Spring Rolls

This image courtesy of Joseph DeLeo

Editor's Note: When are you throwing your next party? If you're looking for a few new appetizer recipes that will wow the crowd, then keep reading! This recipe for Spring Rolls includes a medley of flavors and vegetables, resulting in an appetizer that just about everyone on your guest list will love. Whether you're planning a night in with friends or are hosting your book club, you'll want to keep this recipe right at your fingertips.

These spring rolls are a hit at every party. My raw food and non-raw food friends alike always request these very special appetizers.

Serves15 to 20 rolls


Total Timea day or more

Kid FriendlyYes

OccasionCasual Dinner Party, Cocktail Party, Formal Dinner Party

Recipe CourseAppetizer


Taste and TextureCrisp, Light, Umami


  • 1 clove garlic, chopped
  • 2 cups shredded cabbage
  • 2 cups shredded radish
  • 1 cup shredded carrots
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon grated ginger
  • 1 tablespoon red miso
  • 1 tablespoon Nama Shoyu or tamari soy sauce
  • 1 tablespoon raw or untoasted sesame oil
  • 15 to 20 rice spring roll wrappers
  • ½ cup finely sliced red bell peppers
  • ½ cup thinly sliced cucumber
  • ½ cups finely chopped fresh cilantro
  • ½ cup Asian Dipping Sauce (recipe follows)
  • ½ cup ground raw almond butter
  • 1 teaspoon grated ginger
  • ½ teaspoon cayenne pepper powder
  • 4 tablespoons freshly squeezed lemon juice
  • 4 tablespoons Nama Shoyu or tamari soy sauce
  • 2 tablespoons raw or untoasted sesame oil
  • 2 teaspoons finely chopped ginger
  • 1 teaspoon white miso
  • 1 teaspoon raw honey


  1. To make the filling, place the garlic, cabbage, radish, carrots, lemon juice, ginger, miso, Nama Shoyu, and sesame oil in a large bowl. Mix and let marinate overnight, or for 12 hours, in the refrigerator.

  2. To make the paste, place the almond butter, ginger, and cayenne in the food processor and blend well to combine. Set aside.

  3. Once the filling has marinated, prepare the rolls. Soften a rice wrapper by soaking it in warm water for 1 minute. Carefully remove the rice wrapper from the warm water, and place it on a cutting board. Dab it dry with a paper towel.

  4. Carefully and gently spread 1 teaspoon of the paste across the bottom of the wrapper. Next, layer a spoonful of filling (be sure to drain any excess liquid), a piece of red bell pepper, a slice of cucumber, and a tablespoon of cilantro.

  5. To form the spring rolls, first fold the right and left sides of the wrapper over the filling (like a burrito). Then, starting at the bottom, roll up the wrapper.

  6. Repeat steps 3 through 5 for the remaining wrappers.

  7. Arrange the rolls seam side down on a platter, and serve with Asian Dipping Sauce.

To Make the Asian Dipping Sauce

  1. Place all of the ingredients in a food processor or blender and mix until fully combined.

  2. Serve immediately, or transfer to a container and refrigerate until ready to use.

For a Change...

• Sprinkle parsley and/ or sesame seeds on top of the filling before rolling the wrappers.

• Cut each roll in half and serve as a bite-sized appetizer instead of a meal.


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