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Look no further for restaurant-quality Spring Rolls that are unbelievably easy to make, delicious and healthy! I like to serve them with homemade peanut sauce for dipping and they make a great light lunch, dinner or appetizer.
I've mentioned before that I'm completely obsessed with Vietnamese and Thai food recipes, and I've loved trying to recreate some of my restaurant favorites in my own kitchen, including Thai Chicken Lettuce Wraps, Pho soup and Panang curry.
My love for spring rolls goes back decades when a neighbor taught my mom and me her authentic tricks for making fresh spring rolls . These are packed with flavorful and taste better than anything I've ever found from a Thai Restaurant in the United States. We've made them regularly and I think i've perfected our method and tips and I'm excited to share them with you!
What I love about this recipe:
- Healthy and flavorful.
- Adaptable: this recipe is extremely forgiving, and easy to adapt to use ingredients that you like and have on hand. I'm sharing what I typically put in them, but the options are endless, including bean sprouts, chicken, lettuce, bell peppers avocado.
- The dipping sauce: a simple peanut sweet chili sauce that puts them over the top!
How to make Fresh Spring Rolls:
Assemble all of your ingredients together, including the chopped veggies, cooked chicken or shrimp, noodles, herbs, and rice paper wrappers. Chop all of your vegetables into long, thin slices. I like to shred the carrot, but you can cut it julienne if you'd like.
1. Dip wrappers in water. Fill a large shallow dish or pie plate with an inch or so of water.
Remove one rice paper wrapper from the package, and place it in the water to soak. Allow it to soak for about 10 to 15 seconds and then remove and place on a cutting board or countertop. The rice wrapper should still feel pretty firm at this point. It will soften as it sits and as you add the filling ingredients. (If you let it soak for too long it will tear more easily when rolled).
2. Add filling. Layer everything on the ⅓ of the spring roll that is closest to you. Add 1-2 of each ingredient, and small pinch of noodles.
3. Wrap. Pick up the sides of the spring roll and fold them in over the toppings. Then pick up the edge closest to you and pull it up and snugly over the toppings. Continue rolling all the way up like a burrito. Practice will make perfect, but just try to keep all of the ingredients in tightly together as you roll everything up.
How to store spring rolls:
If you're not enjoying the spring rolls right away, wrap each roll individually in plastic wrap. Otherwise the rice wrapper will dry out, and if you wrap them side-by-side they will stick together and the wrappers will tear when you try to get them apart.
They taste best the day they are made, but they can be stored for 2-3 days, wrapped individually and stored in an air-tight container in the refrigerator.
Consider serving these with other Thai inspired recipes:
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Fresh Spring Rolls
These Fresh Spring Rolls are even better than you'd find at a restaurant, and they're easy to make and healthy!
Ingredients
- 1 package spring roll rice wrappers, , found in the Asian foods section at the grocery store
- 1 package vermicelli rice noodles, , found in the Asian foods section at the grocery store
- 2 mangos, , peeled and sliced into thin strips
- 1 large carrot, , peeled and shredded or sliced into thin strips
- 1 large English cucumber, , peeled and thinly sliced
- 1 pound small, cooked shrimp, , deveined, tails removed, or substitute chicken
- 1 bunch fresh mint leaves
- 1 bunch fresh basil leaves
- 1 bunch fresh cilantro
For the peanut sauce:
- 3/4 cup sweet chili sauce
- 1/3 cup peanut butter, , smooth or crunchy
- 1/2 teaspoon low-sodium soy sauce
- 1/2 teaspoon hoisin sauce
Instructions
- Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water.
- Gather all topping ingredients together, including chopped veggies, herbs, cooked shrimp.
- Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate.
- (It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.)
- Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb and a pinch of noodles on the ⅓ of the spring roll that is closest to you.
- Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito.
For the peanut sauce:
- Add all ingredients to a food processor or blender and pulse until smooth.
Notes
Other filling ingredient ideas:
- bean sprouts
- sliced avocado
- cooked, chopped chicken
- romaine lettuce leaf
- sliced bell peppers
Nutrition
Calories: 80kcal, Carbohydrates: 18g, Protein: 1g, Sodium: 36mg, Potassium: 146mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1905IU, Vitamin C: 11.7mg, Calcium: 15mg, Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
*I originally shared this recipe March 2013. Updated February 2020.
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This recipe is pretty simple and super delicious! I’m not usually a fan of peanut butter or sauces that include it, but the sauce elevates these yummy rolls to heaven in your mouth!
My daughter doesn’t like peanuts or peanut butter so I use tahini instead when I make them for her.
Yes! Tahini should work in place of peanut butter.
I loved this recipe and the peanut sauce! Thank you 🤗
I just made this recipe. I absolutely love it and all of the flavors. The peanut sauce has the perfect amount of heat to it. Definitely making it again!!!
These were great. The mango and cilantro were my favorite part. I’m anxious to make these again. Although I will say I just used store bought peanut sauce, trying to cut corners in the kitchen. This was a really great meal!
The photo of the spring rolls show something purple, which I assume is cabbage. But this is not part of the recipe?
Oops…yes, sometimes I add finely shredded cabbage. Totally optional.
I’m adding my own veggies but I’ll use my homemade raspberry pepper jam watered down to dipping sauce, honey jalapeño hummus, and mushroom chili sauce in separate small containers for dipping.
I’ve made these for years. Some things I found to be helpful:
Sometimes I mix all the vegetables together first. I think this helps for a more even distribution.
Once they’re cooked, I rinse the rice vermicelli in cold water and snip with scissors into the length I want. Then I splash them with a bit of sesame oil.
I keep a pot of water on the stove to replenish the water in my skillet, where I’m softening the wraps.
Once the wrap is softened I pass it through a quick cold water bath, stretching it back out if it’s “misbehaving.”
I love this dip, too.
This is a meal on days like this! Thank you!
Loved them
Love the rolls but the sauce was a miss for our family.
I’ll definitely be making the rolls again!
I made these rolls for my friend who is very health conscious. She planned on only eating one but then had a second one, saying that they tasted so fresh she could not stop with one. I gave her the recipe & a few rolls to take home with her. She was impressed as this is perfect for summer. You do not have to heat up the stove or the oven! Just chop up a bunch of vegetables in advance & soften the spring roll wrappers.