Monday, October 15, 2012

Spring Rolls

Spring Roll with Peanut Sauce

I've never made spring rolls before, but we had some rice paper waiting to be used. 

Turns out, rice paper is a lot easier to work with than I had imagined. These spring rolls take about 20minutes to make, but if you're faster at wrapping than I am, it could probably be done in less time. This recipe makes eating raw cabbage actually enjoyable.


  • Rice Paper
  • Warm Water (in a pan)
  • 1/4 head of cabbage
  • 1/4 fresh mango
  • 2 tablespoons of chopped onion
  • 1 carrot, julienned
  • splash of soy sauce
  • dipping sauce (peanut or sweet chili)


    1. Julianne the carrot, chop the onion & the cabbage.

      Julianne a carrot

      Combine carrot, cabbage & onion with soy sauce
    2.  Combine in bowl and toss with a splash of soy sauce. Set aside.

    3.  Slice avocado and mango into thin strips. 

    avocado and mango strips

    Rice Paper
    Dip rice paper in water

    4. Take the rice paper and dip into water. Keep under water for 15-30sec.

    5. Remove the rice paper from the water and place on a plate. Allow a few seconds for it to continue to soften & become a little sticky before adding your filling. Add a small handful of the carrot-cabbage slaw and then 3-4 slices of mango and avocado on top. 

    Add your filling in the middle

    Fold one side over
    Fold the two ends ups

    6.  Fold one side over, like in the photo.

    7. Fold the two ends up. and then fold the remaining side up and over like a package.

     8. Place on a plate in the refrigerator. 

    Prepared spring rolls can keep for a few hours in the fridge

     9. Serve with dipping sauce. I recommend either peanut (pictured) or sweet chili dipping sauce.

    Spring Roll with Dipping Sauce

    This recipe makes approximately 10 spring rolls. You can either eat immediately or store in the fridge for up to 24hours.  Enjoy!

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