Fresh Vegetable Spring Rolls

Fresh Vegetable Spring Rolls rolled in swiss chard with brown rice noodles, veggies and easy peanut sauce for dipping.

  • Author:
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings 1x


  • 4 large Swiss chard leaves
  • 3 medium carrots
  • 1 medium zucchini
  • 1/2 large long English cucumber
  • 1 medium bell pepper
  • 1/2 bunch cilantro
  • 24 basil leaves
  • 5 oz brown rice vermicelli, dry

Peanut Sauce:

  • 1/3 cup smooth peanut butter, unsalted
  • 1/4 cup orange juice (I juiced 1 medium orange)
  • 3 tbsp soy sauce (I used Bragg liquid aminos)


  1. Remove ribs from Swiss chard leaves and cut into 3″ – 4″ long sheets. As long as it’s long enough to roll – it’s good.
  2. Cut all veggies into long matchsticks.
  3. Place vermicelli into a bowl with boiling water for a few minutes and drain.
  4. In a blender or small food processor (bowl and whisk work but sauce won’t be as creamy), process until smooth Peanut Sauce ingredients.
  5. To make spring rolls, lay Swiss chard sheet on a flat surface and place on the end close to you a bit of vermicelli, each veggie and top with a few sprigs of cilantro and 2 basil leaves. Roll and place seam side down in a container or on a board. Repeat with remaining ingredients. Any leftover ingredients can be eaten on their own, rolled in extra leaves, added to salad or soup. Serve cold with dipping sauce on a side. I ended up with 12 chubby spring rolls.

Store: Refrigerate in a glass airtight container for up to 3 – 4 days.


Peanut Sauce recipe by My Whole Food Life.

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