Veggie Spring Rolls

Serves: 2

Prep Time: 30 mins



  • 2 large carrots, thinly sliced
  • 2-3 green onions, thinly sliced
  • 1/3 cup napa cabbage, thinly sliced
  • 1 tbs olive oil
  • 1/4 cup fresh cilantro, minced
  • 2 tbs almonds, slivered or sliced
  • 1/8 tsp cayenne pepper
  • 1 pinch sea salt
  • 8 rice paper rounds, softened
  • 1/8 cup fresh Thai basil, slivered
  • 1/8 cup fresh mint, slivered


In a large bowl, combine the first 8 ingredients. Let marinate at room temperature for 10 mins, stirring frequently.

To soften rice papers, fill a bowl with warm water. Dip each rice paper round into the water for 10 secs, or until softened and translucent. Remove and let drain on a clean dish towel. Do not stack the rice papers; they will stick together.

Add vegetable mixture about 1-inch from the lower edge of each rice paper round. Sprinkle with basil and mint leaves. Fold the bottom edge over the filling; fold in both sides and roll-up tightly. Press to seal. Place on a plate seam side down; cover with plastic wrap. Refrigerate for 10 mins (you may also make these ahead of time and refrigerate for several hours.)


Something sweet?

4-5 pieces dried ginger (uncrystalized) or dried apricots (without sulfites). Yes, dried fruit is very sweet!