Vietnamese Spring Rolls


Vietnamese spring rolls are little bundles of thinly sliced vegetables, herbs, and fruit wrapped up in delicate rice paper. We serve this fresh  appetizer with sweet, spicy peanut sauce for dipping.

SPRING ROLLS Round Rice Paper | Carrots Cucumbers | Red Bells Mangoes | Extra Firm Tofu Purple Cabbage | Mint Leaves Cilantro | Shallots Leafy Lettuce Or Spring Mix PEANUT SAUCE Peanut Butter | Tamari Or Soy Sauce Ginger | Garlic Maple Syrup | Rice Vinegar Red Pepper Flakes


Fill a large bowl or shallow pie dish with warm water. Next, dip the rice paper in the warm water for just 2 to 3 seconds, it should be stiff, and will soften as you begin to work.

Once wet, lay them on a non-porous work surface, and then layer the ingredients on the edge closest to you at the 1/3 mark. Start with the  leafy greens, carrots, cucumber, tofu, red pepper, and herbs.

After layering the ingredients, ‘tuck and roll’ the edge closest to you,  by bringing the edge up and over the fresh veggie mound.  Gently but  firmly, tuck it under and roll away from you.

At the 2/3 mark, fold the ends up onto the roll, and continue rolling and tucking them under until the roll is finished. Repeat the process for each roll. Mix the ingredients for the peanut sauce and allow to sit for 5 minutes.

 Finally, serve with peanut sauce.