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Vegetable spring rolls with ‘nade

Wrap your tastebuds in some tasty, crispy goodness! Serve our spring rolls as an appetizer or a party snack and you’re bound to please the party.

Spring rolls with a side of 'nade

Serves: 4 people

Prep time: 45 minutes

Cook time: 30 minutes

Difficulty:  🍳 🍳 🍳


    • ¼ head Napa cabbage, outer leaves removed, sliced ¼ inch thick from tip to ⅔ towards bottom
    • 5 shiitake mushroom, stemmed, sliced thin
    • 1 pack snow peas, julienne 
    • 1 Persian cucumber, julienne 
    • 2 carrot, 2 inch long medium-fine julienne
    • 1 oz grapeseed oil

    • 2 tbsp ginger, peeled and minced
    • 1 tbsp garlic, germed and minced
    • 1 bunch scallion, sliced ¼ inch thick
    • 1 tsp salt

    • 1 tbsp sesame oil
    • ¼ bunch cilantro, wide chiffonade
    • 1 8-pack TYJ spring roll wrappers
    • 1 egg yolk


    • Cook the cabbage, mushrooms, snow peas, cucumber, and carrots in lightly-salted boiling water, then spread onto a tray and cool in refrigerator, gently patting out excess water with a towel.
    • Heat grapeseed oil in a pan and sauté ginger, garlic, and scallion.
    • Mix into vegetables.
    • Season vegetable mix with salt, sesame oil, and cilantro. Reserve.
    • Roll filling into tight spring rolls, and seal with egg yolk. Unsure how? Learn here!
    • Pan fry rolls in ½ inch of oil until deep golden; be sure to rotate and crisp throughout!
    • Remove rolls from oil and blot well on paper towels, then season gently with salt.
    • Plate two spring rolls, serve with ‘nade on the side for dipping.