Fresh spring rolls are one of my favorite things to make when the weather gets warm. I love stuffing rice paper wrappers with the best produce a season has to offer and digging in for a light & healthy yet totally fun lunch. I made this particular spring roll recipe when I had leftover peanut noodles on hand, and I finished them with avocado, sautéed mushrooms, scallions, and fresh basil and mint.
How to Make Spring Rolls
If you’ve never made spring rolls before, it may seem intimidating, but it’s really simple! Start by soaking rice paper wrappers in warm water until they soften, and then pile your prepared fillings in the middle. For this recipe, cook a few mushrooms, thinly slice an avocado, and add some herbs or greens on top of your peanut noodles. Then, tightly wrap and roll the rice paper over your fillings. The wrapper will be sticky, so it will seal everything together tightly. That’s it!
Spring Roll Recipe Variations
Feel free to play with the veggie fillings in this recipe. Cilantro would be another great herbal addition, and thinly sliced cucumber or carrots would add a lovely crunch. Daikon or watermelon radish, red bell pepper, shredded cabbage, or lettuce leaves are other good veggie choices, and sliced baked tofu would be a good option to boost the protein content.
I would usually make a peanut sauce for dipping, but there’s no need for that here because peanut-y goodness is already in the noodles. Serve these with some ponzu or light soy sauce in a small bowl, and enjoy.
Love this recipe? Head over here to make fresh summer rolls next.
- Leftover peanut noodles (about 4 oz.)
- 4 Vietnamese rice spring roll wrappers
- ½ teaspoon extra-virgin olive oil
- 1 cup enoki, hon shimeji, or shiitake mushrooms
- ½ teaspoon soy sauce
- Handful of fresh basil & mint leaves
- ½ avocado, sliced
- ¼ cup microgreens
- Ponzu or soy sauce for dipping
- Cook the mushrooms by heating a skillet to medium. Add a little bit of oil, then the mushrooms. Cook until browned and soft, about 5 minutes. Remove from heat, toss with soy sauce, and let them cool to room temp.
- One at a time, dip the rice paper wrappers into warm water for 5 seconds. Remove and place on a clean towel.
- Place the noodles, mushrooms, avocado, herbs, and microgreens in the center of the rice paper. Wrap & tuck the sides, then the bottom flap, and then carefully roll until the wrapper is tightly closed.
- Serve with ponzu for dipping.
this post was originally created for Refinery 29