Fresh Spring Rolls Recipe

Fresh spring rolls with avocado, cucumber, pickled ginger, carrot and a protein of your choice are almost too pretty to eat! Make this seasonally fresh spring rolls recipe for a fresh and light lunch or snack. Construct these with your kids for a fun activity! They will learn to love cooking AND eating vegetables.

Fresh Spring Rolls Recipe

Prep Time: 15 minutes
Serves: 2 – 4

4 Spring Roll Wrappers
Warm Water
1 Carrot, peeled
1/4 Cucumber, peeled
4 large Leaves of Butter Lettuce
Avocado, sliced in thin wedges
Crab, Salmon, Chicken or Shrimp
Pickled Ginger
Sweet Chile Sauce or Soy
Sauce for dipping

Optional Add-Ins:
Mango, sliced into matchsticks
Thai Basil
Shredded Red Cabbage
Red Bell Pepper, sliced into matchsticks
Cooked Rice Vermicelli Noodles
Scrambled Egg, cooled & sliced into strips

Prepare the vegetables: slice carrot and cucumber into thin match sticks. Roll the 4 large leaves of butter lettuce together and slice thinly to create shredded lettuce. Lay out all other ingredients so they are easy to access while assembling – the avocado slices, crab (or salmon, chicken or shrimp) and pickled ginger.

Assemble the spring rolls: pour warm (not boiling) water in a wide, shallow bowl. Dip 1 spring roll wrapper entirely in the water to submerge for a few seconds. Remove when just softened. Lay flat on a cutting board or bamboo mat. (We put plastic under it)

In the bottom third of the wrapper, add your thin slices of avocado in a tiled pattern. Top with sliced veggies, crab (or other protein of choice) and a few slices of pickled ginger. Fold the bottom of the wrapper over the filling and fold the sides in similar to a burrito. Finish rolling the spring roll – as tightly as you can. Serve immediately with sauce!

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