Veggie Spring Rolls


Created by Tina Fanelli Moraccini, Valentina and Mimi Moraccini from Piccolo Chef in Los Angeles

Makes 4 servings


  • Rice paper wraps
  • Bowl of warm water

For filling:

  • 1 large head romaine or butter lettuce
  • 3 carrots, julienned
  • 1 cucumber, julienned
  • 1 bunch fresh basil
  • 1 bunch fresh mint
  • 1 bunch fresh cilantro
  • 1 package smoked/flavored tofu, sliced thinly

For dipping sauce:

  • ½ cup peanut butter
  • 2 tbsp. brown sugar
  • 1 ½ tbsp. soy sauce
  • Juice from half a lime
  • A few tbsp. of hot water


Dip one rice paper in a bowl of warm water for about 10 seconds and drain off the excess water. Place it on a wooden cutting board. Place the filling ingredients in the center of the rice paper, including as much of each as desired, but be careful not to overfill. Fold one edge over the filling, fold in the sides, and roll it up. Repeat until all the ingredients have been used.

For the dipping sauce:

Whisk all the ingredients together in a small bowl. Add hot water a spoonful at a time, mixing the sauce until it’s creamy. Serve with a cold glass of milk, and enjoy!