Fresh Spring Rolls
Prep time
Total time
Serves: 4 Servings (About 12 Spring Rolls)
  • Rice wrappers (Dried)
  • 2 cups warm water for soaking rice wrappers
  • ½ Red bell pepper
  • ½ cucumber
  • 1 carrot
  • 2 green onions
  • 1 spear of pineapple
  • a few sprigs of mint
  1. Julien bell pepper, cucumber, carrot, green onions and pineapple. Make sure all vegetables are cut into even sizes to create cohesive filling for rice wrapper.
  2. Make sure warm water is poured into baking dish and set nearby slicing station.
  3. Take out one individual dried rice wrapper and place in dish of warm water and move back and forth gently to rehydrate wrapper.
  4. Place rehydrated rice paper carefully on cutting board (making sure not to tear it).
  5. fill with a few pieces of each vegetable, along with one mint leaf.
  6. Wrap like a burrito...sides in and roll up to close.
  7. Garnish with mint leaf on top.
  8. Enjoy with our “Peanut-less” dipping sauce
Recipe by SimplThrive at