Spring Roll Recipe
Fresh, crunchy, and brimming with colorful veggies, this Spring Roll Recipe is a no-cook, healthy appetizer that’s easy to make for any gathering.
A spring roll is a light meal or vegetarian appetizer rooted in Asian cuisine—rice paper wrappers filled with crisp vegetables, herbs, noodles, and optionally tofu or shrimp. I love serving these homemade rolls at backyard brunches, garden parties, and even weeknight dinners when fresh ingredients from the farmer’s market are calling my name. You know what? They’re seasonal stars: vibrant, low-calorie, and totally customizable. Plus, they come together in under 30 minutes, making them the perfect crunchy treat for spring and summer.
Why You’ll Love This Spring Roll Recipe
– No oven or fryer needed—just warm water and fresh hands
– Vegetarian-friendly (swap tofu for shrimp or chicken)
– Ready in under 30 minutes—super fast for busy days
– Light meal or party appetizer—perfect for any occasion
– Packed with fresh ingredients and crisp texture
– Easy to make ahead—assemble fillings then roll at the last minute
– Customizable dipping sauce—mild or spicy, you choose
– Gluten-free option with rice paper and tamari
Ingredients for the Spring Roll Recipe
– 12 rice paper wrappers (8-inch diameter; I like Roland brand for reliability)
– 4 oz vermicelli rice noodles (Annie Chun’s or store-brand; cook per package, rinse in cold water)
– 1 cup shredded carrots (fresh, organic if possible)
– 1 cup thinly sliced red cabbage (for color and crunch)
– 1 medium cucumber, julienned (English cucumber works well)
– 1 red bell pepper, thinly sliced
– 1 ripe avocado, sliced into thin strips
– 1 cup fresh mint leaves (pluck from stems)
– 1 cup fresh cilantro leaves (stems removed)
– 8 oz firm tofu, pressed and sliced into ½-inch strips (optional; pat dry to avoid sogginess)
– For the dipping sauce:
– ¼ cup creamy peanut butter
– 3 tbsp hoisin sauce
– 1 tbsp soy sauce or tamari (for gluten-free)
– 1 tbsp lime juice (fresh squeezed)
– 1 tsp sesame oil
– 1 clove garlic, minced
– 1 tsp grated fresh ginger
– 2–4 tbsp warm water (to thin)
Tip: Press tofu between paper towels for 15 minutes to remove excess moisture. Cook noodles early and chill in an ice-water bath to stop cooking, preventing mushy strings.
Directions for Your Spring Roll Recipe
1. Prep everything first. Chop carrots, cabbage, cucumber, bell pepper and herbs; slice avocado and tofu. Arrange on a large platter—organization is key.
2. Soak noodles. Place cooked rice vermicelli in a bowl of cold water for 2 minutes, then drain and set aside. Spread noodles out on a plate so they don’t clump.
3. Make the dipping sauce. Whisk peanut butter, hoisin, soy sauce, lime juice, garlic, ginger and sesame oil in a small bowl. Add warm water a tablespoon at a time until the sauce is pourable but still creamy. Taste and adjust salt, sweetness or heat.
4. Warm the rice paper. Fill a shallow dish with warm water (not hot). Submerge one wrapper for about 3–4 seconds—just until it’s pliable but not flimsy. Lay it flat on a clean damp towel or cutting board.
5. Layer fillings. Near the bottom third of the wrapper, lay 2–3 mint leaves, a few cilantro sprigs, a small handful of noodles, then veggies, avocado and tofu. Don’t overfill—leave room to fold.
6. Fold and roll. Fold the bottom edge up over the filling, tuck sides in toward the center, then roll tightly away from you. The rice paper will seal itself—no glue needed.
7. Arrange on a platter seam-side down. Cover with a slightly damp cloth to keep them from drying out. Repeat until all wrappers are used.
8. Slice and serve. For a prettier presentation, slice rolls in half on a diagonal with a sharp, wet knife. Transfer to a serving plate alongside the dipping sauce.
