Spring Roll Recipe – Easy, Fresh, and Delicious Homemade Rolls
Introduction
When thinking about light and flavorful meals familiar yet exciting ideas come to mind. Spring rolls bring a world of fresh flavors that excite the senses. They feel simple to make but full of complexity in taste and texture. I always feel a sense of pride when serving homemade rolls that are crisp on the outside and tender inside. You can taste the rice wrapper that has just enough chew. You can feel the crunch of fresh vegetables and maybe some juicy shrimp or savory meat. The aroma from fragrant herbs and the balance of slightly sweet dipping sauce bring an uplifting moment to the table.
Spring rolls have roots in many cuisines. They connect with traditions while letting creativity shine. I enjoy how you can load them with vegetables one day and add protein the next. Every bite is fresh. Writing about a spring roll recipe gives me a chance to share what makes them so appealing. It gives me a chance to show how approachable the recipe is. You do not need fancy tools. You just need a few ingredients. You need a little patience and willingness to assemble gently. The result lifts the meal. It becomes something memorable. It becomes something you feel good about sharing
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Ingredients Needed
Here is a table of ingredients with calorie counts per typical serving or portion. The calorie counts are approximate based on standard sources.
| Ingredient | Quantity | Approximate Calories |
|---|---|---|
| Rice wrappers | 8 wrappers (8 inch) | 350 kcal |
| Cooked shrimp | 200 g (about 12 pieces) | 160 kcal |
| Rice vermicelli noodles | 100 g (dry weight) | 360 kcal |
| Carrot | 1 medium (60 g) | 25 kcal |
| Cucumber | 1 small (100 g) | 16 kcal |
| Lettuce leaves | 4 leaves | 8 kcal |
| Fresh cilantro | 10 g | 2 kcal |
| Fresh mint leaves | 10 g | 2 kcal |
| Peanut sauce or hoisin sauce | 8 tablespoons | 240 kcal |
| Soy sauce (for dipping) | 4 tablespoons | 40 kcal |
| Optional crushed peanuts | 2 tablespoons | 90 kcal |
Calories listed are approximate and rounded to the nearest whole number for readability. You can adjust quantities to match your portion sizes.
Step by Step Cooking Instructions
Start with cooking the vermicelli noodles. Boil water in a medium pot until rolling bubbles appear. Turn off heat and drop in the rice vermicelli. Let noodles soak for about five minutes until tender but not mushy. Drain the noodles and rinse under cold water. Make sure they are separated and not clumped together.
Peel and cook the shrimp if needed. If shrimp are raw you can boil them for two to three minutes until they turn opaque and curl slightly. Drain and cool them. If you use pre cooked shrimp skip this step.
Pick and wash the carrot cucumber lettuce cilantro and mint. Peel the carrot and julienne it into thin strips. Cut the cucumber lengthwise and slice it thinly. Tear the lettuce leaves into pieces that fit inside a wrapper. Gather fresh cilantro and mint leaves.
Prepare your dipping sauce on the side. If you use peanut sauce you might mix peanut butter water soy sauce lime juice and a touch of sugar until you get a smooth pourable consistency. If you prefer hoisin sauce you can blend it with a bit of water and a squeeze of lime for brightness. Set sauce aside.
Fill a wide shallow dish or pie plate with warm water. Dip a rice wrapper into the water for just a few seconds. Watch its texture soften but not fall apart. Lay it carefully on your clean work surface or a damp cloth for easy rolling.
Layer ingredients onto the bottom third of the softened wrapper. Start with lettuce then place some noodles. Add carrot cucumber shrimp and sprinkle cilantro and mint. Keep ingredients compact toward the center. Leave enough border to fold.
Fold the bottom edge of the wrapper up over the filling. Fold both sides inward gently. Roll it upward evenly until the wrapper overlaps and seals. You can pat the seam lightly to help it stick. Repeat the process for remaining wrappers and filling until all are assembled.For more delicious ideas, don’t miss Cheese Sandwich MLP Recipe which pairs perfectly with this recipe.
Place finished rolls seam side down on a serving plate. Cover with a damp cloth until you are ready to serve so they stay soft and will not dry out. Serve alongside the dipping sauce.
Tips for Customizing the Recipe
Spring rolls feel so personal that customizing makes them your own. You can swap shrimp with chicken tofu or thinly sliced pork. You can add avocado slices for creamy texture. You can substitute fresh basil for mint for a different herbal note. For crunch try adding bean sprouts jicama or bell pepper strips.
If you want to make a vegetarian roll skip the shrimp and opt for grilled tofu or tempeh strips. You can add crushed peanuts inside or on top after assembly to give extra bite. Spinach or kale also works if you want leafy green variety. For extra flavor drizzle a hint of toasted sesame oil on your noodles before assembling.
If you like spicy you can mix chili garlic sauce or Sriracha into your dipping sauce. For sweeter sauce try adding honey or hoisin. If you want soy free use coconut aminos. Everything remains simple and adaptable.
