Fresh Vietnamese Spring Rolls Recipe
These rolls go by many different names including rice paper rolls, summer rolls, and more. These healthy, super fresh-tasting, naturally gluten-free rolls consist of a rice paper wrapper and are filled with fresh vegetables and your choice of protein. I used cooked shrimp for my rolls today. The rice paper spring rolls are surprisingly satisfying after you have a couple, thanks to the fiber and water content in the vegetables, but also light enough for a perfect summer snack, lunch, or dinner. They also make a great appetizer for entertaining. Everyone will be so impressed! I made a batch of homemade peanut sauce to dip my rolls in, which is key for me for maximum enjoyment of my fresh spring rolls. You could also dip them in soy sauce, hoisin sauce, or a mixture of soy sauce with fish sauce or oyster sauce, but I strongly prefer peanut sauce, and since it literally takes two minutes to whisk together, why not?
What’s in the Fresh Spring Rolls?
I have sampled spring rolls — or summer rolls — with many different types of filling options. They tend to have variable ingredients so don’t be afraid to make substitutions. If you’re unsure what to put in spring rolls, here’s what I used in this particular batch:
Rice paper wrappers Cooked and peeled shrimp Bagged salad mix with a variety of greens, cabbage, and radicchio Cucumbers Carrots Bell peppers Basil
To make the peanut dipping sauce for the spring rolls, you’ll need:
Peanut butter Honey Sesame oil Apple cider or rice vinegar Ground ginger, or to taste Kosher salt Freshly ground black pepper Coconut milk Peanuts
Protein Options for Fresh Spring Rolls
You can keep them strictly vegetarian, as in just vegetables. Or you can mix-and-match the proteins. Extra-firm tofu or cooked shrimp or cooked chicken are the post popular. No matter what protein you use, it will pair perfectly with the peanut spring roll sauce!
What Else to Put in the Spring Rolls
Like I said, this fresh spring roll recipe is very flexible so feel free to mix and match the veggies to suit what you have on hand. Some other filling ideas include:
Thin rice noodles (labeled as maifun at times) or very thin capellini Butter lettuce or almost any lettuce Green cabbage Mango Green onions Mint Cilantro
How to Wrap Spring Rolls
Rice paper wrappers are incredibly delicate. I submerge them in a bowl of lukewarm tap water, one at a time, until just barely softened. They will continue to soften up on your counter or cutting board as you fill and roll them, and if they if they are overly softened from being submerged too long in water, their already delicate nature is nearly impossible to work with and they will rip. Practice makes perfect. By no means are my rolls perfect. I am the first to admit that! This is one of those situations where food is art and if you’re crafty or have patient hands and nimble fingers, you’ll naturally have a leg up on the rest of us. Have all the ingredients you plan to use in the filling chopped and ready to go. Don’t overstuff the rolls. You will learn quickly that less is more. Although I would love to incorporate all the ingredients I listed in the Fillings Substitutions section above, there is definitely a maximum amount of ingredients each roll will hold and don’t overstuff or they will rip. I put the ingredients I am using in the bottom one-third of the roll, and roll it up like a burrito. Tuck in the two sides, and roll straight up. The tighter you can roll it, the better. This is easier said than done though because of the wiggly nature of the ingredients inside the wet, delicate rice paper. Do you best.
Tips for Making Rice Paper Spring Rolls
Fresh rolls are best. They are simply the best tasting immediately after you make them, however the rolls can be stored in an airtight container for 24 hours in the fridge noting that they will stick together. I combat this by putting the smallest, tiniest bit of olive oil on my fingertips and run that along the sides of the rolls where they will touch each other in your airtight container. I have no idea how they likely make these in Asian restaurants in what I would think would be large batches at one time and prevent sticking during refrigerating, but this is what I do at home and it’s fine. You can make the spring roll peanut sauce recipe ahead of time and it keeps great for two weeks in the fridge. For a flashback to 2010, check out my Fresh Vegan Spring Rolls with Peanut Sauce recipe and post. Blogging was so different then but great memories!
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