Emma and I started making spring roll recipe when our usual Thai place was closed one night and we were craving something fresh and crunchy. What began as a "let's see if we can figure this out" turned into our new favorite thing to do together. These fresh spring rolls are way easier than they look, and Emma loves helping because there's no cooking - just chopping, rolling, and eating. Plus, they're way healthier than anything we'd get delivered.
Why You'll Love This Spring Roll Recipe
These things have become our go-to snack for hot days when nobody wants to turn on the oven. They're really refreshing, packed with crunchy vegetables, and you can make them however you want. Emma loves that he can put whatever he likes inside and skip the stuff he doesn't like. No weird ingredients you can't say, no deep frying, just fresh stuff wrapped up in rice paper.
The best part? You can make a bunch ahead of time and just grab them from the fridge when you're hungry. They keep for a couple days and taste even better after sitting for a while because all the flavors get mixed together. Plus, when people see you making these, they think you're some kind of cooking expert, but really it's just like making a sandwich that you roll up instead of stack.
Jump to:
- Why You'll Love This Spring Roll Recipe
- Ingredients for Spring Roll Recipe
- How To Make Spring Roll Recipe Step By Step
- Equipment For Spring Roll Recipe
- Spring Roll Recipe Variations
- Smart Swaps for Your Spring Roll Recipe
- How to Store Your Spring Roll Recipe
- Why This Spring Roll Recipe Works
- Top Tip
- My Aunt's Secret Recipe That Changed Everything
- FAQ
- Ready to Roll Some Spring Roll recipe!
- Related
- Pairing
- Spring Roll Recipe
Ingredients for Spring Roll Recipe
The Wrapper:
- Rice paper rounds
The Crunch:
- Lettuce leaves
- Carrots
- Cucumber
- Red bell pepper
- Purple cabbage
The Herbs:
- Fresh mint
- Cilantro
- Thai basil
Protein Options:
- Cooked shrimp
- Leftover chicken
- Tofu strips
- Nothing
For the Dipping Sauce:
- Sriracha
- Peanut butter
- Soy sauce
- Rice vinegar
- Garlic
- Ginger
See recipe card for quantities.
How To Make Spring Roll Recipe Step By Step
Get Everything Ready:
- Cut all your vegetables into thin strips
- Wash and pick your herbs
- Set up a big bowl of warm water
- Lay out clean kitchen towels
Soften the Rice Paper:
- Dip one rice paper in warm water for about 10 seconds
- Don't leave it too long or it gets gross and mushy
- Lay it flat on your towel
- It keeps getting softer while you work
Fill It Up:
- Put lettuce on the bottom third
- Add your vegetables in a line
- Don't stuff too much or you can't roll it
- Keep filling away from the edges
Roll It:
- The rice paper sticks to itself
- Fold bottom edge over filling
- Fold in the sides
- Roll up tight but not crazy tight
Equipment For Spring Roll Recipe
- Large bowl for warm water
- Clean kitchen towels
- Sharp knife
- Cutting board
Spring Roll Recipe Variations
Breakfast Style:
- Scrambled eggs (cooled down)
- Bacon bits
- Cheese strips
- Hash browns (cold and crispy)
Mexican Twist:
- Black beans
- Corn
- Avocado
- Salsa
- Cheese
Fruit Versions:
- Mango strips
- Strawberries
- Kiwi
- Coconut flakes
- Honey for dipping
Leftover Magic:
- Yesterday's grilled chicken
- Roasted vegetables
- Rice (makes them more filling)
Smart Swaps for Your Spring Roll Recipe
Vegetable Swaps:
- No cucumber → Use celery or radishes
- No purple cabbage → Regular cabbage or lettuce
- No bell pepper → Use snap peas or bean sprouts
- No carrots → Try jicama or daikon radish
Herb Changes:
- No Thai basil → Regular basil or even spinach
- No cilantro → Try parsley or green onions
- No mint → Skip it or use more basil
Protein Switches:
- No shrimp → Use crab, leftover turkey, or ham
- No chicken → Try beef strips or pork
- Want it vegetarian → Add avocado or more tofu
Wrapper Options:
- Rice paper too hard to find → Check the Asian section or order online
- Can't find rice paper → Use big lettuce leaves
How to Store Your Spring Roll Recipe
Short Term (same day):
- Cover with wet paper towels
- Keep them on a plate
- Don't let them touch each other or they stick
In the Fridge (up to 2 days):
- Wrap each one in plastic wrap
- Or put them in a container with wet paper towels
- Don't stack them on top of each other
What Not to Do:
- Don't leave them out uncovered - the rice paper gets ha
- Don't freeze them - they get gross and mushy
Why This Spring Roll Recipe Works
After making spring rolls for years, I've figured out what makes them turn out good instead of falling apart in your hands. The trick is getting your rice paper just wet enough - not too soggy, not too stiff. Most people mess this up by either leaving the rice paper in water too long or not long enough. Ten seconds is the right amount, and it keeps getting softer while you work with it.
