All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
With all kinds of delicious, fresh vegetables wrapped in rice paper, these Thai vegetable spring rolls are a light and refreshing dish for a fun-to-prepare Asian-inspired meal.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
Prepare the Ingredients
Thoroughly rinse produce and pat dry. Slice cucumbers in half lengthwise and slice halves into long. thin strips ("julienne"). Core red bell pepper, seed, and julienne.
Prepare the Spring Rolls
One at a time, dip rice papers into warm water for 5 seconds. Remove and place on a clean towel or cutting board. Place all ingredients save the two sauces in the center (horizontally), wrap and tuck the sides, then the bottom flap, and then carefully tuck and roll until closed. Cover with plastic wrap until serving.
Plate the Dish
Place spring rolls on a cutting board and cut them in half on a bias. Place the sliced spring rolls on a plate either standing up or lying next to each other. Fill two small dishes with the dipping sauces and place onto plate.
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