Crunchy Spring Wraps

01 Feb 2016
Crunchy Spring Wraps

This is an even healthier take on the Vietnamese fresh roll plus it’s a fun way to use up those spring greens. They make a great starter or snack.



  • Handful of mangetout, julienne
  • 2 medium carrots, julienne
  • 3 spring onions, julienne
  • Small bunch of radishes, finely sliced
  • Small handful of coriander, finely chopped
  • Block of tempeh, sliced into 1cm thick strips or thinly sliced chicken breast

Wraps: 1 to 2 heads of spring greens

Sauce: Soy sauce Rice wine vinegar sesame oil


  1. Crunchy Spring WrapsMix 2 Tbsp soy sauce, 2 tsp rice wine vinegar and a dash of honey or sugar. Marinate the tempeh or chicken in this for 10-30 mins.
  2. Finely slice all the veg into long strips, apart from the spring greens – these will be your wraps! Combine all veg for the filling together in the bowl and coat with 2 Tbsp soy sauce, 1 Tbsp vinegar & 1 tsp sesame oil.
  3. Prepare your “wraps” by removing the spring green leaves whole and blanching them in boiling water for 30mins. Leave to drain and cool in a colander.
  4. Crunchy Spring WrapsSautee the tempeh or chicken on med-high heat for 5-10 minutes, until cooked through and browned.
  5. Now the fun part – rolling them. Combine the tempeh/chicken with the other filling ingredients and place about 2 spoonfuls onto each spring green leaf about an inch above the base of the leaf. Fold the sides in around the filling and roll it up. Secure in place with a toothpick if necessary. Repeat until you’ve run out of leaves or filling.
  6. Serve cold, with dipping sauces, like spicy sriracha, oyster sauce or miso dressing.
Dairy free
Gluten free
Recipe type: 
Sides & snacks