Food Gardening Network
Fresh Spring Rolls

Fresh Spring Rolls

These rolls are fun to make and serve with your favorite sauce (we recommend a peanut sauce!). The filling is mixed together in a skillet to bring out all of the flavors and make for a fresh and deliciously vegetarian side.




  1. In a large skillet or wok, heat the oil over medium heat. Add the ginger and garlic and cook for 30 seconds. Add the scallion whites and cook for 30 seconds. Add the carrot, red bell pepper, cabbage, Thai basil, and sugar. Cook for 1 minute. Add the soy sauce, salt, and pepper and cook for 2 minutes. Mix in the scallion greens and remove the skillet from the heat. Transfer to a colander over a bowl, drain the liquid, and let the mixture cool.
  2. Submerge a spring roll wrapper in water for 15 seconds. Place on a tea towel, then set on a work surface. Place about one-sixth of the filling near the bottom edge of the wrapper, and then fold the
    bottom of the wrapper up over the filling. Tuck in the right and left sides and continue to roll the wrapper to the top edge. Press gently to seal. Repeat with the remaining rolls and filling. Serve.