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Summer Cabbage Spring Rolls

If you're looking for a refreshing, five ingredient, quick & easy appetizer (that could even double as a light lunch) - these Summer Cabbage Spring Rolls are exactly what you need! With flavors as vibrant as the colors, you can snack easy knowing you've got a tasty AND healthy option for any day of the week!

Course Appetizer
Cuisine Chinese
Keyword Summer Cabbage Spring Rolls
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 2
Calories 179 kcal
Author Yvonne


  • 1/4 lb. thinly sliced boneless skinless chicken breasts
  • 1 - 2 tbsp. Bertolli Organic Extra Virgin Olive Oil
  • 1/4 purple cabbage thinly sliced
  • 5-10 kumquats washed & rinsed, seeds removed & thinly sliced
  • 5-10 basil leaves
  • 4-6 9- inch rice paper wrappers


  1. In a small pan, heat Bertolli Organic Extra Virgin Olive Oil on medium-high heat until bubbles start to appear. Cook chicken until no longer pink. Remove from heat and cool slightly.

  2. Working with one rice paper at a time, submerge in a shallow bowl of water for 5 seconds. Remove rice paper from water and place on your work surface. 

  3.  Layer on a small amount of cabbage, 1-2 basil leaves, sliced chicken, and sliced kumquats. Fold over one side of the rice paper then fold over top and bottom. Using a rolling motion, continue to seal rice paper on opposite side. 

  4. Store spring rolls in the fridge, uncut, for up to 5 days.

Nutrition Facts
Summer Cabbage Spring Rolls
Amount Per Serving
Calories 179 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 37mg12%
Sodium 193mg8%
Potassium 552mg16%
Carbohydrates 24g8%
Fiber 5g21%
Sugar 8g9%
Protein 16g32%
Vitamin A 1360IU27%
Vitamin C 81.3mg99%
Calcium 84mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.