Fresh Spring Rolls

By Chef:  Christina Ross
Posted: September 13, 2013


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An elegant and ultra fresh recipe by Christina Ross of that makes for a perfect veg-filled snack or appetizer. There are so many ways to enjoy raw vegetables beyond simply eating a salad and this recipe is a fine example of this! You will need a mandoline slicer in order to get your zucchini sliced thin enough to use as your “wrap”. You can choose to enjoy with a simple dip of nama shoyu or whip up your favorite dipping sauce such as tahini miso.


  • 1 zucchini
  • 1 carrot
  • 1 avocado
  • 1 red bell pepper
  • 1 cup bean sprouts
  • 1 cup mint leaves
  • 1/4 lb green curly lettuce


1. Slice zucchini longways on mandoline very thin. Cut carrots, cucumber, avocado and red bell pepper into match sticks

2. Fill roll with carrots, cucumber, purple cabbage, avocado, Bean sprouts,red bell pepper,mint leaves and curly green lettuce

3. Place zucchini on cutting Board and fill with vegetables roll carefully.

Serve with tamari or nama shoyu for dipping