Fresh Spring Rolls are a celebration of everything light, colorful, and deliciously crunchy! Imagine delicate rice paper wrappers hugging together vibrant veggies, fragrant herbs, noodles, and your choice of shrimp or tofu—then dipped in a creamy peanut-hoisin sauce you’ll be tempted to eat by the spoonful. These rolls are the perfect edible canvas for personalization and easy enough for any busy weeknight or joyful gathering, making them an absolute staple in my kitchen.
Ingredients You’ll Need
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For the Spring Rolls:
- 8 rice paper wrappers
- 1 cup cooked shrimp or tofu (sliced)
- 1 cup cooked vermicelli noodles
- 1/2 cup shredded carrots
- 1/2 cup cucumber (cut into matchsticks)
- 1/2 cup shredded lettuce or cabbage
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil or cilantro
For the Dipping Sauce:
- 1/4 cup hoisin sauce
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1–2 tablespoons water (to thin)
- 1 teaspoon sriracha (optional)
How to Make Fresh Spring Rolls
Step 1: Prep All Your Ingredients
Before you do anything else, slice, shred, and organize everything you’ll be rolling up. Have your shrimp or tofu, noodles, veggies, and herbs laid out assembly-line style. This makes the rolling process smooth and fun—plus, you can mix and match veggies to suit your mood or what you have in the fridge!
Step 2: Soften the Rice Paper Wrappers
Fill a large shallow dish or pie pan with warm water. Dip one rice paper wrapper at a time into the water for about 10 to 15 seconds, just until it becomes pliable yet still slightly firm. (They’ll continue to soften as you work.) Gently place the softened wrapper on a clean, damp towel or surface so it doesn’t stick.
Step 3: Assemble the Fresh Spring Rolls
Here comes the fun! Layer a few pieces of shrimp or tofu, a small handful of noodles, carrots, cucumber, lettuce or cabbage, and plenty of fresh mint and basil or cilantro in the center of the wrapper. The trick is to not overfill—less is more to ensure easy rolling and a tidy, pretty result.
Step 4: Roll Like a Pro
Fold the sides of the rice paper over the filling, then lift the bottom edge up and over and roll tightly (like you’re making a petite burrito). Tuck in any rogue veggies along the way. Repeat with the remaining wrappers and fillings until you have a lineup of perfect, plump rolls.
Step 5: Whisk Up the Dipping Sauce
In a small bowl, whisk together the hoisin sauce, peanut butter, soy sauce, rice vinegar, and just enough water to thin it out to your preferred consistency. Stir in sriracha for a hint of heat, if desired. Pour into a bowl for dipping—or drizzle it right over the top for extra flavor!
How to Serve Fresh Spring Rolls
Garnishes
Amp up the wow factor by sprinkling your Fresh Spring Rolls with extra fresh herbs, a handful of crushed peanuts, or a dash of toasted sesame seeds. Garnishing adds visual appeal and a little extra flavor with each bite!
Side Dishes
These vibrant rolls shine alongside a bowl of steaming miso soup, a light cucumber salad, or a trio of Asian-inspired pickles. For a heartier meal, pair them with fluffy jasmine rice or a savory noodle stir-fry.
Creative Ways to Present
Arrange the rolls on a large platter over a nest of lettuce with bowls of dipping sauce nestled in the center. Or, set up a DIY Fresh Spring Rolls bar and let everyone make their own—kids and adults alike love getting hands-on with the rolling process!
Make Ahead and Storage
Storing Leftovers
If you have leftover Fresh Spring Rolls, lay them in a single layer (not stacked) in an airtight container, covering with a damp paper towel to keep the wrappers from drying out. They’ll stay fresh in the fridge for up to 2 days, though they’re best enjoyed the same day.
Freezing
While technically possible, freezing Fresh Spring Rolls isn’t recommended. The delicate rice paper becomes gummy once defrosted, and the veggies lose their crispness. For best texture, stick to making and enjoying them fresh.
Reheating
Fresh Spring Rolls are meant to be served cold or at room temperature. If they’ve been refrigerated and feel a bit firm, just let them come back to room temp for 10 to 15 minutes before serving—no reheating needed!
FAQs
Can I make Fresh Spring Rolls ahead of time?
Absolutely! You can assemble them up to a few hours in advance; just be sure to keep them covered with a damp towel and sealed in the fridge so they remain soft and fresh until serving time.
Are there any gluten-free options?
Yes! The rice paper and vermicelli are already gluten-free, so simply use a gluten-free soy sauce for the dipping sauce to keep everything celiac-friendly.
What protein alternatives work well if I don’t eat shrimp or tofu?
Chicken, sliced tempeh, or even thin strips of omelet make delicious swaps. You can mix and match proteins based on what you have available or dietary needs.
How do I stop the rice paper from tearing?
Look for high-quality rice paper and avoid soaking it too long in water. Just a quick dip until pliable is enough. Rolling gently but firmly, and not overstuffing, also helps prevent rips.
Can I add extra veggies or fruit to my Fresh Spring Rolls?
Of course! Avocado, mango, bell peppers, or bean sprouts add exciting twists. Feel free to get creative and use whatever is in season or calls to you at the market.
Final Thoughts
If you love crowd-pleasing, nourishing bites that are as fun to make as they are to eat, Fresh Spring Rolls might just become your new go-to. Don’t wait—grab those veggies and get rolling!
Print
Fresh Spring Rolls Recipe
- Total Time: 25 minutes
- Yield: 8 rolls 1x
- Diet: Non-Vegetarian
Description
Learn how to make fresh and delicious Vietnamese spring rolls packed with shrimp or tofu, vermicelli noodles, and crunchy vegetables. These light and healthy rolls are perfect as an appetizer or light meal.
Ingredients
For the Spring Rolls:
- 8 rice paper wrappers
- 1 cup cooked shrimp or tofu (sliced)
- 1 cup cooked vermicelli noodles
- 1/2 cup shredded carrots
- 1/2 cup cucumber (cut into matchsticks)
- 1/2 cup shredded lettuce or cabbage
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil or cilantro
For the Dipping Sauce:
- 1/4 cup hoisin sauce
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1–2 tablespoons water (to thin)
- 1 teaspoon sriracha (optional)
Instructions
- Prepare Ingredients: Get all filling ingredients ready. Fill a shallow dish with warm water.
- Soften Rice Paper: Dip a rice paper wrapper in water until pliable.
- Assemble: Layer shrimp/tofu, noodles, veggies, and herbs in the center of the wrapper.
- Roll: Fold sides in and roll tightly from the bottom.
- Make Sauce: Whisk hoisin sauce, peanut butter, soy sauce, vinegar, and water. Add sriracha if desired.
- Serve: Enjoy rolls with the dipping sauce.
Notes
- Best served fresh, but can be refrigerated for a few hours if covered with a damp towel.
- Variations: Try adding avocado, mango, or bell pepper for different flavors.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 roll with sauce
- Calories: 130
- Sugar: 4 g
- Sodium: 360 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg
