Rainbow Veggie Spring Rolls

Rainbow Veggie Spring Rolls


  • 2 pieces carrots blanched then julienned
  • 1 piece cucumber seeded and julienned
  • 1 piece jicama seeded and julienned
  • 1 small head red cabbage julienned
  • Green lettuce
  • Thai sweet basil leaves
  • Shredded chicken or shrimp optional
  • Rice paper soaked


  • 1 teaspoon ginger grated
  • ½ cup store bought hoisin sauce
  • 2-3 tablespoon hot water


  1. Place rice paper in a flat surface, arrange prepared veggies on one side of the rice paper. Roll the rice paper to secure the filling.
  2. Place veggie rolls in a serving platter and cover with damp cloth until ready to serve.
  3. Mix together all sauce ingredients in a bowl. Serve spring rolls with sauce.

Recipe Notes

Yield: 3-5 servings

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