The Big Swede’s Famous Spring Rolls

Photography by Beau Gustafson

This is not a traditional Vietnamese recipe, but it’s a quick and fresh meal. I found most of the ingredients at Chai’s Oriental Market.



1 ½ lbs extra lean ground beef

½ cup orange juice with pulp

1 ½ tablespoons Garam masala


For use in the wraps (Feel free to mix it up):



1 cucumber, halved, peeled

1 bunch Enoki mushrooms

snow peas

mung beans sprouts

½ pear

½ green apple

mint leaves and/or basil leaves

jalapeño, seeded

extra thin spring roll wrappers

pie pan with warm water (for dipping spring rolls)

sweet chili sauce



Start by cutting the vegetables into thin, three-inch-long slices. Cook the beef in a pan on medium-to-high heat with orange juice and garum masala until meat is brown and the liquid is gone. Gather all your ingredients, and then sit around with family and create your own masterpieces. Dip the spring roll in warm water, choose your ingredients, and roll over once; gather the sides and finish rolling into a tight roll. Enjoy!

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