Skip to main content Skip to help / support
Spring Rolls with Peanut Dipping Sauce

It's finally spring! This is a simple recipe that is a great way to feature the fresh vegetables of spring and summer, as well as a way to use those interesting veggies like kohlrabi that you've been wondering what to do with. The veggies are raw, ingredients are fresh, and assembly is required. It's a fun to make many piles of veggies and see how many creative combinations happen.

Spring Rolls

The quantity of vegetables is up to you; any leftovers can be dipped into peanut sauce, or left to snack on another day.

Greens (micro greens, chopped lettuce, herbs such as cilantro or parsley)
Cut any vegetable that may be good raw (peeled kohlrabi, broccoli stems, asparagus, etc.)
Lime (optional)
1 packet rice noodles
1 tsp toasted sesame oil
Rice paper
1 cup water
Other optional ingredients to consider: kimchi, marinated tofu, chopped chicken, shrimp pieces, or any other meat or meat substitute that you may fancy.

1. Cut any combination of the vegetables into thin strips and pile on plates.
2. Place greens (herbs, chopped lettuce, etc), onto a plate.
3. Sprinkle fresh limejuice over cut vegetables and greens (optional).
4. Add rice noodles to boiling water and let cook until soft (approx 3 min).
5. Drain water from noodles and mix toasted sesame oil and put on a plate.
6. Place 1 cup of fresh water in a shallow plate or pan and submerge rice paper one piece at a time into the water for 3-5 seconds. Do not leave for too long or it will get soggy.
7. Remove paper from water and place on clean surface.
8. Select pinches of prepared vegetables and place in the center of the paper being careful not to over-fill, then fold over ends and wrap up like a burrito.
9. Play with flavor and color combinations, and be patient with rolling the paper, it takes practice, but it will taste good no matter the form.

Eat whole or slice in half and dip into dipping sauce.

Peanut Dipping Sauce

2 tbs peanut butter
1 clove garlic (copped finely, or pressed)
1 tsp fresh grated ginger
3 tbs rice wine vinegar
1 tbs tamari or soy sauce
2 tbs fresh lemon juice
3 tbs toasted sesame oil
1-2 tsps seracha or pinch cayenne pepper (optional)

Combine all ingredients until consistency is smooth and dip-able. Add liquids if too thick or more peanut butter if too runny. Add optional spice slowly for desired heat level.

About Andrea Todd
Home chef Andrea Todd has been learning by experimenting and trying new foods and combinations in the kitchen for years. She loves to share ideas and tips, and sticks to simple recipes that taste good, are seasonal and easy to make, and locally grown. Sharing is an integral part of Andrea's food philosophy. Whether through a meal in her kitchen with one friend or a community cooking event with 30, she finds the shared experience of food inspiring. The recipes she creates are starting points, designed to be replicated, expanded, or revised as you like. Enjoy!

SVG Baseline Logo JPEG

Andrea writes blog articles for Seventh Generation.