Spring Rolls

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I have always loved spring rolls.  So light and so many possibilities.

spring rolls watermark

Asian food is my favorite style of cooking.  If you have read my recipe index, you probably would have guessed that.   Probably because most of the meals are quick and easy.  I always thought that spring rolls were hard to make.  The truth is, they are actually pretty easy.  It took about 2 rolls and I had it down.  One thing to know is, these are best eaten immediately.  So we only made what we planned on eating.  The rice paper should keep for quite some time in the packaging. You can really add whatever you want to them. Here is what we added.

Spring Rolls

Spring Rolls

Rating: 51

Spring Rolls

Ingredients

  • 1 pkg rice paper rolls
  • 1 cup carrots sliced in thin strips
  • 1 cup cabbage sliced in thin strips
  • 2 green onions sliced in thin strips
  • 1 cup cucumber sliced in thin strips
  • 1 cup firm tofu sliced in thin strips (please make sure it is non GMO verified)
  • 1/4 cup daikon sliced in thin strips
  • optional: mint leaves, basil, dill
  • Dipping Sauce
  • 1/3 cup peanut butter
  • 1/4 cup soy sauce or bragg’s aminos
  • 1/4 cup orange juice
  • 1/4 tsp fresh minced ginger

Instructions

  • Before rolling, dip each rice paper in warm water for 20 seconds or so to get it pliable.
  • Pull it out and blot it lightly with a towel.
  • Place ingredients in the center line of the wrap.
  • Fold in the top and bottom and roll up. It takes a couple tries to get the hang of it.
  • Place each finished wrap on a serving dish and serve immediately.
  • Looks fancy, but it’s really not that hard at all. :) Whisk the ingredients of the sauce together. Happy dipping. Enjoy!
http://mywholefoodlife.com/2013/04/15/spring-rolls/

28 thoughts on “Spring Rolls

  1. Your spring rolls look great. I also love spring rolls and made some that only had vegetables in them not too long ago and they were great. I always like to add sprouts to mine.

  2. What would happen if you cooked these? I have never made any and have never used rice paper rolls, so I am unfamiliar with them. Would you bake them?

    1. I have never baked mine. The packaging says something about deep frying them for a minute or two, but nothing about baking. If I was going ton do baked rolls, I would probably by egg roll wraps which are more doughy.

        1. I know. My husband picked up the ones I used in this recipe. Do you think I can find brown rice wrappers at Whole Foods?

  3. Hi,
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  4. I thought spring rolls were hard to make too! I still haven’t tried — none of our local grocery stores stock the rice paper — but it’s at the top of my “Foods to Make” list. I love all of the bright colors from the fresh vegetables in yours!

  5. You could also use shredded lettuce or spring mix in place of cabbage, and add boiled shrimp (whole or halved), or beef teriyaki. If you add meat or shrimp, your rolls will taste better with mint leaves, basil, and chinese cilantro

    I sometime use rice paper for egg rolls (as most vietnamese restaurants do) but i prefer the egg roll wrappers, as i find rice rice paper sticks to my teeth when chew.

    1. Thanks for the tip. I have plans for an egg roll recipe in the future and I will make sure to buy the egg roll wrappers.

      1. I just read the “about you” page and see that you’re a vegan, and i just want to apologize if i offended you with my suggestion.

        1. No, not at all. I am vegan, but a lot of my readers are not. I am sure they will take your suggestion. :)

  6. A Japanese mandoline is great for quick shredding. ;) I bought one at our local Asian Food Market for a couple of dollars.

    1. Funny you say that. We have a mandoline, but we didin’t think to use it for shredding. I normally use it to make potato chips.

    1. You can omit that if you want. Tofu is a vegetarian protein made with soybeans. You can also use shrimp or chicken if it suits you.

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