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Crispy fried spring roll recipe filled with colorful vegetables, shredded beef, and melted cheese, served with a soy-based dipping sauce garnished with green onions and red chili slices.

Spring Roll Recipe

Fresh spring roll recipe are easy, healthy, and fun to make with kids. Filled with crunchy vegetables, herbs, and optional protein, they’re perfect for hot days or quick meals. No cooking required!
5 from 1 vote
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Course: Appetizer, Main Course, Snack
Cuisine: Asian, Thai, Vietnamese
Keyword: Best Vietnamese spring roll recipe, Chicken spring roll recipe, Chinese spring roll recipe, Easy spring roll recipe, Fried spring roll recipe, Spring roll wrappers, Vegetable spring rolls recipe, Vietnamese spring roll recipe
Prep Time: 25 minutes
Chill Time (optional): 15 minutes
Total Time: 40 minutes
Servings: 4
Calories: 130kcal
Cost: $10

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.
    A vibrant spread of fresh, prepped ingredients for spring rolls on a wooden board, including julienned carrots, red bell peppers, cucumber sticks, shredded purple cabbage, rice noodles, fresh mint, and herbs
  • Soften rice paper by dipping in warm water.
    A hand gently dipping a round sheet of dry rice paper into a bowl of warm water to soften it, with a white towel placed beside the bowl for rolling spring rolls.
  • Add vegetables, herbs, and protein to the wrapper.
    A close-up of softened rice paper laid flat with colorful fresh vegetables on top, including romaine lettuce, julienned carrots, red bell peppers, purple cabbage, and cucumber, ready to be wrapped.
  • Roll the rice paper tightly to form spring rolls.
    A top-down view of hands carefully rolling a fresh spring roll on a clean towel. The roll is filled with vermicelli noodles, shredded carrots, cabbage, and greens, with dipping sauces and toppings nearby on a marble surface.
  • Make dipping sauce and serve or store rolls.
    Crispy fried spring roll recipe filled with colorful vegetables, shredded beef, and melted cheese, served with a soy-based dipping sauce garnished with green onions and red chili slices.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 1roll | Calories: 130kcal (7%) | Carbohydrates: 15g (5%) | Protein: 6g (12%) | Fat: 5g (8%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 25mg (8%) | Sodium: 290mg (13%) | Potassium: 220mg (6%) | Fiber: 2g (8%) | Sugar: 3g (3%) | Vitamin A: 1200IU (24%) | Vitamin C: 25mg (30%) | Calcium: 40mg (4%) | Iron: 1.2mg (7%)
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