Fresh Spring Rolls
These Fresh Spring Rolls are even better than you’d find at a restaurant, and they’re easy to make and healthy!
Prep: 20min
Total: 40min
Serving Size: 1 serving
Nutrition Facts: calories 80 kcal, Carbohydrate 18 g, Protein 1 g, Sodium 36 mg, Fiber 1 g, Sugar 4 g, servingSize 1 serving
Ingredients:
- 1 package spring roll rice wrappers (, found in the Asian foods section at the grocery store)
- 1 package vermicelli rice noodles (, found in the Asian foods section at the grocery store)
- 2 mangos (, peeled and sliced into thin strips)
- 1 large carrot (, peeled and shredded or sliced into thin strips)
- 1 large English cucumber (, peeled and thinly sliced)
- 1 pound small, cooked shrimp (, deveined, tails removed, or substitute chicken)
- 1 bunch fresh mint leaves
- 1 bunch fresh basil leaves
- 1 bunch fresh cilantro
- 3/4 cup sweet chili sauce
- 1/3 cup peanut butter (, smooth or crunchy)
- 1/2 teaspoon low-sodium soy sauce
- 1/2 teaspoon hoisin sauce
Instruction:
- {‘@type’: ‘HowToStep’, ‘text’: ‘Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water.’, ‘name’: ‘Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water.’, ‘url’: ‘https://tastesbetterfromscratch.com/fresh-spring-rolls/#wprm-recipe-11999-step-0-0’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Gather all topping ingredients together, including chopped veggies, herbs, cooked shrimp.’, ‘name’: ‘Gather all topping ingredients together, including chopped veggies, herbs, cooked shrimp.’, ‘url’: ‘https://tastesbetterfromscratch.com/fresh-spring-rolls/#wprm-recipe-11999-step-0-1’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘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. It should still feel pretty firm as you remove it and lay it on your counter or plate. ‘, ‘name’: ‘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. It should still feel pretty firm as you remove it and lay it on your counter or plate. ‘, ‘url’: ‘https://tastesbetterfromscratch.com/fresh-spring-rolls/#wprm-recipe-11999-step-0-2’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘(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.)’, ‘name’: ‘(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.)’, ‘url’: ‘https://tastesbetterfromscratch.com/fresh-spring-rolls/#wprm-recipe-11999-step-0-3’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://tastesbetterfromscratch.com/fresh-spring-rolls/#wprm-recipe-11999-step-0-4’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘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. ‘, ‘name’: ‘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. ‘, ‘url’: ‘https://tastesbetterfromscratch.com/fresh-spring-rolls/#wprm-recipe-11999-step-0-5’}
- {‘@type’: ‘HowToSection’, ‘name’: ‘For the peanut sauce:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Add all ingredients to a food processor or blender and pulse until smooth. ‘, ‘name’: ‘Add all ingredients to a food processor or blender and pulse until smooth. ‘, ‘url’: ‘https://tastesbetterfromscratch.com/fresh-spring-rolls/#wprm-recipe-11999-step-1-0’}]}
Fresh Spring Rolls with Peanut Sauce
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.
Prep: 40min
Total: 45min
Yield: 8
Serving Size: 1 spring roll with 1/8th of peanut sauce
Nutrition Facts: servingSize 1 spring roll with 1/8th of peanut sauce, calories 177 calories, Sugar 7.1 g, Sodium 426.8 mg, Fat 8 g, Saturated Fat 1.5 g, Trans Fat 0 g, Carbohydrate 13.2 g, Fiber 1.5 g, Protein 3.5 g, Cholesterol 0 mg
Ingredients:
- 2 ounces rice vermicelli or maifun brown rice noodles*
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon fine sea salt
- 1 cup torn butter lettuce, ribs removed
- 1 cup very thinly sliced red cabbage
- 2 medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler
- 2 Persian (mini) cucumbers or 1 small cucumber, thinly sliced or sliced into strips with a julienne peeler
- 2 medium jalapeños, ribs and seeds removed, thinly sliced
- 1/4 cup thinly sliced green onions
- 1/4 cup roughly chopped fresh cilantro
- 1/4 cup roughly chopped fresh mint
- 8 sheets rice paper (spring roll wrappers)
- 1/3 cup creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons reduced-sodium tamari or soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoons toasted sesame oil
- 2 cloves garlic, pressed or minced
- 2 to 3 tablespoons water, as needed
Instruction:
- 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″ 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’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’s knife.
Fresh Spring Rolls Recipe with Best Dipping Sauce
FAQ
What does a spring roll have in it?
A garden spring roll, for example, will be filled with a variety of fresh veggies like carrots, bamboo shoots, bell pepper, and cabbage. And more savory spring rolls tend to be filled with meat in addition to vegetables—typically pork, chicken, and/or shrimp.
What is the secret to rolling spring rolls?
Typically, Vietnamese spring rolls are made with rice vermicelli, which are very thin rice noodles. Various manufacturers will call them thin rice noodles, rice sticks, or maifun. One important thing to note is that the cooking time of the noodles varies across brands.
What kind of noodles do you use for spring rolls?
Fresh spring rolls are made of rice noodles, lots of fresh, crunchy veggies and (often) shrimp or tofu. We’ve opted to use shrimp because it’s what we usually order and because it’s so colorful and beautiful. You can use tofu if you’d like—baked and seasoned tofu would be nice—or you can double down on the veggies!
What are fresh spring rolls made of?
As far as the difference in fillings, egg rolls are typically filled with cooked cabbage, some other vegetables, and pork, while spring rolls typically contain only cooked vegetables. But like any generalization for food so beloved worldwide, you’re sure to find exceptions if you look hard enough.
