Mustard Greens Fresh Spring Rolls

These spring rolls are tasty, healthy, and beautiful. The rolls are stuffed with vegetables and then wrapped up in a mustardy mustard greens. 

You can use whatever veggies you like and have on hand. I used mushrooms, eggplant, red pepper, and green onion. You can also mix the veggies with noodles or rice vermicelli. 

In Vietnam, people make spring rolls during Tet, the Vietnamese New Year. After a few days of eating the same traditional dishes during the festive season, spring rolls are always welcomed because of its fresh, healthy, and delicious taste. 

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time:  30 minutes


  • 2 bunches mustard greens. 

  • 1 red pepper, finely chopped

  • 1 eggplant, finely chopped

  • 1/2 cup mushrooms, sliced

  • 1 bunch green onion, chopped

  • 1 Tbsp sesame oil

  • Salt and vinegar to taste


Bring a large pot of water to a boil while you prepare the mustard greens leaves. We will blanch the leaves because we want them soft enough to wrap the spring rolls, but also to maintain some of the crunch. Blanching is a method to cook something in boiling water for a short time, then immediately immerse in cold water. Remove the thick stems from mustard greens and place the leaves in boiling water for 3-4 secs then remove, and place in a large bowl of ice water. Set the leaves aside to dry.  

To prepare filling, heat a skillet over medium heat, add sesame oil, red pepper, eggplant, mushrooms, green onion, salt and vinegar to taste. Cook on medium heat for 5-10 minutes or until cooked. 

Place a leaf in a plate, fill with the cooked vegetables. Fold the sides inward and begin to roll from the stem, up. Roll tightly and don't overfill for best results. 


©2020 by Hien Minh Tran.