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Vegan Spring Rolls with Ginger Curry Dipping Sauce

Vegan Spring Rolls with Ginger Curry Dipping Sauce
  • 30 min
    Prep Time
  • 30 min
    Total Time
  • 4 people
  • 360 per 1 serving


  • 1 cup Pacific Foods® Organic Cashew Carrot Ginger Soup
  • 3/4 cup soaked raw cashews (drained)
  • 1/2 cup chopped cilantro
  • 1 teaspoon bottled or canned lime juice
  • 1 tablespoon curry powder
  • 1 tablespoon grated fresh ginger root
  • 1 Thai chili pepper or jalapeño pepper, sliced and deseeded if you prefer less spicy
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground black pepper
  • 1 pinch kosher salt
  • 16 rice paper wrapper
  • 1 carrot, julienned
  • 1 cucumber, julienned
  • 1 zucchini, julienned
  • 1 radish, julienned
  • 1 bunch fresh bean sprouts
  • 1/2 green cabbage, julienned
  • 1/2 green onion, green portion, chopped
  • 1/2 cup chopped cilantro


  • Step 1

    First prepare your sauce. Place soup, soaked cashews, cilantro, ginger, curry powder, Thai pepper, and spices in a blender or food processor. Blend until creamy thick sauce is made. If you want to thin out your sauce, add more soup or olive oil, blend again. Taste to see if the spice is to your liking. Adjust spice/salt as needed. Pour 1 cup of the curry sauce into dipping bowl and keep the rest in a sealed jar, to use for other tasty recipes! 

  • Step 2

    Next, prepare your spring rolls/rice paper rolls. Fill a large bowl or deep plate with warm water (wide enough to place the rice paper sheets in). Submerge 2 rice papers into the water (at the same time) for 8 to 10 seconds to soften. 2 rice paper sheets hold better when filling, so it's best to start off with 2 versus one. 

  • Step 3

    Place softened rice paper sheets on cutting board or clean counter. Place sliced vegetables in the center, then add your sprouts/onion, herbs on top. If using vermicelli noodles or mung bean noodles place those inside a lettuce leaf then set next to the thinly sliced vegetables.  Fold the left and right edges of the rice paper, then starting rolling up the sheet from the bottom. Keep rolling firmly all the way up until the end of rice paper.  The rice paper will seal itself.  

  • Step 4

    Place on serving tray and serve immediately with dipping sauce, or store in airtight container in fridge for later.


  • Tip: If you separate each spring roll with portion of wax paper, they should not stick together when storing.
Calories 360
Total Fat 13 g
Sat. Fat 3.4 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 572 mg
Total Carb 52 g
Dietary Fiber 7 g
Sugar 10 g
Protein 9 g
Vitamin D 0 %DV
Calcium 8 %DV
Iron 18 %DV
Potassium 16 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.