Veggie Spring Rolls

I am excited & honored to have been asked to cater a few vegan cocktail parties this weekend for Condition One at Sundance.  Condition One takes an ethical approach at creating incredible virtual reality experiences through their advanced cinematography.  This year at Sundance guests will strap on the headsets and be immersed into a free range chicken farm where they will feel not so “free” and also explore global warming firsthand with a virtual journey north to see the melting ice caps.  For the snacks following these screenings, the Condition One team has chosen my Veggie Rolls with a Thai Peanut Dipping Sauce and I’m excited to share the recipe.  This makes about 70 pieces, so scale down if necessary!  These are easy, delicious and healthy.  Hope you enjoy – and if you’re in town, be sure to stop by the Condition One Sundance location at the VR Loft, 580 Main Street, Park City.

Veggie Spring Rolls

Simple, healthy and delicious veggie spring rolls with a decadent Thai peanut dipping sauce.


    Dipping Sauce:
  • 2 cups coconut milk
  • 4 TBS creamy peanut butter
  • 4 TBS soy sauce
  • 4 TBS brown sugar
  • 4 tsp thai red curry paste
  • 2 1/2 tsp fresh lime juice
  • 1 package of rice paper (35 pieces)
  • 1 cucumber, sliced in half moons
  • 6 carrots, shredded
  • 1/4 head purple cabbage, shredded
  • 3 red peppers, thinly sliced
  • handful of fresh mint
  • handful of fresh cilantro


  1. First whisk together all ingredients for the dipping sauce & set aside.
  2. Fill a pie pan with warm water to dip the rice paper before stuffing.
  3. Working on a kitchen towel, add 3-4 slices of cucumber, 2-3 slices of red pepper, about a TBS of the shredded cabbage, about 2 TBS shredded carrots, then 2 cilantro leaves & 2 mint leaves (small pieces) to the center of the wrapper. I made sure the fresh herbs were on the right and left sides. Now fold up the bottom of the wrapper, then fold in the sides, then roll up to seal.
  4. Slice diagonally and serve with the dipping sauce.

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