Cranberry Spring Rolls

Cranberry Spring Rolls

Cranberry Spring Rolls
  • Prep Time

    30 minutes
  • Serving Size

    About 3


  • Whole lemon1/2
  • Fresh ginger1
  • Tofu1
  • Persian cucumbers2
  • Whole small head red cabbage1/2
  • Carrots2
  • Vermicelli rice noodles2
  • Small head lettuce1
  • Rice paper wraps6
  • The Original Cranberry Juice Cocktail1/2 cup
  • The Original Cranberry Juice Cocktail3/4 cup
  • Craisins® 50% Less Sugar Dried Cranberries1/2 cup
  • Jalapeno1
  • Cilantro
  • Craisins® 50% Less Sugar Dried Cranberries front image.

    Featured Product

    Craisins® 50% Less Sugar Dried Cranberries

  • Featured Product

    The Original Cranberry Juice Cocktail


To make the spring rolls, pour the Ocean Spray® Cranberry Juice Cocktail and water into a shallow dish. Submerge one rice paper wrap at a time, lay flat on a smooth surface, and top each with a bundle of lettuce, vermicelli noodles, carrots, cabbage, cucumber, Ocean Spray® Craisins® 50% Less Sugar Dried Cranberries, tofu and cilantro. Carefully wrap the rice paper around the filling by first folding up the edge closest to you, then tucking in the sides and rolling towards the top. The rice paper is sticky, and working slowly is the key! Refrigerate until ready to serve. To make the sauce, combine all ingredients in a medium saucepan over medium-high heat. Bring to a boil, then strain into a small bowl. Allow to cool slightly before serving.