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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?!
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*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!
Reading through these… Mine were too sticky and mushy… taste was incredible so I need to learn how to use these wrappers
I wanted to love this but I could not get the rolls right. I tried a few seconds in water, in increments up to 15 but the rolls always tore and I couldn’t get them to wrap like a burrito. 😳. They just turned into big global that fell apart.
I’m so sorry that happened! Maybe you need to try a different brand of rice paper. And soak them for less time.
I made my rolls next to the sink! So helpful for me because I’d turn on the water then quickly ran each side under the flow, shook it off and laid on my cutting board with about an inch hanging off the side to grab easily. The paper was still a bit firm when I placed it down, I’m trying to explain how firm/soft it was. By the time I got my ingredients on, the edge was soft and pliable and was now draped over the edge. Hope this helps!
When it comes to fresh veggies and dipping sauce, ranch is also a nice go-to if you’re tapped out of your favorite sauces.
Made a slight variation of this recipe, omitting the shrimp since we are on a plant based diet and used powdered peanut butter for the peanut butter. This was my first time working with the fresh spring roll papers. They were very sticky once they dried. I also made the mistake of not rolling them like a burrito but leaving them open ended. But all in all they worked fine. My husband realized that using the romaine lettuce leaves I laid down to keep the rolls from sticking to the plate made a good method of eating them. Wrap them in the romaine and they aren’t so sticky. While the sauce was good, I have to say, wasabi soy sauce was much better for these. Turned out the air fryer tofu nuggets I made for a side protein were great in the chili sauce!
Very good! Used gluten free hoisin sauce & forgot the noodles that I’d put in the freezer to cool quickly 🙂
Also subbed in apple instead of mango!
Moved from DC metro area, where I was able to enjoy these all the time, to a small town in Arkansas, where they are unavailable. Fortunately was able to get all recipe items locally except for the rice roll wrappers. Ordered them from Amazon and they’ll be here in two days. Can’t wait to make them! However, every time I’ve had these (and in the pictures on this site) I notice red cabbage being used, but it’s not listed in the recipe. I bought a small head of it and will incorporate it because it tastes good and has great color!
I love to make spring rolls. My favorite dipping sauce is a simple plum sauce or even plain hoisin sauce.
Anytime I see these I have to buy them but not anymore! I just made these and OMG they are soooooo good. Prep time was longer than 20 minutes (I’m probably just slow) but worth it. Did I mention how good these are?! Thanks for the recipe 🙂
Simply delicious.
Loved it!!! I love that it’s simple ingredients that I already have on hand = quick to prep & roll, Big Big Hit in my house tonight! >>> Virtual hug for sharing this recipe <3
I thought the peanut sauce was way too sweet so doubled the amount of peanut butter. It still was bright orange rather tan but tasted more peanutty. Couldn’t find vermicelli in our stores with Covid shortages. Used a Japanese sweet potato glass noodle which I slightly undercooked and that turned out great.
I’ll definite make these again! A great way to get non salad guys to enjoy veggies!
These were delicious! I loved the addition of mango. It made it so fresh.