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Fresh Summer Spring Rolls


4 Servings (2 spring rolls per serving)


Spring Roll Ingredients:

  • 8 rice wrappers

  • 8 leaves butter lettuce

  • 1/2 cucumber, cut into matchsticks

  • a handful of mint leaves

  • a handful of cilantro leaves

  • 1/2 red bell pepper, sliced

  • 1/2 cup shredded red cabbage

Pickled carrots:

  • 2 carrots, cut into matchsticks

  • 1/2 cup white vinegar

  • 1/2 cup water

  • 1/2 tsp. salt

  • 2 tsp. sugar


Step 1

Set up carrots for pickling. Add vinegar, water sugar and salt together in a bowl and mix. Submerge the carrot sticks completely in the bowl. Cover and let the carrots soak in the mixture for at least an hour (overnight is fine.)

Step 2

Fill a large bowl with warm water. Dip the rice paper into the warm water, fully submerge for 30 seconds- 1 minute. You want it to be flexible and easy to work with. Then, remove the wrap from the water and press it flat on a large plate.

Step 3

Now it's time to fill your spring roll. Pick some of each of your ingredients and place it into the center of the wrapper. Then, fold the left edge of the wrapper over the ingredients in the center. Follow by folding the other edge of the wrapper over the first fold. Press down.

Step 4

Repeat the folding from the top-bottom, pulling the wrapper tight to tuck in the filling and make a solid roll. Repeat until all of the wrappers and filling have been used!

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