Italian Zucchini Pasta Spring Rolls

gluten freemeat & poultry
Italian Zucchini Pasta Spring Rolls

Italian Zucchini Pasta Spring Rolls

Happy Monday! Normally on Mondays, I’m missing the weekend, but this week, I have a lot to be excited for!

First up on that excitement list is the Virtual Dinner Party with Tuttorosso Tomatoes!

All of my recipes have led up to this moment, and I’m excited to kick off a Virtual Dinner Party, as part of the “Inspiralize the Spring” campaign.

Italian Zucchini Pasta Spring Rolls

A few select bloggers are bringing a week-long dinner party – each day, there will be a new blogger, providing a new course for this virtual dinner.

And guess what? They’re all spiralized!

Here’s the schedule, so you can follow along:

Italian Zucchini Pasta Spring Rolls

And as you’ll see, I’m responsible for appetizers! Spiralizing isn’t just for pasta and noodle dishes, they’re great for spicing up mundane sides and starters!

I have a spring roll recipe in my cookbook (now 40% off on Amazon!) yet I had never made one on this blog, so I thought it was a perfect opportunity to kick off this fun collaboration with Tuttorosso!

These Italian Zucchini Pasta Spring Rolls are a twist on my Italian Zucchini Pasta Salad. I picked a few essential, key ingredients from that recipe and stuffed them into a spring roll. They’re perfect for a summer get together – your guests will definitely be impressed! Spring rolls tend to be stuffed with Asian-inspired ingredients, so these spring rolls are a nice surprise.

Italian Zucchini Pasta Spring Rolls

I used the dressing to marinate the zucchini noodles first so that they soften and absorb the flavors of the Italian herb dressing. Then, the extra dressing is used for dipping!

When I first made a batch of these for this blog post, I saved them in the fridge and they stayed fresh for 3 days before they started to get soggy from the dressed zucchini noodles. Lu couldn’t get enough of them, they’re so flavorful, crunchy and refreshing!

Hope you enjoy the rest of the Virtual Dinner Party and make sure you enter to win all of hte great prizes from Tuttorosso Tomatoes (and Inspiralized!) here. Oh, and always hashtag your creations with #inspiralized and this time, also #tuttorossotomatoes!

Italian Zucchini Pasta Spring Rolls

 

Nutritional Information & Recipe

Inspiralized

Italian Zucchini Pasta Spring Rolls

Yields 6

30 minPrep Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • For the rolls:
  • 1/2 cup thinly sliced jumbo black olives *
  • 1 large zucchini, Blade C, noodles trimmed*
  • 1/2 small red onion, sliced thinly*
  • 3oz of 1/4” thick matchstick slices of provolone cheese* (they’ll break up into smaller cubes as you slice them, that’s okay)
  • 4oz of 1/4” thick matchstick slices of salami*
  • 2 tomatoes, deseeded and sliced into 1/4" slivers from 28oz can of Tuttorosso Tomatoes Peeled Plum Tomatoes*
  • 6 rice paper sheets
  • *don’t prep until you are prompted to in the directions below
  • For the dressing:
  • 3 tablespoon red wine vinegar
  • 2 tablespoon extra virgin olive oil
  • 1/4 cup lemon juice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • salt and pepper, to taste

Instructions

  1. Whisk all of the ingredients for the dressing together and set aside.
  2. Toss together the zucchini noodles with half of the dressing in a large mixing bowl. Place in the refrigerator for at least 15 minutes to soften the zucchini (or up to overnight!)
  3. While the zucchinis sit in the fridge, prep all of the ingredients with astericks (*).
  4. Fill a bowl with warm water. Submerge 1 of the rice paper sheets for about 3-4 seconds and then lay on your surface. Let sit for 30 seconds or until pliable.
  5. Lay the fillings on the edge of the rice paper closest to you. First, add in the olives and onions, then salami, provolone and tomato slice. Top with zucchini noodles.
  6. Then, gently pull away the edge of the wrap from the work surface and roll over all the fillings. Roll away from you and tuck in your filling toward you, keeping the roll tight. Once you roll over your fillings one complete time, fold the edges in and then keep rolling, keeping the roll tight.
  7. Slice the roll in half. Repeat until all rice paper sheets and fillings are used up.
  8. Serve with the extra dressing for dipping!
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https://inspiralized.com/italian-zucchini-pasta-spring-rolls/

