Chef Rina’s spring rolls are easy to make and very versatile. They are great as a meal, snack or appetizer and can be customized to fit your palate. With fresh veggies and herbs as the star of this recipe, these will become your favorite, too.

Total Yield: 8 Spring Rolls
Shelf Life: 4 Hours max
Total Prep Time: 15-30 Mins
Recipe By: Chef Rina Younan, VP of Culinary at Oakmont Senior Living

Tools needed:

  • Knife
  • Cutting Board
  • Small Mixing Bowl
  • 9inch vessel (casserole dish)

Ingredients

Spring Roll Filling

  • 8 rice paper spring roll wrappers
  • 1 cup shredded lettuce or green cabbage
  • 1 red bell pepper – julienned
  • 1 cucumber – peeled and cut into 2inch long sticks (8ea)
  • 1 carrot – peeled and shredded – enough for 8 rolls
  • 1 mango – peeled and cut into sticks or cubes – enough for 8 rolls
  • 16 mint leaves
  • 16 basil leaves
  • 1 pack glass noodles or rice noodle (or spaghetti) cooked, tossed in noodle Sauce & cooled – divided into 8 portions
  • 1 pack of tofu – cut into 8 sticks
  • 9″ wide vessel filled with warm water

Noodle Sauce

  • 1 tbsp sesame oil
  • 1 tbsp chili garlic sauce – optional
  • 2 tbsp tamari sauce or soy sauce

Peanut Dipping Sauce

  • ½ cup peanut butter – unsweetened
  • 2 tbsp tamari or soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp brown sugar (omit if peanut butter is sweetened)
  • 2 tsp chili garlic sauce
  • 1 tbsp lime juice
  • 3 cloves of garlic – minced
  • 1 tbsp ginger root – grated
  • 2 tbsp warm water

Mix in a blender or in a bowl with a whisk until smooth and combined.

To build spring roll:

  1. Place spring roll wrapper into warm water for 10 seconds. Be sure it is fully submerged in the water.
  2. Place the hydrated wrapper on a flat & clean surface (cutting board or plate). Use a circular motion to ensure the wrapper is “adhered” to the surface
  3. Working quickly, fill the wrapper in the center with the follow ingredients – 1oz lettuce, 3 pieces of bell pepper, 1 stick of cucumber, shredded carrots, mango, 2 mint leaves, 2 basil leaves, 1 portion of noodles, 1 stick of tofu or 2 shrimp
  4. Fold each side of the wrapper over the ingredients inward.
  5. Roll bottom of wrapper up and over the ingredients upwards away from you, tucking all the ingredients up under the wrapper. (Roll like a burrito or wrap)
  6. Continue to roll the wrapper over upwards until spring roll is formed.
  7. Can be cut in half and served standing up. Serve Chilled with Peanut dipping sauce.
A portrait of Chef Rina
Chef Rina