Topped with noodles, tofu, vegetables, and fresh herbs, these spring rolls are SO refreshing! Serve with peanut sauce for a delicious vegetarian appetizer.
I will never turn down fresh spring rolls peanut sauce for dipping, but they particularly hit the spot on hot summer days. Served cold or at room temperature, they are cooling and refreshing, stuffed with noodles, tofu, vegetables, and aromatic herbs. They are accompanied by a sweet and savory dipping sauce.
I’ve ordered fresh Vietnamese spring rolls countless times at restaurants, but if I feel like picking up a package of rice paper wrappers at the store, I make my own at home. I can’t call them 100% authentic because I like to experiment with different filling ingredients (mango? avocado? yes, please!), but they’re a blast to make, and they’re totally delicious
I’m sharing my favorite easy spring roll recipe below, along with my best tips and tricks for making it. If you’re after something simple and fresh, you’ll love this!
Fresh Spring Roll Recipe Ingredients
Here’s what you’ll need to make this fresh spring roll recipe:
- Rice paper wrappers – Order them online, or find them in the Asian section of your grocery store or at an Asian market. Tip: I always choose the largest rice paper wrappers available because I find that the bigger they are, the easier they are to fill and roll.
- rice rice – These ultra-thin noodles are traditionally used in Vietnamese spring rolls, but if you can’t find them, thicker rice noodles will work just as well.
- Extra-firm tofu – Its firm texture offers a pleasing contrast to the fresh filling ingredients. Plus, it adds plant-based protein!
- Carrot and cucumber – They add a refreshing crunch. I like julienne them so that they imitate the shape of noodles.
- Jalapeño pepper – For crunch and heat.
- Mango – For juicy sweetness.
- Avocado – It adds a delicious creamy texture.
- Fresh herbs – Basil, mint, and cilantro are wonderful here.
Find the complete recipe with measurements below.
I love making fresh spring rolls with fillings on top, but by all means, feel free to change them up!
- Add bean sprouts, red bell pepper, or purple cabbage for extra crunch.
- Lay green leaf lettuce or butter lettuce inside each spring roll wrapper. Top the lettuce with your other desired filling before rolling the wrapper closed.
- Slice into thin slices green onion for a tasty kick.
Whatever you do, don’t skip the herbs! They really made this recipe. In fact, the more the merrier. Don’t just pick one herb. These vegetable spring rolls are best with fresh cilantro AND basil AND mint leaves.
How to Wrap Spring Rolls
If you’re learning how to make spring rolls for the first time, wrapping them can seem daunting. I understand that, but don’t let it scare you! You got it!
Your first roll may not look good (from experience here), but with a little practice, wrapping will become easier. Here’s how to do it:
First, set up your workspace. Fill a large bowl with warm water and wet a clean kitchen towel. Spread the towel on a flat surface like your counter or a large cutting board.
- Why the wet towel? Fine rice paper doesn’t stick to it, so you’re less likely to tear spring roll wrappers as you form the rolls.
Next, dip a wrapper in warm water. You only have to submerge it for a few seconds—until it softens. Place the wrapper on the kitchen towel.
Then, add the fillings. Pile them in the center of the rice paper, leaving a few inches bare on all sides.
Fold the left and right sides of the wrapper…
…and fold the bottom flap. Do your best to keep the fillings tightly packed as you roll them toward the top of the wrapper to close the spring roll.
Repeat with the remaining wrappers and filling ingredients to assemble the remaining rolls!
Spring Rolls Dipping Sauce Ideas
A good dipping sauce makes spring rolls irresistible. peanut sauce my #1 choice because I love its sweet, savory, nutty flavor with the fresh herbs on the rolls. My peanut sauce recipe is easy to make with basic ingredients like peanut butter, tamari or soy sauce, sesame oil, rice vinegar, and fresh lime juice. You can mix it up in minutes!
But if you’re not feeling peanut sauce, it’s ok! Just try one of these dipping sauces:
What to Serve with Fresh Spring Rolls
I often enjoy these vegetable spring rolls as a light meal on their own, but they make a great appetizer or side dish. They pair well with any of these recipes:
Fresh Spring Rolls
Serving 2 until 4
These vegetable spring rolls are light and refreshing, filled with cold noodles, vegetables, tofu, and herbs. Serve them with peanut sauce for a delicious appetizer or light meal! Vegan and gluten-free.
- 4 ounces vermicelli noodles or other rice noodles
- 8 large rice paper wrappers
- 1 carrot, julienned
- ½ English cucumber, julienned
- 3 ounces very firm tofu, cut into pieces
- 1 jalapeño pepper, stemmed, seeded, and cut into pieces
- 1 mango, peeled and cut into pieces
- 1 avocado, cut into pieces
- Fresh basil, mint, and cilantro leaves
- peanut sauce, for dipping
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Prepare the noodles according to package instructions. Dry and rinse under cold water.
Fill a large bowl with warm water and wet a clean kitchen towel. Spread the kitchen towel on a flat work surface.
Soak a spring roll wrapper in warm water for 15 seconds, or until soft. Place the wrapper on a kitchen towel and place some of the noodles, carrot, cucumber, tofu, jalapeño, mango, avocado, basil, mint, and cilantro in the center. Fold the edges of the wrapper over the fillings and roll tightly to seal. Repeat with remaining spring roll wrappers and fillings.
Serve with peanut sauce for dipping.