Spring Rolls

Spring Roll Wrap + Dipping Sauce

Servings: 8



  • 16 rice paper wrappers ~9 inches in diameter – found in the International or Asian food aisle
  • 2 cup cooked rice vermicelli noodles
  • 2 large carrots shredded or cut into match sticks
  • 1 English cucumber shredded or cut into match sticks
  • 3 green onions sliced
  • 2 cups shredded romaine lettuce
  • 1 bunch fresh cilantro

Garlic Lime Dipping Sauce

  • 2 Tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp water
  • 1 tbsp liquid honey or sugar
  • 1 clove garlic minced
  • pinch of chili flakes for heat
  • Juice of 1 lime
  • Mix ingredients together in a saucepan. Heat Stir in juice of 1 lime.


  • In a large pot of boiling water, cook rice vermicelli.
  • Vermicelli is cooking prepare vegetables.
  • Add ~1 inch of water to a large frying pan, bring water to a boil; keep water hot. This will be for cooking the rice wrappers.
  • Prepare garlic lime-dipping sauce. Put in a medium-sized bowl.

When you have all ingredients ready, start assembling rolls

  • Dip a piece of rice paper into frying pan of hot water to soften (Work with one rice wrapper at a time). Set on a cutting board.
  • In the middle of the rice wrapper, add in small amounts of your prepared vegetables. Fold the sides over the filling and roll up tightly. Set aside on a plate and cover with a clean damp towel until ready to serve.


Try different kinds of protein sources to add in staying power: sautéed tofu, chicken, cooked shrimp, or crab.
Don’t have time to roll? Make this into a “bowl” – serve vegetables over rice vermicelli noodles or plain rice. Top with dipping sauce.