
Spring time Rolls with Miso-Kale Pesto
By Hetty McKinnon
If spring had a flavor, it would be these brightly herbaceous "spring" rolls. The asparagus, snow peas, lettuce and abundant herbs provide a fresh, crisp mouthful, perfect for a gathering or a fun roll-it-yourself midweek dinner for the family. We're thrilled to share this recipes from one of our favorite cookbook authors, Hetty McKinnon.
Ingredients
- Makes 12
- Vegan and gluten free
- 12 asparagus spears (about 5 ounces / 140 g), woody ends removed
- 3 ounces (85 g) snow peas, trimmed
- 3 1⁄2 ounces (100g) mung bean vermicelli, soaked in water for 15 minutes
- Toasted sesame oil
- 12 (8-inch / 20 cm) rice paper rounds
- 12 romaine lettuce leaves
- 1 avocado, cut into thin wedges
- Handful of mint leaves
- Handful of cilantro leaves
- Handful of basil or Vietnamese mint leaves
- Sea salt
- MISO KALE PESTO
- 3 1⁄2 ounces (100g) kale leaves
- 1⁄2 cup (12g) basil leaves
- 2 garlic cloves, roughly chopped
- 1/3 (45g) toasted sunflower or pumpkin seeds
- 1 tablespoon white (Shiro) miso paste
- 3⁄4 (185ml) extra-virgin olive oil
- Zest and juice of 1⁄2 lemon
- Sea salt and black pepper
- SUBSTITUTE
- Mung bean vermicelli: rice vermicelli
- Snow peas: sugar snap peas
Recipe
For the miso–kale pesto
- Bring a saucepan of well-salted water to the boil.
- Add the kale leaves and cook for 30–60 seconds, just until they are wiltedand bright green.
- Remove from the water with tongs (keep the water for the other veggies), place in a colander and rinse under cold water.
- Drain, then squeeze out any excess water.
- Roughly chop the kale and place in a food processor or blender.
- Add the basil, garlic and seeds and whiz to a paste.
- Add the miso, then slowly drizzle in the olive oil, lemon juice and about 2 tablespoons of water and blend again until combined.
- Stir in the lemon zest and season with sea salt and black pepper, then set aside.
- If your asparagus spears are long, snap them in half so they are about 4 inches (10 cm) in length.
- Bring the pan of salted water back to the boil, drop in the asparagus and snow peas and cook for about 1 minute until they are bright green.
- Remove from the water with tongs (keep the water for the vermicelli) and place in a colander, then immediately refresh under cold running water until completely cold.
- Add the mung bean vermicelli to the boiling water and cook for 1–2 minutes until completely transparent.
- Drain and rinse under cold water.
- Drizzle a little sesame oil over the vermicelli and season with a pinch of sea salt.
- Set aside.
To assemble the rolls
- Take a deep plate that is slightly larger than the rice paper rounds and pour in some lukewarm tap water.
- Working with one round at a time, dunk the rice paper into the water and allow to soften for 30–60 seconds—don’t let it get too soft or it will break when rolling.
- When softened, lay it out flat on a cutting board and assemble your filling.
- Starting at the edge of the rice paper closest to you (and leaving enough room to begin the rolling process), layer a piece of lettuce, followed by a small handful of vermicelli, asparagus, snow peas, avocado and herbs.
To roll
- Pull the edge closest to you over the filling—pull it tight to keep everything in place.
- Fold over once, then fold in the sides and continue to roll until you have a nice, tightly bound roll.
- Continue with the remaining wrappers and filling.
To serve
- Cut the rolls in half and serve with the miso–kale pesto.
Olive Oil
Wonder Valley Olive Oil elevates any meal through its bright, herbaceous, peppery flavor and delivers a delicious dose of polyphenols, the powerful antioxidant associated with longevity of life. Our 2022 harvest oil is a blend of Arbequina, Favalosa and Tuscan olives hand-picked from the groves in Lake County, CA and pressed within hours of harvest by a master miller.
$36

Stay inspired with Hetty McKinnon's book "To Asia, With Love."
Explore More Recipes

Charred Cracker, Soft Scramble, Salsa Verde
By Marjory Sweet
This is an all-time favorite recipe. A giant crispy cracker charred briefly over a flame, topped with tender eggs, and slathered in green sauce. My version of eggs and toast.

Meyer Lemon Risotto
By Heidi Swanson
This hearty, lemon-brightened risotto is a welcome meal for cold days. While it’s not traditional, I like to add a bit of quinoa and walnuts to the mix for a bit of a nutritional boost. Pictured here with simply- grilled mushrooms and chives. The mushrooms were tossed with a splash of olive oil and smashed under a cast iron skillet on a hot grill pan until golden.

Garlicky Tomato Galette
By Spencre McGowan
This recipe combines tomatoes, herbs, garlic and oil for a delicious treat.

Citrus Cake with Strawberries and Cardamom Coconut Cream
By Alison Carroll
A pound-like GF cake with a ton of citrus zest and olive oil topped with vegan coconut whipped cream.

Spicy Scallop Wonton Crisp
By Sandy Ho
A juicy and refreshing bite fit for a personal snack or a party appetizer, featuring Wonder Valley Olive Oil, California citrus with a dash of fish sauce.

Smoky Grilled Eggplant with Feta and Mint
By Sheela Prakash
It took me a long time to realize the secret to better grilled eggplant is to reverse things a bit and season it after grilling. Marinating the sponge-like vegetable post-grill means it fully absorbs and locks in flavors, which here is a savory combination of olive oil, sherry vinegar, garlic, and smoked paprika. Finish things off with crumbled feta and torn fresh mint for the ultimate summer side.