Fresh Spring Rolls

Stuffed with noodles, tofu, veggies, and fresh herbs, these spring rolls are SO refreshing! Serve with peanut sauce for a delicious vegetarian appetizer.

Fresh spring rolls

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

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.

Hands dipping circle of rice paper in bowl of water

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.

Hands wrapping noodles, herbs, and veggies in rice paper

Then, add the fillings. Pile them in the center of the rice paper, leaving several inches bare on all sides.

How to wrap spring rolls - folding rice paper over fresh spring roll filling

Fold in the left and right sides of the wrapper…

How to make spring rolls - tucking and rolling rice paper around filling

…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!

Fresh spring rolls on platter with peanut dipping sauce

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:

Spring 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:

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Fresh Spring Rolls

rate this recipe:
5 from 6 votes
Prep Time: 30 minutes
Total Time: 30 minutes
Serves 2 to 4
These vegetable spring rolls are light and refreshing, stuffed with cold noodles, veggies, tofu, and herbs. Serve them with peanut sauce for a delicious appetizer or light meal! Vegan and gluten-free.



  • 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.


5 from 6 votes (4 ratings without comment)

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Rate this recipe (after making it)

  1. Sally

    5 stars
    Today I had a strong craving for fresh veggie spring rolls. I recall this recipe and had always wanted to try it out, so I did. I followed the recipe exactly and also made the peanut sauce in the recipe. All I have to say is, oh my!! It was so delicious and really hit the spot! The addition of the mango was interesting and made a really big difference. Love the herb combination too.

  2. Jay

    Does the avocado turn brown at all if the rolls are refrigerated for a couple days

    • Jeanine Donofrio

      Hi Jay, these are best freshly made because the rice papers get dry in the fridge after a day or so.

  3. AFej

    How long will these hold up if I make them ahead of time? What would be the best way to store them?

    • Phoebe Moore (L&L Recipe Developer)

      Hi, if you’d like to make these a few hours ahead, you can arrange them on a platter, making sure they’re not touching, and cover them with a damp towel until you’re ready to serve. If you want to make them a few days ahead, I’d skip the avocado in the filling. To prevent the rice paper from drying out, individually wrap the rolls in plastic wrap and store them in the fridge for up to 3 days.

  4. Sabrina from

    I like these, work for me, and really like the avo mango pairing, thank you

  5. Marlene Kish

    Thank you for another great recipe, I am going to make this sauce.Yummy.

  6. vinod from

    5 stars
    I like your recipe and images, they look so delicious and clean. Wrapping is so perfect.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.