Happy Start of Lent!

Lent began on March 3rd, and we’re already on Day #2 of our 40-day journey! I’m so excited to share a yummy recipe with you all to kick things off. This is the first lineup of our Lenten recipes, and I can’t wait for you to try them.

As we go through this season, I want to remind everyone that everyone practices Lent a little differently. For this series, we’ll be using olive oil in most of the recipes, but if you’re following a stricter fast that excludes olive oil, I’ll include notes on what to replace in each dish. Note: These fresh spring rolls don’t have any olive oil in it, so it is recommended for those who would like to try recipes without oil.

Let’s dive into this delicious recipe today: Greek-Asian Fresh Spring Rolls! What makes them Greek? I took the famous ingredients of a Greek salad (minus tomato & feta) and wrapped them up in a fresh, crispy spring roll. And of course, I couldn’t resist adding our iconic Kalamata olives for that perfect Mediterranean twist! These rolls are a perfect fusion of vibrant Greek flavors with a touch of Asian freshness—your taste buds will thank you!

Please note: I created my own Amazon storefront many years ago, and I’m finally getting the chance to update it! 🎉 Click on the link here to explore the specialty ingredients we used in this recipe. A quick heads-up: I do earn a small commission on these products, so if you choose to shop through the link, you’ll be helping support my work! Thank you so much for your support—it’s truly appreciated!

Greek-Asian Fusion Fresh Spring Rolls

Servings: 5-6 rolls

Ingredients:

• 6 rice paper wrappers ( I use the brand Banh Trang from the 99 Ranch Market)
• 1/2 cup Kalamata olives, pitted and sliced
• 2 cups of rice noodles, cooked
• 2 cups shredded cabbage (you can use green or red)
• 1/2 red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cucumber, julienned
• 1 large carrot, julienned
• Fresh sprigs of cilantro, parsley, mint, or dill(optional for garnish)

For the Unagi Sauce:

• 1/2 cup tablespoons of Mirin wine
• 1/2 cup of gluten-free soy sauce
• 1/2 cup of granulated sugar
• 1 teaspoon of corn flour
• 5 tablespoons of water

Method (Unagi Sauce):

1. Bring the wine, soy, and sugar to a boil.
2. Mix the cornstarch and water together and then whisk this mixture into the soy sugar sauce. Cook over low heat until sauce begins to thicken, normally about 4-5 minutes. Remove from heat and serve with the rolls.

Method (Spring Rolls): 

1.  Cook the rice noodles according to the package instructions, drain, and set aside to cool. Julienne the cucumber and carrot, and slice the red onion and red bell pepper thinly. Set the vegetables aside on a large plate. Prepare the Kalamata olives by halving them and set aside.
2. Lay the softened rice paper on a flat surface, like a clean kitchen towel or cutting board.
3. Fill a large plate with lukewarm water. Dip one rice paper wrapper into the water for about 10-15 seconds until softened but not too mushy. See notes on how to properly handle the rice paper.
4. Begin by layering the ingredients in the center of the rice paper: a small handful of rice noodles, followed with cabbage or lettuce, a few slices of red onion, bell pepper, cucumber, and carrot, and a sprinkle of Kalamata olives.
5. Add the fresh herbs if you are using over the top.
6. Carefully fold in the sides of the rice paper and then roll it up tightly from the bottom, ensuring the filling stays packed inside. See notes on the folding!
7. Slice each roll in half for easy dipping, or serve them whole. Pair with the unagi or tangy lemon sauce for dipping!  If you want to save the rolls for later, simply wrap them inside plastic wrap and chill.

These Greek & Asian fusion fresh spring rolls are a vibrant, light, and delicious dish that blends Mediterranean and Asian flavors in every bite!

Notes:

• When it comes to fresh spring rolls, lettuce leaves are the traditional go-to. But here at our kitchen, we love using cabbage leaves or shredded cabbage instead! They add a satisfying crunch and a fun twist to each roll. The fillings? Endless possibilities! From mushrooms and tofu to quinoa, you can fill your rolls with whatever your heart desires. Get creative and mix it up with any ingredients you have on hand!
• Be careful when using the rice paper especially when you dip it inside the water. The best trick to keep it from sticking on the surface is to keep the surface slightly damp but not too wet.
• Add a kick of spice with thinly sliced jalapenos inside the rolls.
• Another favorite filling is shrimp & vegetables together.
• Our favorite way to serve the rolls is with a rich unagi sauce, but we’ve got another exciting option for you to try! How about giving your cabbage or rice noodles a zesty kick before you roll them up? Simply add a splash of lemon juice, a drop of sesame oil, a sprinkle of sesame seeds, a teaspoon of mustard, a dash of soy sauce, and a drizzle of honey. It’s a flavor explosion that pairs perfectly with the freshness of your rolls!
• Don’t forget to add fresh mint or basil leaves for that burst of refreshing flavor. And honestly, any fresh herbs you love will work wonders!
• For a more Greek-inspired version, why not try mixing up a quick Greek salad and using that as the filling inside your rice wrapper? You’ll get the best of both worlds with a fusion of Mediterranean and Asian flavors.
• Let your imagination run wild, and enjoy these customizable spring rolls for a fresh, vibrant meal!