Fresh Spring Rolls Recipe

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These fresh spring rolls are a light and healthy appetizer or main dish. Crunchy veggies, green onions, peanuts and cilantro are wrapped together then dipped in the most delicious peanut sauce!

5 Spring Rolls on a plate, one cut in half so the inside is showing


This fresh spring roll recipe is one that I have made for almost two decades. It is one of my all-time favorite recipes to make for a light lunch or dinner.

What’s not to love? Your favorite veggies, fresh cilantro, green onions and peanuts are all rolled up tight in a spring roll wrapper then dipped in the most delicious peanut sauce!

Even my young children enjoy this recipe – it’s an easy way to make eating veggies fun and delicious!

close up photo of the inside of a Spring Roll cut in half

Spring Roll Recipe: Ingredients & Substitutions

overhead view of the ingredients in this fresh Spring Roll reicpe
  • Vegetables. I have included my favorite combination of vegetables to use in this recipe. However, it is highly customizable. you can add or subtract vegetables to your liking! I often use it as a “clean out the veggie drawer” recipe and just use whatever I have on hand.
  • Edamame. I buy shelled, frozen edamame and gently warm it in the microwave or on the stovetop to bring it to room temperature before using it in this recipe.
  • Peanuts. Cashews are another great choice. Or you can omit the nuts all together if you prefer.
  • Vermicelli Noodles.I love these brown rice noodles. They are so tasty and make the spring rolls more hearty. I have also used cooked quinoa, brown rice, and white rice inside these spring rolls with great results.
  • Spring Roll (Rice Paper) Wrappers. I purchase these at my local grocery store or Asian market. You can also buy them here.
a Spring Roll being dipped into peanut sauce

How to Make Spring Rolls

One thing I love about this recipe is that there’s no cooking required! It does take some time to prepare the veggies, but otherwise it’s really an easy recipe! Don’t forget to watch the video!

Begin by cooking the noodles according to package instructions. Then drain and rinse with cold water so they come to room temperature.

a bowl of brown rice noodles cooked

Then, prepare the filling ingredients by julienning all the vegetables, chopping the onions, cabbage and cilantro, crushing the peanuts, etc.

Then lay all the ingredients out on a large cutting board.

It’s important to have everything prepped and ready because you have to work quickly once you dip the spring roll wrappers in water.

overhead view of the ingredients in this spring roll recipe laid out on a cutting board ready to use

Next, line a large serving dish with a moist tea towel, and lay a moist tea towel out on the counter (for rolling).

Then, fill a 9” round pie dish or cake pan with hot water.

When you’re ready to start making the spring rolls, dip a wrapper into the hot water. Let it sit for 8-10 seconds. Shake the excess water off of the wrapper as you remove it.

two photos showing How to Make Spring Rolls - dipping the wrapper in water

Then, lay the wet wrapper on the moist tea towel, add noodles, cilantro, green onions, and peanuts.

two photos showing How to Make Spring Rolls - filling with vegetables

Then, add the rest of the vegetables.

two photos showing How to Make Spring Rolls - filling with vegetables
two photos showing How to Make Spring Rolls - filling with vegetables

Once all the veggies are in place, roll the edges up and then roll the spring roll tightly. Transfer them to a plate lined with a damp tea towel to keep the spring rolls moist while you make the others.

Repeat until all the ingredients have been used.

two photos showing How to Make Spring Rolls - wrapping and rolling the spring rolls

Store

Store the spring rolls by lining an airtight container with a moist tea towel or paper towel.

Then, place the spring rolls on the moist towel and fold the top over the rolls to loosely cover them. Store them in the refrigerator until ready to serve.

two photos showing How to Make Spring Rolls - wrapping and rolling the spring rolls

Serve

Serve with peanut sauce for dipping. I usually serve this spring roll recipe as a full meal itself. However, you can serve them as an appetizer to your favorite Asian recipes like the ones below:

6 Spring Rolls on a plate with a small bowl of peanut sauce

Spring Rolls Recipe FAQs

Do you use rice paper for spring rolls?

Yes, wrap your filings inside of rice paper spring roll wrappers.

Do you Soak rice paper in hot or cold water?

Soak the wrappers in hot water.

How do you make spring rolls not soggy?

Storing the spring rolls on a very lightly damp paper towel or tea towel will help keep them fresh and not soggy.

Can I deep fry these spring rolls?

Yes, you can fry them in a deep fryer if you’d like.

photo of a spring roll cut in half surrounded by other Spring Rolls

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Fresh Spring Rolls Recipe

Laura
These fresh spring rolls are a light and healthy appetizer or main dish. Crunchy veggies, green onions, peanuts and cilantro are wrapped together then dipped in the most delicious peanut sauce!
5 from 3 votes
Course Appetizer, Main Course, Side Dish
Cuisine asian
Servings 12 Spring Rolls
Calories 206
Prep Time30 minutes
Total Time30 minutes

Ingredients  

  • 3 large carrots julienned
  • 1 cucumber julienned
  • 1 large red pepper julienned
  • ½ cup cilantro chopped
  • 1 cup red cabbage about half a head
  • 1 Avocado
  • 1 cup Edamame shelled
  • ½ cup peanuts crushed
  • 8 ounces vermicelli noodles (or Maifun brown rice noodles, or cooked quinoa or rice)
  • 12 Spring roll wrappers
  • Peanut sauce

Instructions 

  • Cook noodles according to package instructions, drain and rinse with cold water.
  • Prepare the filling ingredients by julienning all the vegetables, chopping the onions, cabbage and cilantro, crushing the peanuts, etc. then lay them all out on a large cutting board.
  • Line a large serving dish with a moist tea towel, and lay a moist tea towel out on the counter (for rolling).
  • Fill a 9” round pie dish or cake pan with hot water.
  • Dip a wrapper in the hot water. Let it sit for 8-10 seconds. Shake the excess water off of the wrapper as you remove it.
  • Lay the wrapper on the moist tea towel.
  • Add noodles, cilantro, green onions, peanuts and then the rest of the veggies.
  • Fold up the edges and then roll the spring roll tightly.
  • Repeat until all the ingredients have been used.
  • Serve immediately dipped in homemade peanut sauce!

Video

Notes

How to Store Spring Rolls
Line an airtight container with a moist tea towel or paper towel. Place the spring rolls on the moist towel, then fold the top over the rolls to loosely cover them. Secure the lid of the container and store in the refrigerator for up to 2 days.
Ingredient Substitutions
  • Vegetables. I have included my favorite combination of vegetables to use in this recipe. However, it is highly customizable. you can add or subtract vegetables to your liking! I often use it as a “clean out the veggie drawer” recipe and just use whatever I have on hand.
  • Edamame. I buy shelled, frozen edamame and gently warm it in the microwave or on the stovetop to bring it to room temperature before using it in this recipe.
  • Peanuts. Cashews are another great choice. Or you can omit the nuts all together if you prefer.
  • Vermicelli Noodles.I love these brown rice noodles. They are so tasty and make the spring rolls more hearty. I have also used cooked quinoa, brown rice, and white rice inside these spring rolls with great results.
  • Spring Roll (Rice Paper) Wrappers. I purchase these at my local grocery store or Asian market. You can also buy them here.

Nutrition

Serving: 1spring roll | Calories: 206kcal | Carbohydrates: 32g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 148mg | Potassium: 259mg | Fiber: 3g | Sugar: 1g | Vitamin A: 173IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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