This easy snack or lunch idea is perfect for people who want to eat healthfully without spending a lot of time in the kitchen. These spring rolls are packed with fresh vegetables and protein. They are best when eaten fresh, but can be pre-made and stored in the refrigerator for up to two days.

What You’ll Need:

• Bacon (substitute tofu, seitan, or beans for a vegetarian option)

• Avocado

• Romaine lettuce

• Carrots

• Red bell pepper

• Rice paper wrappers

• Cutting board and knife

• Large shallow pan filled with warm water

• Flat surface

Prep your ingredients in bulk. Assemble right away or refrigerate in airtight containers for easy assembly throughout the week.

Directions:

Makes approximately 8 rolls

1. Pre-make one package of bacon, or vegetarian option.

2. Slice one avocado (wait to slice until ready to use to avoid browning).

3. Chop two heads of romaine lettuce into bite-sized pieces.

4. Peel and shred three carrots.

5. Seed and cut one red bell pepper into strips

6. Dip one sheet of rice paper into pan filled with warm water and count to 10.

7. Remove rice paper and place on flat surface.

8. Place ingredients in the middle like you would assemble a taco.

9. Wrap the top of the rice paper over and then fold in the sides. Fold up the bottom to seal. If the paper tears, wrap it up in a second layer of rice paper.

10. Set aside and refrigerate until ready to eat.

Serving Ideas:

1. Eat in the morning as a pre- or post- workout snack.

2. Substitute for a sandwich.

3. Seal pre-made rolls in a storage bag and send with your service member for lunch (Note: Pack them in a mini cooler to keep them fresh. Toss in a few other goodies like fruit and water).

4. Serve as bite-sized appetizers before a meal.

5. Pack a cooler for a PCS road trip snack.

What are some of your favorite fillings for spring rolls?