• 12 rice paper spring roll wrappers, soaked

  • 1 cup each, julienned: radish, carrot, asparagus, red pepper, mini cucumber, scallions, Savoy cabbage, and tofu

  • 1 cup each: wheatgrass, sunflower sprouts, cilantro microgreens, Thai basil

  • 1 mango, cut into thin strips

  • ½ cup each chopped scallion and mint

  • To serve:

  • Small lime wedges and dipping sauces


  1. Soak a clean dish towel in cool water, ring it out and lay it out flat onto your work surface.

  2. Prepare all of the filling ingredients and place them onto a large plate or into bowls for easy access.

  3. Fill a pie plate or large bowl with warm water. Completely submerge one of the spring roll wrappers for about 30 seconds, until the wrapper becomes soft and pliable. Immediately transfer the softened wrapper onto the damp dish towel, spreading it out flat.

  4. Place the various filling ingredients in a strip at one end of the wrapper. Vary the ingredients as you add them to create a colourful mix.

  5. To create the rolls: Take the edge of the wrapper where you will start your roll and fold it onto the mound of ingredients. Then fold the sides of the wrapper that will become the ends of the roll in the same fashion. Now, roll it up tightly, ensuring all of the filling stays enclosed. Cut the roll in half on an angle and place out onto an attractive service piece. Repeat until all of the ingredients or spring roll wrappers have been used.

  6. Serve with dipping sauce.

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