Copycat CPK Mediterranean Spring Rolls

Copycat CPK Mediterranean Spring Rolls


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Try out this copycat California Pizza Kitchen Mediterranean spring roll recipe. It's filled with awesome roasted vegetables that are wrapped in crispy rice paper wrappers.

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Chicago, IL

Time needed

20 min preparation + 45 min cooking

Serving Size / Yield

2 servings


  • 1 Zucchini, sliced lengthwise
  • 1 Eggplant, sliced lengthwise
  • 1 Yellow Squash, sliced lengthwise
  • 1 Red Pepper, sliced lengthwise
  • 2 Carrots, peeled
  • 1 C Cabbage, chopped & blanched
  • 1 tbs Fresh Parsley, chopped
  • 1-2 tbs Sesame Oil
  • Salt and Pepper
  • Rice Papper Wrappers
  • Oil, for frying
  • Marinara Sauce, for serving

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Begin this recipe by preheating your oven to 350 degrees. Once your veggies are all sliced lengthwise, set them on a baking sheet. Drizzle the top with sesame oil, salt, and pepper. Let roast in the oven to 30 minutes, turning the veggies halfway through.

Next, bring a pot of salted water to a boil and then add the cabbage. Let cook for about one minute before removing. Let cool and chop into small pieces. Set in a large bowl with your shredded carrots.

Once your vegetables have roasted, remove them from the baking sheet and let cool. Chop into small pieces and mix together in the same bowl with the carrots and blanched cabbage. Fill a bowl with warm water once you are ready to assemble your spring rolls.

Dip one sheet of rice paper into the water at a time for about one to two seconds. Add your mixed vegetables and then wrap it up like a burrito, pulling the shorter sides over the filling followed by the sides of the rice paper. Repeat until all the rolls are assembled.

Finally, fill a large Dutch oven with about two inches of oil. Once the oil reaches 375 degrees, plop a couple spring rolls into the oil at a time. Remove once the wrappers are golden brown and crispy.

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