Live Spring Rolls with Lemon-Ginger Dipping Sauce


For a party icebreaker, serve these rolls Vietnamese style, with the fillings and the leafy wrappers laid out on a plate so everyone can roll their own.

  • 8Servings


Lemon-Ginger Dipping Sauce

  • 3/4 cup raw tahini
  • 2 Tbs. raw agave nectar
  • 4 tsp. nama shoyu or soy sauce
  • 1 Tbs. lemon juice
  • 2 tsp. minced fresh ginger

Live Spring Rolls

  • 8 Swiss chard or romaine lettuce leaves, tough stems trimmed
  • 1/2 cup grated or julienned carrots
  • 1/2 cup grated or julienned raw beets
  • 1/2 medium red bell pepper, seeded and thinly sliced or julienned (1/2 cup)
  • 1/2 cup mung bean or sunflower sprouts
  • 8 large fresh basil leaves
  • 4 sprigs fresh mint


To make Lemon-Ginger Dipping Sauce:

1. Whisk together all ingredients and 1/2 cup water in small bowl.

To make Live Spring Rolls:

2. Fill each chard or lettuce leaf with pinch of carrots, beets, bell pepper, and sprouts. Top with basil and mint. Roll chard leaf around filling, tucking in edges. Serve with Dipping Sauce.

Nutrition Information

  • Calories: 167
  • Carbohydrate Content: 15 g
  • Fat Content: 11 g
  • Fiber Content: 4 g
  • Protein Content: 6 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 282 mg
  • Sugar Content: 6 g