How To Make Spring Rolls! It’s easier than you think: fill soft rice paper with crisp veggies, tender noodles, fresh herbs, and juicy shrimp, then roll and dip in the best peanut sauce.
author’s notes
Where My Spring Roll Obsession Began
Years ago, I went to an activity at my church where a woman who had served an 18-month mission in Vietnam was teaching us about her favorite food there: fresh spring rolls.
She had the most incredible setup with tables full of fillings, everything from bean sprouts and herbs to fruits and crisp veggies. She shared stories from her time in Vietnam, showed us how to make spring rolls, and then let us loose to build our own exactly how we liked them.
I’ve loved spring rolls ever since, and I’m not sure why it’s taken me so long to share them here!
The best part about spring rolls is making them your own. Add what you love and skip what you don’t. And the peanut sauce? It’s my absolute favorite. It’s sweet, a little indulgent, and the reliable match for the fresh, crisp rolls.
How To Make Spring Rolls: Ingredients
| Ingredients | Tips |
|---|---|
| Rice vermicelli noodles & sesame oil | Cook just until tender, rinse in cool water, then toss with sesame oil so the noodles don’t all stick together. Use extra noodles in this chicken pho recipe. |
| Rice paper wrappers | Soak just until pliable. If they get too soft in the water, they’ll tear easily when rolling. Don’t have these on hand? Try my spring roll noodle salad! |
| Lettuce, cabbage, carrots & cucumber | Slice everything very thin so the rolls are straightforward to wrap and have a nice, crisp bite. |
| Shrimp or chicken | Use fully cooked, well-drained protein. It is satisfying to shrimp or chicken best in these! |
| Cilantro, mint, basil & peanut sauce | Fresh herbs add so much flavor. Don’t skip the sauce, it’s the best part! |
Quick Tip
For a fun, interactive meal, set all the fillings out on the table with a bowl of water and teach everyone how to make their own spring rolls. It’s always a hit and turns dinner into something a little more fun!
How To Make Spring Rolls
- Cook noodles: Boil until tender, drain, rinse, and toss with sesame oil and salt.
- Prep station: Fill a shallow dish with water and arrange all fillings nearby.
- Soften wrapper: Dip one rice paper for 10–15 seconds, then place on a towel.
- Add fillings: Layer lettuce, noodles, veggies, herbs, and shrimp on the lower third.
- Roll: Fold in sides, then roll up tightly like a burrito.
- Blend sauce: Process all sauce ingredients until smooth.
the cook’s Tips
Top Tips for reliable Spring Rolls
Don’t over-soak the wrappers: Dip each rice paper just until pliable.
Prep everything first: Have all fillings washed, sliced, and within reach before you start. Spring rolls come together quickly once the wrappers are wet.
Use a light hand with fillings: Overfilling makes rolling difficult and can cause the wrapper to split. A small amount of each ingredient works best.
Roll tightly like a burrito: Fold in the sides first, then roll from the bottom up, keeping gentle tension so the roll holds together.
Keep finished rolls covered: Place rolled spring rolls under a lightly damp, lint-free towel so the wrappers stay soft and don’t dry out.
Variations
Other great add-ins include thinly sliced avocado, bean sprouts, shredded green cabbage, snap peas, or thin strips of tofu. You can also swap in rotisserie chicken or cooked salmon for the shrimp.
Storage
I find these are best fresh and don’t love making them ahead of time. If needed, store for max of 6 hours. Wrap each roll tightly in plastic wrap as soon as it’s made, then refrigerate. (Don’t just cover the plate; wrap each roll individually or they’ll stick together.)
More Fresh, Flavor-Forward Dishes:
Dinner
Banh Mi Bowl
Salads
Strawberry Salad
Dinner
Coconut Curry Chicken
Salads With Meat
Asian Chicken Salad Recipe