Italian Zucchini Pasta Spring Rolls

Italian Zucchini Pasta Spring Rolls

Italian Zucchini Pasta Spring Rolls

Italian Zucchini Pasta Spring Rolls

 

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65 comments

Ohh I need to do this without the meat for my husband and myself! We LOVE spring rolls!
Julia says:
Those would also be great with cabbage instead of rice paper sheets!
Andrea says:
Can't wait to try...but how does 4 rice paper sheets make 6 equal servings?? Thanks!
Carrie says:
I love how spiralized meals don't make me feel so uncomfortably full and how fast the meals are to prepare. These spring rolls look delicious. Definitely going to "favorite" them in your app. I love your app!
Kristen says:
Sounds so good, though I'd have to figure out how to lower the sodium content. Suggestions anyone?
Julia says:
Skip the salami and change the parmesan for some lighter cheese, like ricotta.
Rachel says:
Just made the Italian Zucchini Pasta from the Inspiralized cookbook yesterday to go with some grilled pesto shrimp! It was delicious, and the whole family liked it. Love the idea of using it for spring roll filling!
Jennifer weil says:
Woot woot
Saunya says:
what a great twist on a traditional summer roll! definitely adding this to the list of must try summer recipes :)
janet says:
I love spiralizing and although I eat a lot of veggies, this has reduced my heavy carbs (pasta) dependence. My husband was initially a sceptic but not he loves it too.
Heather says:
Thankful for all the gluten free healthy options that spiralizing adds.
Julie says:
These look so yummy! Can't wait to try them when my Inspiralizer gets here :)
Jean Scobie says:
I love your new recipe book. My sister saw it and said "this would definitely make my diet better!" I also bought one for my good friend Rhoda, who was having problems with cravings for carbs and chocolate. Thanks so much.
Carol Sharp says:
Do you have pics of blades A, B, & C? Thanks, Carol
Ruth Aubertine says:
I love my Inspiralizer!!! Can't wait to see the recipes for the remainder of the week!! These rolls look delicious!!
Imani says:
YUM! I love spring rolls but I never considered making them with an Italian twist! You're so creative, Ali!
Kayla says:
Oh my gosh love these!! I've been looking for a good way to make these at home since loving them at a restaurant in Portland!
Kayla says:
Oh and I love having healthy "pasta" multiple times a week spiralizing zucchinis! So great.
This recipe looks amazing! Can't wait to try it!
Carrie Aiken says:
Looks yummy! I love spring rolls...and spiralizing!
Donna says:
Making these tonight!
Beth R. says:
What a unique and inspired idea! Time to start wrapping!
Cori Smith says:
I am always on board for finding new ways to incorporate veggies into my diet. This is such a fun way to eat. My boyfriend misheard me when I was trying to explain spiralizing zucchini and my zucchini noodles are forever referred to as 'zucchini spiders'. It's kind of adorable.
Tara says:
Healthier pasta dishes!
Emily says:
Biggest time saver! I love using the sprializer instead of julienne slicing. The texture is so much better. What has changed my current cooking the most isn't the spiralizer itself, but the recipes on this blog! It's hard to think outside the zoodle box, and pretty awesome to see other veggies and creative recipes.
Cheyenne says:
This looks amazing! I love how I have most of the ingredients already plus you can cross the ingredients with the pasta salad ingredients! Spiralizing has seriously changed my diet in so many ways. My family made fun of me when I asked for a spiralizer for Christmas this year because they thought it was just another silly food toy like a pineapple corer or strawberry huller. However, I have spiralized at least 3 meals a week since getting it and I definitely notice a difference. I am slowly dropping inches around my stomach and I feel better. I can't even eat greasy carb loaded foods more than once a week without feeling sick now. I was home recently for a week and eating the foods my family normally eats (lasagna, tacos, potato salad) made me feel pretty bad. My mom bought all these veggies for me and I just kept thinking, oh I wish I could have that in noodle form instead! Now that I am home I am planning to spiralize at least 5 times per week to get healthy and lose weight. I even bought my mom an Inspiralizer (shh, she has no idea till it arrives at the house!) I can't wait to buy your Inspiralizer and cookbook when I can work full time this summer!
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Becky says:
What about storing? If they're not in an airtight container, will the papers dry out?
Great little recipe. Top marks. Thanks for sharing this. Simon
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