Vegetarian Thai Spring Rolls

Adapted from chefs Gilles and Adriana Roche of Gourmandissimo in Caledon East.

May 13, 2011 | | Appetizers | Food | Recipes

Vegetarian Thai Spring Rolls

Recipe submitted by: Rose Dupont


15 to 20 rolls



Recipes are adapted from Gourmandissimo Catering and Fine Foods. For more wedding ideas, visit


  • 4 oz (125 g) rice vermicelli noodles
  • 1 medium carrot, peeled and julienned
  • 1 medium white turnip, peeled and julienned
  • 3 green onions, chopped
  • 3–4 sprigs fresh mint, stemmed and chopped
  • ¼ head iceberg lettuce, finely sliced
  • ½ small jalapeno, finely chopped
  • 2⁄3 cup roasted peanuts, chopped
  • 15–20 8-inch round rice paper sheets


  1. Soak rice noodles in large bowl of warm water until pliable, about 10 minutes, then strain and set aside.
  2. Bring a medium-sized pot of water to boil on the stove.
  3. Have a medium-sized bowl of ice water ready.
  4. Add carrot and turnip to the boiling water and cook for 30 seconds.
  5. Using a slotted spoon, remove the vegetables to the ice water to cool, then strain vegetables and place in medium-sized bowl.
  6. Add the green onions, mint, iceberg lettuce, jalapeno pepper and peanuts.
  7. Place the drained rice noodles in the pot of water and return to a boil.
  8. Cook for about 1 minute, or until soft.
  9. Strain into a colander and rinse with cold water.
  10. Using kitchen shears, cut into small pieces.
  11. Add noodles to the vegetable mixture and mix well.
  12. Place a large piece of parchment paper on the work surface.
  13. To soften rice paper sheets, fill two cake pans or pie plates with warm water.
  14. Add 1 rice sheet to each.
  15. The sheets will soften in approximately 30 seconds.
  16. Remove the sheet from the water to drain, and lay it flat on parchment paper.
  17. Add another rice paper sheet to the empty cake pan to soften.
  18. Place approximately 2 tablespoons of the vegetable mixture in the middle of the rice paper.
  19. Roll over once, then fold sides inward and finish rolling tightly to form an enclosed parcel.
  20. Place roll on serving platter.
  21. Remove the next soaked rice paper, replace with another one, and continue the process until the mixture is used up.
  22. Cover the finished rolls with a damp cloth or damp paper towels to keep moist.
  23. Refrigerate.
  24. Serve rolls sliced in half or whole with Thai Dipping Sauce.
  25. Makes 15 to 20 rolls.


Make spring rolls just a few hours before eating or the rice paper will harden.

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