Fresh Spring Rolls with Spirulina and Crunchy Vegetables
Looking for a light, colourful meal bursting with flavour and texture?
These spring rolls with spirulina are fresh, herby, and surprisingly easy to make. Perfect as a lunch, snack, or light evening meal. The combination of soft rice paper, crunchy vegetables, fresh herbs, and the subtle umami flavour of spirulina makes this recipe irresistible.
What you need
For the filling:
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10 rice paper sheets
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100 g rice vermicelli
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10 g spirulina powder
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2 tablespoons sesame oil
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½ lime
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pinch of salt
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chilli flakes (to taste)
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1 handful fresh coriander
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1 handful (Thai) basil
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½ handful fresh mint
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½ head of lettuce
Cut into thin strips:
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½ cucumber
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2 carrots
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1 avocado
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¼ red cabbage
For the dipping sauce:
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2 tablespoons soy sauce
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2 tablespoons sweet soy sauce (ketjap manis)
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½ lime
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½ teaspoon chilli flakes
How to make it
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Prepare the vermicelli:
Cook the rice vermicelli according to the instructions on the packaging. Rinse with cold water to stop the cooking process.
Then mix the spirulina through the noodles and season with salt, chilli flakes, sesame oil, and lime juice. -
Make the dipping sauce:
Mix the soy sauce, sweet soy sauce, lime juice, and chilli flakes in a small bowl and set aside. -
Prepare the vegetables:
Roughly chop the fresh herbs and mix together. Wash the lettuce and tear into small pieces. Lay everything out neatly. -
Fill the spring rolls:
Fill a deep plate with warm water and soak a rice paper sheet for a few seconds until pliable.
Place on a clean surface and top with lettuce, vegetables, noodles, and herbs. Fold in the sides and roll up firmly. -
Serve immediately:
Serve with the homemade dipping sauce and enjoy the fresh flavours and beautiful colour palette.
Tip
Feel free to experiment with other vegetables, such as bell pepper or bean sprouts, or add some fried tofu for extra bite.
The spirulina gives the noodles a beautiful green hue and a subtle, earthy flavour — ideal as a natural flavour enhancer.