Zucchini ribbons stand in here for the rice wrapper, and every bite gains a fresh, faintly herbal crunch instead of the usual stretchy casing. Inside, carrot and avocado sticks sit alongside strips of red pepper, a nest of mung bean sprouts, torn mint leaves and curly lettuce: each roll brings together crunch, creaminess and freshness in a single bite. The zucchini needs to be sliced thin enough to fold without splitting, which is exactly where a mandoline earns its place in the drawer: cut by hand, the ribbons rarely come out even or supple enough. Since nothing is cooked, the rolls stay crisp and fresh, making this a good format for a hot afternoon or a light lunch eaten with your fingers. Set out a small bowl of tamari or nama shoyu on the side, and double the vegetables if you're having guests: each roll only uses up a modest amount of filling.
Raw Spring Rolls with Zucchini Ribbons
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Organic mung bean seeds
€9.90
Ingredients
- 1 zucchini
- 1 carrot
- 1 avocado
- 1 red bell pepper
- 1 cup mung bean sprouts
- 1 cup mint leaves
- 100 g curly green lettuce
Method
- Using a mandoline, slice the zucchini lengthwise into thin ribbons. Cut the carrot and avocado into sticks, and the red pepper into strips.
- Lay a zucchini ribbon flat and arrange a portion of carrot, avocado, pepper, sprouts, mint and curly lettuce on top.
- Roll carefully, working on a cutting board so you have room to tuck the filling in as you go.
- Serve with tamari or nama shoyu for dipping.
Tip
If the zucchini ribbons split instead of folding, they're cut too thick: fine-tune the mandoline setting before filling. Roll on a board rather than a plate — the extra surface makes it easier to tuck in stray bits of lettuce and sprouts.
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FAQ: your questions about raw spring rolls
What can you use instead of rice paper wrappers?
Any vegetable that slices into a thin, pliable ribbon works: zucchini on a mandoline, as here, but also daikon or cucumber. Large, supple leaves work just as well: green cabbage, lettuce, chard leaves. The common thread is a strip thin enough to fold without breaking and wide enough to wrap.
What vegetables work best for spring rolls?
Aim for three registers: crunch (carrot, pepper, cucumber, cabbage), fresh and airy (sprouts, herbs, lettuce), and creamy (avocado). Cut everything into sticks or strips of even length — it makes rolling much easier and gives a clean cross-section.
What are the tricks for making good spring rolls?
Prep all the filling before you start rolling, work on a board rather than a plate, and don't overfill: an overstuffed roll comes apart. Tighten the first turn — it's what holds everything else together. And slice the zucchini ribbons thin, that's the one real technical point in this recipe.
What is the recipe for a real spring roll?
The traditional Vietnamese roll, gỏi cuốn, is built inside a softened rice wrapper with vermicelli noodles, fresh herbs, lettuce and a protein. The version here departs from that on purpose: no wrapper, no noodles, just raw vegetables. It's an adaptation, not a traditional recipe.
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