Stuffed with noodles, tofu, veggies, and fresh herbs, these spring rolls are SO refreshing! Serve with peanut sauce for a delicious vegetarian appetizer.
I’ll never turn down fresh spring rolls with peanut sauce for dipping, but they especially hit the spot on hot summer days. Served cold or at room temperature, they’re cooling and refreshing, stuffed with noodles, tofu, veggies, and fragrant herbs. The sweet and savory dipping sauce takes them over the top.
I’ve ordered fresh Vietnamese spring rolls countless times at restaurants, but if I think to snag a pack of rice paper wrappers at the store, I make my own at home. I can’t call them 100% authentic because I love to experiment with different ingredients in the filling (mango? avocado? yes, please!), but they’re a blast to make, and they’re absolutely delicious.
I’m sharing my favorite easy spring roll recipe below, plus my best tips and tricks for making it. If you’re craving something simple and fresh, you’re going to love it!
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 biggest rice paper wrappers available because I find that the larger they are, the easier they are to fill and roll.
- Rice vermicelli – These ultra-thin noodles are traditionally used in Vietnamese spring rolls, but if you’re not able to find them, thicker rice noodles will work just fine too.
- Extra-firm tofu – Its firm texture offers a satisfying contrast to the fresh filling ingredients. Plus, it adds plant-based protein!
- Carrot and cucumber – They add refreshing crunch. I like to julienne them so that they mimic the shape of the noodles.
- Jalapeño pepper – For crunch and heat.
- Mango – For juicy sweetness.
- Avocado – It adds delicious creamy texture.
- Fresh herbs – Basil, mint, and cilantro are all wonderful here.
Find the complete recipe with measurements below.
I love to make fresh spring rolls with the fillings above, 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 fillings before rolling the wrapper closed.
- Tuck in thinly sliced green onions for a savory kick.
Whatever you do, don’t skip the herbs! They really make 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 might seem intimidating. I totally get that, but don’t let it scare you! You’ve got this!
Your first roll might not look amazing (speaking from experience here), but with a little practice, the wrapping will get easier. Here’s how to do it:
First, set up your workspace. Fill a large bowl with warm water and dampen a clean kitchen towel. Spread the towel on a flat surface like your counter or a large cutting board.
- Why the damp towel? The delicate rice paper won’t stick to it, so you’re less likely to tear the spring roll wrappers as you assemble the rolls.
Next, dip a wrapper in the warm water. You only need to submerge it for a few seconds—just until it softens. Lay the wrapper flat on the kitchen towel.
Then, add the fillings. Pile them in the center of the rice paper, leaving several inches bare on all sides.
Fold in the left and right sides of the wrapper…
…and fold up the bottom flap. Do your best to keep the fillings packed tightly together as you roll them towards the top of the wrapper to seal the spring roll closed.
Repeat with the remaining wrappers and filling ingredients to assemble the rest of the rolls!
Spring Rolls Dipping Sauce Ideas
A good dipping sauce makes spring rolls irresistible. Peanut sauce is my #1 pick because I love its sweet, savory, nutty taste with the fresh herbs in 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, that’s ok! Try one of these dipping sauces instead:
- Sesame Ginger Dressing
- Carrot Ginger Dressing
- or the coconut-basil dipping sauce from this summer rolls recipe
What to Serve with Fresh Spring Rolls
I often enjoy these vegetable spring rolls as a light meal on their own, but they’re also a great appetizer or side dish. They’d pair nicely with any of these recipes:
Fresh Spring Rolls
- 4 ounces vermicelli noodles or other rice noodles
- 8 large rice paper wrappers
- 1 carrot, julienned
- ½ English cucumber, julienned
- 3 ounces extra-firm tofu, cut into strips
- 1 jalapeño pepper, stemmed, seeded, and cut into strips
- 1 mango, peeled and cut into strips
- 1 avocado, cut into strips
- Fresh basil, mint, and cilantro leaves
- Peanut sauce, for dipping
- Prepare the noodles according to the package instructions. Drain and rinse under cold water.
- Fill a large bowl with warm water and dampen a clean kitchen towel. Spread the kitchen towel over a flat work surface.
- Soak a spring roll wrapper in the warm water for 15 seconds, or until pliable. Lay the wrapper flat on the kitchen towel and place some of the noodles, carrot, cucumber, tofu, jalapeño, mango, avocado, basil, mint, and cilantro in the center. Fold the sides of the wrapper over the fillings and roll tightly to close. Repeat with the remaining spring roll wrappers and fillings.
- Serve with peanut sauce for dipping.