Fresh Spring Rolls
Fresh Spring Rolls offer a vibrant medley of textures and flavors wrapped in delicate rice paper. They’re healthy, customizable, and perfect for appetizers, light meals, or entertaining.
This restaurant-quality recipe features tender shrimp, crisp vegetables, fragrant herbs, and a rich peanut dipping sauce. They come together quickly with simple prep and no special equipment.
Key Ingredients in Fresh Spring Rolls
Rice paper wrappers – These delicate sheets soften in water and form the outer layer of the rolls, holding everything together while staying light and chewy.
Vermicelli rice noodles – Thin, springy noodles provide structure and mild flavor, balancing the crunchy vegetables.
Mango – Adds sweet, tropical juiciness that contrasts beautifully with savory shrimp and herbs.
Carrot – Offers a subtle sweetness and crunch that enhances the texture of each bite.
Cucumber – Refreshing and crisp, cucumber adds cooling notes to the roll’s vibrant profile.
Cooked shrimp – Delivers protein and a savory bite, pairing well with the sweet and herbal elements. Chicken can be used as a substitute.
Fresh mint, basil, and cilantro – These herbs infuse the rolls with fragrant, bright flavors that elevate every ingredient.
Assembling Fresh Spring Rolls: A Step-by-Step Overview
Start by preparing all your fillings: cook the vermicelli noodles, slice the mango, carrot, and cucumber, and set out the herbs and cooked shrimp.
Soften a rice paper wrapper in water for 10–15 seconds until pliable. Lay it flat and stack a small amount of each filling in the lower third. Fold in the sides, then roll tightly from the bottom like a burrito. Repeat with remaining wrappers.
For the sauce, blend sweet chili sauce, peanut butter, soy sauce, and hoisin until smooth and creamy.
Recipe Tips for Perfect Fresh Spring Rolls
For optimal texture, don’t over-soak the rice wrappers—they should feel slightly firm before filling. When rolling, keep the layers tight but gentle to avoid tearing. To switch things up, try adding avocado, romaine, or bell peppers. If making vegetarian versions, tofu or extra veggies work wonderfully.
How to Store Leftover Fresh Spring Rolls
Fresh Spring Rolls are best eaten the day they’re made, but you can store them for up to 2–3 days. Wrap each roll individually in plastic wrap to prevent sticking and drying out. Keep them in an airtight container in the fridge. For the best texture, let them come to room temperature before serving.
Frequently Asked Questions
Can I make Fresh Spring Rolls ahead of time?
Yes, but they’re best the same day. If making ahead, store wrapped individually to maintain texture.
What can I use instead of shrimp?
Cooked chicken, tofu, or even extra vegetables make great substitutes for shrimp.
How do I prevent rice paper from tearing?
Avoid over-soaking. Ten to fifteen seconds is usually enough. Handle gently and roll tightly but carefully.
Can I freeze Fresh Spring Rolls?
Freezing is not recommended as the rice paper becomes rubbery and the fresh veggies lose their texture.
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Fresh Spring Rolls
Ingredients
- Spring Rolls:
- 1 bunch fresh basil leaves
- 1 pound small cooked shrimp deveined and tails removed, or substitute with cooked chicken
- 1 bunch fresh mint leaves
- 1 bunch fresh cilantro
- 1 package spring roll rice wrappers typically located in the Asian foods aisle
- 1 large carrot peeled and either shredded or finely sliced
- 2 ripe mangos peeled and julienned
- 1 package vermicelli rice noodles available in the Asian section of grocery stores
- 1 large English cucumber peeled and thinly sliced
- Peanut Sauce:
- 1/3 cup peanut butter smooth or crunchy, as preferred
- 3/4 cup sweet chili sauce
- 1/2 teaspoon hoisin sauce
- 1/2 teaspoon low-sodium soy sauce
Instructions
- Cook the vermicelli noodles briefly in boiling water, adhering to the directions on the package. Once done, drain them and rinse under cold water to halt the cooking process.
- Arrange all filling components—herbs, sliced vegetables, and shrimp—so they are ready for assembly.
- Fill a deep dish or pie plate with about an inch of water. Submerge one rice wrapper in the water for 10 to 15 seconds, removing it while still slightly firm, then lay it flat on a clean surface.
- Place a small portion of noodles, a few shrimp, strips of mango, carrot, and cucumber, and a few mint, basil, and cilantro leaves onto the lower third of the wrapper.
- Begin by folding the left and right edges inward, then roll the bottom edge up over the fillings, continuing to roll tightly like a burrito to seal.
- For the sauce, place all ingredients in a blender or food processor and blend until a smooth consistency is achieved.
Notes
While best enjoyed fresh, these rolls can be refrigerated for up to 2–3 days. To preserve freshness and prevent sticking, wrap each roll individually in plastic wrap and place them in an airtight container. Would you like a version adapted for vegetarian or vegan diets?
