Spring Rolls (Vietnamese-style)

Vietnamese-Style Spring Rolls are a great way to add more veggies into your life and benefit from the rainbow of choices.  It’s exactly what we mean that your plate is your canvas and food is edible art. Spring Rolls are super easy to put together and beautiful when finished! They make for great appetizer canapés,  a light dinner or a quick pack and go lunch when made ahead! They are also wonderful to bring along to a party! Kids of all ages not only love to make these beauties, but will also love to eat their creations! Anyone who loves to cook, or not, will have fun making Spring Rolls!

Try our Thai Peanut Sauce as a perfect dipping sauce for your Spring Rolls!

Watch below as we show you just how simple it is to make these delicious Vietnamese-Style Spring Rolls at home!

Vietnamese-Style Spring Rolls Ingredients:

1 packet Rice paper, Nori, or blanched collards,(stem removed)

1-2  red radishes or purple diakon radish, julienned

1 carrot, julienned

½ cucumber, julienned

½ sliced avocado

Sprouts: kale, broccoli, diakon, clover, sunflower seed sprouts

Green Leafy: arugula, spinach, spring mix, spicy lettuce, shredded kale

Protein options: cooked shrimp, salmon, Dave’s Korean tempha (for those who live in Southern Californians), edamame

Grains: Maifun brown rice noodles, short grain brown rice (optional)

Dipping Sauces: Sweet and Sour chili sauce, Teriyaki, Umiboshi or Hoisen sauce

Vietnamese-Style Spring Rolls Method:

  • Prep vegetables.
  • Fill a pie plate or flat dish with a rim to fill half way with water.
  • Dip rice wrap into water until wet all over.
  • Place wet wrap onto a cutting board. Pour a thin layer and small amount of sweet and sour chili sauce in the center of the wrap.
  • Next add avocado, and begin to layer prepared vegetables, greens, and sprouts in the center of the wrap.
  • Fold the outer parts of wrap towards the center and then tightly tuck the ends of wrap over all the vegetables and roll the wrap tightly until edges are closed.
  • NOTE: when making multiple rolls ahead of time, separate each one with parchment paper so they don’t stick together.



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