This recipe requires a heat source

Recommended materials: Skillet, knife, grater (can also use knife), cutting board, measuring spoons (or one big spoon and one small spoon), one cup measuring cup.


  • 8 rice paper spring roll wraps
  • 2 cups of kale, shredded (or another leafy green)
  • 3 green onions (finely chopped)
  • 2 cloves of garlic (minced)
  • 2 small carrots (shredded or finely chopped)
  • 2 cups of cabbage (finely chopped)
  • 2 tablespoons of rice vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon olive oil
  • Soy sauce for dipping


  1. Wash hands.
  2. Heat 1 tsp oil in a skillet on medium heat. Add cabbage, garlic, green onions, kale and sauté for 2-3 minutes.
  3. Add the rice vinegar and sesame oil, and sauté for another 1-2 minutes.
  4. Add the shredded carrots then turn off the burner and let veggie mixture cool.
  5. While the mixture is cooling, set up the spring roll station: Fill a shallow bowl or plate with warm water. Soak one spring roll wrap in the water for ~30 seconds, or until pliable. Carefully remove, and set on a flat surface.
  6. Fill the middle of the rice paper wrap with ½ cup of the veggie mixture. Fold in two sides, and roll the wrap like a burrito. 
  7. Repeat with remaining wraps and veggie mixture.
  8. Dip in soy sauce or optional dipping sauce listed below.
  9. Enjoy!

Optional dipping sauce (instead of plain soy sauce):

  • 1/4 cup tamari
  • 1/4 cup honey
  • 1/4 cup rice vinegar
  • 1/2 tsp powdered ginger

Note: feel free to experiment with your favorite vegetables or use whatever is in your refrigerator or garden!

Child takes bite of spring roll