Skip to content

Ready for Spring (Rolls)?

February 20, 2011

It’s almost my favorite time of year. The days are getting longer and warmer and we’re all in the mood for refreshing treats. Spring gives way to fresh produce at farmer’s markets (Soulard Market), swimming pools (Barton Springs), trail running/kayaking/stand-up paddle-boarding (Lady Bird/Town lake), and concerts (SXSW). There’s no better appetizer to celebrate Spring than, you guessed it, Spring rolls!

Spring rolls are both healthy and versatile. You can add whatever seasonal ingredients you want. Don’t love cilantro? Don’t use it! Feeling cucumber? Add it! I added avocado in mine for dimension in taste and texture, and of course, to incorporate some important nutrients.

Health note:  An apple avocado a day keeps the doctor away. Avocados aid in cancer prevention; promote eye, skin, and heart health; and provide good fats that keep you full and support nutrient absorption.



  • Rice paper
  • Vermicelli noodles
  • Nori
  • Carrots (match stick)
  • Fresh basil, mint and cilantro leaves
  • 1 Avocado (sliced)
  • 2 scallions (sliced)
  • 1 tbs fresh ginger root (grated)
  • Red pepper flakes


  • 2 tbs peanut butter
  • 2 tbs coconut milk
  • 2 tbs soy sauce
  • 2 tbs fresh lime juice
  • 1 tsp brown sugar
  • 1/2 tsp red pepper flakes



  1. Boil a pot of water and then remove from heat.  Add the noodles to the hot water and allow to soften for 10 minutes.  Drain and set aside.
  2. Slice the avocado and scallions, finely grate the ginger, and Julienne the carrots (these can also be bought pre-cut).
  3. Cut the Nori sheets into fours, lengthwise.
  4. Prepare a large pan or bowl of warm water for the rice paper.  Immerse the rice paper into the water and allow it to soften and become pliable.
  5. On a clean working surface, spread out a piece of softened rice paper.  Top with one piece of Nori.  Spread a small amount of ginger over the Nori and sprinkle with a little crushed red pepper.
  6. Grab a small handful of noodles and position them lengthwise on top of the Nori.  Begin layering the rest of the vegetables and herbs.
  7. Fold in the sides of the rice paper and the make it into a roll.
  8. Cut in half and serve with the sauce.


  1. Mix together the ingredients in a small serving dish, adding more or less of the ingredients according to your taste.
  2. Garnish the top with a few pieces of thinly sliced (crosswise) scallion to add a pop of color.
2 Comments leave one →
  1. March 9, 2011 10:29 am

    I love spring rolls. Thanks for sharing. 🙂

  2. March 22, 2011 1:11 pm

    Those look very pretty (and delicious)!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: