Asian Vegetable Rolls

Prep Time

30 min

Prep Notes

These are a great way to use spring and early summer vegetables!  You can bring them to a potluck for a fresh alternative or invite friends over for a rollin’ party!   



4 Tbsp mango fruit spread, 

2 Tbsp low-sodium soy sauce 

1 Tbsp seasoned rice vinegar, 

1 Tbsp fresh lime juice, 

1/2 tsp finely grated ginger, 

1/4 tsp hot sauce, 

Finely grated peel from 1 small lime     


½ cup finely chopped fresh basil, 

1 tablespoon toasted sesame oil, 

¼ cup tahini, 2 tablespoons tamari soy sauce, 

2-inch piece grated fresh ginger,

 juice of ½ lemon   


3 Tbs Rice Vinegar, 

3 Tbs Sesame oil, 

½ Cup Soy sauce     


8 large rice paper wrappers 

1 avocado diced 

1/2 c shredded carrots 

1 large cucumber cut into matchsticks 

1 cup Pea Sprouts 

1 cup rice noodles 

1 cup arugula 

1 cup Firm Tofu cut into match sticks   


After dipping your rice wrapper (found at your local Asian market. I get mine at Fred Meyer. And yes –they’re bazaar looking, almost like a paper plate.)  They are very fragile and sticky-when-wet so be prepared to screw a few up at first  Swish it around (one sheet at a time) for ~15-20 sec in warm water.  Next, lay it out on a cutting board and it becomes a canvas for you to fill! Center all of your ingredients on the rice paper, fold over each side and then roll the top over and then roll it around.   Slice it in 1/2 at an angle, drizzle sauce, sprinkle with peanuts and enjoy!