Red bell pepper: Besides being rich in vitamins (A, B6 and C), it contains carotenoids, plant pigments with antioxidant properties that play an important role in cancer prevention.

Green onion: It contains different phytochemical compounds, including flavonoids, which are antioxidants that help neutralize free radicals that damage the cells in our bodies. It also contains sulphur compounds, which may have a protective effect against some cancers, primarily cancers of the digestive system.

Spring Rolls

Author:  Jean-Pierre Cloutier, chef owner of Café-restaurant du Musée, Québec City
From the book Cooking with Foods that Fight Cancer by Denis Gingras and Richard Béliveau

4 Servings     45 minutes


  • Drizzle of olive oil
  • 1 ½ cups (150 g) chanterelle mushrooms, sliced, or enoki mushrooms
  • 2/3 cup (80 g) red bell pepper, diced
  • 1 cup (80 g) soybean sprouts
  • 2 green onions, minced
  • ½ cup (15 g) fresh mint, chopped
  • ½ cup (15 g) fresh coriander, chopped
  • 1 tsp. sesame oil
  • Salt and freshly ground black pepper
  • 4 sheets of rice paper
  • 4 strands of chives


  1. Heat the olive oil in a skillet.

  2. Cook the chanterelles and peppers over high heat, taking care to keep them firm and not to overcook. Use the enokis raw.

  3. In a bowl, mix all other ingredients, except the rice paper and chives, and let rest at room temperature for 30 minutes.

  4. Soak the sheets of rice paper in a large bowl of warm water for approximately 1 minute to soften them.

  5. Spread the sheets on a work surface and blot them well.

  6. Put a small amount of filling in the middle of each sheet, fold in the sides and roll it tightly.

  7. Secure each roll with a strand of chive.