Vietnamese Spring Rolls

Preparation info

  • Difficulty


  • Makes 16 spring roll halves; serves


    for lunch

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

These light and tasty spring rolls are so colorful and pretty, and each roll is like a salad in tender rice paper. Buy spring roll skins in an Asian grocery store and keep them on hand at home. They keep for a long time in the cabinet, ready for you to make these spring rolls.



  • 3 small organic carrots, cut into thin julienne sticks, 4 inches long
  • ½ large organic red bell pepper, seeded and cut into thin strips
  • ½ small head organic Savoy cabbage or soft leaf lettuce (such as romaine), cut into thin strips
  • ½ cup organic cilantro, leaves and tender stems
  • ½ cup organic frozen edamame or lima beans, defrosted
  • 16 large leaves organic basil, cut in half
  • 16 small leaves organic mint
  • 1 2-inch piece organic ginger, peeled and finely minced
  • 2 medium cloves organic garlic, finely chopped
  • ½ organic jalapeño pepper, seeded and finely chopped


  • tablespoons toasted sesame oil
  • Juice from 1 organic lime (about 2 tablespoons)
  • 1 tablespoon organic brown rice vinegar
  • ½ teaspoon organic brown sugar Sea salt and pepper, to taste
  • 8 spring roll skins


  1. To prepare the spring roll filling, place the carrots and pepper strips into a bowl. Into a separate bowl, place the cabbage, cilantro, edamame, basil, mint, ginger, garlic, and jalapeño. Using two wooden spoons, toss to combine.
  2. To prepare the dressing, in a separate small bowl combine the toasted sesame oil, lime juice, rice vinegar, brown sugar, salt, and pepper. Whisk, then taste for seasonings.
  3. Pour the dressing evenly over the cabbage mixture, tossing to coat the vegetables well. Taste for seasoning.
  4. Place a clean kitchen towel on the counter by the sink. Arrange the vegetables in their bowls by the towel. Place 1 spring roll skin on a 12-inch dinner plate. Turn on the water in the sink at a slow stream, adjusting the temperature until the water is warm. Hold the plate with the “skin” under the facet and add just enough warm water to cover the skin. Using your hand, push the skin into the water to allow it to soften for 12-15 seconds, until the skin has just softened. Don’t let it get too soft or it will tear when you attempt to transfer it to the towel-lined counter. Lift the softened skin out of the water and hold it by the top and sides to allow a little water to drip off onto the plate.
  5. Transfer the softened skin to the towel. Place 2-3 carrot and pepper strips into a row horizontally down the center of the softened skin, leaving about inches around the filling to roll up. Arrange about ¼ cup of the cabbage mixture over the carrots and peppers, horizontally down the center of the skin. Lift the side of the skin closest to you over the filling, bring the two sides in to meet the filling, then roll up the spring roll as tightly as you can without tearing the skin. Turn seam side down; then, using a sharp knife, cut the roll in half on the diagonal, being careful to cut only through the skin, not through the towel. Carefully transfer the filled spring roll to a serving platter. Repeat with the remaining skins and filling, placing them in a single layer on the platter. Serve with the Pineapple-Lime Dipping Sauce or the Peanut-Tamari Dip.