fresh spring rolls

These Vietnamese spring rolls are fresh, not fried! They're the perfect party appetizer or light meal. The peanut sauce sends them over the top. Recipe yields 8 spring rolls.

Fresh Spring Rolls with Peanut Sauce

rice vermicelli or maifun brown rice noodles*

sesame oil

fine sea salt

butter

red cabbage

carrots,

Persian (mini) cucumbers

jalapeños, ribs and seeds removed, thinly sliced

green onions

cilantro

mint

rice paper (spring roll wrappers)

peanut butter

rice vinegar

reduced-sodium tamari or soy sauce

honey

garlic, pressed

To make the spring rolls: Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse them under cool water, and return them to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside.

Fill a shallow pan (a pie pan or 9&#8243; round cake pan works great) with an inch of water. Fold a lint-free tea towel in half and place it next to the dish. Make sure your prepared fillings are within reach. Combine the green onion, cilantro and mint in a small bowl, and stir.

Place one rice paper in the water and let it rest for about 20 seconds, give or take. You&#8217;ll learn to go by feel here—wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.

Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, some cabbage, and a few strips of carrot, cucumber and jalapeño. Sprinkle generously with the herb mix.

Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.

To make the peanut sauce: In a small bowl, whisk together the peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water, as needed to make a super creamy but dip-able sauce.

Serve the spring rolls with peanut sauce on the side. You can serve them whole, or sliced in half on the diagonal with a sharp chef&#8217;s knife.

I Love spring rolls and can't wait to try these. The sauce it what makes them amazing. I put hoisin sauce in my sauce and it's delicious! I didn't think to add jalapenos but I might just have to!

Thanks for another great recipe!

Greta

I have been wanting to make these for some time and next week I have some girlfriends coming to afternoon cocktails. Great timing Kate! I am making some pickled red onions today...maybe that will be good to add? 
Also, how would add some heat to the peanut sauce? Chili paste or?

I like to add either sliced or diced kiwifruit or mango to my spring rolls. While these are typical, they add a nice brustvof sweet sour flavor.

They turned out great, and the peanut butter sauce was delicious! I couldn’t find any noodles so I had to skip them but they were very good with just veggies.

I am so sorry!

Rice noodles aren' t my thing and I think my peanut sauce is richer! Pulverize about 100 grams of peanuts with some grains of black pepper, then just throw all the ingredients into a pot and simmer for as long as you like: 1/2 cup of stock of your liking, 1/2 cup heavy cream, 1/4 cup peanut butter ( I take same more), 2 Tbs. Sesame Oil ( or more), 1 Tbsp. Soy Sauce, 2 cloves of garlic-minced - some chopped cilantro ( I hate it, so I take parsley), salt and cayenne to taste! I must admit, I am a bit famous for that sauce.

This was excellent. My husband said it was the best fresh spring rolls he's ever eaten. I think they will be a staple at our house.

SO GOOD!  I made these tonight for dinner.  Everyone (husband, 2 teenage girls and me!) loved them.  It took a bit to assemble each one, but my youngest daughter made the peanut sauce while I assembled and it worked out.

Okay, so, I feel like I kind of mutilated this recipe, but it was still delicious! The two grocery stores I went to were out of rice paper, but I had everything else and really wanted to make these. I got some egg roll wrappers. When I started prepping, I realized I was going to have to *bake* the egg roll wrappers (or fry, but I would rather bake). They actually still turned out very tasty, and the baked lettuce wasn't weird. My husband and I both really enjoyed them. He did ask if I had used tortillas for the wraps, though, haha. They were rather bready. The peanut sauce is so delicious! I am never buying peanut sauce again. When our local grocery stocks up on rice paper, I am definitely making these properly.

This tasted great. I mostly followed the recipe but added hot red chili’s vs jalopeno because that is what we had on hand. I also tried Katharine’s suggestion in her comment of adding kiwi in the roll and surprising to me it was amazing! Will be making these again.

I made the spring rolls for my son’s family. Everyone loved them, including my eighteen year old grandson. The only thing I did a little differently was to put peanut sauce on each roll before I rolled it up.  Easier and neater than dipping 

Tastes great and perfect for a very hot evening meal! Thank you.

