Read by Michael Flamel

There’s something utterly magical about a vegetable spring roll—a handheld bundle of fresh, crisp produce wrapped in a translucent rice paper cocoon. It’s like spring itself rolled up and ready to eat! For my family, vegetable spring rolls are a celebration of the garden. Whether it’s the first tender lettuce leaves, a rainbow of julienned carrots, or fresh herbs picked moments before hitting the kitchen counter, these rolls connect us to the joy of gardening and the simple pleasures of fresh food.

Spring rolls trace their origins to East and Southeast Asia, with roots in countries like China, Vietnam, and Thailand. In China, they’re often associated with the Lunar New Year and the arrival of spring, symbolizing prosperity. Meanwhile, Vietnamese spring rolls, or gỏi cuốn, emphasize fresh herbs and vegetables, rolled in soft rice paper with a light dipping sauce. Over time, these delicacies have crossed borders, evolving to include a dizzying variety of fillings and flavors—especially here in America, where creativity reigns.

For us, the vegetable spring roll is a culinary canvas, painted with the vibrant colors and flavors of our garden. Each roll becomes a story, one filled with crunchy, herbaceous, and refreshing bites that remind us of the simple wonders of nature.

Vegetable Spring Rolls

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These fresh and vibrant spring rolls are packed with crisp vegetables, fragrant herbs, and optional creamy avocado, all wrapped in delicate rice paper. Served with a rich, tangy peanut dipping sauce, they make a light yet satisfying appetizer or snack. Perfect for warm-weather gatherings or a healthy meal, these rolls are easy to prepare and bursting with fresh flavors!

• Author: Don Nicholas
• Prep Time: 30 minutes
• Total Time: 30 minutes
• Yield: 12 spring rolls (serves 4-6 as an appetizer) 1x
• Category: Appetizers

Ingredients

Scale 1x2x3x

• For the Spring Rolls:
  • 12 rice paper wrappers (round or square)
  • 1 cup fresh lettuce leaves or mixed greens
  • 1 cup julienned carrots
  • 1 cup julienned cucumbers (peeled and deseeded)
  • 1 cup bean sprouts
  • 1 cup thinly sliced bell peppers (red, yellow, or orange)
  • 1/2 cup fresh herbs: basil, mint, and cilantro
  • Optional: thinly sliced avocado or shredded red cabbage

• For the Dipping Sauce (Vietnamese-inspired peanut sauce):
  • 1/2 cup peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp hoisin sauce
  • 1 tsp sesame oil
  • 1 garlic clove, minced
  • 1/4 cup warm water (to thin the sauce as needed)
  • Optional: a pinch of chili flakes or sriracha for heat

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Instructions

1. Prepare the Vegetables: Wash and slice all your garden-fresh ingredients into thin, even strips. Lay them out on a platter for easy assembly.
2. Set Up Your Rolling Station: Fill a large, shallow dish with warm water. Place a damp kitchen towel on your work surface.
3. Soften the Rice Paper: Dip one rice paper wrapper into the warm water for about 10-15 seconds until it becomes pliable. Lay it flat on the damp towel.
4. Assemble the Roll: Place a small handful of lettuce, julienned vegetables, and fresh herbs in the center of the wrapper. Fold the sides in, then roll tightly from the bottom up, similar to rolling a burrito.
5. Repeat: Continue until all the ingredients are used, placing the finished rolls on a platter. Cover them with a damp towel to prevent drying out.
6. Make the Dipping Sauce: In a small bowl, whisk together all the sauce ingredients until smooth. Adjust consistency with water and season to taste.
7. Serve: Slice the spring rolls in half if desired, and serve with the dipping sauce on the side.

Variations

• Protein-Packed: Add pan-fried tofu, shrimp, or grilled chicken for extra heartiness.
• Fruity Twist: Include mango or papaya for a sweet, tropical note.
• Crunch Factor: Add crushed peanuts or crispy fried onions for texture.
• Pickled Upgrade: Incorporate pickled vegetables for a tangy punch.

Serving Suggestions

• Appetizer: Arrange the spring rolls on a platter with dipping sauces like peanut, hoisin, and chili-lime.
• Light Meal: Pair with a garden-fresh salad or a small bowl of miso soup.

Beverage Pairings:

• Non-Alcoholic: Sparkling water with a squeeze of lime or iced jasmine tea.
• Alcoholic: A crisp Sauvignon Blanc, a light Riesling, or a citrus-forward wheat beer.

Spring rolls are more than just food—they’re a testament to the joys of gardening, the beauty of fresh produce, and the endless possibilities of the culinary world. Dig into your garden and roll up something extraordinary! ❖