Looking for a quick, fresh, and healthy meal? These vegetarian fresh spring rolls check all the boxes! They are crunchy, packed with nutrients, and incredibly satisfying.
Whether you’re making them for a light lunch, a party appetizer, or just craving something refreshing, these homemade spring rolls are a great choice.
Plus, they are fun to assemble and highly customizable!
Why This Recipe Rocks
Many store-bought versions contain unnecessary additives or are pre-packaged for long shelf life. Making them at home ensures you get the freshest ingredients while controlling the flavors and textures.
The best part? You can mix and match your favorite vegetables and even add tofu or other plant-based proteins to boost the nutrition!
Let’s dive into this easy and delicious recipe.
Why You’ll Love These Spring Rolls
These spring rolls are everything you want in a fresh, easy meal. They’re healthy and light, made with crisp vegetables, herbs, and rice paper — no frying, no heavy sauces, just clean, vibrant flavors. One of the best things about them is how customizable they are.
You can mix and match ingredients to suit your taste or whatever you have on hand — swap in mango for a hint of sweetness, use tofu or shrimp for protein, or load up on fresh herbs like mint, cilantro, and basil for a punch of flavor. They’re also surprisingly quick to make. Just prep your ingredients ahead of time, and when you’re ready to eat, it’s just a matter of rolling them up.
They’re perfect for meal prep too — store them in the fridge and you’ve got a healthy snack or light lunch ready to go. And if you’re hosting, these rolls make a great party appetizer. They look beautiful, especially when arranged on a platter with a dipping sauce or two, and they’re always a hit with guests.
Ingredients:
For the Spring Rolls:
- 6–8 rice paper wrappers
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1 cup red bell pepper, thinly sliced
- 1 cup purple cabbage, shredded
- 1 cup fresh lettuce leaves or baby spinach
- ½ cup fresh mint leaves
- ½ cup fresh basil leaves
- ½ cup fresh cilantro leaves
- 1 cup cooked vermicelli rice noodles (optional)
- 1 block of firm tofu, sliced into thin strips (optional)
For the Peanut Dipping Sauce:
- ¼ cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon sriracha (optional, for heat)
- 2–3 tablespoons warm water (to thin the sauce)
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Wash and slice all vegetables into thin strips. If using tofu, press it for a few minutes to remove excess moisture before slicing. Cook the vermicelli rice noodles according to package instructions, then rinse them with cold water and set them aside.
Step 2: Make the Peanut Dipping Sauce
In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, and sriracha (if using). Add warm water, one tablespoon at a time, until the sauce reaches a smooth consistency. Set it aside.
Step 3: Soften the Rice Paper Wrappers
Fill a shallow dish or large plate with warm water. Dip one rice paper wrapper into the water for about 5–7 seconds until it becomes slightly soft but still holds its shape. Place it on a clean, damp surface or a large plate.
Step 4: Assemble the Spring Rolls
Lay a few lettuce leaves in the center of the rice paper. Add a small handful of shredded carrots, cucumber, red bell pepper, cabbage, mint, basil, and cilantro. If using, add vermicelli noodles and tofu strips on top.
Step 5: Roll Them Up
Fold the bottom of the rice paper over the filling, then fold in the sides. Roll it up tightly like a burrito. Repeat with the remaining ingredients.
Step 6: Serve & Enjoy
Arrange the spring rolls on a plate and serve them with the peanut dipping sauce. Enjoy immediately for the best texture!
Tips for Success
Here are a few tips to help your spring rolls turn out just right. First, don’t over-soak the rice paper. It should feel slightly firm when you start rolling — it will continue to soften as you go, making it easier to handle without tearing.
Keep your fillings light and balanced; overstuffing might seem like a good idea, but it actually makes the rolls harder to seal and more likely to rip.
When assembling, work on a damp surface like a wet cutting board or plate to prevent the wrappers from sticking.
Don’t be afraid to get creative with your fillings. Avocado, mango, shredded zucchini, and sautéed mushrooms can all add interesting flavors and textures. And if you want to make them ahead of time, store them in an airtight container with a damp paper towel to keep them from drying out — they’ll stay fresh for up to two days.
FAQs
Can I make these spring rolls ahead of time?
Yes! If you’re making them for a party, prepare them a few hours in advance and cover them with a damp paper towel to keep them from drying out.
What can I use instead of peanut sauce?
Try a sweet chili sauce, hoisin-based sauce, or a simple soy sauce and lime juice dip.
Are these gluten-free?
Yes! Just make sure to use gluten-free soy sauce or tamari in the dipping sauce.
Can I store leftovers?
Fresh spring rolls taste best when eaten immediately, but you can store them in the fridge for up to 2 days. Keep them in an airtight container with a damp paper towel.
Make it Today!
Making fresh spring rolls at home is a fun and easy way to enjoy a nutritious meal or snack. They are incredibly versatile, allowing you to customize the fillings to your liking. Plus, they make an excellent dish for sharing with family and friends.
So, what are you waiting for? Gather your favorite fresh ingredients, roll up some delicious spring rolls, and enjoy them with a flavorful dipping sauce. Let me know in the comments what your favorite fillings are!
If you love this recipe, don’t forget to save it and share it with your friends!
