Fresh Rolls - Thai Restaurant Style

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Posted By: MD
Posted In:  Raw
Page Views:  862 views
Preparation Time:  0 minutes
Cooking Time:  0 minutes

Other Info

Serves:  1 dozen

Additional information: Variation:
Substitute 1-1/2 cups broccoli florets for the celery and 1 cup quartered mushrooms for the carrots. Or you may wish to use these vegetables in addition to the celery and carrots.Enjoy!!!


  • (All produce should be organic and washed.)
  • 1 package spring roll skin (found in Asian grocery and contains only rice)
  • 1 bunch fresh cilantro (with stems )
  • 1 cup finely chopped carrots
  • 1 cup chopped cucumber
  • 1/2 cup chopped green onion (red onion is an okay substitute)
  • 1 handful bibb lettuce (about 1 cup)
  • 1 cup chopped celery
  • 1 fresh avocado, skinned, pitted, and chopped
  • juice of 1/2 line or 1 1/2 tablespoon bottled juice
  • 1 tablespoon freshly grated ginger


Chop all of the vegetables, and toss ina mixing bowl. Boil water in a pan atleast the width of the spring rollskins. Submerge each skin in the boilingwater for a count of 5, then roll eachone as you go. (They want to sticktogether like glue.)

Gently take the skin out of the water.Run the skin under cold water for a fewseconds, so handling is easier. Wet aplate, and spread out the spring rollskin. Place the filling on the s/r skin,making a line on the edge closest toyou. Roll it up, folding in the left andright corners (like burrito). Continuewith the rest.

This is a great way to use any freshproduce you may have in the fridge.

This recipe is:Vegan, Gluten Free, Wheat Free, Dairy Free, Casein Free, Vegetarian, Organic.

Here are some dipping sauce ideas: Peanut butter with a dash of soy sauce
1/2 cup fresh lime juice
1/4 cup sweetener
2 tablespoons Soy Sauce or Tamari
1 tablespoon chopped fresh cilantro
2 minced garlic cloves

Warm until vegan sugar dissolves, whisk and chill. You can add hot sauce or pepper flakesif desired


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