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Spring Roll Recipe
This Spring Roll Recipe features fresh ingredients and crunchy veggies for a healthy, homemade Asian appetizer that’s easy to make and perfect for any light meal.
I first fell in love with spring rolls at a little noodle shop in Savannah, Georgia—simple rice paper wrappers hugged around vibrant carrots, cucumber, herbs and shrimp, all tied together with a silky peanut dipping sauce. These no-bake Asian-inspired rolls shine in spring and summer when farmers’ markets brim with fresh produce. They’re vegetarian-friendly, gluten-free if you pick the right wrappers, and endlessly customizable—ideal for family gatherings, potlucks or a quick solo lunch on the porch. Honestly, once you master the art of rolling, you’ll wish you’d tried them sooner.
Why You’ll Love This Recipe
• No oven needed—just a few bowls, a cutting board and your favorite spring roll wrappers.
• Ready in under 30 minutes—perfect when you need a fast appetizer or light dinner.
• Crunchy, colorful and fresh—a feast for your eyes as well as your taste buds.
• Healthy and low-calorie—packed with raw veggies, lean protein and minimal oil.
• Vegetarian or protein-packed—swap in tofu, shrimp or chicken strips.
• Gluten-free option—use certified rice paper wrappers from an Asian market or Amazon.
• Kid-friendly rolling activity—great for involving little hands in the kitchen.
• Perfect for meal prep—assemble in advance, store tightly wrapped, and dip when hungry.
• Customizable dipping sauce—peanut, hoisin, tamari or sweet chili.
Ingredients
• 12 rice paper wrappers (8–10-inch diameter, Banh Trang or Three Ladies brand)
• 2 oz rice vermicelli noodles (about 1 cup cooked; substitute zucchini noodles for a lower-carb twist)
• 1 medium carrot, julienned (use a Y-shaped peeler for uniform strips)
• ½ English cucumber, seeded and julienned (removes excess water)
• ½ red bell pepper, thinly sliced (adds sweetness and color)
• 1 small avocado, sliced (ripe but firm for structure)
• 12 large fresh mint leaves (or Thai basil for an herbal kick)
• 12 fresh cilantro sprigs (stems trimmed)
• 6 oz firm tofu, pressed, sliced into ½-inch strips (optional protein; soy marinated recommended)
• 12 cooked shrimp, tails removed (for an omitting-tofu swap)
• 1 lime, cut into wedges (for garnish and a citrusy zing)
Dipping Sauce
• 3 Tbsp natural peanut butter (creamy)
• 2 Tbsp hoisin sauce (Lee Kum Kee recommended)
• 1 Tbsp soy sauce or tamari (use gluten-free tamari if needed)
• 1 Tbsp rice vinegar
• 1 tsp honey or agave syrup
• 1 clove garlic, minced
• 1 tsp chili garlic sauce (Sriracha or sambal oelek)
• Warm water to thin (start with 1–2 Tbsp)
Directions
1. Cook the vermicelli noodles according to package instructions (about 3–4 minutes in boiling water). Drain, rinse under cold water, and pat dry—this stops cooking and keeps them springy.
2. Arrange your prep station: fill a shallow dish or wide bowl with warm water, lay a damp tea towel on the counter, and line up all fillings within arm’s reach.
3. Dip one rice paper wrapper into the warm water for 5–8 seconds—don’t overdo it or the sheet gets too soft. Lay it on the towel; it will continue to hydrate and become stretchy.
4. About one-third up from the bottom edge, layer 2 Tbsp noodles, 2–3 carrot sticks, 2–3 cucumber sticks, a few bell pepper slices, 1 avocado slice, one tofu or shrimp piece, plus a mint leaf and cilantro sprig. Keep fillings tight but not overcrowded.
5. Fold in the sides, then roll firmly toward the top—like a burrito. If the wrapper tears a bit, pinch it closed; most brands seal up fine.
6. Repeat with remaining wrappers and ingredients, stacking finished rolls on a plate. Cover with a damp towel so they don’t dry out.
7. To make the dipping sauce, whisk peanut butter, hoisin, soy sauce, rice vinegar, honey, garlic and chili sauce in a small bowl. Add warm water 1 tsp at a time until you reach a pourable consistency.
8. Slice each roll in half on the diagonal, arrange on a platter with lime wedges, and serve immediately with the dipping sauce.
Servings & Timing
Yield: 12 spring rolls
Prep Time: 20 minutes (veggies can be prepped a day ahead)
Assembly Time: 10 minutes
Total Time: 30 minutes
Variations
• Shrimp Lover’s Roll: swap tofu for poached, peeled shrimp.
• Peanut Crunch: add crushed peanuts and shredded cabbage inside for extra texture.
• Vegan Twist: use almond butter in the dipping sauce and omit honey, replace with maple syrup.
