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Appetizers

Veggie & Rice Spring Rolls With Thai Peanut Sauce

Veggie & rice spring rolls with Thai peanut dipping sauce make for a fresh and delicious meal that’s bursting with flavor, texture and nutrition. Made gluten-free and perfect for the warmer months.

As temps start to warm up, it’s a great time to refresh your weekly meal rotation with some fresh and easy meals that are perfect for spring!

Spring rolls are definitely one of those meals or appetizers in my book, and my take made with high quality U.S.-grown rice has more staying power and nutrition per bite! This spring roll recipe is made with U.S.-grown medium grain rice and colorful, crunchy veggies like carrots, radish, cucumber, cabbage and fresh herbs. It’s gluten and dairy free and full of fresh flavor!

What I also really like about veggie spring rolls is that they’re easy to customize based on the veggies you have on hand. If you don’t have one of the specific vegetables listed, substitute for sliced peppers, etc.

Rice of all kinds is a pantry staple of mine and something I recommend we all have in our pantries to help build nutritious and satisfying meals with. I love how it adds great texture to these veggie spring rolls!

Rice Nutrition

When it comes to nutrition, rice is small but mighty! It’s packed with energy, complex carbs, protein, fiber, antioxidants and more than 15 vitamins and minerals. I always have different varieties of U.S.-grown rice in my pantry to use as a base in meals like this and more.

Brown, wild, black, red and purple rice are 100% whole grain varieties. Research shows that eating whole grains can help reduce heart disease, and may reduce the risk of certain cancers.

Rice is a nutrient-dense, complex carbohydrate that the body slowly digests to help you stay energized throughout the day. Plus, research shows that eating rice increases levels of the feel-good chemical serotonin, which helps boost mood and keeps appetite in check.

spring rolls with rice, cucumber, carrot, lettuce, cabbage and radish

Is All Rice Gluten Free?

One question I get asked alot is: “Is rice gluten free?”

The answer is yes, rice is naturally gluten-free, highly digestible and the least allergenic of all grains. It’s a great option for people with Celiac disease or who choose to follow a gluten-free diet.

Ingredients For Veggie & Rice Spring Rolls

  • U.S.-Grown Medium-Grain White Rice
  • Spring Roll Wrappers
  • Butter lettuce
  • Carrots
  • Cucumbers
  • Purple Cabbage
  • Radish
  • Thai Basil or Mint
  • Creamy Unsweetened Peanut Butter
  • Tamari or Coconut Aminos
  • Toasted Sesame Oil
  • Garlic
  • Lime
  • Sesame Seeds
  • Green Onion
  • Red Pepper Flakes
  • Salt & Pepper

Equipment / utensils

  • Cutting Board
  • Knife
  • Small Mixing Bowl

Tips for Making Spring Rolls

1. Prep all of the ingredients ahead of time. You want everything ready when you’re ready to make the rolls!

2. Place the rice on the bottom and top with veggies. I like this order because there’s less of a likelihood of one of the veggies poking through the wrapper and making a hole.

3. Don’t overfill the wrappers. Less ingredients is actually better to make sure the spring rolls stay intact and don’t rip.

ingredients for veggie spring rolls with rice

Veggie & Rice Spring Rolls With Thai Peanut Sauce

Maggie Michalczyk, RDN
Veggie and rice spring rolls are a fun and flavorful appetizer or meal that's bursting with color and crunchy texture. Fun to assemble, and delicious!
Prep Time 10 mins
Cook Time 5 mins
Servings 2 -3 servings

Ingredients
  

  • 1 ½ cup cooked U.S.-grown medium-grain white rice
  • 1 cup butter lettuce
  • ½ cup shredded purple cabbage
  • 2 medium carrots peeled and sliced into strips
  • 2 Persian mini cucumbers or 1 small cucumber, thinly sliced
  • ½ cup radish thinly sliced and halved
  • 2 tbsp. fresh mint leaves or Thai basil
  • 8 sheets rice paper spring roll wrappers
  •  

For the peanut sauce:

  • cup creamy unsweetened peanut butter
  • 2 tbsp. rice vinegar
  • 2 tbsp. reduced-sodium tamari or coconut aminos
  • ½ of a lime juiced
  • 1 tbsp. toasted sesame oil
  • 2 cloves garlic minced
  • 2 to 3 tbsp. water as needed
  • 2 tsp. sesame seeds
  • 2 tsp. green onion chopped

Instructions
 

  • Cook rice according to package directions in a rice cooker or on the stovetop.
  • Prepare all of the veggies by washing and cutting them.
  • Soak spring roll wrappers in warm water until pliable. I recommend doing one at a time.
  • Place spring roll wrapper on a cutting board and start by filling with 2 tbsp of rice in the middle. Alternate stacking cucumber, carrots, lettuce, cabbage and radish on top (just a thin layer as to not overfill), finally topping with mint.
  • Start wrapping up the spring roll by folding up the sides first, then the bottom, then roll over the top of the wrapper until fully wrapped up. Repeat with remaining ingredients.
  • Cut spring rolls in half, and place on a plate cut side up.
  • Mix together all of the ingredients for the peanut sauce except for the sesame seeds and green onion. Once a creamy consistency has been reached topped with sesame seeds and green onion.
  • Use peanut sauce for dipping rice spring rolls in and enjoy!
Keyword spring rolls; veggie spring rolls with rice

This blog post is in partnership with the US Rice Federation. All opinions are my own and I’m proud to partner with brands and organizations that share my mission of making healthy food more accessible to everyone.

