Fresh Spring Rolls Recipe

Learn how to make homemade fresh spring rolls with this easy, no-bake recipe. Perfect for beginners, these Vietnamese-inspired parcels feature crisp vegetables and herbs wrapped in delicate rice paper. Master the rolling technique for the best spring rolls that are healthier than their fried counterparts.

Difficulty:

Beginner

Prep Time:

30 mins

Cook Time:

0 mins

Serves:

8 rolls

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">8 rice paper wrappers (22cm diameter)</li><li class="ingredients-single-item">120g rice vermicelli noodles, cooked according to package instructions</li><li class="ingredients-single-item">200g cooked shrimp, peeled, deveined and halved lengthwise (or firm tofu, thinly sliced)</li><li class="ingredients-single-item">1 large carrot, julienned</li><li class="ingredients-single-item">1 cucumber, seeds removed and julienned</li><li class="ingredients-single-item">1 red bell pepper, thinly sliced</li><li class="ingredients-single-item">8 large lettuce leaves (butter or romaine), ribs removed</li><li class="ingredients-single-item">30g fresh mint leaves</li><li class="ingredients-single-item">30g fresh cilantro leaves</li><li class="ingredients-single-item">30g fresh Thai basil leaves (or regular basil)</li><li class="ingredients-single-item">60g bean sprouts</li><li class="ingredients-single-item">For the dipping sauce: 60ml hoisin sauce</li><li class="ingredients-single-item">2 tbsp peanut butter</li><li class="ingredients-single-item">1 tbsp rice vinegar</li><li class="ingredients-single-item">2 tbsp water</li><li class="ingredients-single-item">1 tbsp crushed roasted peanuts</li><li class="ingredients-single-item">1 small red chili, finely chopped (optional)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 roll

🔥 Calories: 120 calories

🥑 Fat: 3 g

🧈 Saturated Fat: 0.5 g

🍞 Carbohydrates: 18 g

🍭 Sugar: 2 g

🍗 Protein: 7 g

🫀 Cholesterol: 45 mg

🧂 Sodium: 320 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Large shallow bowl for water</li><li class="equipment-single-item">Clean kitchen towel or work surface</li><li class="equipment-single-item">Sharp knife</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare all your fillings before starting to roll. Cook the vermicelli noodles according to package instructions (usually just soaking in hot water), drain well, and allow to cool. Julienne all vegetables into thin, matchstick-sized pieces about 5-7cm long. Arrange all ingredients in separate piles on a clean work surface to create an efficient rolling station.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the dipping sauce, combine hoisin sauce, peanut butter, rice vinegar, and water in a small bowl. Whisk until smooth, adding more water if needed to reach a dippable consistency. Top with crushed peanuts and chopped chili if using. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Fill a large, shallow bowl with warm (not hot) water. Working with one rice paper wrapper at a time, dip it into the warm water for about 10-15 seconds until it starts to soften but is still slightly firm - it will continue to soften as you work. The rice paper should be pliable but not completely soft, as it will become fully hydrated while you add fillings.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Lay the dipped wrapper flat on a clean, slightly damp kitchen towel or work surface. The wrapper will become more pliable as it sits. Place a lettuce leaf in the center of the wrapper, leaving about 5cm of space around the edges. The lettuce creates a barrier that prevents sharp ingredients from tearing through the delicate rice paper.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>On top of the lettuce, place a small bundle of noodles (about 2 tablespoons), followed by a few pieces each of carrot, cucumber, bell pepper, and bean sprouts. Arrange them in a neat rectangle in the center of the wrapper. Then add a few leaves each of mint, cilantro, and basil. For shrimp rolls, arrange 2-3 shrimp halves, cut side up, in a row.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>To roll: Fold the bottom edge of the wrapper over the filling, tucking it under the ingredients to create a tight cylinder. Next, fold in both sides of the wrapper towards the center. Then, while maintaining gentle pressure to keep the roll tight, continue rolling from the bottom to the top until completely sealed. The rice paper will stick to itself, creating a secure package. The transparent wrapper should allow you to see the colorful ingredients inside.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the finished roll on a slightly damp plate and cover with a damp cloth to prevent sticking and drying out. Repeat with remaining wrappers and filling ingredients. If not serving immediately, wrap each roll individually in plastic wrap to maintain freshness for up to 2-3 hours in the refrigerator.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Serve the fresh spring rolls whole or cut diagonally in half to display the beautiful cross-section of colorful ingredients. Accompany with the prepared peanut dipping sauce. For best texture and flavor, enjoy these rolls the same day they're made, as the rice paper will gradually harden in the refrigerator.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Fresh Spring Rolls?

Fresh Spring Rolls typically contain rice paper wrappers, rice vermicelli, protein (like shrimp or tofu), fresh vegetables (carrots, cucumber, bell pepper), herbs (mint, cilantro, basil), and bean sprouts. They're often served with a peanut or hoisin dipping sauce.

How to cook Fresh Spring Rolls at home?

Learn how to cook Fresh Spring Rolls by preparing your ingredients first, then softening rice paper in warm water for 10-15 seconds. Arrange fillings in the centre, fold the bottom edge over, fold in the sides, and roll tightly upward. The beauty is there's no actual cooking required - just assembly! Serve with a homemade peanut dipping sauce.

What's the best way to prevent rice paper from sticking together when making summer rolls?

Keep your work surface slightly damp but not wet, and place finished rolls on a damp cloth with space between them. For storage, wrap individually in cling film. Never stack unwrapped rolls directly on top of each other. Working with one wrapper at a time also helps prevent sticking issues.

Can rice paper rolls be made ahead of time for a party?

Rice paper rolls can be made up to 2-3 hours ahead and stored in the refrigerator. Wrap each roll individually in cling film to maintain freshness and prevent drying out. They're best enjoyed the same day as the rice paper will gradually harden and lose its pleasant texture overnight.

What are common mistakes to avoid when making Vietnamese summer rolls?

Common mistakes include: over-soaking the rice paper making it too sticky; overfilling the rolls causing tears; not having ingredients prepped before starting; using hot water instead of warm; and not including a lettuce barrier to prevent sharp ingredients from piercing through the delicate wrapper.

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