I made these today and they were absolutely delicious! I didn’t have any green onions, so I used fridge-pickled red onion instead, and I did include tofu for more protein. I used your crispy tofu recipe but cut the tofu into long, thin sticks instead of cubes, and it came out beautifully and added nice texture to the spring rolls. And the sauce was so good that I wanted to (OK, did) eat it by the spoonful. I will make these again.

These look lovely! I love making spring rolls. I make mine with similar ingredients, but also add basil and sometimes mango ;)
My other tip is that if the wrapper is too sticky after you soften it, dunking it into cold water gets rid of the starch and makes it easier to work with!

Just made these for dinner and they were amazing!! I cooked for 3 and multiplied the ingredients by 1.5.

Love this recipe and the sauce! So fresh and tasty! 

What size rice paper do you use? I use 8" but I always have trouble rolling it and I looked up other videos and most people use a 10". Just curious what size you use because yours look great!

Hello from South Africa! Made this for my family this evening and it was AMAZING - even my sceptical not-a-fan-of-vegetables sister enjoyed it. We had it with some shredded chicken and without the noodles, but between the chicken and the veg it packed enough filling power that it didn't feel like anything was missing. And may I just add that the peanut sauce is incredible.

I'm interested in the recipe, seems delightful, but where do I get the rice paper wraps from, I currently reside in  Abu Dhabi.

These were delectable!  The sauce....the sauce....oh, my.  Thank you for this wonderful recipe.

I made this and it was perfect! It made so much and would be great for entertaining. Just a warning: they do not store very well after a day in the fridge.

https://content.jwplatform.com/videos/pwfk3HY7.mp4

Watch how to make fresh spring rolls in this short recipe video! Making Vietnamese-style spring rolls is easy once you know how to roll the rice papers. 

Spring Rolls Recipe

These Fresh Spring Rolls are even better than you&#x27;d find at a restaurant, and they&#x27;re easy to make and healthy!

Fresh Spring Rolls

spring roll rice wrappers (, found

vermicelli rice noodles (, found

mangos (,

carrot

cucumber

shrimp

mint leaves

basil leaves

sweet chili sauce

peanut butter (, smooth or crunchy)

soy sauce

hoisin sauce

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.&nbsp;It should still feel pretty firm as you remove it and lay it on your counter or plate.&nbsp;

(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 1/3 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.&nbsp;

Add all ingredients to a food processor or blender and pulse until smooth.&nbsp;

For the peanut sauce:

https://content.jwplatform.com/videos/8zHnmgOy.mp4

These Fresh Spring Rolls are even better than you’d find at a restaurant, and they’re incredibly easy and healthy! Served with a delicious homemade peanut sauce, these rolls are perfect for a fresh and light lunch, dinner or appetizer.

rice

rice paper wrappers

(250 ml) bean sprouts

cucumber,

carrot,

mango,

green onions,

shrimp,

(125 ml) mint leaves

(250 ml) crunchy peanut butter

(30 ml) liquid honey

chicken broth

(30 ml) soy sauce

(15 ml) toasted sesame oil

Cayenne pepper

(250 ml) vegetable oil

(15 ml) liquid honey

(15 ml) rice vinegar

(15 ml) soy sauce

garlic,

In a bowl, cover the noodles with salted boiling water and let soak for 5 minutes. Drain and 
set aside.

In a large bowl of very hot water, soak two rice paper wrappers at a time until they are lightly dredged in water, about 15 to 20 seconds. Remove from the water, drain well and place on a dry cloth. Pat dry.


On a work surface, layer two moist wrappers. Place 60 ml (1/4 cup) of noodles and some
 bean sprouts at one end. Fold the sides toward the centre. Roll up tightly. Add cucumber,
 carrot, mango, and green onions, always rolling firmly to enclose the filling. Place 2 shrimp 
halves to cover the length of the roller and continue rolling. Add the mint leaves and complete by folding in the edges.


Cover the rolls with a damp cloth and repeat with the remaining ingredients. Refrigerate until serving time. Cut the rolls in half diagonally. Serve with the peanut sauce or 
sesame sauce.

In a small saucepan over low heat, combine all the ingredients until smooth. Serve at room 
temperature.

Peanut Sauce

In a small bowl, whisk the egg yolk and drizzle in the oil, whisking until it form a mayonnaise. Add the remaining ingredients and stir to combine. Serve at room temperature.

