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Spring Rolls
1/2 cup Bamboo Shoots, rinsed, drained and shredded
2 each Thinly sliced carrots
2 each Medium diced seedless cucumber
1 cup Fresh bean sprouts
2 cups napa cabbage, finely shredded
10 each Spring roll wrappers
1 medium bowl of warm tap water
1/2 cup Apricot preserves, light or sugar free
1/4 teaspoon Sesame oil
1 tablespoon Light soy sauce
1/2 teaspoon hot pepper sauce
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Spring Rolls

Spring Rolls

Spring Rolls
One Star Guiding Stars
  • Servings:Serves 5
  • Prep Time:15 minutes
  • Cook Time:2 minutes
1. In a large bowl, toss bamboo shoots, carrots, cucumbers, bean sprouts, and cabbage. Divide into 10 equal portions.
2. Soak one rice paper in warm water until softened, about 30 seconds. Lay the rice paper on a clean, flat surface. Place one portion of the vegetable mixture in the center of the rice paper. Fold the left and right sides into the middle until almost touching. Roll paper from the bottom to form a roll. Repeat for remaining rice papers. Set aside.
3. To make sauce, combine the remaining ingredients in a small saucepan over high heat. Bring to boil, stirring constantly. Boil for 2 minutes. Serve cold spring rolls with warm sauce for dipping.
Source: Hannaford fresh Magazine, September - October 2006