Vietnamese Spring Rolls

Preparation info
  • Makes 16 spring roll halves; serves


    for lunch
    • Difficulty


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

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


  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 pe