Fresh Spring Rolls are colorful and packed with goodness! Made with crisp veggies, fresh herbs, and your choice of protein, all wrapped in soft rice paper, they’re light and fun to eat.
They are perfect for a quick snack or party dish. I love dipping them in peanut or hoisin sauce—yum! Just be careful not to eat them all at once. 😄
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for wrapping the rolls. If you’re struggling to find them, try using thin tortillas or large lettuce leaves as a gluten-free option.
Cooked Noodles: Rice vermicelli is traditional, but you can substitute with other noodles. Soybean or whole wheat noodles work well too, depending on your preference or dietary needs.
Chicken or Tofu: For a vegetarian version, firm tofu is a great choice. Just press out the moisture and pan-fry it to add some flavor. Alternatively, grilled shrimp or even tempeh could be interesting options!
Veggies: Feel free to mix and match vegetables. If you don’t like certain ones, try cucumbers or radishes for crunch, or add snap peas for extra sweetness.
Fresh Herbs: Mint and cilantro are excellent, but basil can be fun too. If you’re not a fan of these herbs, you can skip them or use dried herbs for a more mellow flavor.
How Do I Successfully Roll Fresh Spring Rolls?
Rolling fresh spring rolls can be tricky, but once you get the hang of it, they’re super fun to make! Start by prepping all your ingredients, so everything is within reach. Soak each rice paper wrapper in warm water until it’s soft but not overly mushy, about 10-15 seconds.
- Place the softened wrapper on a clean surface.
- Add a small amount of noodles, lettuce, cabbage, carrots, bell pepper, the protein of your choice, and a few herbs.
- Fold in the sides of the wrapper and then roll it tightly from the bottom to cover the filling.
- Don’t be afraid to get your hands in there! A little practice will help you find the perfect tightness.
Keep the rolls covered with a damp cloth as you work to prevent them from drying out. Enjoy making these fresh and colorful spring rolls; they’re a great addition to any meal!
How to Make Fresh Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 8 rice paper wrappers
- 1 cup cooked noodles (rice vermicelli or similar)
- 1 cup cooked chicken breast, thinly sliced (or tofu for a vegetarian option)
- 1 cup lettuce leaves, shredded (such as romaine or butter lettuce)
- 1/2 cup red cabbage, finely shredded
- 1/2 cup carrots, julienned
- 1/2 cup bell peppers, julienned (any color)
- 1/4 cup fresh herbs (such as mint and cilantro)
- Optional: sliced avocados or cucumbers for added texture
For the Peanut Dipping Sauce:
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Water (to thin, as needed)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time. You’ll spend a little time preparing the vegetables and cooking the chicken (if not already done), then another 10 minutes for assembling the spring rolls. Overall, you’ll be enjoying your fresh spring rolls in just about 30 minutes!
Step-by-Step Instructions:
1. Prepare the Filling Ingredients:
Start by chopping and slicing your vegetables, cooked chicken (or tofu), and noodles into thin strips or bite-sized pieces. Get everything ready so you can assemble the rolls quickly!
2. Soak the Rice Paper:
In a shallow dish or large plate, fill it with warm water. Take one rice paper wrapper and soak it in the water for about 10-15 seconds until it becomes soft but not too mushy. Don’t rush, just wait until it’s pliable!
3. Lay Out the Rice Paper:
Once soaked, carefully remove the rice paper from the water and lay it on a clean, dry surface like a cutting board. Make sure it’s flat and ready for filling!
4. Layer Your Fillings:
Start layering the fillings on the lower half of the rice paper. Begin with a small amount of noodles, then add lettuce, red cabbage, carrots, bell pepper, sliced chicken (or tofu), and a few leaves of fresh herbs. Feel free to add sliced avocado or cucumber for an extra crunch!
5. Roll It Up:
Here comes the fun part! Fold the sides of the rice paper over the filling, and then gently roll from the bottom to the top, making sure to wrap it tightly. A good roll will keep all those tasty fillings inside!
6. Repeat and Assemble:
Continue this process with the remaining rice paper wrappers and filling ingredients until you have a beautiful platter of spring rolls. Don’t worry if they’re not perfect—the taste is what matters!
7. Make the Peanut Dipping Sauce:
In a mixing bowl, whisk together the peanut butter, soy sauce, honey (or maple syrup), rice vinegar, sesame oil, and a little water to get it to your desired consistency. You want it creamy but not too thick!
8. Serve and Enjoy!
Arrange the fresh spring rolls on a serving platter with the peanut dipping sauce on the side. Serve them right away, or store them in an airtight container in the refrigerator for a few hours before sharing. Enjoy these delightful bites!
Can I Use Other Proteins Instead of Chicken or Tofu?
Absolutely! You can use shrimp, crab, or even sliced beef for different flavor profiles. Just make sure any protein you choose is cooked first. If opting for shrimp, quick-cooking shrimp works best as they stay tender.
What If I Can’t Find Rice Paper Wrappers?
If rice paper wrappers are unavailable, you can substitute with nori sheets used for sushi, though they have a different texture. To soften them, dip in warm water briefly, and layer in similar fillings. Remember, they won’t be as pliable as rice paper!
How Do I Store Leftover Spring Rolls?
Store leftover spring rolls in an airtight container in the refrigerator for up to 2 days. To keep them from sticking together, you can place a piece of wax paper between layers. They’re best enjoyed fresh but will still taste good cold!
Can I Make the Dipping Sauce Ahead of Time?
Yes, you can prepare the peanut dipping sauce in advance! Just store it in an airtight container in the fridge for up to a week. If it thickens, just stir in a bit of water to loosen it before serving.
