Grain-Free Spring Rolls

  • Author: Beth Hornback | Pass the Plants


Satisfy your craving for a fresh, vibrant spring roll, but without the rice noodles and wrapper. These grain-free spring rolls are wrapped in rainbow chard leaves with spaghetti squash for the noodles! Dipped into sweet potato peanut sauce, it’s the tastiest way to eat your veggies.


  •  1 bunch rainbow chard
  • 1 spaghetti squash, cooked and flesh separated into “noodles”
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh Thai basil or basil leaves
  • 2 cups purple cabbage, finely shredded
  • 2 cups carrots, cut into thin strips
  • 1 red bell pepper, deseeded and cut into thin strips


  1. With scissors or a knife, cut out the stem of the chard, leaving two halves.
  2. Slice the chard stems into thin strips and set aside with the rest of the filling ingredients.
  3. Lay out a small amount of each filling ingredient onto one of the chard leaves, and roll up. Cut in half if desired.
  4. Serve with Sweet Potato Peanut Sauce for dipping.