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

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Prep Time10 min

Strawberries make these spring rolls a delicious, light and refreshing small bite. The flavors of ginger and rice wine vinegar join the strawberries in the sweet and sour sauce for dipping.

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


    For the Sweet and Sour Sauce:

  • ⅓ cup corn syrup
  • ⅓ cup rice wine vinegar
  • 2 tablespoon sugar
  • 6 California Giant strawberries, stems removed and quartered
  • 2 teaspoons finely grated ginger
  • For the Spring Rolls:

  • 8-10 inch round rice paper
  • 2 cups snow peas, thinly sliced
  • 1 teaspoon 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 tablespoons low sodium soy sauce


      • 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.
      • In a small sauce pot, bring water to a boil and drop in vermicelli noodles and simmer till tender (about 2-3 minutes).
      • Drain noodles and immediately toss with soy sauce, set aside.
      • Toss sliced snow peas with olive oil and salt.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!