Fresh Spring Rolls

Fresh Spring Rolls

2 Fresh Spring Rolls on Grey Counter

I have been on a fresh spring roll kick for a hot minute now - they are just so good and there are endless possibilities for fillings. I've listed the ingredients of what's been in my spring rolls lately, but you can also add cabbage, avocado, peppers, basil, mushrooms...whatever your heart desires!

  • Spring roll wrappers (round or square)
  • Protein (shrimp, tofu, chicken, pork)
  • Cucumbers (Julienned or sliced thinly)
  • Carrots (Julienned or sliced thinly)
  • Scallions or Chives (Sliced thinly)
  • Cilantro
  • Mint
  • Thin rice noodles
  • Lettuce


  • 2 T Soy sauce
  • 1 T Sesame oil
  • 1 t Rice vinegar
  • Sriracha or Sambal to taste
  • Sesame seeds for garnish


  1. If you are using rice noodles, fill a large pot with water and bring to a boil. Stir in your rice noodles and cook according to the package. Make sure to rinse in cold water after so it doesn't stick and the noodles stop cooking.
  2. If you are roasting shrimp, see the recipe below or prep your protein. 
  3. Chop all of your ingredients and have them ready to assemble your fresh spring rolls.
  4. Fill a large bowl with warm water. Dip one wrapper into the warm water, completely covering the entire wrapper. Once it softens, take it out and lay it flat on a cutting board.* Add your ingredients towards one end of the softened wrapper, leaving space on each side for wrapping the ends. Fold the wrapper over the ingredients once, add the shrimp or protein (doing it this way allows for the shrimp to be seen clearer through the wrapper, though not necessary). Fold up the sides, and continue rolling tightly. 
  5. Repeat for as many fresh spring rolls as you are making. 
  6. For the sauce, mix all of the ingredients together and adjust spiciness to personal taste. 
  7. Best served immediately.


  1. I like to arrange mine into piles so they are super easy to roll back-to-back. It might also be the OCD in me, but trust - prepping those piles makes rolling them super fast at the end. I like to put my lettuce at the bottom, and then pile everything on top in a neat little pile. 
  2. Make sure you are chopping your vegetables, etc. ahead of time. The more you can prep ahead of time, the faster your meal will come together. The putziest part of making these is the chopping, but when I have all those ingredients chopped ahead of time...*chef's kiss*.
  3. WRAPPERS: Do not allow your wrapper to sit too long in the warm water as it will begin to tear and rip and fall apart. Just allow it to soften and become pliable.
  4. PREP AHEAD: If you are making them a few hours ahead of time, you can soak a clean dish towel in cool water and cover the rolls (keeping it away from any warmth/heat or they will dry out). As the wrappers dry out, they also have a tendency so stick together so I personally don't allow mine to touch each other. They do not do well in the refrigerator as it really dries the wrappers out and changes the texture. 
  5. SHRIMP: If I'm feeling lazy I keep frozen cooked shrimp on hand to defrost right before making spring rolls, but if I'd have it my way I would always use roasted shrimp. It has so much more flavor. I absolutely LOVE Ina Garten's Roasted Shrimp Cocktail recipe
Roasted Shrimp with Cocktail Sauce Close Up Photo
I mean...look how good they look!? And, her recipe for cocktail sauce is amazing. 
XX, Jacalyn

    More articles