Strawberry Spring Rolls with Brown Rice Paper Wrappers

Strawberry Spring Rolls with Brown Rice Paper Wrappers

Before the last of the strawberries disappear from the farmers’ market for the year, I made light and refreshing spring rolls. Sure, the calendar says fall but it still feels like summer around here in California.

And instead of white, it’s brown rice spring roll wrappers. They’re from a local company, Star Anise Foods. I happened upon them one day at a nearby Whole Foods (they’re also available on Amazon if you can’t find them near you). I had no idea there was even such a thing.

Brown Rice Spring Roll Wrappers

They have more of a nuttier taste and are slightly chewier than their white rice counterparts. Pricier too at $3.79 but I like the ingredients list of just brown rice, cassava, water, organic green tea and salt. The company also makes brown rice pho noodles which I’m excited to try next.

Strawberry Spring Rolls with Brown Rice Paper Wrappers
Makes 4 rolls

Filling
4 medium-sized fresh strawberries, sliced
2 heads baby romaine lettuce, shredded
1 small carrot, julienned
Several slices of baked tofu (optional)
Handful of fresh bean sprouts
Fresh mint, chiffonade
Fresh basil, chiffonade
Fresh cilantro, chopped

4 brown rice paper sheets
Hoisin sauce
Chili garlic sauce

Fill a large bowl with cold water and dip one rice paper sheet into the water for a few seconds or so. Place the rice paper sheet on a flat work surface.

In the center, spread a bit of each of the filling ingredients, adding more or less of each item as desired. Fold in the sides of the rice paper sheet over the filling and firmly roll up. Gently press the seam to seal. Place seam side down on a serving plate. If you’re making more than a few rolls, cover with a damp towel to keep from drying out while you’re working.

For the dipping sauce, combine a spoonful of the hoisin sauce with a bit of the chili garlic sauce to desired spiciness. Thin with a little water if the sauce appears to be too thick.

Slice each roll in half and serve immediately with the dipping sauce.

This post also contains an Amazon link, I get a few coins tossed my way if you click on the link and make a purchase of anything.

Related Posts
Vegan Ginger Chicken Spring Rolls
Peachy Vietnamese Summer Rolls

10 Comments so far

  1. Hannah on October 5th, 2013

    Brown rice spring roll wrappers are pretty revolutionary. Somehow I didn’t know it could even be done. I always have trouble using the standard sort, breaking them well in advance of even thinking about using them, but I would take the risk to try these out!

  2. Andrea on October 5th, 2013

    I’ve never seen brown rice wrappers though I have had brown rice maifun and pad Thai noodles from Annie Chun. I just read that brown rice has more arsenic than white because it concentrates in the bran so now what? Probably I’ll still eat them but maybe not as often. I’ve never has strawberries in spring rolls before — interesting idea!

  3. Randi (laughfrodisiac) on October 5th, 2013

    Oh my goodness, rice paper wraps are my favorite things, no joke. I make them a lot (I’m terrible at wrapping!) but I’ve never thought to put strawberries, or any fruit, in them. So brilliant! I’ll have to try this if I can find any good strawberries. I wonder if avocado would taste good with the strawberries.

  4. Eileen on October 5th, 2013

    Strawberry in a spring roll? I have to admit, I was imagining some sort of dessert concoction at first, but combining berries with the normal fresh herbs and crispy veg in a simple rice roll sounds like genius!

  5. veganmiam.com on October 6th, 2013

    Strawberry Spring Rolls?! The brown rice spring roll wrappers look so cool – I haven’t tried them before – only the white ones. The ingredients look pretty simple and as for cassava, I love those vegan cassava chips I had on Air New Zealand flights.

  6. luminousvegans on October 6th, 2013

    Whoa! I’ve never seen brown rice spring roll wrappers. That looks and sounds awesome!! The combo of strawberries with the basil sounds lovely.

  7. Joey on October 6th, 2013

    Nope, no brown rice spring roll wrappers over here, but it makes perfect sense – why don’t these exist everywhere! I love the idea of basil in strawberry in savoury stuff. So tasty. The strawberries are on their way out over here too – it’s so sad to see those blighters go. You know autumn’s not far off, and that means (gasp!) Winter too!

  8. LittleMonsterx14 on October 6th, 2013

    wow these look so fresh and delicious!!

  9. Noelle (@singerinkitchen) on October 6th, 2013

    Delicious! I am going to definitely try these out!

  10. india on October 8th, 2013

    well that’s inventive! I wonder how the strawberry tastes with it?! And brown rice wrappers..YES! about time. Now only 10 years to wait until it catches on here in the UK!

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