Vegetable Spring Rolls

Vegetable Spring Rolls with Sesame Ginger Sauce |
What took me so long to try spring rolls? I am already in love because you can stuff them with practically anything!

If you have picky eaters you can make a variety of rolls with different filling and I bet they would enjoy helping in the assembling process too!

Vegetable Spring Rolls with Sesame Ginger Sauce |
Spring rolls are great as appetizers or can be paired with rice/quinoa and your favorite meat to make a meal.

I brought this batch to our dinner study bible and they were a big hit, and something that you don’t see all the time at a potluck.

Vegetable Spring Rolls with Sesame Ginger Sauce |
The sesame ginger sauce is simple to make, and really delicious if you like fresh ginger.

But you can also use teriyaki, soy sauce, peanut sauce, hoisin sauce, or whatever your favorite sauce is for dipping.

A light citrus sauce would be super tasty too.

Vegetable Spring Rolls with Sesame Ginger Sauce |

Vegetable Spring Rolls with Sesame Ginger Sauce

Total Time: 40 minutes


    Spring Rolls
  • 1 Package Spring Roll Wrappers + water
  • 1 large Carrot
  • 1 Pepper
  • 1 Zucchini
  • 5-6 Green Onions
  • Cabbage Mix or Cabbage
  • Cilantro
  • Sesame Ginger Sauce
  • 1 tbsp low sodium soy sauce
  • 1 tbsp dijon mustard
  • 1/4 tsp sesame oil
  • 1/4 tsp fresh ginger root, grated
  • 2 & 1/2 tsp water


    Spring Rolls
  1. Julienne the carrots, pepper, zucchini, and green onions, and set in separate piles. I like to slice mine fairly thin. If you are using a store bought cabbage mix, make a pile for that. If you are using cabbage, chop and julienne that.
  2. Wash and dry the cilantro, removing from the steam. Make a separate pile.
  3. Following the directions on your spring roll wrapper container, fill a shallow bowl large enough to fit the spring roll wrapper with warm water.
  4. Put the wrapper in the water, rotating it to make sure every part of the wrapper becomes wet and bendable. You don't want to over soak the wrapper, so 1 wrapper should take 20 seconds.
  5. Let the excess water quickly drip off the wrapper and place the wrapper on a clean surface for assembling.
  6. Place a few pieces of each vegetable, all facing the same direction, half way between the center of the wrapper and the bottom edge.
  7. Begin to wrap the spring roll on itself, wrapping away from your body. Once you are half way, fold the sides in and continue rolling. If you'd like to see the process in action, I suggest this video from youtube.
  8. Continue to assemble spring rolls until you have made your desired amount.
  9. Sesame Ginger Sauce
  10. Combine the low sodium soy sauce, dijon mustard, sesame oil, grated ginger root, and water in a shallow bowl and mix with a fork.
  11. Serve with the spring rolls.

Vegetable Spring Rolls with Sesame Ginger Sauce |
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24 Responses to “Vegetable Spring Rolls”

  1. mademoisellegourmande — May 24, 2014 at 8:20 am

    Hmm, I love summer roles! I had them every day when we were in Vietnam. Just so fresh and delish. Sounds like they are not too difficult to make either. :)

  2. foodiecrush — May 24, 2014 at 9:59 am

    I like your idea of adding quinoa, spring rolls are a fave of mine and I don’t have a recipe on my blog — yet! Remedying soon thanks to your inspiration. Fun blog, I found you via Pinterest and will def be back.

    • Beth @ The First Year — May 24, 2014 at 5:12 pm

      Hi Heidi! I can’t wait to see what you whip up!

  3. Sheila — May 24, 2014 at 7:16 pm

    What a great summer idea Beth, or anytime since we love these so much. Gotta try this soon.


    • Beth @ The First Year — May 24, 2014 at 7:37 pm

      Enjoy Sheila!

  4. Britni Newton Vigil — May 25, 2014 at 3:25 pm

    We love making shrimp veggie spring rolls and dipping them in a yummy Thai sauce!

    • Beth @ The First Year — May 25, 2014 at 4:14 pm

      Mmm, that sounds tasty Britni!

  5. debattinella — May 25, 2014 at 6:50 pm

    Great recipe Beth – thanks for sharing with us at MM tonight…. deelish and pinned!

  6. Kristin — May 26, 2014 at 11:08 pm

    I just tried making spring rolls for the first time ever a couple weeks ago- I’m totally sold too! Love the addition of a tasty dipper.

    • Beth @ The First Year — May 27, 2014 at 7:43 am

      A tasty dipper is a MUST!

  7. Maggie Unzueta — May 27, 2014 at 9:58 am

    I’m a sucker for good food pictures and anything delicious. Drooooooling over here!

    • Beth @ The First Year — May 27, 2014 at 5:15 pm

      Goodness! Thanks for your kind comment Maggie!

  8. Linda Warren — May 28, 2014 at 11:50 am

    These look great! I made some recently with egg roll wrappers but I will have to look for spring roll wrappers as they look lighter. I found it very true that you can stuff with anything. I couldn’t find the shredded cabbage mix at the grocery store so I opted for the shredded broccoli and carrots and they came out great. I’ve pinned so I can try your sesame ginger sauce next time. Thanks for sharing on Wake Up Wednesdays.

    • Beth @ The First Year — May 28, 2014 at 4:51 pm

      I’d love to make homemade egg rolls, I bet these ingredients would be tasty inside an egg roll!

  9. Jen @ YummyHealthyEasy — May 28, 2014 at 10:52 pm

    I’ve never made spring rolls before but I think that needs to change! These look so healthy and yummy! Pinned!

    • Beth @ The First Year — May 29, 2014 at 8:53 am

      I bet your boys would like helping make them! Thanks for pinning Jen!

  10. debattinella — May 29, 2014 at 3:40 pm

    Back again! I’ll be featuring these at Sunday’s party…. I love how fresh they look!

    • Beth @ The First Year — May 29, 2014 at 4:32 pm

      Haha, so glad to have you back Deb! Thank you!

  11. I absolutely love spring rolls! What a fun dish to bring to a potluck!

    • Beth @ The First Year — June 3, 2014 at 7:46 am

      Something new and out of the ordinary!

  12. I love making spring rolls – they’re so fresh and delicious. Your photos are perfect!

    • Beth @ The First Year — June 3, 2014 at 6:30 pm

      Goodness, Lauren, you are too sweet! Thank you!

  13. Adie — June 14, 2014 at 10:46 am

    Love this and I am super excited to try. Question: how long will spring rolls last / can these be made ahead for lunches for a few days? I am home during the summers, so I can make them daily – but would love to add them to my meals during the school year. I do a lot of my food prepping on the weekends – and was wondering if they’d hold up for a day or two in storage. Thank you!!

    • Beth @ The First Year — June 14, 2014 at 8:20 pm

      They would definitely last one day. I am not sure about multiple days because ours are never around that long!

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