Vietnamese Pineapple Spring Rolls

This spring roll has a pineapple spear and avocado and served with an Asian Ginger Dipping Sauce

Photo of Vietnamese Pineapple Spring Rolls


1 firm ripe avocado, pitted, peeled and cut into 24 slices
fresh lemon juice
24 (8-inch) spring roll wrappers
3 cups cooked pearl or short-grain rice
48 small Thai basil leaves
48 small fresh mint leaves
24 cut in half lengthwise DOLE® Chef-Ready Cuts, Pineapple Spears
48 strips red bell pepper, cut into thin strips
48 strips English cucumber, peeled, cut into 3-inch strips
Daikon sprouts or alfalfa and bean sprouts
Asian Ginger Dipping Sauce (recipe below)


  1. Dip avocado slices in lemon juice, set aside.
  2. To assemble: Quickly dip spring roll wrapper in water; lay on a board.  Place 2 tablespoons rice in 4-inch long strips in the bottom third of wrapper.  Add two leaves each basil and mint.  Top with two pineapple spears.  Add two strips each bell pepper and cucumber.  Top with avocado slice and small bunch of sprouts.  Fold bottom up and sides to the middle. Begin to roll; making sure filling is tightly secured as you roll.  Continue process making 24 rolls.  Serve with Asian Ginger Dipping Sauce. 
  3. Asian Ginger Dipping Sauce: Whisk together 1-1/2 cups seasoned rice vinegar, 1 cup low-sodium soy sauce, 3 tablespoons hoisin sauce, 2 tablespoons plum sauce, 2 tablespoons sesame oil and 2 tablespoons fresh grated ginger in small bowl, until blended.  Makes about 3 cups.
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