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Kate's Spring Rolls

Kate's spring-rolls

Kate makes everything an adventure.  A simple walk up a hill ends in big vistas and a picnic lunch.  That’s what happened when I first met her spring rolls.  Leftover roast pork and what remained of the previous week’s CSA share had starring rolls in a delicious new recipe.

Chicken, shrimp, steak or tofu can all be headliners in your own version of this easy offering.

  • 10 spring roll rice paper wrappers
  • 3 cups chopped or julienned vegetables of your choice
    • my favorites include
    • carrots
    • cucumbers
    • peppers
    • bamboo shoots
    • mushrooms
    • 5 large green lettuce leaves (romaine, butter, etc - or cabbage), torn in half or shredded to your liking
  • 1 cup cooked and chopped protein
  • 1 tbsp sesame seeds
  • 1 ounce cooked rice vermicelli (optional)
  • Avocado (optional)
  • Sweet chili sauce for dipping


Wrappers: Pour warm water into a shallow bowl or baking pan. Working with one at a time, dip the rice paper wrapper into the warm water for 15+ seconds. The wrapper should be soft, yet still slightly firm. Move each wrapper onto a flat work surface and pat dry.


Filling: Add a small handful or 1/4 cup of vegetables to the wrapper.  Top with 1/8 cup of protein.  Top with a bit of noodles or avocado and or greens.  Sprinkle 1/4 tsp of sesame seeds over the ingredients. 


It is important not to overstuff each roll. It is easier to add more ingredients as you go.


Rolling: Pull up the bottom of the roll and roll over the filling. Use your hands to tuck the filling in as you go. It is important to have a very tight roll.  The ends can be tucked in or not, depending on your preference.


Serve with Peanut or Sweet chili sauce for dipping.


You can make these ahead of time.  Wrap each roll separately in plastic and they can rip when stored together.

More easy and healthy options:

Photo Credit:  Julie Cecchini


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