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There is Spring Rolls and then there is Winter Rolls.

Brussels Sprout + Avocado Winter Rolls with Grapefruit Hoisin Dipping Sauce |

These are obviously winter rolls, which I feel is fitting since the first official day of winter is Saturday.

Which means Christmas is just days away. Are you guys ready? I am nowhere near ready. Not ready for the month of December to be over, not ready for the New Year and generally just not ready for time to keep ticking away so quickly.

Brussels Sprout + Avocado Winter Rolls with Grapefruit Hoisin Dipping Sauce |

Confession, I have been holding out on you guys.

There has been a lot going around here behind the scenes. To be honest, this post topic is like two weeks too late, but I just did not know how to tell my fun news in fear of sounding like a complete spoiled little brat.

But, I have finally been convinced it’s time to share.

Brussels Sprout + Avocado Winter Rolls with Grapefruit Hoisin Dipping Sauce |

So basically, I am just going to blurt it out because I really have no creative way to tell you.

It all starts with my parents, they bought a new house! YAY! Now, if you have been reading for a while you know that I am newly twenty and still living at home. I did the whole college thing while I was still in my teens and began the process to get this blog up and running when I was eighteen. By nineteen I had gone full force blogging and have not really taken a break since, so living at home has just been, well convenient for me. I have tons and tons of people to eat the mass amounts of food I make every single day, and I am one of those weird young people who actually loves her family. I have very many siblings and my parents are pretty awesome.

Really, my family is my favorite. Although, a lot of times they can drive me insane! Crazy insane, but I still love them.

Brussels Sprout + Avocado Winter Rolls with Grapefruit Hoisin Dipping Sauce |

Which brings me to my next point.

My parents bought a house on the outskirts of Summit County, Colorado. Ten minutes from Keystone and twenty minutes from Breckenridge and ten minutes from Copper, it is the perfect location for my family. The house is set on a little land, so no one can complain about our hillbilliness. <– THIS IS GOOD.

The land has this really cool barn on it that was used for horses. It is beautiful.

Brussels Sprout + Avocado Winter Rolls with Grapefruit Hoisin Dipping Sauce |

This barn is my new home!


Brussels Sprout + Avocado Winter Rolls with Grapefruit Hoisin Dipping Sauce |

Ok, well not yet, but in seven to eight months (assuming there are no snags, which you know there probably will be!) it will be all mine.

Yes, at twenty years old I get to design my dream kitchen. I can put in a giant farm sink, have a huge island full of counter space and a stove of my dreams. It has always been an aspiration of mine to someday design my own kitchen, but I never actually thought that dream would become a reality. Especially not at twenty.

You can totally hate me know, I do not blame you.

Now do you understand the whole sounding like a brat part?

Brussels Sprout + Avocado Winter Rolls with Grapefruit Hoisin Dipping Sauce |

But here is the thing you guys, I do not just live at home for free and I am not just letting my parents build me a whole house (or barn house!).

Yes, I do, and will continue to, pay rent (and trust me, it is not all that cheep) and while I am most definitely not funding this whole project, I am pulling my own weight. I couldn’t be more happy or feel more grateful.

I am truly getting the best of both worlds. Take that Miley Cyrus!

Brussels Sprout + Avocado Winter Rolls with Grapefruit Hoisin Dipping Sauce |

Some of you may think this is pathetic, that I am spoiled rotten or that I need to grow up. That’s fine, but this is what is working for me and my family at this point in my life.

I am young and single (yes, no guy yet, although I think that quite possibly, any potential prospects may have been scared off by of all my brothers – Oyy) and obviously no kids. So my family is pretty much everything to me. Since we are a big bunch, they are also my best friends (except for my awesome internet friends of course!).

And like I said, I make a ton of food. I actually need them (and their hungry friends) to eat all this food. Nothing goes to waste around here.

So there you go. That is my big and exciting news. The building will not be starting until May and until then I will be living in the lock off apartment that will become the boys downstairs rec room once I move out. Planning has already begun so if anyone has any kitchen “must have” ideas, let me know!!

Brussels Sprout + Avocado Winter Rolls with Grapefruit Hoisin Dipping Sauce |

Now let’s talk a little food.

Winter rolls? Yes, I am making them a thing. It is a great thing, trust me. These rolls are quick, easy and perfect for a healthy winter dinner, lunch or appetizer for any of your holiday parties. They can be made completely ahead of time! Ah yess!