Servings & Timing for Your Spring Roll Recipe
– Yield: 12 spring rolls (about 6 servings)
– Prep Time: 20 minutes (includes chopping and noodle cooking)
– Assembly Time: 10 minutes (rolling and plating)
– Total Time: 30 minutes
Variations
– Swap tofu for cooked shrimp or chicken strips for a pescatarian twist.
– Add mango or pineapple slices for a sweet-tart burst.
– Stir in shredded lettuce or cabbage slaw for extra crunch.
– Use basil or Thai basil instead of mint for an herbal punch.
– Mix sriracha or chili flakes into the dipping sauce for heat.
– Replace peanut butter with almond butter and tamari for a nut-free option.
Storage & Reheating
Store any leftover spring rolls in a single layer in an airtight container, separated by damp paper towels, in the fridge for up to 2 days. Not freezer-friendly—rice paper loses its charm when frozen. If rolls dry out slightly, wrap them in parchment and spritz lightly with water before serving.
Notes
– Too many liquids make soggy rolls—keep fillings dry and pat tofu well.
– A damp kitchen towel under your wrappers prevents sticking and tearing.
– I learned that adding lime juice to the dipping sauce brightens every bite—really brings out the veggie flavors.
– For truly fresh rolls, assemble just before serving; they lose their snap if left out more than an hour.
– According to USDA data, each roll clocks in around 120 calories, making this a guilt-free appetizer or light meal.
FAQs
Q: Can I make these ahead of time?
A: Prep fillings and sauce a day ahead, but roll no more than 2 hours before serving to keep rice paper from drying out.
Q: Why are my wrappers tearing?
A: Try soaking just 3–4 seconds—over-soaking makes them too soft and fragile.
Q: What if I don’t have peanut butter?
A: Use sunflower seed butter or mix 2 tbsp tahini with 1 tbsp honey for a similar creaminess.
Q: How long do spring rolls last?
A: Best enjoyed within 4 hours, but properly stored in the fridge, they’re okay for up to 2 days.
Q: Are these gluten-free?
A: Yes, use tamari or gluten-free soy sauce and check that hoisin is labeled GF.
Q: Can I skip the noodles?
A: Absolutely—extra veggies or sliced hearts of palm work great to bulk up the filling.
Q: What other dipping sauces work?
A: Sweet chili sauce, ponzu, or a simple mix of soy sauce and rice vinegar are tasty swaps.
Q: How do I keep avocado from browning?
A: Toss avocado slices in a splash of lime juice before adding to the rolls.
Conclusion
This Spring Roll Recipe delivers a healthy, crunchy burst of flavor in every bite—no cooking required and endlessly adaptable. I hope you give these fresh, homemade rolls a try, then come back and let me know which variation you loved most. Ready for more light meals? Check out my homemade Vietnamese Pho next!
Spring Roll Recipe
Ingredients
- 12 rice paper wrappers 8-inch diameter; I like Roland brand for reliability
- 4 oz vermicelli rice noodles Annie Chun’s or store-brand; cook per package, rinse in cold water
- 1 cup shredded carrots fresh, organic if possible
- 1 medium cucumber julienned (English cucumber works well)
- 1 red bell pepper thinly sliced
- 1 ripe avocado sliced into thin strips
- 1 cup fresh mint leaves pluck from stems
- 1 cup fresh cilantro leaves stems removed
- 8 oz firm tofu pressed and sliced into ½-inch strips
- For the dipping sauce:
Instructions
- Chop all vegetables, herbs, and slice tofu. Arrange on a platter for easy assembly.
- Place cooked rice vermicelli in cold water for 2 minutes and drain. Spread out to prevent clumping.
- Whisk together peanut butter, hoisin sauce, soy sauce, lime juice, garlic, ginger, sesame oil, and warm water until smooth.
- Submerge rice paper in warm water for a few seconds until pliable. Lay on a damp towel.
- Place mint leaves, cilantro, noodles, veggies, avocado, and tofu on the wrapper. Do not overfill.
- Fold the bottom, tuck sides, and tightly roll away from you. The rice paper will seal itself.
- Place rolls seam-side down on a platter. Cover with a damp cloth to prevent drying.
- Slice rolls diagonally and serve with dipping sauce.
