Recipe: Seasonal Spring Rolls

// by Chef Rosaria Anderson, This Chick's Kitchen

Seasonal Spring Rolls

Yield: 4 servings

Seasonal Spring Rolls


  • 6-8 rice paper wrappers
  • 1 carrot, any color
  • 6-8 green beans, blanched and chilled
  • 1 beet
  • 4-6 lettuce leaves, any type
  • ½ c. cabbage
  • 1 small cucumber, peeled and seeded
  • 1 pack Mung bean
  • noodles
  • 1 small jalapeño, optional
  • Sesame seeds, as needed
  • Sesame oil, as needed
  • Dipping Sauce:
  • 1 T. tamari
  • 1 tsp. lemongrass
  • 1 tsp. grated ginger
  • 2-3 oz. sesame oil
  • 1 T. Sweet chili sauce, optional


  1. Boil one quart of water. Place the mung bean noodles in a bowl deep enough to completely submerge the noodles. Pull the noodles apart with tongs. As soon as they run through the water easily and are softened (about 3-4 minutes). Strain the contents of the bowl through a colander and rinse with cold water.
  2. Place your noodles back in the bowl and either drizzle with about a tablespoon of sesame oil or water and gently run through the noodles with your hands. This will keep the noodles from sticking together. Do not saturate.
  3. Cut all veggies very thinly, except for the green beans and lettuce leaves.
  4. Completely submerge rice paper wrappers in ice cold water, for a few seconds, one at a time. Let the excess water drip off.
  5. Start layering. Place the noodles over the veggies, dust with sesame seeds, place the lettuce leaf over the noodles. They should be about the size of a quarter when rolled.
  6. Dry your hands. Roll each wrap up by pulling up the side closest to you, rolling it over the ingredients and tucking slightly.
  7. Repeat until you have used the ingredients.
  8. Place your spring rolls on a platter. Drizzle with dipping sauce.
  9. Dipping sauce: Place all ingredients in a bowl and whisk or place in a blender or emulsify.