Spring Market Veggie Rolls


1/2 head red cabbage, shredded
1/2 head white cabbage, shredded
2 carrots, cut into match sticks
1 cup daikon radish, grated
1 cup asparagus, julienned
1/2 cup fennel, sliced thin
1/2 cup fresh cilantro
1/2 cup fresh parsley
1 yellow pepper, diced
juice and zest of 1 lemon
juice and zest of 1 lime
kosher salt and black pepper to taste
20 spring roll wrappers
  • In a large bowl mix all ingredients together, then season with salt and pepper. Let stand for 15-20 minutes.
  • Press and massage all ingredients together until they are all wilted.
  • In a shallow dish add hot water and dunk the spring roll sheets in it until softened.
  • Dry the sheets on a clean towel.
  • Place 1/4 cup of the vegetable mixture on a spring roll sheet and roll it up tightly. Continue until all the mixture is used up.
  • You may serve as is with a soy dipping sauce or you may fry the rolls for about 3 minutes in 350 degree oil for a crisp roll.
  • If you decide to fry the rolls, skip the step of softening the sheets in water.




15 min


5 min


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