I’m starting to have trouble naming my recipes.  This gets to be a problem when I have so much produce that I just start adding as much as I can to almost every recipe I make.  The pasta from a couple days ago should have rightfully been named “shaved asparagus and green onions served with homemade whole wheat pasta and a basil-garlic scape sauce.”  That gets to be a little too long for blog titles.

The same goes for these spring rolls.  Really this dish just shouts spring with asparagus, zucchini, garlic scapes (and optional bok choy.)  So, I just start labeling everything with “spring.”  If anyone has a better suggestion- please send help!!!

Beyond the name, you may or may not have noticed that I have a slight love of spring rolls.  I think this stems from three main reasons: one, I love finger foods, two, just about anything can be tossed inside a spring roll and three, using rice papers is a great alternative to bread.

I’ve also just recently developed a love for shaving vegetables.  When I saw Dara’s (cookin’ Canuck) recipe for a shaved asparagus salad, I knew I wanted to try shaving some veggies!

While spring rolls are mostly served as an appetizer, I love eating these for lunch!  You really can’t go wrong!



{spring} spring rolls

  • Author: Erin Alderson
  • Prep Time: 45 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 2


  • 4 rice papers
  • 2 ounces rice noodles
  • 1 tablespoon olive oil
  • 1 medium zucchini
  • 4-6 large asparagus stalks
  • 2-3 garlic scapes
  • Dressing:
  • 2 teaspoons soy sauce
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon ginger, minced


  1. With a mandolin or a vegetable peeler, shave the zucchini, asparagus, and garlic scapes. I find when using a veggie peeler, it is easiest to place the veggie against a cutting board and peel away from your body.
  2. Whisk together dressing ingredients and set aside.
  3. In a skillet, heat olive oil over medium heat. Add in vegetables and let cook, stirring frequently. Once vegetables are tender, remove from heat and toss with dressing. Let cool to room temperature.
  4. Once veggies cool, cook rice noodles according to package. Drain and set up a spring roll station with noodles, vegetables, rice papers, and a water dish to soak the rice paper.
  5. Soak the rice paper for 30-60 seconds. Place rice paper on a cutting board and load with rice noodles and veggies. Roll, tuck, and fold in sides as you go. Continue with remaining ingredients.
  6. Once done slice in half and serve with a little bowl of soy sauce.


I also wrapped my veggies/noodles in a bok choy leaf before rolling everything in the rice paper. I am putting this as a note because I’m sure not everyone would want to buy a large head of bok choy and only use a few leafs!