Recipe: Veggie Spring Rolls

A few weeks ago some of my friends from home and I got together for a cooking class put together by one of our moms. She got a friend who frequently conducts cooking classes for small groups to come teach us how to make spring rolls with rice paper. This was a fun activity that allowed us to hang out together while making a food we love. While it was initially challenging to get the hang of wrapping the ingredients tightly into the rice paper, the final product tasted delicious regardless of the presentation. They would make a crowd-pleasing appetizer provided you have the patience to properly roll each serving, which is definitely possible with a little practice.



This is the recipe that was passed on to us. The list of ingredients may look extensive, but substitutions are easy.

Veggie Spring Rolls

1/2 C. Bean Sprouts or Mung Beans
1/3 C. Head of Green Cabbaged (Thinly sliced and chopped)
3 Green onions (chopped)
1/4 C. Herbs (use Cilantro, Basil or Mint) Chopped
1/4 C. Carrots (Grated or thinly sliced)
1. Cup Thin Rice or Glass noodles (cooked)
1 T. Lime Juice or 1/4 of lime squeezed
1 T. Soy Sauce
1 t. Sesame oil
2 Garlic Cloves (minced)
Optional: 1/2 t. Fresh Ginger (minced)

Other optional fillers: Lettuce, spinach, mushrooms, Jalepeno peppers…most vegetables. Keep it light.
Spring Roll Wrappers


Toss together all ingredients together except wrappers in large bowl. Submerge spring roll wrappers in hot water until pliable, about 15 seconds. Place about 2 tablespoons of mix on wrapper and wrap your spring rolls. Serve with dipping sauce and enjoy!

 Dipping Sauce:
1 cup soy sauce
2 cloves mince garlic
1 green onion
2 t. brown sugar
1 t. vinegar
1 t. sesame oil pepper
Optional : 1/2 t. Fresh Ginger (more if you like it)


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