Fresh Spring Rolls with Yeshi

This colorful spring roll recipe is perfect for any gathering!

Thank you to Barbra Kleinschmidt

Tags: Caesar, Dinner, Lunch, Mild Chili, Original, Salad, Sesame Ginger, Smoky Chipotle

Prep Time

1 hour

Cook Time

0 mins

Rest Time


Total Time

1 hour




  • 1 cup of Yeshi (original, smoky chipotle, ginger sesame, mild chili or ceaser)
  • 1 1/2 cups Cabbage, purple
  • 1 1/2 cups Carrots
  • 2 English cucumber
  • 1 head of green or red lettuce
  • 1 red or yellow bell pepper
  • 15 rice wrappers
  • Parsley & pomegranate seeds for garnish


  1. Prep all your veggie’s, slicing length wise and thin.
  2. Fill a large bowl with luke warm water (large enough to dip your rice wrappers).  Place behind your rolling area.
  3. I prefer to use a salad rolling tray.  If you do not have one, use a thin kitchen towel and place it on the counter, rolling the spring rolls on it.
  4. Roll each spring roll out one at a time.
  5. Dip the wrapper in the water making sure it’s fully coated in water.  Place it on the towel and wait 5-10 seconds for the wrapper to be soft.
  6. Place 1 leaf of lettuce down first in the middle of the wrapper, leaving 2-3 inches of space on each side.
  7. Top with the shredded veggies.  Trim the wrapper up, tucking in the sides as you go.  Place seam side down on a wet cutting board, cover with a damp cloth.
  8. Line a serving tray with a layer of lettuce (this will prevent them from sticking to the tray). Cut the wraps in half, leave room for the bowl of sauce.
  9. Garnish the sauce with a few parsley leaves and pomegranate seeds.  See photo above.