Place 1/2-inch warm water in a 10-inch skillet or shallow bowl. Place chopped salad blend, cucumber, peaches, and avocados on a clean work surface; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
When it's too hot to turn on your oven, stovetop, and even microwave, reach for our vegetarian no-bake spring roll recipe. Packed with crunchy lettuce, sweet peaches, and refreshing avocado, this recipe is calling your name!
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (9-oz.) pkg. romaine salad blend, coarsely chopped | ||
| 1 medium cucumber, cut into ribbons and halved crosswise | ||
| 4 peaches, pitted and sliced | ||
| 2 avocados, pitted, peeled, and thinly sliced | ||
| 12 (8-1/2-inch) spring roll wrappers | ||
| Hy-Vee Thai peanut sauce, for serving |
Things To Grab
- 10-inch skillet or shallow bowl
- Paper towels
Directions
Gently submerge 1 spring roll wrapper in water. Let soak 4 to 5 seconds or until slightly pliable yet still firm. Carefully remove from water and place on a clean, flat work surface.
Arrange cucumber, peaches, avocadoes, and 1/3 cup chopped salad blend on the lower third of the wrapper being careful not to overfill. Fold bottom of spring roll wrapper up and over filling. Fold in sides of wrapper and roll up tightly. Repeat soaking and filling remaining 11 wrappers with remaining vegetables and peaches.
Cover spring rolls with damp paper towels and refrigerate up to 2 hours before serving, if desired. Serve with Thai peanut sauce for dipping, if desired.
Nutrition facts
Servings
320 Calories per serving
2 spring rolls
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 0mg
- Sodium: 210mg
- Total Carbohydrates: 57g
- Protein: 3g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 15%
Recipe Source:
Hy-Vee Test Kitchen