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.