Veggie and Mint Spring Rolls with Sweet Cilantro Dressing

Light and refreshing, this Veggie and Mint Spring Roll recipe is a great appetizer for a hot summer get together or for a light, but filling lunch.

fork and knife icon
Serves: 4
clock icon
Prep Time: 30 minutes
Cook Time: 20 minutes
chef hat icon

Dietary Preferences



  • 1/2 cup of Ocean Mist
    Farms Fresh Spinach
  • 1/2 cup of chopped Ocean Mist Farms Romaine Lettuce
  • 1/2 cup of Ocean Mist Farms Fresh-Cut Veggie Medley
  • 1 block of tofu, extra firm, drained, cubed
  • 8 rice wrappers, 6-inch
  • 1/2 cup of shredded purple cabbage
  • 1/2 cucumber, small, julienne
  • 1/2 cup of chopped green onions
  • 1 cup of cooked rice vermicelli noodles
  • 1/4 cup of chopped mint 
  • 2 tablespoons of olive oil
  • 1/2 - 1 cup of premade cilantro lime dressing
  • Salte to taste
  • Pepper to taste 


1. For the tofu: Heat a medium-large skillet on medium-high heat. Heat skillet for approximately 2 minutes then add two tablespoons of oil. Once the oil is hot, add tofu. Cook approximately 15-20 minutes, rotating sides regularly until all sides are browned. Remove from heat, let, cool, and place in a medium bowl. Salt and pepper to taste.
2. Dip a rice wrapper in the water and place on a dry, cool surface. Working quickly, fill the center of the rice wrapper with about an eighth of the following ingredients: spinach, lettuce, veggie medley, cabbage, cucumber, green onion, tofu, vermicelli noodles, and mint.
3. Take the bottom quarter of the wrapper and fold it over the veggies, then fold the top down, followed by the right and left side. Roll the veggies in tight and finish rolling over until the wrapper has formed a burrito shape. Repeat with all 8 wrappers.
4. Serve the spring rolls with cilantro lime dressing or dressing of choice on the side.


Sign up for recipes and more!