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Strawberry + Snow Pea Spring Rolls with Strawberry Sweet and Sour Sauce

strawberry + snow pea spring rolls-7-426243-edited.jpg


For spring rolls:

  • ⅓ cup corn syrup
  • ⅓ cup rice wine vinegar
  • 2 T sugar
  • 6 California Giant strawberries, stems removed and quartered
  • 2 tsp finely grated ginger (I use a microplane to grate as finely as possible)

For spring rolls:

  • 8-10 inch round rice paper (don’t get the 6 inch because too small to stuff!)
  • 2 cups snow peas, thinly sliced
  • 1 tsp olive oil
  • Pinch of salt
  • 1 avocado, thinly sliced
  • 4 California Giant strawberries, thinly sliced
  • 1 cup fresh bean sprouts
  • 1 bundle of vermicelli noodles
  • 2 T low sodium soy sauce


  1. First thing is to simmer the sweet and sour! Combine all ingredients for the sweet and sour in a small sauce pot and simmer for 15-20 minutes. Check the consistency by dipping your spoon in and letting it drip back into the pot.  If the last drop kind of sticks to the spoon and is very thick, you are ready! Stir in the grated ginger and let cool in refrigerator while making spring rolls.
  2. In a small sauce pot, bring water to a boil and drop in vermicelli noodles and simmer till tender (about 2-3 minutes)
  3. Drain noodles and immediately toss with soy sauce, set aside
  4. Toss sliced snow peas with olive oil and salt
prep time
total time
CALORIESper serving
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strawberry + snow pea spring rolls-1-475107-edited.jpg
10 minutes
1 hour
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