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Bringing In Spring With Spring Rolls!

CC photo courtesy of Steven Depolo via Flickr
CC photo courtesy of Steven Depolo via Flickr

March 20th was the first day of spring! You might have felt the crisp fresh air on your skin, and maybe even have seen many beautiful flowers blooming. These are all signs that spring is HERE! Welcome the liveliness of spring with LIVE food! Make these delicious and light Spring Rolls with a group or on your own. They are fun to create and eat! Here’s what you do …

Spring Rolls


1 package rice paper wraps (look for these in the Asian section of the market)

1 bunch of basil, cilantro or mint (you will need 3 leaves per roll)

1 cucumber, peeled and cut into strips

3/4 cup shredded carrots

1/4 head red cabbage, thinly sliced or shredded


Sweet chili sauce from Trader Joe’s


In a large saucepan, heat 1 inch of water. Turn off heat once water is hot. Place one sheet of rice paper into the hot water and let soak for 10 seconds or until pliable. Lay the rice paper on a clean cutting board surface. Then add a couple pinches of carrots, a pinch of red cabbage, 3 leaves of fresh cilantro, mint or basil, and one strip of cucumber.

Fold the sides in first like you are going to roll a burrito. Roll up one end of the rice paper and continue to roll until the all of the ingredients are held within a nice wrap. The rice paper will stick to itself so that the vegetables will all stay inside. Continue this process until all of your veggies are gone, or until you have made the amount that you desire. Dip into the sweet chili sauce and ENJOY!

Note: Making these delicious Spring Rolls with friends or family is fun, because everyone can add their own ingredients and roll their own roll! My mom added so many ingredients that her spring roll wouldn’t roll! We laughed hysterically and kept perfecting our technique. Have fun with it, and enjoy the process of making and eating LIVE food this spring!


About Ginna Mueller

Ginna Rose Mueller has her B.S. in Kinesiology from California Polytechnic State University. She finds her passion in learning as much as she can about holistic health practices and is particularly fond of holistic nutrition. She lives in the beautiful town of Cambria, California, where she works as a chiropractor's assistant, teaches yoga and cooks holistically for individuals in her area. She and her husband, Brian, enjoy fresh vegetables from their whimsical garden and are conscious of living in simple abundance. She loves “make your own” anything and is always creating and experimenting. Brian has named her the family scientist. She lives in awe of what God can do when we live free of societal fears and look forward with faith.
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