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Veggie-filled spring rolls taste so fresh and yummy.



  • For the rolls:

  • Rice wrappers

  • Japanese-style thin rice noodles

  • Lettuce

  • Carrots, cut into thin slices approx. 4 inches

  • Cucumbers, cut into thin slices approx. 4 inches

  • Cilantro

  • Basil

  • For the sauce:

  • 3 tablespoons hoisin sauce

  • 1 tablespoon peanut butter

  • 2 tablespoons crushed peanuts


  1. Cook the rice noodles and strain. Prepare the vegetables by cleaning and cutting. Dip the rice wrappers in hot water to soften, then add lettuce, carrots, cucumbers, cilantro and basil to the wrapper. Roll up like a burrito.

  2. Combine the hoisin sauce, peanut butter and crush peanuts to make the sauce. Dip your spring roll in the sauce, and enjoy!





Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- When I went to college, of course I had spring rolls before, but it was always from Chinese take away, so my mind was kind of blown when I saw these spring rolls, which my good buddy Jandra made, her family's Cambodian, and these springs rolls are refreshing, they're really quite healthy, and they are so delicious, and customizable to the ingredients you like. So, let's get started. I've got a pot of boiling water right here, so I'm gonna go ahead and cook my rice noodles. All right, we've got our cooked rice noodles. I'm gonna use the water from this pot of boiling water to put in a pan, which will then soften our rice paper. I love this stuff, and you might get it from the grocery store, and then you're like, what, how am I supposed to eat this? All you have to do is dip it in some warm water. It's kind of like magic. This is available, by the way, at any Asian food market, might even be available at your local grocery store. It was at mine, and it totally softens. All right, and check that out, it becomes totally pliable, super transparent, and now we make our spring rolls with it. It's kind of like making a burrito, so you just take a bit of each of the ingredients. All right, so there's our noodles, and some lettuce, couple carrots, cucumber, basil, and cilantro. I like them both in my spring rolls, but you can do one or the other, or again, really just whatever you want. I'm making a vegetarian spring roll, but you can add protein if you want, chicken, shrimp, tofu, it's totally up to you, and then we roll it, and as Jandra told me, the trick to rolling these is to not roll them too tight, because then they'll burst, and then also not roll them too loose, because then they won't hold their shape. Fold in the sides, and then keep rolling. Again, just like a burrito. You guys got this, I know you do, and there you go, there's your spring roll. Ah, it's so good, but one of the best parts, we haven't even done yet, and that is the sauce to dip this in. It's so good, and it only takes like two seconds, so let's do that real quick, before I stuff my face with this. These three elements are all that's needed in the sauce, the hoisin sauce, mixed with peanut butter, and then mixed with peanuts, which we're going to crush. All right, so I've got about three tablespoons hoisin sauce here, you want about a tablespoon of peanut butter to mix in with that. Really, the sauce is like one of my favorite things in this recipe. All right, now that that's all nice and smoothly mixed, with my adorable little mini spoon, we're gonna crush up the peanuts, and now we've got our crushed peanuts, so just add some of those, this just gives the sauce a really nice texture, mix it in again, it's the moment I've been waiting for, I don't know about you guys, but now it's time to eat, so let's do it. Got our veggie spring roll, dip it in, and it's nom time. Light, crunchy, refreshing, delicious, these are really a go-to for me, I love them, I hope you enjoy making them. Jandra, again, buddy, thank you for showing this to me, and bringing it into my life. As always guys, keep it quirky, bye.