All Natural. Always.
Made with fresh vegetables, real ingredients, and nothing else. No MSG, no preservatives, no trans fats — ever.
24 hand-rolled spring rolls & 6 lime dipping sauce packets
"Roll forward, always forward."
"Right flap! Left flap! Roll!" my mother would call out, guiding my small hands through the folds. Then she'd move her own hand forward and say it — roll forward, always forward. It was how she made spring rolls. It was also how she lived, after leaving her family behind in Vietnam.
Years later I went looking for the recipe again — back to Vietnam with a backpack, to my grandmother and great-grandmother's kitchen in the Mekong Delta. We rolled together.
I named this company after my daughter. Ai means love; Ai Vy means someone who loves all, small and large.
It's Ai Vy's turn to roll it forward now — and I'll admit she rolls faster than I ever did.
Now it's my turn.
My mom named this company after me when I was little — which felt like a lot of responsibility for someone who mainly wanted to eat them.
I've been folding these since I could reach the counter, my mom guiding my hands the way her mother guided hers. Four generations of women in my family have made this recipe. I'm just the one holding it now, and I know exactly how lucky that is.
So we're trying something new. One batch a week, rolled by hand in our kitchen, shipped straight to your freezer. Same recipe, same hands, a much shorter trip.
We're small — my mom, our kitchen team, and me between classes. If something isn't right, tell me here. I read everything, usually far too late at night.
Garden Vegetable
Cabbage, carrot, kale and wood ear mushroom, folded by hand into a shatter-crisp shell. The original recipe, four generations deep.
Three more flavors, coming soon
Wild Caught Shrimp
Spicy Kimchi & Edamame
Cauliflower & Cheese
Nuoc cham, the way it should be.
Six packets of our lime dipping sauce come in every bag — one for every four rolls. Bright, tangy and lightly hot.
Traditional nuoc cham is made with fish sauce. Ours is not — which is what keeps Garden Vegetable fully vegan, without giving anything up.
Dipping sauce ingredients: Water, Sugar, Salt, Distilled Vinegar, Lime Juice, Chili Powder, Garlic Powder
Three ways to enjoy them
Plain. Straight from the air fryer, hot and shattering. This is how most of them disappear before they reach the table.
Dipped in nuoc cham. Bright, tangy lime sauce against a hot, crisp roll. Six packets come in every bag.
Wrapped in lettuce. Tuck a hot roll into a romaine leaf with fresh mint and julienned cucumber, then dip. The perfect combination of hot and cold — and a full meal.
Just heat and serve
Air fryer
Oven
Every roll, by hand.
There is no machine that folds a spring roll the way a person does. Ours are rolled one at a time by our kitchen team in New York — the same way Ai Vy's great-grandmother made them in the Mekong Delta.
It's slower. It's also the entire point, and the reason we start with one flavor in small batches instead of ten thousand of one.
Questions
Is it vegan? Yes. Garden Vegetable is fully vegan, including the dipping sauce, which we make without fish sauce. It contains wheat. Produced in a kitchen where eggs, fish, milk, shellfish, soy and wheat are also used.
Why only one flavor? We're starting with Garden Vegetable, our original recipe, while we get the frozen shipping right. Wild Caught Shrimp, Spicy Kimchi & Edamame and Cauliflower & Cheese follow shortly.
Why is there a two-bag minimum? Shipping frozen costs the same whether we send one bag or four, so a single bag is the worst value we could offer you. Two bags splits that cost.
When will my order arrive? We ship every Tuesday. Order by Sunday night to make that week's send-out.
How much is shipping? Calculated at checkout from your ZIP code.
Do I need to thaw them first? No — cook straight from frozen.
How many does a bag serve? 24 rolls per bag. As an appetizer that's about eight servings; as a meal, four. Six lime dipping sauce packets included.
How do I reach you? Use our contact form — it comes straight to us, and we read everything.