Spring Rolls with Guest Little Chef Ellie Hudgins

From Carrie Morey's Hot Little Suppers cookbook

"The key is to roll and tuck tightly!" ~Chef Ellie
Spring Rolls with Guest Little Chef Ellie Hudgins


  • • Spring roll paper
  • • Warm water to dip the spring roll wrappers
  • • Thinly sliced cucumber
  • • Washed and stemmed cilantro
  • • Washed and stemmed mint
  • • Cooked shrimp
  • • Cooked ground pork (optional)
  • • Vermicelli rice noodles, cooked and drained

  • Pineapple-Peanut Butter-Hoisin Sauce
  • • 10 ounces of Hoisin sauce
  • • 12 ounces of freshly cut pineapple with the juices
  • • 3 tablespoons of peanut butter
  • • 1 teaspoon of Sriracha
  • • 1 teaspoon sugar
  • • Blend all of the above ingredients until smooth.


  1. Set up an assembly station with all of the ingredients and roll away. Once you have the ingredients that you want in the paper, roll and tuck and fold in the sides keeping it tight all the way to the end of the rolls. There is no measuring for this recipe. Wing it and have fun building these little bundles with your kiddos!
  2. Adding pork was a Morey spin on the spring rolls. I sautéed the pork in minced ginger and garlic with a splash of soy then let it drain.

Hot Little Tip

I love getting kids in the kitchen when they are little. Small tasks like measuring and getting dirty in the kitchen can teach them so much. For this recipe, I especially love that they are eating healthy and assembling their own spring rolls with their favorite veggies and herbs!