Vietnamese Spring Rolls with Peanut Sauce

Wide variety of fresh vegetables are a substantial source of digestive enzymes and contain all essential vitamins, particularly vitamins A, B, and C, and also rich in minerals. Full of cleansing and tonifying properties essential for healthy nerve and digestive function. High in fiber, complex carbohydrates, and glutamic acid, which may boost immune function.


  • Spring roll wrappers (rice) 8, medium
  • Carrots 2, medium
  • Bell pepper red and yellow 1 of each
  • Daikon radish 4” chunk
  • Cabbage ¼ head
  • Shiitake mushrooms 8 each (poached or sauteed)
  • Mint (chopped) ½ bunch
  • Furikake shake ¼ jar (can be purchased at Asian market)
  • Snow peas 12
  • Scallions 1 bunch
  • Cucumber ½ each (English)
  • Leek (blanched) 1
  • Cilantro (chopped) ½ bunch
  • Basil (chopped) ½ bunch
  • Sesame seeds

Note: The amount and proportion of ingredients will vary according to personal preference and desired quantity. Method

  1. Julienne all vegetables, chop all herbs.
  2. Blanch leeks and sautee or poach mushrooms.
  3. Moisten rice paper rolls in between paper towels or with spray bottle let sit for five minutes.
  4. Uniformly place vegetables into the center of each roll.
  5. Top with herbs, scallions, shake and sesame seeds.
  6. Gently roll the rice paper, if needed, seal the ends with a small amount of water.
  7. Cut in half, on a bias, and cover with damp paper towel until ready to eat.

Peanut Dipping Sauce: Yields: 1 1/2 cups Ingredients:

  • 1 Tb. sesame oil (light)
  • 1 cup organic peanut butter
  • 2 Tb. ginger root- chopped
  • 1 Tb. garlic- chopped
  • 1 Tb. lemon grass- chopped
  • 2 Tb. scallions- chopped
  • 1 Tb. sesame seeds- toasted
  • ½ bu. cilantro, chopped
  • 2 Tb. rice vinegar
  • 2 Tb. agave nectar
  • Water to adjust consistency


  1. Sautee ginger, garlic, lemon grass, and scallions in sesame oil.
  2. Put all other ingredients into food processor and pulse.
  3. Add water to adjust consistency.