Easy Spring Rolls Recipe

I’ve been making these spring rolls on repeat because they’re light, crunchy, messy in the best way, and annoyingly addictive—like salad met a crunchy taco and decided to be portable. They’re fresh rice-paper rolls stuffed with crisp veggies, herbs that smell like summer, and a dipping sauce that makes everyone reach for seconds. Perfect for lunch boxes, easy dinners, or pretending you’re hosting a chic backyard party when really it’s just Wednesday.

My family absolutely loses it over these. My husband will clear his plate and then hover by the counter hoping I’ll roll one more without him asking. The kids love customizing their own—peanut sauce for the win—so it turned into our “build-your-own” ritual on busy nights. Once I made them for a no-fuss dinner and forgot to make extra dipping sauce; my kid actually staged a small, adorable protest until I fixed it. Now I always double the sauce.

Kitchen Talk

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I always mess up rice paper the first few tries—too dry, too floppy, a sad torn roll—so I have a tiny ritual: quick dip, gentle spread, roll like you mean it. Once I swapped lettuce for thinly shaved cabbage because I was out, and it made the rolls 10x crunchier (surprise win). Also, if you assemble too early the rice paper can suck moisture out of fillings and get sad—keep things separate until go-time or wrap in damp towels if you’re prepping.

Shopping Tips

– Vegetables: Look for carrots, cucumbers, bell peppers, and cabbage that are firm and brightly colored—avoid limp or spotted stems.
– Fresh Herbs: Grab cilantro and mint with vibrant leaves; if stems are brown or slimy, skip them.
– Protein: Cooked shrimp, sliced grilled chicken, or tofu all work—pick already-cooked options to save time.
– Specialty Item: Rice paper wrappers—buy a decent brand from the Asian aisle; thinner sheets roll more easily but are more fragile.
– Crunch Extras: Roasted peanuts or toasted sesame seeds add texture—buy unsalted or low-salt if you plan to season the sauce.
– Citrus: Limes should feel heavy for their size—they give the dipping sauce the bright punch it needs.

Prep Ahead Ideas

– Chop veggies and herbs the day before and store them in airtight containers lined with paper towels to keep them crisp.
– Cook and slice any protein ahead; keep it chilled separately so the rolls don’t get soggy.
– Make the dipping sauce a day ahead—the flavors deepen overnight. Store in a jar and shake before serving.
– Keep rice papers in the pantry; only wet them right before assembly. If you cut any fillings early, add a squeeze of lime so they don’t brown.

✔Time-Saving Tricks

– Buy pre-shredded carrots or use a julienne peeler to speed up prep.
– Use rotisserie chicken or pre-cooked shrimp from the seafood counter for protein shortcuts.
– Make a big batch of sauce and reuse it for salads or noodle bowls.
– Don’t rush the rolling—work in small batches so the rice paper stays pliable and doesn’t tear.

✔Common Mistakes

– Overfilling the rice paper—been there; it explodes. Pull back and keep it slim.
– Letting wet ingredients touch the rice paper too long—leads to soggy, limp rolls; assemble right before serving.
– Not drying washed herbs well—wet herbs = sad, soggy texture. I once ruined a whole tray because I thought a quick shake was enough; paper towels, friends.
– Sauce too thin? Thicken with a little peanut butter or cornstarch slurry. Too salty? Balance with a squeeze of lime or a touch of honey.

What to Serve It With

– Light green salad with a simple vinaigrette.
– Sticky rice or coconut rice if you want something heartier.
– Quick cucumber salad or pickled vegetables for contrast.
– Extra dipping sauces—soy-tamari, hoisin-peanut, or a spicy chili-lime mix.

✔Tips & Mistakes

– Work over a damp towel to keep finished rolls from drying out.
– Roll tightly but not like you’re packing a suitcase—too tight = stuffing escapes.
– If rice paper tears, tuck the edges under and keep rolling; it still tastes the same.
– Taste and tweak the dipping sauce last—cold ingredients can mute flavors.

✔Storage Tips

Leftovers: wrap each roll tightly in plastic wrap and store in an airtight container in the fridge for up to 24 hours—the texture changes (softer, less crisp), but they’re still delicious cold or cut up into a salad. If you want them crunchy again, pan-fry briefly in a dry skillet for a different, tasty vibe. No shame in reheating a roll for breakfast with scrambled eggs.

✔Variations and Substitutions

Use lettuce leaves instead of rice paper for a gluten-free, low-carb wrap. Swap fish sauce for tamari if you want a vegetarian dunk. Honey or maple syrup can replace sugar in the sauce. If you love heat, add sliced chilies or Sriracha; if you hate cilantro, sub basil or more mint. I’ve tried shredded apple in place of cucumber for a sweet crunch—surprisingly delicious.

Frequently Asked Questions

Easy Spring Rolls Recipe

Fresh, crunchy spring rolls packed with herbs, veggies, and shrimp, served with a creamy peanut dipping sauce. Simple to prep and perfect for snacking or light meals.

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Prep Time: 25 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 5 oz rice vermicelli noodles, dry (cook then cool)
• ▢ 8 oz medium cooked shrimp, peeled and halved lengthwise Pat dry so the rolls stay tight
• ▢ 2 cup shredded romaine or butter lettuce
• ▢ 1 cup carrot matchsticks
• ▢ 1 cup cucumber sticks, seeded
• ▢ 0.5 cup fresh mint leaves
• ▢ 0.5 cup fresh cilantro leaves
• ▢ 0.25 cup fresh basil leaves Thai basil if you have it
• ▢ 0.33 cup sliced green onions
• ▢ 0.25 cup roasted peanuts, chopped For crunch
• ▢ 10 oz round rice paper wrappers Use 8–9 inch size
• ▢ 0.33 cup creamy peanut butter For dipping sauce
• ▢ 1.5 tbsp low-sodium soy sauce For dipping sauce
• ▢ 1 tbsp fresh lime juice For dipping sauce
• ▢ 1 tbsp rice vinegar For dipping sauce
• ▢ 1 tbsp honey For dipping sauce
• ▢ 1 tsp minced garlic For dipping sauce
• ▢ 1 tsp sriracha or chili sauce For dipping sauce; adjust to taste
• ▢ 2 tsp toasted sesame oil For dipping sauce
• ▢ 3 tbsp warm water For thinning the sauce

Instructions

Preparation Steps

• Whisk peanut butter, soy sauce, lime juice, rice vinegar, honey, garlic, sriracha, sesame oil, and warm water until smooth.
• Cook vermicelli per package directions, rinse under cold water, and drain very well.
• Prep fillings: shred lettuce, cut carrots and cucumber, slice green onions, pick herb leaves, and halve shrimp.
• Set up a rolling station with a damp cutting board and a wide shallow bowl of warm water.
• Soften one rice paper in warm water for 10–12 seconds, then lay it flat on the damp board.
• Layer lettuce, a small bundle of noodles, carrots, cucumber, herbs, green onions, peanuts, and shrimp near the center.
• Fold the sides over the filling, then roll up tightly from the bottom to seal.
• Repeat with remaining ingredients. Serve the rolls with the peanut dipping sauce.

Notes

Try swapping shrimp with baked tofu or shredded rotisserie chicken. Add avocado slices for extra creaminess. Keep rolled spring rolls under a slightly damp towel and refrigerate up to 4 hours; serve the sauce at room temp. Leftover sauce keeps 1 week chilled.

This recipe is an original creation inspired by classic Easy Spring Rolls Recipe flavors. All ingredient ratios and instructions are independently developed.