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Crunchy Veggie Spring Rolls with Creamy

Sweet and Tangy Dip


  • 8 large rice paper wrappers
  • ½ cup cooked vermicelli rice noodles
  • 1/4 purple cabbage (finely shredded)
  • 1/4 head romaine lettuce (thinly sliced)
  • ½ red bell pepper (cut into thin strips)
  • ½ yellow pepper (cut into thin strips)
  • ½ English cucumber (cut into thin strips)
  • 1 carrot (peeled and cut into thin strips)
  • 10 finely chopped basil leaves
  • 4 tsp finely chopped fresh mint leaves
  • 4 Tbsp reduced-sodium soy sauce
  • 2 Tbsp peanut butter
  • 2 Tbsp B-well Sandwich Spread


  1. Soften the rice paper wrappers in warm water until pliable but not overly wet.
  2. Lay the soaked rice paper flat on a clean surface.
  3. Place a small portion of each prepared vegetables and noodles, along with a pinch of basil and mint, at the bottom centre of the wrapper.
  4. Lift the bottom edge, fold over the fillings, and tightly tuck them in.
  5. Fold the left and right sides towards the centre while rolling away from you.
  6. Continue rolling until you reach the top edge, gently pressing to seal the seam.
  7. Cut the rolls in half, serve with the dipping sauce, and enjoy!

Creamy Dip Preparation:

Combine soy sauce, peanut butter, and B-well Sandwich Spread in a bowl. Taste and adjust the flavours until you achieve your favourite balance of sweet and sour. For added sweetness, consider a touch of honey or pure maple syrup. Leftover creamy B-well dipping sauce can elevate the taste of sandwiches or wraps the following day.

Lunchbox Tip

Wrap each rice paper roll halve in parchment paper before packing it into your lunchbox to prevent sticking to each other.

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