These fresh summer spring rolls are light, crunchy, and full of colorful veggies! They’re wrapped in rice paper and make a fun, healthy snack or appetizer.
Making them is a breeze, just toss in your favorite fillings, roll them up, and enjoy! I love to dip mine in peanut sauce—what’s not to love? 🌱
Key Ingredients & Substitutions
Rice Paper Wrappers: The star of the spring rolls! If you can’t find rice paper, you might try using lettuce leaves for a low-carb option, but they won’t have the same chewy texture.
Shrimp: While I love shrimp, you can easily use tofu for a vegetarian version. You can also skip the protein altogether for a lighter roll.
Rice Noodles: Vermicelli noodles add a delightful texture. If you’re gluten-free, look for rice noodles labeled as such, or use a mix of shredded cabbage and bean sprouts instead.
Herbs: Fresh mint, cilantro, and basil make these rolls pop with flavor. If you’re not a fan of cilantro, try swapping it with parsley, but it’ll change the taste somewhat.
How Do I Roll the Perfect Spring Roll?
Rolling spring rolls can be tricky, but with a bit of practice, you’ll get the hang of it! Here’s what to do:
- Start with softened rice paper. Make sure it’s not over-soaked; a little firmness will make rolling easier.
- Don’t overfill! A small handful of ingredients is perfect. Too much filling can cause the roll to split.
- Roll tightly from the filling edge, folding the sides in as you go. Think of it as rolling a burrito.
With a little patience, you’ll create beautiful, tasty spring rolls! Enjoy making these fun bites!
Fresh and Easy Summer Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 8 rice paper wrappers
- 1 cup cooked shrimp, sliced in half lengthwise (optional)
- 1 cup cooked vermicelli rice noodles
- 1 cup shredded lettuce or mixed greens
- 1 medium carrot, julienned
- 1 cucumber, julienned
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh basil leaves
- 1/4 cup bean sprouts
For the Peanut Dipping Sauce:
- 1/3 cup creamy peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon grated ginger
- Warm water to thin, as needed
- Crushed peanuts (optional, for garnish)
Time Needed:
This recipe takes about 15-20 minutes to prepare and assemble the spring rolls. They’re best enjoyed fresh, so serve them right after making! You can also make the peanut sauce in about 5-10 minutes.
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Start by washing all your vegetables and herbs. Slice the shrimp (if using) and tofu if you prefer that as a protein. Julienne the carrot and cucumber into thin strips for easy rolling!
2. Cook Vermicelli Noodles:
Cook the vermicelli noodles according to the package instructions. Once they’re done, rinse them under cold water to cool them off, and then drain well.
3. Soften the Rice Paper:
Fill a large shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds. You want it to soften, but it should still feel slightly firm when you take it out.
4. Assemble the Spring Rolls:
Lay the softened rice paper on a clean, damp kitchen towel or cutting board. Place a small handful of noodles, some lettuce, carrot, cucumber, bean sprouts, a few herbs, and shrimp (if using) near one edge of the wrapper.
5. Rolling It Up:
Fold the sides of the rice paper over the filling, then roll it tightly from the filling edge to enclose everything. Make sure you keep it snug, but not too tight to avoid ripping!
6. Repeat the Process:
Continue to dip, fill, and roll the remaining wrappers until all your ingredients are used up. You can place the finished rolls on a plate and cover them with a damp cloth to prevent drying out.
7. Make the Peanut Dipping Sauce:
In a bowl, whisk together the creamy peanut butter, hoisin sauce, soy sauce, lime juice, and grated ginger. Add warm water slowly, stirring until you reach your desired consistency for dipping.
8. Serve and Enjoy:
Serve the fresh spring rolls on a platter with the peanut dipping sauce on the side. If you like, sprinkle some crushed peanuts on top of the sauce for extra crunch. Enjoy your delicious and refreshing summer treat!
Bon appétit!
FAQ for Fresh and Easy Summer Spring Rolls
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the frozen shrimp completely before slicing. You can do this overnight in the fridge or quickly by placing them in a sealed plastic bag and submerging in cold water for about 20-30 minutes.
How Can I Make These Spring Rolls Vegetarian?
For a vegetarian option, simply omit the shrimp and use tofu as your protein instead! You can either use firm tofu, cut it into strips, and pan-fry it lightly or leave it raw for a softer texture. Adding extra veggies like bell peppers or mushrooms can also enhance the filling!
What’s the Best Way to Store Leftover Spring Rolls?
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To prevent them from sticking, you can place parchment paper between the rolls. Keep the peanut sauce stored separately to maintain its freshness.
Can I Make the Spring Rolls in Advance?
Yes, you can prepare the spring rolls a few hours ahead of time! Just cover them with a damp cloth or plastic wrap to keep them moist and prevent drying out. They are best enjoyed fresh, so try to consume them within a few hours for the best taste and texture!