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Spring rolls are a delightful, fresh, and vibrant snack that’s perfect for any occasion. With ingredients like crisp carrots, refreshing mint, and tender rice vermicelli, these rolls are not only healthy but also bursting with flavor.
Healthy handheld bites like these are the best! Especially, when they’re filled with nutrient-rich ingredients. If you’re looking for more healthier appetizers, try this bright veggie charcuterie board, these lettuce wraps or these light summer rolls.
Reasons to Make This Recipe
- Healthy Appetizer: These are my ideal summer (or anytime) snack! They’re easy to customize and made with nutritious vegetables, plus they’re vegetarian and gluten free.
- Packed with Flavor and Texture: This colorful spring roll recipe has incredibly refreshing flavor and delightful color, thanks to its medley of fresh herbs, crunchy veggies and an irresistible dipping sauce.
- Perfect for Entertaining: These are great for serving at parties or any get-together! Just be sure to make a double batch because they’re sure to go fast!
Ingredients for Spring Rolls
These Vietnamese fresh spring rolls look so impressive, but they’re actually easy to make and only require a handful of simple ingredients. Check out the recipe card at the bottom of the post for all of the exact measurements.
- Rice Vermicelli: These are soft, thin rice noodles that are commonly used for the filling. You can also use other rice noodles or glass noodles.
- Sesame Oil: Has a nice flavor and keeps the noodles from sticking together.
- Fresh Herbs: Adding freshly chopped cilantro and mint leaves provides refreshing, herby flavor.
- Red Cabbage: Shredded red cabbage for a mild, slightly pepper taste and a satisfying crunch.
- Romaine Lettuce: I love adding a romaine lettuce leaf to cover the surface area of the rice paper! Butter leaf lettuce is a great alternative.
- Carrots: Crunchy carrots add gorgeous color and wonderful texture.
- Cucumber: Julienned cucumber adds a pop of fresh crispness.
- Rice Papers: You’ll need 12 rice papers for wrapping the filling. The standard 22 cm size will work best.
- Dipping Sauce: My Sweet Chili Sauce is the perfect pairing for dipping!
How to Make Spring Rolls
Loaded with plenty of fresh, crisp vegetables these rolls not only have a beautiful presentation but they also taste amazing! Here are step-by-step instructions for how to create the ultimate appetizer or snack!
Prep
- Cook the Noodles: Cook the vermicelli according to the package directions, rinse in cold water and carefully toss in the sesame oil to keep the noodles from sticking together.
- Chill the Noodles: Place the cooked noodles in a covered bowl in the fridge until the rest of the ingredients are ready to assemble.
- Prep the Veggies: Prepare all the vegetables, leaves, and lettuces. Keep them all in separate bowls to prepare a work station. Remove the noodles from the fridge.
- Prep the Work Area: Fill a pie dish or shallow bowl with warm water. Make sure you have a clean working surface next to the water and fillings such as a cutting board or flat platter.
- Moisten the Rice Paper: Take a rice paper out and submerge it in the dish of water until it is just pliable, about 12-15 seconds. Remove the rice paper from the water and allow any excess water to drip off. Place the rice paper on the work surface.
Assemble
- Assemble: Take a small bundle of the vermicelli and lay it on the lower ⅓ of the rice paper followed by the cilantro, mint, cabbage, romaine, carrots, and cucumber. These ingredients should fill about 12 papers so split the ingredients accordingly.
- Roll: Roll the paper up over the ingredients as tight as you can without tearing the sheet until you’ve reached halfway up the paper. Fold the sides of the rice paper in on itself and continue rolling the rest of the rice paper up until you have a tight cylinder.
- Continue Rolling and Serve: Continue this process until all the fillings have been used. You should get about 12 spring rolls. Serve fresh with Sweet Chili Sauce.
Tips and Variations
Here are my top tips and some variation ideas for the best spring rolls! You’re going to want to make them over and over again!
- Sauce: I like the sweet chili sauce for this recipe but another great dipping sauce for these spring rolls is this Peanut Sauce recipe.
- Add Protein: If you aren’t worried about keeping this recipe vegetarian, feel free to add protein to the rolls such as cooked shrimp, steak, tofu, or chicken!
- Don’t Overstuff: Don’t add too much filling to the rice paper or it could easily fall apart when you pick it up.
- Don’t roll them too tight: Be very gentle with the wraps once they have softened. You want to roll the spring rolls tight but avoid tearing the papers. It always takes me a couple rolls to get it right, but once you have the hang of it it’s a breeze!
- Other Wraps: You can also use brown rice vermicelli and brown rice wraps for this recipe!
Storing Leftover Spring Rolls
This recipe is best enjoyed fresh, but you can store leftovers in the fridge in an airtight container for up to 4 days.
For best results, I like to line the storage container with a damp paper towel, then place the spring rolls inside the container and cover with another damp paper towel before topping with the lid.
More Delicious Asian Recipes
I’m always in the mood for Asian food. It’s full of flavor and most recipes are easy to make at home. Check out some of our go-to meals that you HAVE to try!
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Spring Rolls
Ingredients
- 3 ounces rice vermicelli uncooked
- 2 teaspoons sesame oil
- ½ cup fresh cilantro, sliced
- ¼ cup fresh mint leaves, sliced
- 1 cup red cabbage, shredded
- 1 head romaine lettuce, sliced
- 1 cup carrots, julienned
- 1 cup cucumber, julienned
- 12 rice papers, standard 22 cm
- Sweet Chili Sauce for dipping
Instructions
- Cook the vermicelli according to the package directions, rinse in cold water and carefully toss in the sesame oil to keep the noodles from sticking together.
- Place the cooked noodles in a covered bowl in the fridge until the rest of the ingredients are ready to assemble.
- Prepare all the vegetables, leaves, and lettuces. Keep them all in separate bowls to prepare a work station. Remove the noodles from the fridge.
- Fill a pie dish or shallow bowl with warm water. Make sure you have a clean working surface next to the water and fillings such as a cutting board or flat platter.
- Take a rice paper out and submerge it in the dish of water until it is just pliable, about 12-15 seconds.
- Remove the rice paper from the water and allow any excess water to drip off. Place the rice paper on the work surface.
- Take a small bundle of the vermicelli and lay it on the lower ⅓ of the rice paper followed by the cilantro, mint, cabbage, romaine, carrots, and cucumber. These ingredients should fill about 12 papers so split the ingredients accordingly.
- Roll the paper up over the ingredients as tight as you can without tearing the sheet until you’ve reached halfway up the paper.
- Fold the sides of the rice paper in on itself and continue rolling the rest of the rice paper up until you have a tight cylinder.
- Continue this process until all the fillings have been used. You should get about 12 spring rolls.
- Serve fresh with Sweet Chili Sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
