Cold Vietnamese Spring Roll Recipe
There are so many great flavor combinations for spring rolls, but when we’re in the mood for something simple and flavorful this easy spring roll recipe is our go-to. The imitation crab, fresh fruit and veggies, and tasty Lee Kum Kee sauces come together quickly to deliver great taste in just a few minutes.
The key to this Vietnamese spring roll recipe is the kick they get from the Lee Kum Kee Sriracha Mayo. It delivers a hint of heat to perk up this cold spring roll recipe’s subtler flavors.
Why We Love It
Whether you’re looking to snack on something refreshing on a hot summer day or simply don’t have the time to fire up every appliance in the kitchen, the easy, cook-free assembly of these rolls makes them a snap to prepare.
We also love the versatility of this dish. Enjoy them as an afternoon snack or a flavorful side at dinner, or scale up the ingredients and serve this Vietnamese spring roll recipe on the buffet table at your next party.
What You Will Need
Ingredients
- 12 Vietnamese spring roll wrappers
- 3 oz. imitation crabmeat, shredded
- 3 oz. carrot, shredded
- 3 oz. mango, skinned and cut into strips
- 3 oz. cucumber, cut into strips
Seasoning
- 2 Tbsp. Lee Kum Kee Premium Oyster Sauce
- 2 Tbsp. Lee Kum Kee Sriracha Mayo
Made with
Lee Kum Kee products
How to make it
-
Soak the wrappers in cool water for about 1 minute until soft. Drain and pat dry with a towel.
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Place a portion of crab meat, carrot, cucumber, mango, and ½ tsp. Seasoning mix onto a wrapper. Roll it up to form a small sealed packet. Repeat this procedure for the remaining spring rolls. Serve and enjoy!
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