Califonia Bountiful

Vegetarian spring rolls with tangerine dipping sauce

These spring rolls are a light and refreshing way to use seasonal produce!

Chef Jeff Rossman
Terra Bistro, San Diego

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Tangerine dipping sauce
1/2 tsp. sesame oil
1 tsp. fennel seeds
Juice and zest of 3 tangerines
1 tbsp. honey
1 1/2 tbsp. soy sauce
2 tsp. chili sauce
1/2 tsp. grated fresh ginger

Vegetarian spring rolls
8 rice papers
2 cups chiffonade baby lettuce
1 red bell pepper, cut into 2-inch julienned strips
8 scallions, cut into julienned strips
1/2 cup julienned carrots
1/2 cup julienned zucchini
1/2 cup roasted and julienned beets
1/4 cup chopped cilantro leaves


For sauce: In a small saucepot, heat sesame oil over medium heat. Add fennel seeds and sauté for about 30 seconds. Add remaining ingredients and bring to a simmer for about 1 minute. Remove from heat and set aside for flavors to develop. Let cool before serving.   

For spring rolls: Fill a pie pan or other shallow dish with very warm water. Submerge one of the rice papers in water until softened but still slightly stiff, 10 to 15 seconds. (If you wait until it is entirely softened, it's more likely to tear when you assemble the rolls.) Lay softened wrapper on your work surface.

Build spring rolls by bunching ingredients in the center in this order: lettuce, julienne vegetables and cilantro. Lift the bottom of the wrapper and fold over filling, flattening wrapper around filling so no air bubbles form. Tuck it back. Begin folding the wrapper away from you. Fold in sides to form an envelope-like shape. Continue to cinch and fold until wrapped like a burrito. Repeat process with remaining wrappers and ingredients. Serve spring rolls with tangerine dipping sauce.

Serves 2


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