Apple Jicama Carrot Spring Rolls

Apple, jicama and carrots wrapped up and dunked into a spicy peanut sauce….now that’s what we call healthy and delicious! 

These are perfect for lunches, an on the go snack or meal, and a quick and healthy dinner. 

Apple Jicama Carrot Spring Rolls



For the rolls:

4 sheets of rice paper, available in the Asian section of the grocery store
4 leaves of lettuce, ends trimmed 
1/2 cup carrots, julienned 
1/2 cup peeled jicama, julienned 
1/2 cup apple, julienned 
mint or parsley leafs 

For the peanut dipping sauce:

2 tablespoons peanut butter
Chili sauce, like Sriracha, to taste
1 tablespoon apple cider vinegar
3/4 tablespoon brown sugar
4 tablespoons boiling water


Fill a large bowl with water. Set up all the ingredients near you and use a clean countertop or cutting board to roll the rice paper.
Dip a rice paper sheet into the bowl of water. Gently rotate it so that the sheet is completely wet. Now lift it off the water and let it drain back into the bowl. Place the wet rice paper on your surface. The rice paper should be pliable by now.
Place a leaf of lettuce on the bottom third of the rice paper. Top it with some carrot, jicama, apple and mint/parsley leaves. Take the bottom part of the rice paper and gently fold it over the lettuce and vegetables. Holding it in place, fold the right and left sides in. Now roll up the rice paper, like you would a burrito. This may take some practice. 
Cut each roll in half. Serve the rice paper rolls immediately.
To make the dipping sauce, whisk all the ingredients together. Serve with salad rolls.

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