Fresh Spring Rolls Recipe
Bright, crisp, and impossibly fresh, this Fresh Spring Rolls Recipe is the kind of dish that never gets old—especially when you want something light, healthy, and bursting with flavor. Picture a platter of translucent rice paper rolls, each one packed with crunchy veggies, aromatic herbs, delicate noodles, and your choice of succulent shrimp or tofu, all ready to be dipped in your favorite sauce. Whether you’re making them as an appetizer, a quick lunch, or a vibrant party spread, these spring rolls are equally as fun to assemble as they are to devour.
Ingredients You’ll Need
-
Rice Paper Rolls:
- 8 rice paper wrappers
Filling:
- 1 cup cooked rice noodles (vermicelli)
- 1 cup shredded lettuce or napa cabbage
- 1/2 cup julienned carrots
- 1/2 cup thinly sliced cucumber
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup cooked shrimp (halved lengthwise) or extra-firm tofu (optional)
- 1/4 cup bean sprouts (optional)
How to Make Fresh Spring Rolls Recipe
Step 1: Prepare Your Ingredients
Before any rolling begins, set yourself up for success! Julienne the carrots and cucumber, shred the lettuce or napa cabbage, cook (and cool) your rice noodles, and halve the shrimp or slice the tofu if using. Arrange everything neatly around your work area—this mise en place makes the process truly fun.
Step 2: Hydrate the Rice Paper Wrappers
Fill a large shallow dish or pie plate with warm water. Gently dip a single rice paper wrapper into the water, keeping it submerged for just 10 to 15 seconds until soft and pliable—but not floppy. Lay it flat on a clean surface or a damp kitchen towel to prevent sticking.
Step 3: Fill and Roll
Now’s the moment for your creative touch. In the lower third of the wrapper, layer a small bundle of noodles, lettuce, carrots, cucumber, herbs, and protein. Remember, less is more! Fold in the sides of the wrapper, then roll it up from the bottom like a burrito, keeping everything tight but not too snug so the wrapper doesn’t break.
Step 4: Repeat and Arrange
Continue with the rest of your rice papers and filling ingredients, arranging completed rolls on a tray. Make sure they’re slightly spaced out or wrap individually in plastic wrap to prevent sticking. If prepping ahead, cover with a damp towel to keep them lovely and moist.
Step 5: Serve and Enjoy
Set out with bowls of peanut sauce, hoisin, or sweet chili sauce, and watch as friends and family dive in! The Fresh Spring Rolls Recipe shines brightest when served immediately, with every component at the peak of freshness.
How to Serve Fresh Spring Rolls Recipe
Garnishes
Nothing says inviting quite like a platter of spring rolls dressed up with a scattering of fresh herbs, thinly sliced chilies, or a light sprinkle of toasted sesame seeds. Lime wedges add a welcome tang—and double as a pretty accent.
Side Dishes
The Fresh Spring Rolls Recipe is a versatile star: pair with Vietnamese iced coffee or a refreshing cucumber salad for a light meal, or serve alongside hot pho or miso soup for a heartier meal. The cool rolls are also an ideal partner for warm, salty edamame.
Creative Ways to Present
Try arranging your spring rolls in a beautiful circular pattern on a platter, alternating colors and proteins for extra eye appeal. Or, slice rolls in half on the bias to showcase all the vibrant fillings—perfect for a party tray!
Make Ahead and Storage
Storing Leftovers
If you have leftover rolls, store them in a single layer with a damp paper towel on top, wrapped in plastic wrap, and placed in the fridge. This keeps them fresh and prevents the delicate wrappers from drying out or sticking together.
Freezing
Freezing is not ideal for this Fresh Spring Rolls Recipe, since the rice paper wrapper becomes tough and the vegetables lose their appealing crunch. If you need to plan ahead, prep all fillings in advance and assemble fresh just before serving.
Reheating
These rolls are best enjoyed cold or at room temperature. If chilled from the fridge, let them sit out for 10-15 minutes before serving. Avoid microwaving, as it can make the wrappers chewy and the veggies limp.
FAQs
Can I make the Fresh Spring Rolls Recipe completely vegan?
Absolutely! Just swap out the shrimp for extra-firm tofu or even sliced avocado. All the other ingredients are naturally plant-based, making this an easy and delicious vegan option.
What sauces go best with these spring rolls?
A creamy peanut dipping sauce is classic, but hoisin sauce, nuoc cham (a tangy Vietnamese dipping sauce), or sweet chili sauce all pair wonderfully. Mix and match based on your cravings!
Why are my rice paper wrappers tearing?
Over-soaking the wrappers can cause them to get too soft and fragile. Dip each wrapper briefly in warm water—just long enough to make it pliable. If you’re gentle when rolling and keep the filling compact, they’ll hold together beautifully.
Can I prep the Fresh Spring Rolls Recipe the night before?
These rolls are at their tastiest right after assembly, but you can make them a few hours in advance. Wrap each roll individually in plastic and store with a damp towel to prevent drying out. Wait to slice or plate them until just before serving.
What else can I add to the filling?
Feel free to play! Add sliced bell peppers, mango sticks, cooked chicken, or even pickled veggies for an extra punch. The Fresh Spring Rolls Recipe is endlessly adaptable to your favorite flavors and textures.
Final Thoughts
There’s just something so satisfying about assembling and enjoying your own platter of homemade spring rolls! I hope this Fresh Spring Rolls Recipe inspires you to gather your favorite fresh ingredients and roll up something delicious you’ll want to share again and again.
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Fresh Spring Rolls Recipe
- Total Time: 25 minutes
- Yield: 8 spring rolls 1x
- Diet: Non-Vegetarian
Description
Learn how to make delicious Fresh Spring Rolls, a light and refreshing Vietnamese dish perfect for any occasion. These rolls are filled with vermicelli noodles, fresh vegetables, herbs, and your choice of protein, wrapped in rice paper and served with a flavorful dipping sauce.
Ingredients
Rice Paper Rolls:
- 8 rice paper wrappers
Filling:
- 1 cup cooked rice noodles (vermicelli)
- 1 cup shredded lettuce or napa cabbage
- 1/2 cup julienned carrots
- 1/2 cup thinly sliced cucumber
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup cooked shrimp (halved lengthwise) or extra-firm tofu (optional)
- 1/4 cup bean sprouts (optional)
Instructions
- Prepare the Rice Paper: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 10–15 seconds until soft. Lay it flat on a clean surface or damp towel.
- Assemble the Rolls: In the lower third of the wrapper, layer noodles, lettuce, carrots, cucumber, herbs, and your choice of protein. Fold in the sides and roll tightly from the bottom up, like a burrito.
- Serve: Repeat with remaining ingredients. Serve with peanut sauce, hoisin sauce, or sweet chili sauce for dipping.
Notes
- To prevent sticking, place completed rolls slightly apart or wrap them individually in plastic wrap.
- You can make the rolls a few hours ahead and store them covered in the fridge with a damp towel on top.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Main Course
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 roll
- Calories: 90
- Sugar: 1g
- Sodium: 80mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg (if using shrimp)