More recipes using rice you’re sure to love:

Pin this recipe for later!

veggie spring rolls with peanut dipping sauce
Fall Recipes

Fall Chicken & Rice Bake

Fall chicken and rice bake is made with chicken, U.S.-grown long-grain brown rice, butternut squash, apples and mushrooms and makes for a delicious and simple cozy and nutritious meal that’s perfect for the season. 

fall chicken and rice bake with chicken thighs, brown rice, butternut squash, apples and mushrooms

Sweater weather is upon us and it’s time to start making cozy, fall-inspired meals for the season! Enter this fall chicken and rice bake that requires only one dish to make and combines the flavor of chicken, rice, butternut squash, mushrooms, apples and warm spices.  

U.S.-grown long-grain brown rice soaks up the delicious flavor of everything baking together to make a meal you’ll want to make again and again this fall and winter. The colors of the ingredients color your plate with the colors of fall and rice serves as the delicious backdrop for it all. 

One of the easiest ways to add more nutrition to our diets on a daily, weekly and monthly basis is to draw inspiration from the season to literally color our palettes with more nutrition. Fall is definitely my favorite time to do so and I love finding different ways to incorporate pumpkins, squashes, and apples into my meals and snacks in different ways.

September is National Rice Month, so grab a bag of U.S.-grown rice and get cooking to add more nutrition and flavor to your diet. 

chicken thighs baked with brown rice, butternut squash, apples and mushrooms for fall

Rice Nutrition 

When it comes to nutrition, rice is small but mighty! It’s packed with energy, complex carbs, protein, fiber, antioxidants and more than 15 vitamins and minerals. I always have different varieties of U.S.-grown rice in my pantry to use as a base in meals like this and more. 

Brown, wild, black, red and purple rice are 100% whole grain varieties. Research shows that eating whole grains can help reduce heart disease, may reduce the risk of certain cancers and may aid in weight maintenance.

Rice is a nutrient-dense, complex carbohydrate that the body slowly digests to help you stay energized throughout the day. Plus, research shows that eating rice increases levels of the feel-good chemical serotonin, which helps boost mood and keeps appetite in check.

I’ll definitely take that mood boost as we head into the colder months with less sunshine!

Is All Rice Gluten Free?

Yes, rice is naturally gluten-free, highly digestible and the least allergenic of all grains. It’s a great option for people with Celiac disease or who choose to follow a gluten free diet.

Ingredients for Fall Chicken & Rice bake:

  • U.S.- grown long-grain brown rice
  • Butternut squash
  • Apples
  • Shiitake mushrooms 
  • Chicken broth
  • Hot water  
  • Bone in or boneless chicken thighs 
  • Fresh parsley 
  • Garlic 
  • Shallot 
  • Butter
  • Olive oil
  • Paprika
  • Dried oregano
  • Dried thyme 
  • Salt and pepper

Equipment / utensils: 

  • 10” baking dish 
  • small/medium mixing bowl 
  • Small saucepan 
  • Sautee pan 
fall-chicken-and-rice-bake-with-chicken-thighs-brown-rice-butternut-squash-apples-and-mushrooms

Fall Chicken & Rice Bake

Maggie Michalczyk, RDN
Fall chicken and rice bake is made with chicken, U.S.-grown long-grain brown rice, butternut squash, apples and mushrooms and makes for a delicious and simple cozy and nutritious meal that’s perfect for the season. 
Prep Time 15 mins
Cook Time 55 mins
Servings 4 -5 servings

Ingredients
  

For the chicken:

  • 2 tbsp. olive oil
  • 2 tsp. dried oregano
  • 2 tsp. paprika
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 6 skinless boneless chicken thighs
  • ¼ cup fresh parsley chopped

For the rice:

  • 2 shallots minced
  • 3 cloves garlic minced
  • 4 tbsp. olive oil
  • 1 tsp. salt
  • 1/4 tsp. cracked black pepper
  • 1 1/2 cups hot chicken broth
  • 1 1/4 cups hot water
  • 2 tbsp. butter
  • 1 1/2 cups U.S.-grown long-grain brown rice

For the apple, butternut squash and mushrooms:

  • 1 cup butternut squash cubed
  • 1 cup apple peeled and cubed (about 2 small to medium apples)
  • 1 cup sliced shiitake mushrooms optional
  • 2 tbsp. fresh parsley chopped
  • 2 tsp. olive oil
  • salt & pepper

Instructions
 

  • In a small bowl combine the seasonings for the chicken. Add the chicken thighs to the bowl and let marinade in the fridge while you prepare the rest of the meal. Preheat the oven to 350 degrees F.
  • Make the rice. In a small saucepan, heat the chicken broth and water for about 2-3 minutes. Lightly grease the baking dish and add the butter, olive oil, salt and pepper and shallot and garlic. Pour the hot water and broth over top and stir in the rice. Cover and bake for 30 minutes.
  • While the rice is baking, cube your butternut squash and apple.
  • After 30 minutes remove the rice from the oven, uncover, stir and and place the chicken, apples, and butternut squash on top of the rice and place back in the oven for an additional 25 minutes.
  • While the chicken and rice is baking saute the mushrooms with the butter, salt and pepper and fresh parsley. Set aside.
  • Remove the chicken and rice from the oven. Gently stir together around the chicken and stir in the mushrooms until everything is well combined. Sprinkle extra fresh parsley on top and enjoy!
Keyword chicken rice bake

This blog post is in partnership with the US Rice Federation. All opinions are my own and I’m proud to partner with brands and organizations that share my mission of making healthy food more accessible to everyone.

More recipes using rice you’re sure to love:

pin this recipe for later!

baked chicken and rice with butternut squash, and apple