• Spicy Kick: include thinly sliced jalapeño or a drizzle of Sriracha inside each roll.
• Tropical Roll: swap cucumber for mango strips and add toasted coconut flakes.
• Smoked Salmon: for a fusion spin, use smoked salmon in place of tofu or shrimp.
Storage & Reheating
• Store: Place tightly in an airtight container lined with damp paper towels in the fridge—best within 24 hours to prevent sogginess.
• Freezing not recommended: rice wrappers get too soft and lose their snap.
• Make-ahead advice: prep all fillings and sauce up to one day ahead; assemble just before serving for the freshest bite.
Notes
• Water Temperature: Lukewarm water (not hot) helps wrappers soften without tearing.
• Rolling Tip: Keep your fingers wet when handling the moist wrappers to avoid sticking.
• Ingredient Prep: Uniform cuts ensure each bite has balanced flavors.
• Tofu Hack: Press tofu between paper towels and a weighted cutting board for 15 minutes to remove excess water—adds chewiness.
• Herb Swap: If mint isn’t your thing, Thai basil or chives make a lovely substitute.
FAQs
Q: Can I make spring rolls ahead of time?
A: You can prep fillings and sauce up to 24 hours ahead, but roll them 30 minutes before eating to keep wrappers from drying.
Q: Why do my wrappers tear?
A: Soak only until pliable—over-soaking weakens the rice paper. Work quickly and keep a damp towel beneath.
Q: Are these gluten-free?
A: Yes—rice paper and tamari are naturally gluten-free; just double-check your hoisin sauce label.
Q: How can I add more protein?
A: Try strips of grilled chicken, turkey pastrami or marinated tempeh for a heartier version.
Q: What if I don’t have rice vermicelli?
A: Thin carrot ribbons, zucchini noodles or even soba noodles work in a pinch.
Q: Can I freeze leftover rolls?
A: Freezing isn’t ideal—they’ll turn mushy. Instead, enjoy them fresh or within one day.
Q: How do I keep rolls from sticking to each other?
A: Separate layers with parchment paper or damp lettuce leaves in your storage container.
Q: What’s a simple gluten-free dipping sauce?
A: Whisk tamari, lime juice, garlic and a touch of honey for a tangy, light dip.
Conclusion
These homemade spring rolls are a healthy, crunchy twist on classic Asian cuisine—perfect as an appetizer, light lunch or party platter. Give this Spring Roll Recipe a try, share your favorite variations below, and don’t forget to explore my other vegetarian and seafood recipes for more fresh, colorful ideas!
Spring Roll Recipe
Ingredients
- 12 rice paper wrappers (8–10-inch diameter, Banh Trang or Three Ladies brand)
- 2 oz rice vermicelli noodles (about 1 cup cooked; substitute zucchini noodles for a lower-carb twist)
- 1 medium carrot, julienned (use a Y-shaped peeler for uniform strips)
- ½ English cucumber, seeded and julienned (removes excess water)
- ½ red bell pepper, thinly sliced (adds sweetness and color)
- 1 small avocado, sliced (ripe but firm for structure)
- 12 large fresh mint leaves (or Thai basil for an herbal kick)
- 12 fresh cilantro sprigs (stems trimmed)
- 6 oz firm tofu, pressed, sliced into ½-inch strips (optional protein; soy marinated recommended)
- 12 cooked shrimp, tails removed (for an omitting-tofu swap)
- 1 lime, cut into wedges (for garnish and a citrusy zing)
- Dipping Sauce
- 3 Tbsp natural peanut butter (creamy)
- 2 Tbsp hoisin sauce (Lee Kum Kee recommended)
- 1 Tbsp soy sauce or tamari (use gluten-free tamari if needed)
- 1 Tbsp rice vinegar
- 1 tsp honey or agave syrup
- 1 clove garlic, minced
- 1 tsp chili garlic sauce (Sriracha or sambal oelek)
- Warm water to thin (start with 1–2 Tbsp)
Instructions
- Cook the vermicelli noodles according to package instructions. Drain, rinse under cold water, and pat dry.
- Fill a shallow dish with warm water, lay a damp tea towel on the counter, and line up all fillings within arm’s reach.
- Dip one rice paper wrapper into warm water for 5–8 seconds, then lay it on the towel to hydrate and become stretchy.
- Layer noodles, carrots, cucumbers, bell peppers, avocado, herbs, and tofu/shrimp on the wrapper. Roll it up like a burrito.
- Repeat with remaining wrappers and ingredients, stacking finished rolls on a plate.
- Whisk peanut butter, hoisin, soy sauce, vinegar, honey, garlic, and chili sauce. Thin with warm water.
- Slice each roll in half, arrange on a platter with lime wedges, and serve with the dipping sauce.