Sesame Sauce

https://cdn.jwplayer.com/v2/media/QaPkwnv5

Avoid Overcooking Shrimp

Just made these for my 8 and 5 yo boys as their vegetable component for dinner tonight.  They each asked for and ate a second roll. The 5 yo asked me to add some kick to the sauce next time.  Definitely a winner here!  Thank Kate!!!

I never reply to recipe blogs but this is just that good. The peanut sauce is the best recipe I've found so far. I've made them two days in a row. I might run to the store for more cucumber and make it 3.

Another excellent recipe!  This came out delicious and was a big hit with even my picky eaters.  We also added avocado strips.

Really liked this recipe!! 
Like Raz, I added some avocado - it was very yummy! 
Than you Kate - delicious. and colorful :)

This was super yummy. I had extra noodles and veggies, so I added peanut sauce to it and another dish was made. Will surely make this again.

Kate, Hello from Washington!  Made these yesterday.. they were a big hit.  Substituted zucchini for the cucumber.  Added red bell pepper strips.  The peanut sauce was DEEE-licious.  Very easy to make.  For some reason the rice paper sheets were super sticky.. stuck to the towel, the plate, each other, our fingers.  I tried soaking them less, more,  made no difference.  Oh, well.  Just wrapped more lettuce around, &amp; everything still tasted great.  I will be making these again &amp; again.  I'll use the peanut sauce recipe on noodles, also.  Thank you for your great recipes &amp; beautiful site. Best wishes, ♡Margie W.

They’re are amazingly delicious! They have been a hit with family and friends! Everyone loved the Peanut Sauce, too!  Thank you so much for this delicious Vegan dish! LOVE, A TRIDE AND TRUE FOODIE!

My husband's eyes light up when I make these for dinner! I add shrimp to his but I keep mine vegan. The peanut sauce for these is incredible!! I usually have to double and keep in the fridge to have plenty of sauce on hand when we need. I add sambal to spice it up a little bit. My entire family raves about these! So much cheaper to make than to buy at a restaurant and so much fresher! Plus, I can put exactly what I want in them. Thank you for this recipe!!

Love this recipe! I omitted the lettuce and added some extra herbs instead. Tasted great! Just a question about the peanut sauce- how long can it be stored in the fridge once made? Also, do you know if the sauce can be frozen? Thanks so much!

*cringe 
These are, by definition, summer/salad rolls, not spring rolls. The thick shredded cabbage also don’t make for a good eating experience.

The ingredients go well together and the crunchiness of the cabbage balances the softness of the noodles. The recipe is good and far exceeds 2 stars. Looks like John was having a bad day.

I believe the recipe calls for "very thinly sliced cabbage" John.  I found them to be delicious!

These were delicious!! I took them to a gathering and they were all gone in a matter of minutes. I omitted the noddles because I couldn’t find them at my store and added avocado. I found my rolls to be a little bland, but I think that was my error and not a recipe problem. 
That sauce!! Oh my gosh …. that sauce!!! It was so good. People starting using the sauce on a number of other snacks that weren’t the spring rolls because they loved it so much! 

Thank you for a great recipe!

The peanut sauce is amazing!! I mostly used this recipe as a general guide and it worked really well. I used brown rice papers and forgot to add the garlic to the sauce. The spring rolls turned out delicious- and pretty too! These were super fun to make and I highly recommend this recipe!

This recipe is the best! Absolutely love the sauce.  1st time I made the sauce i cooked it. Made it thick &amp; delicious.  2nd time I did as written .

The actual roll itsself was amazing! I loved it, the sauce was good in very small amounts. ( i am not a fan of peanutbutter so it was not my ideal sauce)

I would love to see other sauce recipes! Great

Made the recipe tonight as it was a really hot day. Loved the recipe and sauce as did my husband. Only complaint I have is that my husband managed to assemble nicer, more compact looking rolls, and he compared mine to flower bouquets with everything sticking out, lol

Great recipe, best peanut sauce I have ever made its great in an Asian salad as well.

These were excellent!  Be sure not to skip the fresh mint and cilantro, they add a delicious dimension to these wonderful spring rolls.  The peanut sauce was amazing as well!  I added a tablespoon of white miso paste (trying to find new, exciting ways to use it up!) and dialled back the honey to one tablespoon.  I prefer ponzu to soy sauce so I substituted that.  All in all, this is going into my regular summer rotation!  Thank you Kate for this refreshing recipe!

