add cubed avocado, place in a bowl and toss with the teriyaki sauce.

Drain noodles and run under cold water. Cut the noodles in half and add to mixture.

Prepare rice paper wrappers by submerging in water for 15 seconds and lay on a cutting board. Place about a cup of veggie mixture onto wrapper and fold one end up, fold in sides, and continue rolling into a wrap. Brush on olive oil and place on a cookie sheet lined with parchment paper. Bake at 350 for 20-25 minutes until golden brown. Serve with a side of duck sauce.


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