Nutritional Information
Estimating for one roll assuming you make eight rolls and use all ingredients equally:
- Calories per roll: approximately 160 kcal (based on total of about 1280 for eight)
- Protein: from shrimp and noodles expect around 8 to 10 grams
- Carbohydrates: mostly from rice wrappers noodles and vegetables around 20 grams
- Fat: largely from peanut or hoisin sauce and a touch in shrimp around 6 grams
- Fiber: modest amounts from vegetables around 2 to 3 grams
- Vitamins: vitamin A from carrot, vitamin C from lettuce cucumber and herbs, plus some iron and potassium
Nutrition will vary depending on customization. If you add tofu or remove shrimp the protein distribution changes. If you load up more sauce calories rise. If you reduce wrappers or sauce you lower the total.
Serving Suggestions
These fresh rolls pair beautifully with many sides. Offer steamed edamame or miso soup for a light balanced meal. A side of mango sticky rice or fresh fruit like pineapple slices adds sweet contrast. If you want something more substantial serve with noodle salad or rice paper noodle bowl.
Set them on a platter with dipping sauces in separate bowls. Use peanut sauce and soy sauce both so everyone can choose. Garnish with lime wedges sliced chilies and extra herbs for color and brightness. Serve with iced jasmine tea or coconut water to complete the refreshing dining experience.
Leftover rolls can be kept in airtight container with damp cloth inside fridge for a few hours. They are best eaten fresh but still hold up if saved and eaten within the same day.
Spring Roll Recipe – Easy, Fresh, and Delicious Homemade Rolls
Course: Blog: 8 rolls
servings30
minutes10
minutes160 kcal
kcalIngredients
8 rice paper wrappers
100 g dry rice vermicelli noodles
200 g cooked shrimp (peeled and sliced in half lengthwise)
1 medium carrot (julienned)
1 small cucumber (thinly sliced)
4 large lettuce leaves (torn into small pieces)
10 g fresh mint leaves
10 g fresh cilantro leaves
Dipping sauce (peanut sauce or hoisin sauce)
Optional: crushed peanuts, lime wedges, chili slices
Directions
- Cook the noodles: Bring water to a boil in a medium pot. Turn off the heat and soak the rice vermicelli for about 5 minutes or until tender. Drain and rinse with cold water. Set aside.
- Prepare fillings: Wash and slice the carrot, cucumber, lettuce, mint, and cilantro. If your shrimp are not pre-cooked, boil them for 2 to 3 minutes until pink and firm. Slice cooked shrimp in half lengthwise.
- Soften the rice paper: Fill a wide shallow dish with warm water. Dip one rice paper sheet into the water for about 5 seconds, then place it flat on a damp clean surface or towel. Let it soften for 10 seconds.
- Assemble the roll: On the bottom third of the wrapper, layer a piece of lettuce, a small bundle of noodles, some carrot and cucumber, 2 to 3 shrimp halves, and a few mint and cilantro leaves.
- Roll it up: Fold the bottom of the wrapper over the filling, then fold in the sides. Roll it up tightly like a burrito until sealed.
Recipe Video
Notes
- ipe Notes
Do not over-soak the rice paper or it will tear easily. Just a few seconds in warm water is enough.
You can customize the filling with tofu, chicken, or extra veggies for a vegetarian or protein-rich version.
If storing for later, cover rolls with a damp paper towel and keep in an airtight container in the fridge.
FAQs
What is the difference between fried spring rolls and fresh spring rolls
Fresh spring rolls use soft rice wrappers and are not fried. They stay light and fresh because the vegetables and fillings remain uncooked or lightly cooked. Fried spring rolls have wrappers that are deep fried until golden and crispy and the filling is often fully cooked before rolling.
Can I prepare the ingredients ahead of time
Yes you can cook noodles shrimp and chop vegetables ahead. Store everything separately in covered containers in the refrigerator. When ready just soften the wrappers and assemble fresh. Wrappers soften too quickly so do not prepare those until ready.
How long do spring rolls stay fresh
Assemble them and keep covered with a damp cloth. Store in airtight container in fridge. They stay best for a few hours up to half a day. They lose moisture and can dry out if left longer.
Are they gluten free
Rice wrappers and rice vermicelli are naturally gluten free. Soy sauce may contain wheat. Use rice aminos or gluten free soy sauce to keep the recipe gluten free.
How do I prevent rice wrappers from tearing
Do not soak wrappers too long. Dip for just a few seconds until pliable. Keep working surface damp. If wrappers become too soft they tear. Practice makes rolling easier.
Can I make them vegan
Yes replace shrimp with tofu or roasted vegetables and use peanut or hoisin sauce that does not contain fish sauce. Ensure wrappers and sauce are plant based.
Conclusion
Making fresh spring rolls feels like inviting brightness to your plate and warmth to your table. You gather simple ingredients and transform them into a meal that tastes effortless and vibrant. You learn how textures blend when you layer fresh herbs gentle noodles crisp vegetables and tender protein. You master soft wrappers and thoughtful rolling. You build sauces that carry depth in every dip. You create something that looks beautiful and tastes balanced.
