How to Make Fresh Spring Rolls

by on June 3, 2013

Happy Monday friends! I hope you all had a great weekend. Today I’m switching things up with a video post on how to make one of my favorite meals – fresh spring rolls a.k.a summer rolls.

How to Make Fresh Spring Rolls

Whenever we go to Vietnamese or Thai restaurants, I always order fresh rolls and I make them at home now too. They’re healthy and super food to make. Here’s how I do it:

How to Make Fresh Spring Rolls

Aren’t they cute?

How to Make Fresh Spring Rolls

5.0 from 1 reviews

Shrimp Fresh Spring Rolls
 
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Serves: 4
Ingredients
  • 10 – 15 rice paper wrappers
  • 1 head romaine lettuce, leaves separated and largest leaves cut in ½*
  • Cooked Maifun brown rice noodles (optional)
  • ½ cup cooked shrimp, shells and tails removed, diced OR ½ cup plain tofu, sliced into small pieces
  • ½ cup cucumber, chopped into matchsticks
  • ½ cup carrots, chopped into matchsticks
  • 1 avocado, sliced (optional)
  • fresh basil OR mint
Instructions
  1. Preparation
  2. Wet spring roll wrapper with warm water. (I usually heat a pot of water on the stove top (not letting it get to a boil) and once it’s warm I put it in a bowl or plate that is large enough to fit the rice paper wrapper in.)
  3. Place wrapper on a hard surface, like a plate. Place lettuce leaf on far left edge of wrapper.
  4. Place a little of each ingredient into the wrap – about 3-4 pieces of shrimp, carrots, cucumbers into the lettuce leaf. Top with 1 slice of avocado and fresh herbs.
  5. Roll wrapper from left to right, folding in the top and the bottom sides of wrapper toward the middle. Just before the wrapper is completely wrapped.
  6. Complete steps 1 to 4 for each wrapper. Serve with the Peanut Sauce (recipe below).
  7. *You may or may not use all the ingredients, especially the whole head of lettuce. Just store the leftovers in the fridge for later use.

Peanut Sauce with Fresh Spring Rolls

5.0 from 1 reviews

Peanut Sauce
 
Prep time
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Author:
Ingredients
  • ¼ cup peanut butter
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon tamari, soy sauce or Braggs Liquid Aminos
  • 1 teaspoon chili paste like Sambal Oelek
  • (optional)
  • Water, to thin
Instructions
  1. Whisk together all ingredients in a bowl, adding water to get the desired consistency.

{ 21 comments… read them below or add one }

Becky @ Olives n Wine June 3, 2013 at 9:39 am

I’ve been wanting to make my own spring rolls for such a long time – thanks for the video tutorial!! And I love the peanut sauce for the side :)

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Jane | Not Plain So Jane June 3, 2013 at 9:40 am

I love fresh spring rolls. My coworker used to bring them in sometimes. Such an healthy dish. I love the crunch of the veggies!

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Amanda June 3, 2013 at 9:47 am

Yum! Thanks for the video. Spring rolls are perfect for the hot summer and I love that you can mix up the ingredients.

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Holly @ EatGreatBEGreat June 3, 2013 at 10:06 am

These spring rolls sound delicious! They would work well for a light healthy lunch!

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Erika @ balancedspoon.com June 3, 2013 at 10:13 am

Yummy! I always stay away from the spring rolls at restaurants because I don’t like the taste of the mint in them. But I can definitely make these at home and add basil!

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Crystal @ Simply Playful Fare June 3, 2013 at 11:33 am

I’ve never made spring rolls before, and I’ve been wanting to learn. :) This looks awesome and healthy!

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Stephanie @cookinfanatic June 3, 2013 at 12:41 pm

Love the how to video!!! Love spring rolls too. Definitely need to give your peanut sauce a whirl, it sounds delicious.

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Beth June 3, 2013 at 1:02 pm

Thank you for this awesome idea! The video was great and I’ll be making these soon. I’ve made egg rolls before with wonton wraps and may try substituting chopped cabbage for the romaine.

Beth

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Kim June 3, 2013 at 10:45 pm

Love making fresh spring rolls! I am not excellent with the rice paper, but its fun and delicious!

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Tara | Treble in the Kitchen June 4, 2013 at 5:28 am

Yum! It’s so funny that you just posted this, because I was JUST looking for rice paper at the grocery to experiment with :) Thanks for the recipe inspiration!

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Liz @ iheartvegetables June 4, 2013 at 7:34 am

This totally just reminded me I have some rice paper rolls I need to use up! YUM!!

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jodye @ chocolate and chou fleur June 4, 2013 at 11:04 am

I’ve been loving fresh spring rolls lately, they’re so perfect for the hot weather! They’re also great if you bake them to crisp up the rice paper!

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Kelly June 4, 2013 at 11:40 am

Actually they look better than the ones I make back home ;)
Traditionally they have bean sprouts instead of carrots and cucumber, but I cant wait to try to this version

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Hillary {Nutrition Nut on the Run} June 4, 2013 at 12:19 pm

I use your peanut sauce recipe from the brown rice/kale/sweet tater bowl for my spring rolls, so yummy!

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Susan June 5, 2013 at 9:48 am

Got all my stuff to make these and I can’t wait! Do you think these would keep well in the fridge if I wanted to make them at the beginning of the week and have them for lunch/healthy snacks for a few days?

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char eats greens June 5, 2013 at 10:58 am

I LOVE rice spring rolls – only attempted making them once. Maybe I should try again!! They are super easy and delicious. Your sauce for dipping sounds so amazing too, because let’s be honest, a good sauce is needed also ;)

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Rosie June 5, 2013 at 8:35 pm

Do you have the calorie count?

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DB June 6, 2013 at 7:26 pm

I LOVE fresh spring rolls, especially on a hot summer day! Mind if I post this on my food community at http://www.kumbuya.com/restaurant-reviews-recipes/ We are always on the look out for GREAT new recipes! Please let me know :)

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Hannah @ CleanEatingVeggieGirl June 7, 2013 at 2:16 pm

I totally need to try making these with tofu! Yum!! :)

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Reba - Not So Perfect Life June 7, 2013 at 4:15 pm

We love eating these when we go out but I’ve never tried to make them. Thanks for the video.

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Brittany Mullins June 8, 2013 at 2:15 pm

No problem. Let me know if you try them!

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