We love this recipe. They’re fresh and tasty and, depending upon the time of the season, we can fill them with lots of fresh-from-the-garden veggies. Here’s what I usually make…

  • 4 Blue Dragon Vietnamese Spring Roll Wrappers. These are white/clear round wrappers available in the ethnic food aisle of most grocery stores
  • Maifun Rice Sticks
  • 4 Lettuce Leaves
  • 1 carrot, peeled and julienned
  • 1 shiitake mushroom sliced into thin strips
  • 1/2 cucumber, peeled and julienned
  • Sushi vinegar
  • 4 basil leaves
  • 8 stems cilantro

Soak the rice sticks in hot water for 10 minutes. Drain well and sprinkle with sushi vinegar.

I use this julienne cutter to cut the carrots and cucumber into matchsticks.


Fill a shallow baking tray with hot water and place a spring roll wrapper in the water until soft and pliable, (about 10-15 seconds). Remove the wrapper and lay it on a wet tea towel and blot with a paper towel until it is slightly sticky. Place the leaves from 2 cilantro stems horizontally across the middle of the wrapper. Place a  lettuce leaf on top.

The trick is to have everything going horizontally in the middle of the wrapper, leaving an edge all the way around.

Put the 1/4 of the carrots, 1/4 of the cucumber and 1/4 of the mushroom on top. Then, grab a pinch of the rice sticks, letting any liquid drip off, and place in the middle. Put a basil leaf on top.

Now, fold the bottom of the wrapper up over the filling, fold in the sides totally covering the filling and making sure the sides stick to the folded-up bottom of the wrapper, like an envelope. Then, starting at the bottom, roll the wrapper upward to form a neat roll shape.

Put it under a wet paper towel while you make the other three.

Serve with dipping sauces:

  • Soy
  • Chunky Peanut Butter mixed with Soy Sauce
  • Hoisin