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Spring Rollups

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

These veggie-packed spring rolls are a delicious way to eat vegetables and perfect to use up any leftovers.

For the Filling
 2 beets, peeled & shredded
 1 beet greens, coarsely chopped
 3 carrots
 1 Great northern beans, cooked
 1 Spring onions, thinly sliced
 1 garlic scapes, thinly sliced
 1 cilantro, finely chopped
For the Wrap
 1 green cabbage, Napa cabbage or fresh lettuce, core removed
For the Dipping Sauce
 3 tbsp apple cider vinegar
 3 tbsp vegetable oil
 2 tsp honey
For the Filling

If using dried beans, prepare to package directions and set aside to cool.


Peel beets and using the large holes on a box grater, shred the beets and carrots into a large mixing bowl.


Cut the beet greens into bite-size pieces.


Finely chop the spring onions, scapes and cilantro.


Combine all ingredients and gently fold in the beans.

For the Wrap

Cut cabbage or lettuce in half lengthwise and remove core.


Carefully remove leaves and keep whole or cut leaves into smaller pieces (depending on the size of the wraps.)


Lay leaves on a flat surface and add filling to the center of the leaf.


Leave roughly one inch on each side of the filling and roll the leaf around the filling (folding in the sides to secure the roll).

For the Dipping Sauce

Whisk together the vegetable oil, apple cider vinegar, honey and salt in a small bowl. Adjust to taste and serve alongside the wraps. Wraps can be served cold or at room temperature

Nutrition Facts

Servings 0

Additional Notes

You can substitute parsley for the cilantro.