And the sauce. Mmm… is the best part. It is kind of sweet, kind of sour and the touch of grapefruit fits so well. Loving the grapefruits these days!

Sorry for the sub par photos. I think my hands had super glue on them and my brain was in the clouds dreaming about my new kitchen. Not to mention all the shelves I’ve wiped and appliances I’ve cleaned. Tomorrow will be better.

Brussels Sprout + Avocado Winter Rolls with Grapefruit Hoisin Dipping Sauce |

Brussels Sprout + Avocado Winter Rolls with Grapefruit Hoisin Dipping Sauce

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 Winter Rolls
Calories Per Serving: 156 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Winter Rolls

  • 2 tablespoons sesame oil
  • 2 cloves garlic
  • 1 teaspoon fresh ginger grated or minced
  • 1 pound brussels sprouts stems removed and thinly sliced
  • 1 large carrot chopped into matchsticks
  • 1 red pepper sliced
  • 2 tablespoons soy sauce
  • 1 lime juiced
  • 1/2 teaspoon curry powder I like to use spicy yellow curry powder
  • 1/2 teaspoon pepper
  • zest of half a grapefruit
  • 4 green onions chopped
  • 1/2 bunch fresh cilantro or basil
  • 1 1/2 cups cooked vermicelli noodles
  • 1-2 large avocado's sliced thin
  • 1 package rice paper wrappers (you will not use them all but I like to have extra wrappers incase I mess up a few)

Grapefruit Hoisin Sauce

  • 1/2 cup hoisin
  • 1/2 cup freshly squeezed grapefruit juice about half a large grapefruit
  • 2 tablespoon creamy peanut butter or can sub almond butter
  • 2 tablespoons sweet thai chili sauce
  • 2 tablespoons soy sauce
  • 1/2 teaspoon crushed red pepper flakes
  • the zest of half a grapefruit or more to your liking


  • To make the sauce. Add the grapefruit juice, hoisin, peanut butter, sweet thai chili sauce and crushed red pepper flakes to a small sauce pot. Bring the mixture to a boil, reduce the heat and simmer for 5-10 minutes until the sauce has thickened and reduced slightly. Remove from the heat and set aside.
  • To make the rolls. Heat a large skillet over medium heat. Add the sesame oil and once hot add the garlic and ginger, cooking till fragrant, about 30 seconds - 1 minute. Add the shaved or shredded brussels and saute for about 5 minutes, until the sprouts are just tender. Add the carrot, red pepper, soy sauce, lime juice, curry powder and pepper. Toss well and cook anther 2 minutes. Remove from the heat and add the grapefruit zest. Toss and set aside to cool slightly.
  • To assemble the rolls gather up the veggie mixture, sliced avocado, cilantro (or basil), the cooked cooked vermicelli noodles and the rice paper wrappers. Create an assembly line of ingredients, so they are all ready to go. Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface, the rice paper will become more workable as it soaks up water. Towards one end of the rice wrapper, layer the 2 to 3 leaves of cilantro (or basil), vermicelli noodles, the brussels spouts, carrots and peppers, sliced avocado, and green onions. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Continue with remaining sheets until all the filling has been used. Serve the rolls with the dipping sauce.


*The rolls can be made completely in advance and stored in the fridge. When ready to serve, remove the rolls and sauce from the fridge and bring to room temperature before serving. *Adapted from my [Vietnamese Chicken Spring Rolls |]
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Brussels Sprout + Avocado Winter Rolls with Grapefruit Hoisin Dipping Sauce |

And now let’s roll.

*Don’t forget to enter to win A KitchenAid Stand mixer. The giveaway is going on right now. Enter here!

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  1. Editing comment: For some reason soy sauce is listed under the both the filling and the sauce ingredients even though it isn’t added to the sauce mixture. I wasn’t paying attention to the actual instructions close enough and added 2 Tablespoons of soy to my sauce- way too salty! My fault for moving too fast, but editing the ingredients list might help others avoid my mistake.

  2. I live in Alaska and I appreciate you beautiful food and step by step photos. Your funny as well. Just thank you so much.


