Home Cookin': Vietnamese Spring Rolls | Kids VT | Seven Days | Vermont's Independent Voice

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Home Cookin': Vietnamese Spring Rolls 

Published February 26, 2014 at 10:06 a.m. | Updated April 4, 2022 at 7:52 p.m.

click to enlarge Kids chopping.
  • Kids chopping.
Over a month ago, I took an Asian-themed cooking class with friends at Healthy Living. For the appetizer portion of the meal, we made Vietnamese spring rolls with loads of veggies and marinated tofu. They were light, delicious and way easier to execute then I had imagined. That night, I made a mental note that I would try to adapt the dish for a family meal in the near future.

I finally got around to it this week. My husband, Jeff, and I had just spent two days eating our way through Montréal, so I was looking for a healthy dinner that our kids, Mira, 6, and Theo, 4, would also enjoy. Spring rolls were the perfect solution.

Food prep was a family affair. The kids were totally engaged in peeling and chopping cucumbers, peppers, cabbage and more into bite-size pieces. Jeff cooked up some chicken breasts that had been soaking in Soy Vay, an amazing Asian marinade, for about an hour. 

The kids soaked the stiff rice-paper wrappers to soften them, filled them and then rolled them up — surprisingly easy tasks for little hands. Mira and Theo loved custom-designing their rolls, choosing exactly how many carrots, cucumbers and chicken pieces would go into each one. Jeff and I added avocado and cilantro to up the flavor and texture of the little 
click to enlarge Prepped ingredients
  • Prepped ingredients
packets of goodness.

This article was originally published in Seven Days' monthly parenting magazine, Kids VT.

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About The Author

Alison Novak

Alison Novak

Alison is the former managing editor at Kids VT, Seven Days' parenting publication and writes about education for Seven Days.


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