If you love spring rolls but find plain white rice boring, these Cauliflower Rice Spring Rolls are a delicious, fiber-rich alternative.
This was my first time making spring rolls, and I wanted to try them with a healthy twist. I don’t usually reach for plain white rice — I prefer starches with more flavor and fiber like sweet potatoes, quinoa, or brown rice. White rice can taste flat, so I replaced it here with riced cauliflower to add texture and nutrition without sacrificing the fresh taste of spring rolls.
What is cauliflower rice?
Cauliflower rice is simply cauliflower that’s been finely chopped or processed until it resembles rice grains. If you haven’t tried it before, you might be surprised how versatile and tasty it can be once seasoned. Raw cauliflower can be off-putting to some, but when cooked and flavored, it becomes a great rice substitute with more nutrients and fiber.
In these spring rolls, cauliflower rice provides a light, slightly crunchy base that holds the other fillings together. It doesn’t taste like white rice, but many people prefer it — it’s more interesting and packed with vitamins.
You can make cauliflower rice from fresh or frozen cauliflower. Frozen is convenient and often less expensive. Cook the cauliflower according to package directions (steaming or microwaving works well), drain any excess water, then pulse it in a food processor to achieve a rice-like texture. Season the riced cauliflower with a splash of your preferred savory seasoning—herb marinades, coconut aminos, or a light soy alternative work nicely.
These spring rolls are simple to assemble and kid-friendly if you do the chopping or processing first. The basic steps are: shred the sweet potato and red cabbage, prepare the cauliflower rice, soften rice paper wrappers in warm water, fill with a few tablespoons of each ingredient, and roll like a burrito.
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Cauliflower Rice Spring Rolls
10 mins
5 mins
15 mins
Ingredients
- Rice paper
- 1 sweet potato, shredded
- 1 cup red cabbage, chopped or shredded
- 12 oz frozen cauliflower
- ¼ cup Moores Zesty Garden Herb Marinade (or other savory marinade)
Instructions
- Shred the sweet potato and red cabbage using a food processor or a grater.
- Cook the frozen cauliflower in the microwave according to package directions until tender.
- Drain the cooked cauliflower well to remove excess moisture.
- Place the drained cauliflower in a food processor and pulse until it resembles rice.
- Measure about 1 ½ cups of riced cauliflower into a bowl and mix in ¼ cup of the marinade. Stir to combine.
- Fill a large bowl a few inches deep with warm water to soften the rice paper wrappers.
- Soak one rice paper in the warm water for about 5 seconds, until it softens but is still manageable.
- Place the softened rice paper on a flat surface. Add a few tablespoons each of the riced cauliflower, shredded sweet potato, and shredded red cabbage.
- Roll the rice paper up like a burrito, tucking the sides in as you go to form a neat roll.
- Serve immediately with peanut sauce or sweet Thai chili sauce for dipping.
Nutrition
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