I have always enjoyed spring rolls, particularly the fresh ones made with rice paper wrappers. While I used to savor them exclusively when dining at my favorite Vietnamese restaurant, the idea of replicating these delightful treats at home never occurred to me until our friends invited us over for dinner several years ago. To my surprise, their daughter expertly prepared spring rolls for us. That moment marked the realization that making delicious spring rolls at home was entirely feasible, and I’ve been making them ever since.
The process is surprisingly straightforward. Acquiring the ingredients and assembling them is all it takes. It’s truly that simple!
When I make spring rolls, I prepare a large quantity and serve them on a platter. Spring rolls don’t have to be limited to the appetizer category commonly found in most restaurants; spring rolls can be enjoyed as a complete and satisfying meal!
Rice Spring Roll Wrappers
Rice spring roll wrappers are translucent, thin sheets made from rice flour, water, and salt. They’re commonly used in Vietnamese and other Southeast Asian cuisines. If you’ve taken a look at the Asian aisle of your grocery store, you’ve probably seen spring roll wrappers, and even this brand, which is the one I use. They become pliable when soaked briefly in warm water, making them ideal for creating fresh and light spring rolls.
The wrappers come in different sizes. I most often use the round rice wrapper sheets that are 10” in diameter. It’s just a personal preference. Recently, I tried making the spring rolls with the 12” diameter rice wrapper, and the spring rolls were quite large. More like a burrito! The size you use is up to you. The spring rolls taste amazing regardless! The neutral taste of the rice paper allows the vibrant colors and flavors of the ingredients inside, such as fresh vegetables, herbs, and rice vermicelli, to shine through.
Spring Roll Filling Ideas
Most often, I make spring rolls with the following fillings. I almost always have these ingredients at home. Feel free to mix and match ingredients based on your preferences!
- Lettuce- Preferably a Spring Mix.
- Rice vermicelli noodles – Cooked according to package instructions, drained, and cooled.
- Red cabbage – Thinly shredded.
- Cucumber – Julienned or cut into matchsticks.
- Mango – Sliced. (You can use frozen chunks that have been thawed and sliced if fresh mango is not available.)
- Avocado – Sliced.
- Mint leaves – Larger leaves torn into pieces.
- Cilantro
Additional fillings to try:
- Thinly sliced bell peppers. (red, orange, or yellow)
- Bean sprouts
- Sliced air-fried or pan-fried tofu, seasoned or marinated.
- Basil
The amount of filling you need depends on how many spring rolls you want make. You’ll have to do your best estimating here!
How to Fill and Roll the Rice Paper for the Spring Rolls
Prepare:
You’ll need a large bowl filled with room temperature water for submerging the rice paper so that it becomes pliable. You’ll also need a large surface, such as a large cutting board for rolling the spring rolls. Assemble the prepped ingredients on plates or platters to simplify the process of filling and rolling the spring rolls
Instructions:
Soak Rice Paper:
- Dip one rice paper sheet into the warm water for about 5-10 seconds or until it becomes soft and pliable.
- Place the soaked rice paper smooth side down on a large cutting board or another clean work surface.
- Note: The rice paper continues to soften a bit on the work surface.
Fill the Spring Roll:
- Add a small amount of the spring mix lettuce on the lower half of the rice paper, followed by the rice vermicelli noodles, red cabbage, cucumber, carrot, mango, avocado, and herbs, or any combination of filling ingredients that you prefer.
Rolling the Spring Roll:
- Fold the sides of the rice paper inward.
- Grab the bottom of the sheet and fold it over the fillings, tucking the ingredients tightly while rolling everything into a nice package.
- Repeat the process with the remaining ingredients.
Don’t fret while you’re rolling, and you don’t need to be a perfectionist. The spring roll is going to taste great no matter how it looks!
Serve:
The fresh spring rolls are best when served right right away with a delicious dipping sauce such as hoisin, sweet chili, or peanut sauce.
Personally, I like a peanut dipping sauce, and it’s easy to make.
Peanut Dipping Sauce for Spring Rolls
Ingredients:
- 1/2 cup creamy peanut butter
- Juice of one lime
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. Sriracha chili sauce (or more to taste)
- 1 Tbsp. maple syrup
- 1/2 cup water
Instructions:
- In a bowl, whisk together creamy peanut butter, lime juice, rice wine vinegar, Sriracha chili sauce, maple syrup, and water until smooth.
- Adjust the flavor according to personal preference.
Serve the peanut sauce in small bowl alongside of your freshly made rice paper spring rolls!
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