Print

Fresh Crisp Spring Rolls Recipe Easy Homemade Rolls Bursting with Flavor

fresh crisp spring rolls recipe - featured image
Print Recipe

These fresh crisp spring rolls are a light, refreshing dish bursting with flavor, featuring fresh veggies, herbs, and a tangy dipping sauce wrapped in delicate rice paper. Perfect for a quick lunch, appetizer, or healthy snack.

Ingredients

Scale
  • Rice paper wrappers (thin, translucent sheets)
  • Cooked shrimp (peeled and deveined) or grilled chicken strips or tofu cubes (pressed and pan-seared)
  • Julienned carrots
  • Cucumber strips
  • Bean sprouts
  • Thinly sliced red bell pepper
  • Fresh mint leaves
  • Fresh cilantro leaves
  • Fresh Thai basil leaves
  • Cooked and drained vermicelli rice noodles
  • Dipping sauce: 3 tbsp hoisin sauce
  • 2 tbsp peanut butter
  • 1 tbsp rice vinegar
  • Juice of half a lime
  • Minced garlic (to taste)
  • Chili flakes (to taste)
  • Crushed peanuts (optional)

Instructions

  1. Cook your protein choice: grill chicken strips, sauté tofu, or boil shrimp until pink and tender (about 3-4 minutes). Let cool and slice thinly.
  2. Boil vermicelli rice noodles according to package instructions (3-5 minutes), drain, rinse with cold water, and set aside.
  3. Julienne carrots, cucumber, and red bell pepper into thin strips. Rinse bean sprouts and fresh herbs thoroughly and pat dry.
  4. Make the dipping sauce by whisking together hoisin sauce, peanut butter, rice vinegar, lime juice, minced garlic, and chili flakes. Adjust seasoning as needed.
  5. Fill a shallow dish with warm water. Dip one rice paper wrapper for 10-15 seconds until softened but still slightly firm. Lay flat on a clean surface or damp towel.
  6. Near the bottom edge of the wrapper, layer a small handful of noodles, a few pieces of protein, then veggies and herbs. Avoid overfilling.
  7. Fold the bottom edge over the filling, fold in the sides snugly, and roll tightly until sealed.
  8. Repeat soaking, filling, and rolling until all ingredients are used.

Notes

Do not soak rice paper wrappers too long to avoid tearing. Use a sharp knife for uniform slicing. Keep finished rolls covered with a damp towel to prevent drying. Wrap tightly and refrigerate up to 4 hours if making ahead. Adjust dipping sauce sweetness and tang to taste. For gluten-free, use tamari instead of hoisin sauce. For vegan, use tofu and skip fish sauce if used.

Nutrition

Keywords: spring rolls, fresh spring rolls, rice paper rolls, healthy appetizer, Vietnamese spring rolls, easy spring rolls, homemade spring rolls, fresh herbs, dipping sauce

Find it online: https://chloeplate.com/fresh-crisp-spring-rolls-recipe-easy-homemade-rolls-bursting-with-flavor/