These Fresh Spring Rolls are crisp, colorful, and filled with vibrant veggies, herbs, and tender rice noodles — all wrapped up and paired with a rich, creamy peanut dipping sauce you’ll want to put on everything.
???? Description
Fresh spring rolls (also known as Vietnamese spring rolls or summer rolls) are the ultimate light and healthy snack or meal. Packed with fresh vegetables, herbs, rice noodles, and often shrimp or tofu, they’re rolled in delicate rice paper and served cold with a sweet-savory peanut dipping sauce that ties everything together.
They’re gluten-free, endlessly customizable, and fun to make, whether for a weeknight dinner or as a beautiful appetizer for guests. Unlike fried egg rolls, these are raw and refreshing, making them perfect for warm weather or when you’re craving something light but satisfying.
???? Ingredients (U.S. Standard Measurements)
For the Spring Rolls
- 8–10 rice paper wrappers
- 1 cup cooked rice noodles (vermicelli)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup shredded purple cabbage
- 1 cucumber, julienned
- 1 avocado, sliced (optional)
- 12 cooked shrimp, halved lengthwise (or use tofu for a vegan version)
- Fresh herbs: mint, basil, cilantro (about 1/4 cup of each)
- Leafy greens like butter lettuce or romaine (optional)
For the Peanut Sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce (optional but adds great flavor)
- 1 tablespoon maple syrup or honey
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 2–3 tablespoons warm water (to thin)
???? Instructions
1. Prep the Fillings
Cook rice noodles according to package directions, then drain and rinse with cold water. Slice all veggies and herbs and set out in a “rolling station.”
2. Soften the Rice Paper
Fill a large shallow bowl with warm water. Dip one rice paper sheet into the water for about 10–15 seconds, just until softened (don’t over-soak or it will tear).
3. Fill and Roll
Lay the softened rice paper on a clean, damp surface. In the center, layer a bit of lettuce, noodles, vegetables, herbs, and shrimp or tofu. Fold the sides in, then roll up tightly from the bottom like a burrito. Repeat with remaining ingredients.
4. Make the Peanut Sauce
Whisk together all sauce ingredients in a small bowl until smooth. Add warm water a little at a time until you reach your desired dipping consistency.
5. Serve
Arrange rolls on a platter and serve with peanut sauce. Garnish with sesame seeds or chopped peanuts if desired.
???? Variation (From Me!)
???? Rainbow Veggie Rolls with Spicy Almond Sauce
Swap peanut butter for almond butter in the dipping sauce and add a touch of sriracha for heat. Load your rolls with every color of the rainbow — think yellow bell peppers, radishes, shredded beet, and microgreens for a visually stunning platter.
???? Tips & Tricks
- Keep a damp towel over the prepped rolls if not serving right away to prevent drying.
- Use a cutting board lined with a wet paper towel to prevent rice paper from sticking.
- Rolls are best fresh but can be stored in the fridge for 1 day (cover with plastic wrap to avoid drying out).
- Add cooked chicken, tofu, or tempeh for extra protein.
- Make it a meal: Serve with jasmine rice or a chilled noodle salad.
???? Nutrition Facts (Per Roll + Sauce, Approx.)
- Calories: 180
- Fat: 8g
- Carbohydrates: 20g
- Protein: 7g
- Fiber: 3g
- Sugar: 5g
- Sodium: 350mg
???? Perfect For
- Light lunches
- Summer appetizers
- Gluten-free gatherings
- Vegan & vegetarian-friendly meals
- Kids’ bento boxes or party platters
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