If you love spring rolls but prefer something more interesting than plain white rice, these Cauliflower Rice Spring Rolls are for you.
This was my first time making spring rolls and I wanted to try them with a healthier twist. I’m not a fan of plain white rice—give me sweet potatoes, quinoa, or brown rice any day. White rice often feels bland, so I swapped it for riced cauliflower and couldn’t be happier with the result.
What is cauliflower rice?
Cauliflower rice is simply cauliflower pulsed into small, rice-like pieces. If you’ve avoided cauliflower in the past because it tasted bitter or dry, ricing and seasoning it can change your mind. It won’t taste exactly like white rice, but it makes a light, flavorful, lower-carb substitute that works beautifully in spring rolls and many other dishes.
Once riced and seasoned, cauliflower has a pleasant texture and carries flavor well. I’ve used it in Chinese-inspired dishes and now as the filling for these spring rolls. The rolls are simple enough that a kid could assemble them once the vegetables are prepared.
To make the filling, shred or food-process the red cabbage and the sweet potato. For the cauliflower, you can use fresh or frozen florets. I used frozen cauliflower because it was convenient and economical.
Steam the frozen cauliflower according to the package, then drain well and pulse in a food processor until the pieces resemble rice. Transfer about 1 1/2 cups of the riced cauliflower to a bowl and toss with roughly 1/4 cup of your favorite savory marinade or seasoning—Bragg’s amino-style seasoning or coconut aminos work well, or use any light, zesty dressing you prefer.
Prepare a large bowl with a couple of inches of warm water. Dip the rice paper wrappers briefly—about 5 seconds—until they soften. Place the softened wrapper on a flat surface and add a few tablespoons each of the riced cauliflower, shredded sweet potato, and shredded red cabbage. Roll up the rice paper like a burrito, tucking the sides in as you go so the filling stays secure.
Serve the spring rolls immediately with a dipping sauce such as peanut sauce or sweet Thai chili sauce. They’re fresh, colorful, and satisfying without the heaviness of white rice.
More delicious appetizers
- Air Fryer Bacon Wrapped Meatballs
- Air Fryer Panko Shrimp
- Keto Buffalo Cauliflower
Cauliflower Rice Spring Rolls
Lara Clevenger, Registered Dietitian
Ingredients
- Rice paper
- 1 sweet potato shredded
- 1 cup red cabbage chopped or shredded
- 12 oz frozen cauliflower
- ¼ cup zesty garden herb marinade or similar dressing
Instructions
-
In a food processor, shred the sweet potato and the red cabbage separately.
-
Cook the frozen cauliflower in the microwave according to the package instructions.
-
Drain the cooked cauliflower thoroughly.
-
Pulse the drained cauliflower in a food processor until it reaches a rice-like texture.
-
Combine 1 ½ cups of riced cauliflower with ¼ cup of the marinade or dressing and mix well.
-
Fill a large bowl with a couple of inches of warm water for softening the rice paper.
-
Soak one rice paper for about 5 seconds until it softens.
-
Place the softened rice paper on a flat surface and add a few tablespoons of riced cauliflower, shredded sweet potato, and shredded red cabbage.
-
Roll the rice paper up like a burrito, tucking the sides in as you go.
-
Serve the spring rolls with peanut sauce or sweet Thai chili sauce for dipping.