Local Spring Roll Wraps

Local Spring Roll Wraps


  • Spring Roll Wrappers
  • Carrots
  • Local Spinach
  • Local Lettuce
  • Sprouts
  • Chinese Cabbage (or Napa Cabbage)
  • Peppers
  • Cilantro, Basil, and Mint
  • Other local veggies
  • Dipping Sauce or salad dressing


  1. Prepare your vegetables: Grate or peel your carrots into small pieces or ribbons. Separate your lettuce into single leaves. Chop or grate the napa cabbage. Cut peppers into pieces.
  2. Explore your herbs: Tear or chop the herbs into small pieces. Smell or taste them and decide which are your favorites. Do you like all of them? Two of them? Decide which herbs you’ll put into your spring roll.
  3. Prepare your spring roll wrapper: Place water into shallow dishes (one for every two children). Recycled aluminum pie pans work great for the dishes. Carefully put one dried spring roll wrapper into the water. Be sure it is fully covered. Wait about one minute, until the wrapper is soft. Lift the wrapper from the water and place it on your clean surface.
  4. Assemble your spring roll: Place one leaf of lettuce on top of your soft spring roll wrapper. Add spinach, carrots, peppers, sprouts cabbage, mint, basil, cilantro and any other vegetable or herb you like. Leave about one inch of spring roll wrapper showing on each side of the vegetables. Carefully fold in each of the sides of the spring roll as if you are wrapping a present. Lift the bottom fold over the vegetables, and then lift the top fold over to secure and cover the spring roll. As you cover the vegetables with the wrapper, tuck the vegetables into the wrapper so your roll is tight.

Large, clean surface or large cutting boards
3-4  shallow dishes
3-4 Choppers
5-6 Graters
5-6 Peelers
5-6 Knives (plastic knives for young children or small paring knives for older students)
8-9 small Bowls
Plastic Plates
Books about Asian culture

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