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Enjoy these Fresh Spring Rolls that are filled entirely with veggies! Spaghetti squash instead of noodles, complete with a peanut dipping sauce!

Total time

45 minutes




  • 8 rice paper sheets
  • ½ medium spaghetti squash
  • olive oil
  • salt
  • 1 garlic clove (minced)
  • 8 small Romaine lettuce leaves
  • ⅓ long English cucumber (cut into sticks)
  • 1 large carrot (cut into long match sticks)
  • green onion (or chives)
  • peanut Sauce (for dipping; see previous Thai recipe)


  1. Start by roasting the spaghetti squash. Preheat the oven to 350 F. Scrape out the seeds from half a spaghetti squash. Rub it with a little olive oil and sprinkle with salt. Place cut side down on a baking sheet and roast for 25 minutes.
  2. Cool for 10 minutes, then use a fork to scrape out the spaghetti strands. Combine with minced garlic and set aside to cool.
  3. Prepare a work station with all your cut veggies within reach. Fill warm (not hot) water into a large, shallow bowl or pan. Dip 1 rice paper sheet at a time. Let soak until somewhat softened (10-20 seconds) but not limp, and place on a flat surface like a large plate or cutting board.
  4. On one end layer your veggies - lettuce, spaghetti squash, a couple cucumber sticks, a few carrot sticks and some green onion/chives. Wrap like a burrito. Fold one end over, tuck in the sides and finish rolling up.
  5. Serve with peanut sauce for dipping.
  6. Best served fresh, but leftovers could be stored in the fridge for a few days in an airtight container.
  7. View the recipe instructions at LeelaLicious

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