Fresh Spring Rolls

Fresh veggies, herbs, and peanut noodles pack these spring rolls with tangy, bright & refreshing flavors. They're a delicious light lunch or appetizer!

Spring Rolls

Spring rolls are my favorite thing to make when I’m craving something light and healthy, but totally fun. I love stuffing rice paper wrappers with lots of fresh produce, mixing together a flavorful dipping sauce, and digging in! For this Vietnamese spring roll recipe, I toss noodles with an easy, sweet and savory peanut sauce made of peanut butter, sriracha, tamari, and a drop of maple syrup. Then, I roll the noodles into wrappers with avocado, sautéed mushrooms, green onion, and fresh basil and mint.

How to Make Spring Rolls

If you’ve never made fresh spring rolls before, it may seem intimidating, but it’s really simple!

  1. Start by soaking rice paper wrappers, one at a time, in warm water until they soften. (I like these spring roll wrappers best).
  2. Lay the soaked rice paper flat on a clean kitchen or paper towel.
  3. Next, 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 noodles.
  4. Tightly roll the wrapper over and around your fillings. The rice paper will be sticky, so it will seal everything together tightly. That’s it!

Spring Roll Recipe

Spring Roll Recipe Variations

Feel free to play with the fillings in this recipe! Cilantro would be another great herbal addition, and thinly sliced cucumber or carrots would add a lovely crunch. Thin slices of daikon or watermelon radish, red bell pepper, shredded cabbage, or lettuce leaves would be good veggie choices too. For extra protein and hearty texture, try adding sliced baked tofu or tempeh.

I love to serve these spring rolls with peanut dipping sauce, but they’d also be delicious with tamari, soy sauce, or hoisin sauce on the side.

Spring rolls dipping sauce

Love this recipe? Make these fresh summer rolls next!

Fresh Spring Rolls

rate this recipe:
5 from 1 vote
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Serves 2
These easy vegan spring rolls are a great appetizer or snack! Use your favorite veggies and herbs here. Cilantro, thinly sliced cucumber, or bean sprouts would all be good additions.

Ingredients

For the mushrooms

  • 1/2 teaspoon extra-virgin olive oil
  • 1 cup enoki or sliced shiitake mushrooms
  • 1/2 teaspoon tamari

For the spring rolls:

  • 4 ounces cooked soba or rice noodles
  • Peanut Sauce
  • 4 Vietnamese rice spring roll wrappers*
  • 1 avocado, sliced
  • Fresh basil & mint leaves
  • 1/4 cup microgreens
  • Tamari, for serving

Instructions

  • Heat the oil in a small skillet over medium heat. Add the mushrooms and cook until browned and soft, about 5 minutes. Remove the pan from the heat, add the tamari and toss. Set aside.
  • Toss the noodles with a few spoonfuls of the peanut sauce until they're well coated.
  • 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 extra peanut sauce and tamari for dipping.

Notes

*You can find spring roll wrappers at Asian markets or in the Asian section of your grocery store.

 

 

42 comments

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  1. Emma from coconutandberries.com
    10.07.2013

    This is such a great idea! They’re almost too pretty to eat- the key word being almost 😉

  2. “aka. my version of cooking once and eating 3 times.”

    That is my kind of cooking! I love spring rolls…

  3. Cláudia Vasconcelos
    10.07.2013

    A very very wonderful idea 🙂
    Delicious…

  4. connie from heshewee.wordpress.com
    10.07.2013

    This is exactly what I want for dinner! You guys always have the most amazing recipes 🙂

    • jeanine
      10.08.2013

      I know, I could eat spring rolls every day 🙂

  5. Mmm these sound and look delicious! I love making different variations of rice wraps, and I love your cook once, eat 3x thinking. I tend to do most of my meal prep on the weekends, and these might have to be on next week’s menu!

    • jeanine
      10.08.2013

      thanks! It was fun to come up with 🙂

  6. Tieghan from halfbakedharvest.com
    10.07.2013

    Yes! 3 recipes and they are all delicious, easy and SO pretty! Count me in!

  7. These are always a perfect refreshing treat, even in the winter. All you need to do is warm up the dipping sauce and you’ve got a great fresh and crunchy meets warm and comforting!

    • jeanine
      10.08.2013

      Thanks! Yep, I usually just stuff them with whatever I have around 🙂

  8. Maya
    10.08.2013

    Aren’t these actually summer rolls though because they aren’t fried? Either way they look delicious.

  9. I have leftover noodles with carrot ginger dressing–you’ve inspired me to spring-roll them.

  10. I love getting a lot of different meals out of only cooking once! These spring rolls look divine!

  11. Gaby from whatsgabycooking.com
    10.08.2013

    What a gorgeous plate of deliciousness! Wishing I had some right now!

  12. Julia from bananenblatt.blogspot.co.at
    10.09.2013

    Hi Jeanine!
    i just discovered your site via a pin of your curried sweet potato soup on pinterest, and i immediately fell in love with it! The bright design and beautiful food photography really caught me! I will browse your past recipes a bit now and look which recipe i could try with the stuff i have on hand…
    Wish you a nice day!
    Julia

    • jeanine
      10.10.2013

      thanks Julia, and welcome!

  13. Tracy
    10.10.2013

    These spring rolls look delicious and easy! Any suggestions on a brand of gluten free ponzu sauce? Thanks!

  14. Claudia from Buenprovechoblog.com
    10.21.2013

    This looks soooo good! Love spring rolls!

  15. Mimi
    08.29.2015

    Were are the ingredients measurements?
    Love the recipe but can’t cook without the measurements.
    I would appreciate if you email me.

    Thank you!

    • jeanine
      08.30.2015

      it’s fixed now – sorry about that!

  16. Paul Salmeh
    09.06.2015

    Hi. In Lebanon this type of spring rolls are called “nems” (chinese name?). They are served with a sweet thick dark sauce (with soya sauce or hoisin sauce?). Sometimes the rolls are stuffed with shrimps. Delicious. Couldn’t find anything in french cuisine by the name of nems !

  17. I enjoyed over read your blog post. .I have wrote down a bunch and bookmarked your page just incase I lose the pages. Love this recipe come from love and lemons. keeeping sharing!

  18. 5 stars
    I enjoyed over read your blog post. .I have wrote down a bunch and bookmarked your page just incase I lose the pages. Love this recipe come from love and lemons. It combines two of my favorite things –soba spring keeeping sharing!

  19. thue xe may
    05.15.2017

    Delicious, Love it. It’s very easy for me. Thanks for sharing !

    • thue xe may
      05.15.2017

      Delicious, Love it. It’s very easy for me. Thanks for sharing !

  20. Emily
    02.19.2019

    Oh wow, these look absolutely delicious and a great idea to use leftovers to make them too! Now I’m craving these for dinner!

    Emily | Snippets of Emily’s Life xx

  21. Ariana Cordero
    03.10.2020

    This recipe is so great! I’ve always loved spring rolls but I have never had the chance to make them at home. Thanks to this super easy, organized and fun recipe I will finally have the opportunity to make them!

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.