Fresh veggie spring rolls

2019 has been good so far, I have started working out 5-6 days a week and eating low carb/lazy keto most of the days. I do have cheat meal at least once a week. Sometimes I feel like it becomes like cheat meal 2-3 times a week but the goal is to be good m-sat and have cheat meal on Sunday. We just moved to new city/new home so it’s been hectic trying to unpack/renovate/adjust to the new city/looking for jobs..

My kiddo has started school and adjusting very well. Which leaves me with plenty of time in the morning to do things in the house and experiment new low carb dishes.

Starting low carb diet has its own struggles, since my husband and kiddo eats normal food and I am the only one whose adapting to this low carb diet. That means cooking 2 different meals. At times it gets hectic but meal prepping has been helping me a lot.

Fresh veggie spring rolls have saved my life. They are quick, easy to make and quite filling. If you get bored of eating same old salads, then this dish is for you! At times I make them in the morning and eat them whenever I get hungry. It’s healthier option compare to chips or other junk foods.

You can also make these at night for next day lunches. The filling options are endless, basic idea is to fill everything that you like and it’s available in your fridge! I usually go for veggies, healthier fats, eggs, tofu, paneer, cheeses.. anything really. If you eat meat or seafood, that also can be added with veggies. Add whatever you feel like eating or available at the time.

I love eating these fresh veggie spring rolls with sriracha ranch or spicy almond/peanut butter sauce. I will provide you recipe for the almond butter sauce that I make. I don’t really cook or bring peanuts in the house due to my kiddos allergies.


1 rice paper wrapper (any brand)

1 cup shredded lettuce

1/2 cup shredded purple cabbage

1/3 cup shredded carrots

1 avocado sliced

2 cucumbers sliced

1 tbsp Barney almond butter

1 tbsp Huy Fong Chili Garlic Sauce (adjust to your comfort level)

1/2 tbsp pyure stevia or 1 tbsp of honey

1 tsp soy sauce

Hot water to soak in rice paper


Before making fresh veggie spring rolls, you want to have all the prep ready. Shred all your veggies and keep them aside. I had shredded/sliced all the veggies listed above and kept on the side until I was ready to make rolls.

You can also make the sauce ahead of time if you want. I am trying to make the sauce very low glycemic index (lazy keto way) so I am using pyure stevia. If you aren’t following any specific diet then you can add 1tbsp of honey instead.

To make the sauce add your almond butter or peanut butter, chili garlic sauce, honey or pyure stevia, soy sauce, and little bit of water. Mix thoroughly until it’s uniform and there your sauce is ready!

Now moving on to making fresh veggie spring rolls. Fill a bowl with hot water and keep it on the side along with all your stuffing prep. When you are ready, soak the rice paper in the hot water until it’s soft. Usually takes around 20-30 seconds. Once it’s soft, take it out and lay it on flat surface. Then right in the middle of the circle, add all your stuffing (veggies). Wrap bottom of the rice paper over the filling; fold in the sides. Continue rolling firmly to enclose the filling. Place roll, seam down on a plate. Continue with remaining wrappers. Can be refrigerated up to 3 hours (cover with damp paper towels.) Cut in half . Serve with spicy almond/peanut sauce.


Instant Veggie Oats Idli

This is my sons favorite to go snacks. Its quick/healthy and tasty! Best for kids lunches and best meal when you are on the go!


2 cup Oats

1 cup Semolina

1 cup Yogurt

1 tsp Baking soda

Salt to taste

2 clove crushed garlic

1 finely chopped green chili

1/4 cup grated Carrots

2 tbsp Green peas

2 tbsp Corn

You can add any veggies you want


In a blender, add oats and make a fine powder of it.

In a bowl, add oats powder, semolina, baking soda, salt, yogurt, water and mix well. Keep aside for 10 minutes. Now add vegetables (optional) like carrots, green chillies, green peas, corn, peppers, etc.

Put this mixture in a grease idli tray and cook them on a steam for about 10-12 minutes.

Serve warm with any chutney 🙂