After making this recipe you'll wonder why you haven't been making fresh spring rolls at home all the time!

Vietnamese Fresh Spring Rolls

white vinegar

water

tsp salt

tsp sugar

vermicelli noodles,

butter lettuce

cabbage

pickled carrot sticks

cilantro leaves

soy sauce (gluten-free if needed)

tbsp agave or maple syrup

tsp sesame oil

tsp sriracha

Mix the vinegar, water, sugar and salt together in a bowl then place the carrots sticks in the bowl. Let sit for at least 30 minutes, or overnight if preparing in advance. 

Soak 1 rice paper wrapper in warm water until pliable, 30 seconds to 1 minute.

Using your hands, press the wrapper onto a large plate until it&#8217;s flat on the plate.

Arrange a small mound of your filling ingredients in the center of the wrapper.

Fold the left side and right side of the wrapper and press down.

Flip the plate 90 degrees and fold the edge of wrapper you over filling, tucking in filling as tightly as possible, then fold in sides and continue to tightly roll until sealed.

To prepare the peanut sauce, mix all the ingredients together in a small pot or microwave until combined, then serve with the spring rolls. 

Thank you for the step by step photos showing how to roll them and the video was helpful too! Made it really easy to make these.

Vegetarian summer rolls with avocado, tofu &amp; fresh veggies. Serve them with 3 dipping sauces - peanut sauce, hoisin &amp; Vietnamese dipping sauce!

Vegetarian Summer Rolls with 3 Dipping Sauces

carrots

red bell pepper

yellow bell pepper

cocktail cucumbers

oz firm tofu

spring mix or shredded lettuce

avocado

oz dried vermicelli rice noodles

herbs

vegan fish sauce

sugar

Tablespoons lime juice

rice wine vinegar

garlic

Thai chili pepper

Tablespoon carrot

chili garlic sauce

lime juice

peanuts

lite coconut milk

½ Tablespoon hoisin sauce

brown sugar

Tablespoon chili garlic sauce

Make the dipping sauces

For each sauce, set aside the garnish and mix together all the ingredients in a medium size bowl. Add the garnish right before serving. Makes 3/4 cup peanut sauce; makes 3/4 cup hoisin sauce; makes 1 cup of Vietnamese dipping sauce (nuoc cham).

Make the dipping sauces (peanut, hoisin, Vietnamese nuoc cham):

Prepare the tofu

Cut the block of tofu into 1/2 inch strips. Add a teaspoon of oil to a pan over medium high heat and fry the tofu strips until they are golden brown on both sides. About 4 - 5 minutes. Set this aside.

Pan fry the tofu

Dip the rice paper

Add about a third inch of water to a large shallow dish to dip the rice paper wrappers in. Dip one sheet of rice paper wrapper in the water for two seconds and place it on a flat surface. (see Note 2)

Add the spring mix

Starting with the side closest to you, add the mix greens/lettuce and shredded red cabbage on top of the rice paper wrapper, leaving an inch of wrapper on the edge to grab ahold of later. This will provide a barrier between the vegetable filling and the delicate rice paper wrappers.

Add the julienned vegetables

Next place the peppers, carrots, tofu, and avocado on top of the mixed greens. Finally add the vermicelli rice noodles and fresh herbs on top of everything. You should have a stack of the filling piled on top of each other.

Arrange the filling

(Optional) For presentation: if you prefer to see the colorful vegetables through the wrapper, lay them flat on the rice paper wrapper in the center. As you&#039;re rolling it up, you should be able see the vegetables through the rice paper. 

Roll it up from the base

Starting from the end closest to you, pick up the inch of wrapper left uncovered and roll it up a quarter of the way.

Roll up the filling

Continue rolling until all the filling is rolled into the rice paper wrapper.

Fold in the sides

Fold the left and right side of the wrapper towards the center and continue to roll it all the way up.

Place it on a plate

Place the summer roll on a plate and let it sit for 1 minute or until the wrapper is no longer tacky. The surface should still feel soft and pliable but it should not feel sticky since the excess water should be absorbed by now.

Serve

Cut each summer roll crosswise into about 2 inch pieces and arrange them on a plate. Serve with the peanut, hoisin, and Vietnamese dipping sauces.

Make the summer rolls

Can I put frozen spring rolls in air fryer? You bet! Learn how long spring rolls take in an air fryer and much more.

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