Cucumber Spring Rolls with Asian Dipping Sauce

You won't believe how simple this recipe is, or how delicious!



10 Round rice paper wrappers
80 Match stick pieces of Ontario greenhouse cucumber (4” length)
40 Match stick pieces of carrot (4” length)
40 Match stick pieces of Ontario greenhouse red pepper (4” length)
Fresh cilantro leaves
Fresh chives


Asian Dipping Sauce:
3 Tbsp rice wine vinegar
1-1/2 Tbsp sugar
1/2 Cup Ontario greenhouse pepper, chopped
1 Tbsp soy sauce
1 Tbsp sesame oil
3/4 Tsp hot chili garlic sauce



  • In a shallow dish of warm water, dip the rice papers one at a time and let excess water drain off. Place in a single layer between damp tea towels and let stand for approx. 10 minutes.
  • Taking a rice paper (one at a time), place 8 cucumber, 4 carrot and 4 red pepper sticks on the bottom third of the rice paper (leave a 1” edge). Roll the rice paper up tightly just to enclose filling and then sprinkle cilantro on paper. Finish wrapping the spring rolls up. Repeat until all the rolls are completed. Cut rolls in half diagonally. If desired, tie each piece with a chive that has been dipped in boiling water for 1 minute. Cover and chill rolls up to 4 hours. Serve with Asian dipping sauce. Makes 20.


Asian Dipping Sauce:

  • In a small bowl, combine dipping sauce ingredients. Cover and chill until ready to use.