The other thing that makes a big difference is how you put everything together. Putting the lettuce down first stops the wet vegetables from making the rice paper fall apart. And keeping all your filling in the bottom third instead of spreading it everywhere makes rolling way easier. Emma learned this the hard way after making about fifty spring rolls that looked like lumpy footballs, but now he can roll them almost as good as I can.
Top Tip
- Emma figured out that if you roll your spring rolls on a slightly wet cutting board, they don't slide around while you're trying to wrap them. He also learned that if you make the filling too wet, you can pat it dry with paper towels before rolling - saves you from having soggy, falling-apart spring rolls that make you want to scream. Another trick he came up with is to always keep a bowl of warm water nearby because the rice paper starts getting hard again if you take too long.
- Plus, if your rice paper rips while you're rolling, don't throw it out - just grab another piece of rice paper and wrap it around the torn one. It makes it stronger and nobody can tell there's a rip inside. Emma calls these his "bandage rolls" and thinks they're hilarious. He also found out that if you're making a bunch, you can stack them between wet paper towels and they won't stick together or dry out while you finish the rest.
My Aunt's Secret Recipe That Changed Everything
My aunt totally changed how we make spring rolls during a family barbecue last summer. She watched Emma and me messing around with our usual way - everything kept falling out and the rice paper kept ripping. Instead of helping us fix what we were doing wrong, she just quietly started making her own batch using something I'd never seen before. She soaked two rice papers at once, putting one on top of the other.
Plus, she had this weird trick where she'd brush a tiny bit of sesame oil on the rice paper before adding the filling. It made everything taste better and stopped the vegetables from making the wrapper all soggy. Now we always do the double-wrap thing when we're making spring rolls for a bunch of people or when Emma's helping and might be a little rough with the rolling.
FAQ
What ingredients are in a spring roll recipe?
Fresh spring roll have rice paper wrappers, lettuce, herbs like mint and cilantro, vegetables such as carrots and cucumber, and sometimes protein like shrimp or chicken. The good thing is you can put whatever fresh stuff you have in your fridge inside them.
What is the difference between spring roll and Vietnamese spring roll recipe?
Vietnamese spring rolls are fresh and not cooked, wrapped in see-through rice paper with raw vegetables and herbs. Regular spring rolls can be either fresh like these or fried ones with cooked stuff inside. Vietnamese ones are lighter and better for you since they're not fried.
What kind of noodles are used in spring roll recipe?
Fresh spring rolls don't usually have noodles, but some people add thin rice noodles to make them more filling. You cook the noodles first, let them cool down, then add them with your other stuff.
Should I fry or bake spring roll recipe?
For this fresh spring roll recipe, you don't cook them at all - you eat them cold and fresh. If you want crispy spring rolls, you'd need different wrappers and would fry them, but these fresh ones are way better for you and easier to make.
Ready to Roll Some Spring Roll recipe!
Now you've got everything you need to make spring rolls that'll have people asking how you did it. Emma and I love making these together - it's become one of our favorite ways to use up leftovers and try new flavor stuff. The best part is watching people bite into one and realize how fresh and crunchy they are compared to the heavy fried junk from restaurants.
Want more fresh and healthy recipes? Try our The Best Traditional Ratatouille Recipe that's packed with summer vegetables, or go for our Easy Stuffed Bell Peppers Recipe that's great for using up ground meat. For something light and refreshing, our The Best Greek Orzo Salad Recipe is good for potlucks and picnics!
Get creative with your spring rolls and share your favorites! Don’t forget We love seeing your delicious twists!
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Related
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Pairing
These are my favorite dishes to serve with spring roll recipe
Spring Roll Recipe
Equipment
- 1 Large bowl (For warm water)
- 2 Clean kitchen towels (For rolling surface and drying veggies)
- 1 Sharp knife (For slicing vegetables)
- 1 Cutting board (For prep work)
Ingredients
Wrapper
- 8 Rice paper - 8 rounds
Vegetables
- 4 Lettuce leaves - Romaine or butter
- 1 Carrot - Julienned
- 1 Cucumber - Thinly sliced
- 1 Red bell pepper - Thinly sliced
- ¼ Purple cabbage - Shredded
Herbs
- ¼ cup Fresh mint - Leaves picked
- ¼ cup Cilantro - Whole or chopped
- ¼ cup Thai basil - Optional
Protein Options(Pick one or mix)
- 8 Cooked shrimp - Halved lengthwise
- 1 cup Tofu strips - Pan-fried or fresh
- 1 cup Chicken - Shredded cooked
Dipping Sauce
- 2 tablespoon Peanut butter
- 1 tablespoon Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sriracha - Adjust to taste
- 1 teaspoon Garlic - Minced
- 1 teaspoon Ginger - Fresh grated
Instructions
- Prepare and slice all vegetables, herbs, and proteins.
- Soften rice paper by dipping in warm water.
- Add vegetables, herbs, and protein to the wrapper.
- Roll the rice paper tightly to form spring rolls.
- Make dipping sauce and serve or store rolls.
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