Vietnamese Spring Rolls

You might not think the authentic Italian taste of Marinara Mia® SPRD® would complement this tangy, sweet Vietnamese classic, but you’d be wrong.


  • spring rolls
  • ½ cup carrots, peeled and julienned
  • ½ cup red, yellow or orange peppers, julienned 
  • ½ cup cucumbers, peeled, seeded and julienned 
  • ½ cup zucchini, julienned
  • 8 ounces thin noodles
  • 2 tbs. extra virgin olive oil
  • 2 tbs. balsamic vinegar
  • 1 jar Marinara Mia® SPRD® 
  • 8-10 rice spring roll papers
  • hot water for the wrappers
  • 1 bunch fresh basil, julienned
  • ½ lb. mushrooms, quartered
  • 2 cloves garlic, minced
  • 1 bay leaf


  • Prep the vegetables and set to the side, separated.
  • Cook noodles in boiling hot water for about 10 minutes, then drain, cool and set aside in a small bowl. Mix together the olive oil and balsamic vinegar, and pour over the noodles.
  • To assemble spring rolls, pour hot water into a shallow dish and immerse, one rice paper at a time, to soften for about 10 to 15 seconds.
  • Transfer to a damp cutting board or damp towel and gently spread out edges into a circle.
  • To the bottom third of the wrapper, add a small amount of Marinara Mia® SPRD® and a handful of noodles. Now add a layer of carrots, bell peppers, cucumber, zucchini, and sprinkle fresh basil. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
  • Place seam-side down on a serving platter and cover with damp warm towel to keep fresh and so the rolls do not dry out. Repeat until all fillings are used up.
  • Serve with additional Marinara Mia® SPRD® for dipping.

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