Veggie Spring Rolls

 A quick, healthy and light lunch. Gluten Free spring rolls filled with turkey, sugar snap peas, yellow pepper, celery, lettuce and carrots. For a dipping sauce, I used the Japanese roasted sesame dressing. It is the best dressing ever! 

My Recipe: 


  • 2 sheets of rice paper
  • 1/2 carrot, thinly sliced
  • 1/4 yellow pepper, thinly sliced
  • 2 celery stalks, thinly sliced
  • 6 slices of turkey
  • 4 lettuce leaves


  • Sugar snap peas
  • Shrimp

  1. Follow the directions on the rice paper package for soaking times. I soaked mine one at a time for 1-2 minutes
  2. Take rice paper out of water and spread out on a flat surface or a plate
  3. Fill the rice paper with ingredients of your choice. I started with the lettuce on the bottom because it made everything easier when it came time to roll them up.
  4. Once all your ingredients are on the rice paper, start to roll them up like sushi or a burrito. 
  5. Slice in half and enjoy with chili sauce or salad dressing of your choice (or no sauce at all!)
Nutritional Information (2 wraps):
124 calories, 1.0g fat, 21.2 carbs, 10.1g protein

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