Fresh Spring Rolls

Fresh Spring Rolls - EATS Park City

Fresh Spring Rolls

Total Time: 25 minutes

Yield: 16 - 20 rolls

Fresh Spring Rolls


    Fresh Rolls
  • 2 cups spinach
  • 2 cups very thinly-sliced red cabbage
  • 4 medium carrots, peeled and cut into matchsticks
  • 4 Persian (mini) cucumbers or 2 small cucumbers, cut into matchsticks
  • 1/2 cup thinly-sliced green onions
  • 1/2 cup roughly-chopped fresh cilantro
  • 1/2 cup roughly-chopped fresh mint
  • 16-20 sheets rice paper (spring roll wrappers)
  • Tahini Sauce
  • 2/3 cup tahini or sun butter
  • 4 tablespoons rice vinegar
  • 4 tablespoons reduced-sodium tamari or soy sauce
  • 4 tablespoons honey
  • 2 tablespoons toasted sesame oil
  • 4 cloves garlic, pressed or minced
  • 4 to 6 tablespoons water, as needed


  1. Chop the vegetables as indicated in the ingredients list, then put into individual bowls.
  2. Combine the green onion, cilantro and mint into one bowl.
  3. Fill a shallow pan with an inch of water.
  4. Place one rice paper in the water and let it rest for about 20 seconds. Wait until the
  5. rice paper sheet is pliable but not super floppy. Then, carefully lay it flat on your
  6. cutting board.
  7. Leaving about 1 inch of open rice paper around the edges, cover the lower third of
  8. the paper with a small handful of whatever vegetable filling you desire.
  9. Fold the lower edge up over the fillings, rolling upward just until the filling is
  10. compactly enclosed. Fold over the short sides like you would to make a burrito.
  11. Lastly, roll it up.
  12. To make the tahini sauce:
  13. In a small bowl, whisk together the tahini, rice vinegar, tamari, honey, sesame oil, and garlic.
  14. Then whisk in 2 to 3 tablespoons water, as needed to make a super creamy but dip-able sauce.
  15. Serve the spring rolls with the sauce on the side. You can serve them whole, or sliced in half on the diagonal with a sharp chef’s knife.