Spring Rolls

images: Catherine Frederick

The great thing about these rolls is you can stuff them a million different ways using your favorite vegetables and adding shrimp, beef or chicken, or go meatless! These ingredients are vegetables and herbs my family enjoys.


For the rolls

  • 12 spring roll wrappers (I used Blue Dragon brand)
  • 5 oz. cooked rice vermicelli noodles
  • Broccoli slaw
  • 1 medium cucumber, julienned
  • 3-4 leaves of lettuce, sliced
  • Cilantro sprigs (you can also use mint or basil)
  • Cooked chicken or shrimp, sliced longwise

For the peanut ginger sauce

  • ¼ cup creamy peanut butter
  • ½ teaspoon ground ginger
  • 2 Tablespoons hoisin sauce
  • 2 – 2 ½ teaspoons soy sauce
  • 1 teaspoon distilled white vinegar
  • ½ – 1 Tablespoon sugar
  • ½ teaspoon sesame oil
  • 1 Tablespoon lime juice
  • 1 teaspoon – 1 Tablespoon chili garlic paste (optional – this is where your heat comes from)
  • ¼ – ½ cup warm water (I used 6 Tablespoons)
  • Chopped peanuts (optional)



Screen Shot 2018-04-30 at 12.32.01 PMMethod

For the peanut ginger sauce

Add everything to a medium bowl (except water) and whisk until smooth. Add 1 Tablespoon of warm water at a time until you reach desired consistency. Pour into serving bowl. Sprinkle with chopped peanuts if desired. Set aside.

For the rolls

Julienne (think matchsticks), chop, dice, slice and cook all ingredients before you begin assembly (you can buy pre-sliced vegetables like I did for some ingredients). Prepare the wrappers per package directions. Place softened wrapper on a working surface, like a cutting board.


Do not overstuff! Divide lettuce, cilantro, chicken or shrimp, noodles, and vegetables between each wrapper.


Fold up from the bottom to cover the ingredients. Then, fold right and left sides into the middle tightly, and roll the wrapper up to the top. It’s like rolling a burrito! Repeat for each roll. Serve with peanut dipping sauce.


Wrap rolls individually in plastic wrap so they don’t stick together and keep in airtight container in the refrigerator for 1-2 days along with sauce. Best served fresh!

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