Recipe Categories
  • butter lettuce leaves
  • rice vermicelli, cooked
  • red peppers
  • cucumbers
  • carrots
  • chopped cabbage, purple and green
  • radishes, sliced
  • cilantro, finely chopped
  • Spring Roll Skins

For the Spicy Carrot Ginger Sauce:

  • 1 cup of petite sweet carrots
  • ⅔ cup water
  • 2 TBSP rice vinegar
  • 2 TBSP extra virgin olive oil
  • 2 tsp fresh ginger, grated finely
  • ¼ tsp kosher salt
  • ¼ tsp ground pepper
  • 1 tsp granulated sugar
  • ¼ red pepper flakes, or to taste
  1. Prepare all vegetables before assembling. Cut red peppers, cucumbers, and carrots in a matchstick form.
  2. Chop cabbage and finely chop cilantro.
  3. Cook rice vermicelli according to the directions.

How to soften Spring Roll Skins

  1. Fill a 9 inch pie plate with warm water, then roll the skin in water until it is pliable. 
  2. Lay your spring roll skin on a clean working surface.
  3. Add a butter lettuce leaf, rice vermicelli, red peppers, cucumbers, carrots, chopped cabbage, sliced radishes, and chopped cilantro.
  4. Next, tuck and roll once and then fold in each side. Then tuck and roll again until have a finished fresh spring roll ready to be dipped in yummy spicy carrot ginger sauce!
  5. Lay finished spring rolls on wax paper for easy removal.

For the Spicy Carrot Ginger Sauce

  1. In a small saute pan add the carrots and water. Bring carrots to a simmer and cover for 5 minutes.
  2. In a blender add carrots (including the water they cooked in), rice vinegar, extra virgin olive oil, fresh grated ginger, salt and pepper, and sugar. Blend until well combined.
  3. Pour in a serving a dish and stir in ¼ tsp red pepper flakes. Allow the sauce to completely cool, then place in the refrigerator until chilled. Serve with Fresh Spring Rolls and enjoy!


Recipe Image
Fresh Spring Rolls