Vietnamese Spring Roll

June 08, 2012

A cool appetizer or meal during the summer season. A light and healthy raw spring roll with peanut sauce.

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  1. 20 Rice paper wrappers

For the filling

  1. 2 cups carrots (matched stick carrots)
  2. 2 cups sprouts
  3. 1 cup alfalfa sprouts
  4. 2 cups finely chopped celery
  5. 1 cup finely chopped mint
  6. Soy sauce (enough sauce to keep the filling nice and moist)

For Peanut sauce

  1. ½ cup peanut butter (unsweetend) in room temperature
  2. ½ cup hot water
  3. 5 tablespoon soy sauce
  4. 1 teaspoon ginger powder / fresh
  5. 2 teaspoon mirin or rice vinegar
  6. 1 teaspoon yellow mustard paste
  7. 4 teaspoon chilli paste


  1. In a bowl, mix the carrots, sprouts, alfalfa sprouts, chopped celery and chopped mint. Once mixed add soy sauce and mix well and set aside to marinate.
  2. For the peanut sauce, add the peanut butter, hot water and the chill paste in a bowl and mix the liquid well. Then add the mustard paste, ginger powder, soy sauce and mirin or rice vinegar and stir the sauce until all the ingredients are mixed well.
  3. Fill a medium saucepan with hot water (leave the cooker in a low heat). Dip two wrappers into the hot water until the wrapper is soften. Once soften remove the wrapper from the water and lay on a flat board.
  4. Add a handful of the filling in the centre of the wrapper, leaving about 1 inch uncovered on each side. Fold the right side of uncovered wrapper inward, then tightly roll the wrapper, beginning from the edge of the wrapper nearest to you.

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