Lynsey Dyer’s Spring Rolls

Whip your crock out with Lynsey Dyer.

This recipe stems from Lynsey Dyer’s zest for eating with her fingers, making art, and keeping it raw. Plus, these go great with wine.

Photo: Hannah Hardaway

Photo: Hannah Hardaway



  • 4 butter lettuce leaves fresh mint leavesfresh cilantro sprigs 4 rice-paper wrappers 2 organic chicken breasts, cookedand cut into small strips
  • 1 carrot, peeled and shredded
  • 5-inch piece of English cucumber, peeled and cut into strips
  • 1⁄2 mango, cut into slices
  • 1 avocado, cut into slices
  • 2⁄3 cup cooked rice vermicelli


  • 1⁄3 cup peanut butter 3 tsp. brown sugar 1 Tbs. sesame oil sriracha chili sauce, to taste
  • 3 Tbs. soy sauce
  • 1 tsp. rice vinegar
  • 1 tsp. garlic salt
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  • 2 Tbs. ponzu sauce
(substitute soy sauce mixed with a spritz of fresh lemon juice and a dash of fresh orange juice if necessary) 1 tsp. sesame oil 1⁄2 tsp. sriracha chili sauce (optional)
  • 1 Tbs. rice vinegar

Photo: Hannah Hardaway


DIPPING SAUCES: Combine ingredients in small bowls.

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SPRING ROLLS: Place lettuce leaves, carrot, and the other filling ingredients in separate bowls. Fill a large sauté pan with water and heat until hot. Place a clean dish towel on a flat surface. Submerge one rice paper wrapper in sauté pan water for a few seconds (not too long) until pliable. Lay wrapper on towel. Place one lettuce leaf in the middle of the wrapper and layer your choice of other ingredients on top. Do not overstuff (however tempting). Fold edges over the filling and roll it up like a burrito. Dip spring roll into sauces and savor your finger feast.


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Lately some pro skiers have been using their influence to start nonprofits. We take a look at She Jumps, an organization co-founded by pro skier Lynsey Dyer, that aims to get girls into the outdoors. She Jumps is hosting a fundraiser in Salt Lake City on January 21. We also check out Alpine Initiatives, started by a group of skiers, that helps developing countries in need.