  3. You can make your own hoisin sauce- the recipe is in Gwyenth Paltrow’s It’s All Good.
    This makes it a health food- without chemicals and colouring. I make it with rice bran syrup instead of maple syrup- so there is no fructose either.

    I’ve never tried grapefruit juice in dipping sauce, but I definitely will! I have used carrot juice and that is very good too. Try it!

  4. Oh, and I’m making these as soon as I find the rice paper wrappers! I have a killer homemade hoisin sauce recipe that’s begging for grapefruit juice, peanut butter, and sweet Thai chili sauce.

  5. This is an old post, but I wanted to leave a comment saying I can’t believe anyone would call you spoiled for the barn. Spoiled means ruined, whereas privileged means you’re fortunate. I’m an internet stranger, but you’ve never come across as anything but hardworking – almost hardworking to a fault – and you’re fortunate BECAUSE you’re hardworking. You entered the professional, career-defining working world at a very young age comparatively while the rest of your peers were still trying to define themselves. Even if food is what you love to do, and would choose to do with your downtine after work is over, it’s still a lot of work. So, to sum it up – not spoiled. Earned everything. <3

  6. These would be great to go with the menu for the NYE party I am going to. The only thing is the host’s absolutely despise peppers…what would you use to replace the red pepper?!

    1. Hey Jill!

      You could just omit the red pepper or swap it with a veggie you know she loves. leafy greens or steamed asparagus or broccoli would all be great. Hope you love these! Have a happy New Year!

  7. these really stand out in all the pumpkin/squash recipes that are so seasonal right now. not that i don’t love ALL squashes, but hey… brussel sprouts need love too! and these little creations look like healthy delicious little presents all wrapped up ready for me and my guests!! and Tiegan, your kitchen/home… don’t you just love it when things fall into place. enjoy the blessings. and good for you, taking time to count them.

  8. Your dipping sauce sounds yummy. I have a question, though. The recipe says grapefruit zest (which I understand to be from the rind) but the pictures look like it’s the juice from 1/2 a grapefruit. Can you confirm which it is? Thanks!

    1. Hey Vicky, It is actually both. Please let me know if you have anymore questions and I hope you love these!

  9. I have been making granola bars ever since I found your recipe. So I today after the 5th batch I began perusing through your blog. I really like how you share your recipes. by sharing a story with us while showing us some of the cooking through high quality photos. Its alot of fun! I dig your technique!

  10. These are SO good! Seriously, even my husband loves them and he “doesn’t like” “Asian food” or noodles. I made these for the second time last night and did one minor mod that you might like – I had some cashews kickin’ around, so I threw ’em in. I really enjoyed the variance in texture they created. 🙂

    I discovered your blog in December, and I have to say, you are my new go-to for weekly meal planning! Love your unique take on food… and also, that you appear to be as big of a fan of brie as I am (I originally found your blog via one of your mouthwatering brie recipes). I’m hooked.

    Thank you not only for your kick ass recipes, but also your fantastic writing. I love your stories. 🙂

    Congrats on getting to design your dream kitchen. That is amazing!

    Thanks again,

    Nelson, BC, Canada

    1. Wow! Thank you so much!! Such a nice comment to read and I am trilled you loved these!! 🙂

      Thanks so very much!!

  11. Congratulations, Tieghan, on your news … and on your blog in general! Wow, it’s amazing what you’re achieving here at such a young age. You’ve obviously put a tremendous amount of hard work into building up the blog and I really admire that. It’s so inspiring to me as I’m just beginning my own blogging journey!
    Love the winter rolls as well! Vietnamese spring rolls are one of my favourite foods!

  12. Girl, if anyone deserves their dreams to come true it is YOU! Running a blog such as yours takes an immense amount of creativity and hard work. Family is supposed to help each other out and your parents giving you a leg up in this way is incredible. But, you will be carrying you own weight while offering up deliciousness for them. As for kitchen design advice, I am with sweet Norma above, invest in a large pantry! (See my Ultimate Holiday Gift Guide for Bakers and Cooks on my blog for those beautiful and inspiring pantry links!) Thanks for sharing your exciting news and I hope we get to see progress photos and share the joy! Best wishes to you and your family this holiday season, T! xo

    1. Oh my gosh! Thank you, Stacy!! Your kind and encouraging words mean SO much! Just thank you!!

      As for the barn, yes a big pantry is a must and I am headed to check out your gift guide now! 🙂