Double the Spring Rolls
Light, crunchy, colorful — these rolls bring the body into harmony with the rising energy of spring 🌿🥕
Spring is the season of the Liver in Traditional Chinese Medicine — a time for light, fresh, cleansing foods that support smooth Qi flow, gentle detoxification, and renewed vitality. Vegetarian spring rolls are perfect for this season:
Fresh greens + herbs help move Liver Qi 🌿
Cucumber + sprouts cool internal heat and hydrate the body 💧
Carrots + cabbage nourish the Spleen and support digestion 🌼
Mint clears heat and refreshes the spirit 🍃
Double the Spring Rolls
INGREDIENTS
12 rice paper wrappers
2 cups cooked rice noodles
1 cup shredded carrots
1 cup shredded purple cabbage
1 cup cucumber matchsticks
1 cup fresh mint leaves
1 cup fresh basil leaves
1 cup fresh cilantro
1 cup bean sprouts
1 avocado, sliced (optional)
1 cup baked tofu strips (optional)
Lime wedges for serving (optional)
For the dipping sauce:
3 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
1 tablespoon lime juice
1 tablespoon honey or maple syrup
1 clove garlic, minced
1 teaspoon grated ginger
Pinch of crushed red pepper (optional)
INSTRUCTIONS
Cut and prepare all vegetables.
Fill a shallow bowl with water. Dip each rice paper sheet briefly until lightly softened — don’t oversoak.
Place fillings in the center, fold in the sides, and roll like a burrito.
For the peanut sauce: mix peanut butter, soy sauce, garlic, warm water, and optional hot sauce until smooth.
Serve rolls with dipping sauce and enjoy fresh.
photo and recipe inspiration to LLUH
