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I Wish it Were Spring Rolls
Healthy veggies packed into thin spring roll wrappers, these are healthy, quick and easy appetizers!
Course: Appetizer
Cuisine: Vietnamese
Servings: 24 Spring Rolls
Author: Cristina
  • 24 rice papers (~2 pkgs)
  • 1 onion , chopped
  • 1/4 red cabbage , chopped
  • 3 large carrots , shredded
  • 1 cup vegetable sprouts (I used broccoli)
  • 8 button mushrooms , chopped
  • OPTIONAL: Dipping sauce: peanut sauce or any other dipping sauce. The one pictured above is Our Compliments Blood Orange Ginger Teriyaki Sauce (yum!)
  1. Chop the vegetables until they are very small.
  2. You can use them raw for more crunch, or sauté in a wok or frying pan with a little bit of oil.
  3. Follow the instructions on the package of your rice paper to soften them. Mine needed to be dipped in hot water for about 30 seconds before pulling them out and patting them dry a bit with a paper towel. Make sure to fill them one at a time! They're quite sticky.
  4. Place about 1/2 cup of the vegetables in each roll, about a quarter of the way down. See the above recipe for pictorial instructions if necessary!
  5. Fold the two sides in.
  6. Then fold the bottom up, and then roll them the rest of the way until the filling is snug and secure inside the paper.
  7. You can either eat them this way and dip them, or quickly fry them, bake them or deep fry them for a crunchier result!