I love spring rolls. Seriously, I can’t get enough! Traditionally spring rolls have thin rice noddles in them, but these were spur of the moment let’s use what we’ve got in the kitchen spring rolls.

First I chopped up all my veggies, as these were mostly going to be vegan/vegetarian rolls. (Some have shrimp, some are plain veggie)

Here we have mixed greens, avocado, yellow pepper, carrot and in the middle is some almonds for extra crunch! (Not pictured is some shrimp stir fried with hot sauce. My husband likes spicy foods! And some left over rice)

My pictures of how to wrap a spring roll didn’t come out so good due to my bad lighting and having to use the camera phone – but here are the basics.

Take your spring roll wrapper and submerge in water. I use a large plate. You can do up to two at a time. Leave in water until they are pliable. Around a minute.

Take wrapper out of water and place on a clean surface in front of you. Put your desired ingredients on top of the wrapper towards the bottom, leaving space on all sides. Roll the left and right sides in, then roll up bottom to top like sushi.

Since we had left over rice we used that as a filler. These are very versatile, throw in lots of different veggies and try different combinations!

Here’s a wikihow on wrapping spring rolls.