Fresh Spring Rolls with Ginger Dipping Sauce

I think most of us are dying for spring to show up. Here’s a nice colourful dish to brighten your day! Fill them with your favourite veggies, and a really good dipping sauce is key. I found this sauce recipe many years ago from this raw food recipe book; Delightfully Raw by Carmella’s Sunny Raw Kitchen. It has been a keeper ever since.

Fresh Spring Rolls with Ginger Dipping Sauce

Prep Time: 30-40 mins
Yields: 12-20 spring rolls


  • 1-2 large cucumbers, julienned.
  • 1 red bell pepper, julienned.
  • 1-2 carrots, julienned.
  • Handful of green onions, finely chopped.
  • 2-3 avocados, sliced.
  • Fresh cilantro or basil, chopped.
  • Lettuce leaves or sprouts.
  • Rice paper sheets.
  • 1/4 cup raw sesame or cold pressed olive oil.
  • 2 Tbsp lime juice.
  • 2 Tbsp Tamari. I use the low sodium one.
  • 1-2 Tbsp grated ginger.
  • 1/2 tsp red pepper flakes.
  • 1-2 Medjool date, pitted, chopped, and soaked for a couple hours or more.
  • 1 garlic clove, crushed.


  1. Immerse two sheets of rice paper in a large shallow dish of warm water for a few seconds (I normally use a large shallow pie pan). Transfer to a large plate.
  2. Place a lettuce leaf, a few avocado slices, green onions, cucumbers, carrots, bell peppers, and cilantro on the bottom half of the sheet. Don't overfill, or you'll have difficulty rolling them!
  3. Pressing down on the filling to tighten the roll, fold the bottom end of the sheet over the vegetables. Fold in the sides, and continue to roll up. Your first rolls might be a little sloppy, but practice makes perfect!
  4. With a sharp knife, cut them in half on an angle before serving.
  5. For the sauce, just throw all the sauce ingredients in the blender, and blend until smooth.

Additional Info

Using a mandolin to julienne the veggies will save you lots of time on this one. I highly recommend it!

2 Replies to "Fresh Spring Rolls with Ginger Dipping Sauce"

  • comment-avatar
    Jana March 3, 2017 (12:32 pm)

    The best Spring rolls ever. Thank you for this recipie Priscila. Love you, Jana

    • comment-avatar
      Priscilla Ann Cannon March 3, 2017 (5:00 pm)

      Love you too sister 🙌🏻

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