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Veggie Kick Rolls

This Veggie Kick Roll recipe is delicious and easy to make! These rolls make a great appetizer or light meal full of veggies.

15 mins
4 Serving(s)
Veggie Kick Rolls


  • 2 oz. whole wheat angel hair pasta (prepared according to package)
  • 1 tsp. toasted sesame oil
  • 1 cup shredded butter lettuce
  • 1 cup shredded red cabbage
  • 3/4 cup matchstick carrots
  • 2 mini cucumbers, thinly sliced
  • 2 medium jalapeños, thinly sliced with ribs & seeds removed
  • 1/4 cup green onions, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 8 sheets rice paper


  1. Toss pasta with sesame oil and set aside. In a large bowl, combine lettuce, red cabbage, carrots, mini cucumbers, jalapeños, green onions and cilantro.
  2. Place 1/8 of filling in rice paper and roll. Serve immediately.
  3. For shrimp and veggie spring rolls: Thaw 16 pieces of Schnucks 41–50 ct. frozen cooked shrimp; remove tails, and halve lengthwise. Add four half-size pieces to each spring roll.

Recipe Notes

Rolling Instructions
    1. Fill a shallow bowl with cold water. Soak one sheet at a time until pliable (about 20 seconds).
    2. Transfer wet rice paper to a clean surface and evenly place filling in the middle.
    3. Fold both sides in to cover edges of filling.
    4. Finish by rolling upwards to form a neat roll shape.
    Dipping Sauce

    Try dipping this in our Sweet Chili Sauce.

        Nutrition Facts

        187 Calories Per ServingFat: 6gSaturated Fat: 1gSodium: 89mgCarbohydrates: 56gFiber: 6gSugars: 4gProtein: 9g

        Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe