Tassel Ridge® Vegetable Spring Rolls with Peanut Sauce


  • 12 spring roll rice paper wrappers
  • ½ head red cabbage cored and shredded
  • 2 large carrots julienned
  • 1 English cucumber julienned to the seeds
  • 2 pkg rice noodles cooked according to package directions and cooled
  • 36 leaves of fresh mint or fresh cilantro your choice
  • cup creamy peanut butter
  • Tbsp hoisin sauce
  • 1 Tbsp soy sauce
  • 2 tsp garlic minced
  • 1 Tbsp Sriracha sauce
  • 3 Tbsp hot water


  1. Place about 2 inches warm water in bottom of shallow pan. Soak rice paper wrapper for 10 to 15 seconds. Remove wrapper from water and pat dry. Place a small amount of cabbage, carrots, cucumber, and noodles in middle of wrapper. Place three leaves of mint or cilantro on top. Take edge of rice paper closest to you and fold over filling. Take left edge and fold toward the center. Give the roll a half roll. Fold right edge and fold toward center. Continue to roll toward the edge furthest away from you. When the roll is completely rolled up, wrap in plastic wrap. Repeat process with remaining rice paper wraps. Set aside. Combine peanut butter, hoisin, soy sauce, garlic, and Sriracha in bowl, mixing well. Gradually add hot water until mixture is desired thickness. Makes 12 spring rolls.

Recipe Notes

Wine Recommendation—Tassel Ridge Iowa Frontenac Rosé

Iowa Frontenac Rosé is a light, fruity, semi-sweet wine with plum, cherry, raspberry, and white pepper on the nose and cherry and raspberry on the palate. It is made entirely from Frontenac grapes grown in our Mahaska County, Iowa, vineyards.