These vegan spring rolls make a great appetizer, snack, or a lunch. Personally, I make a big batch and enjoy them for lunch all week long. The serving size is 2 spring rolls, but that serving is just 222 calories so I usually have 2 servings (4 spring rolls) for lunch. Special Tip: This recipe was modified from a spring roll recipe in my best selling cookbook Lose Weight By Eating Detox Week!
Combine the ingredients in a medium bowl and mix well. Set aside to marinate while you make the spring rolls.
Make the Spring Rolls:
In a large bowl combine the carrots, bell pepper, cabbage, cucumber, lime juice, soy sauce, and cilantro. Mix well.
Fill a pie pan with water, place a tea towel on a clean surface, and set out a clean plate large enough to hold the spring rolls (ideally you don't want them touching- they tend to stick to each-other).
Following the directions on the package, soak the rice paper rounds in the water one at a time until soft.
Move to the tea towel and add 1-2 pieces of lettuce to the center of the soft rice paper. Then add 1/4 cup of the spring roll mixture to the center of the lettuce.
Fold the top and bottom over the veggies, then roll up (like a burrito!)
Continue with the remaining rice paper rounds and the filling.
When done, cover the plate of spring rolls with plastic wrap and place in the fridge for 30 minutes to firm up.