Fresh Spring Rolls
These fresh spring rolls are a light and healthy appetizer or main dish, featuring crunchy veggies, green onions, silky rice noodles, and fragrant herbs wrapped in delicate rice paper.
Ingredients
For the rolls
- 8-10 pieces rice paper wrappers (round, 22–24 cm / 8.5–9.5 inches)
- 4 oz rice vermicelli noodles or thin rice sticks
- 1 medium carrot, julienned
- 1 small cucumber, seeded and julienned
- 1 piece red bell pepper, thinly sliced
- 4-6 pieces green onions (scallions), cut into thin matchsticks
- 1 cup red cabbage, thinly sliced or use napa cabbage
- 1 cup fresh herbs (mint, Thai basil, cilantro) mixed
- 8-10 pieces cooked shrimp (optional) or 1 cup cooked shredded chicken or tofu for a vegetarian option
- 1 piece ripe avocado, thinly sliced (optional)
- 1 piece lime, cut into wedges for serving
For the dipping sauce
- 3 tbsp smooth peanut butter
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce (or tamari)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Warm water to thin
- 3 tbsp fish sauce (or substitute soy sauce) for nuoc cham
- 2 tbsp lime juice for nuoc cham
- 1 tbsp sugar for nuoc cham
- 1 clove garlic (minced) for nuoc cham
- 1 small red chili (optional) for nuoc cham
- water to taste for nuoc cham
Instructions
Preparation
- Cook rice vermicelli according to package directions (usually 2–4 minutes in boiling water), drain, rinse under cold water, and toss lightly with a teaspoon of sesame oil to prevent sticking.
- Julienne or thinly slice all vegetables. Arrange herbs and protein (shrimp, chicken, or tofu) so they’re easy to reach while assembling.
- Make your dipping sauce: for peanut-hoisin, whisk peanut butter, hoisin, soy sauce, rice vinegar, sesame oil and warm water until smooth. Adjust sweetness or salt to taste. Store in a small bowl.
Rolling
- Fill a large shallow bowl or pie plate with warm water (not hot). Place a damp kitchen towel or parchment-lined plate nearby to hold finished rolls.
- Lay out fillings in small piles in the order you’ll use them — it speeds assembly and avoids mess.
- Submerge one rice paper wrapper in warm water for about 8–12 seconds, or until it’s pliable but not falling apart. Lay it flat on the damp towel or a clean surface.
- On the bottom third of the softened wrapper (closest to you), place a small handful of noodles, a few pieces of each vegetable, 2–3 herbs, 1–2 shrimp (or a line of shredded chicken/tofu), and a slice or two of avocado if using.
- Fold the bottom edge over the filling, tuck gently, fold both sides inward, then roll away from you in a tight cylinder, like rolling a burrito. Press gently to seal the edge.
- If a wrapper doesn’t seal, dab a bit of water along the edge with your finger.
- Repeat with remaining wrappers and fillings. Place finished rolls seam-side down on the damp towel to keep them from drying out.
Serving
- Cut rolls in half on a diagonal with a sharp, slightly damp knife if you want a pretty presentation, or serve whole with dipping sauce on the side.
Notes
Fresh spring rolls are best eaten the same day. If you must store them, place them seam-side down in an airtight container lined with a damp paper towel to maintain moisture. Freezing is not recommended for fresh rice paper rolls. Prep everything a few hours ahead for best results.