Taste the World's Finest Premium Olive Oils and Vinegars

Spring Rolls

Spring Rolls
Spring Rolls


  • Red Peppers (thinly sliced/julienned)
  • Carrots (peeled and julienned)
  • cucumber (thinly sliced/julienned)
  • avocado (sliced)
  • purple cabbage (chopped)
  • cilantro (chopped)
  • spinach leaves (washed)
  • shrimp ( peel, devein, toss with EVOO, salt and pepper --roast until done)
  • sesame seeds (to garnish)
  • package of spring roll wrappers


  • Make sure all the ingredients are prepared/chopped/cooked before you assemble
  • Prepare the rice paper wrappers according to directions (you want the wrapper to be soft, yet still slightly firm and pliable.)
  • Fill the rolls by placing a few sticks of carrot, cucumber, red pepper, and a sprinkle of purple cabbage on top of the bottom 1/3 of the rice paper.  Then, a slice or two of avocado and a bit of cilantro.  Lay spinach leaves on top and finish with slices of shrimp on top. 
  • Don't overstuff roll
  • Roll everything up tightly by gently pulling up the bottom of the roll and roll over the filling.  Use your hands to tuck the filling in as you roll -- like you are rolling a burrito (you can fold in the sides of the rice paper if you wish.
  • Place on a serving plate and cut in half, sprinkle with sesame seeds and serve with peanut sauce or drizzle  with  Oli+Ve Traditional balsamic, or both! 

Peanut Sauce  (adapted from naturalmond.com)

  • 1/2 cup NaturAlmond almond butter (or Georgia Grinder's peanut butter)
  • 1/2 cup low-sodium chicken broth
  • 3T low-sodium soy sauce (Den Chan Shoyu)
  • 2 1/2T minced fresh ginger
  • 1T freshly squeezed lime juice
  • 1T minced garlic
  • 1/2 t red pepper chili flakes (more or less based on desired heat)
  • 1 shallot, peeled
  • 1 1/2T rice wine vinegar (or try Oli+Ve honey ginger balsamic)

Place all ingredients in a high powered blender and blend until smooth and creamy (keeps 3-4 days in the refrigerator)

Spring roll recipe shared by Kathy White