These Fresh Spring Rolls are a light and healthy appetizer or main dish. It is one of my all-time favorite recipes to make for a light lunch or dinner. I love everything about them – the freshness, the versatility, the healthful nature. And, I love how easy they are to make! This recipe is also vegan and gluten-free.
Ingredients & Substitutions
Vegetables. I have included my favorite combination of vegetables to use in this recipe. However, it is highly customizable and you can add any vegetables to your liking or use whatever you have on hand.
Maifun rice noodles. I love these rice noodles, but you can alternatively use white or brown rice noodles. The rice noodles are so tasty and make the spring rolls more hearty.
Spring roll wrappers or rice paper wrappers. These are thin, round, translucent sheets.
How to Make Fresh Spring Rolls
- Begin by cooking the noodles according to package instructions. Then drain and rinse with cold water.
- Then, prepare the filling ingredients and then thinly slice the carrot and cucumber. It’s important to have everything prepped and ready because you have to work quickly once you dip the spring roll wrappers in water.
- Assemble spring rolls one at a time. Fill a shallow bowl or pan (wider than your wrappers) with warm water. Submerge spring roll wrapper until softened. Place wet spring roll wrapper on a clean and lightly wet cutting board.
- Next, add lettuce, cilantro leaves and noodles on one half of the wrapper. Then, add avocado on the second half. Add carrots and cucumbers between lettuce and avocado.
- Tightly roll up the lettuce side first, tuck in the sides then roll over the carrots, cucumbers, and avocado.
- Repeat until all the ingredients have been used.
- Finally, transfer finished rolls to a serving platter and keep finished spring rolls covered with a damp kitchen towel so they do not dry out.
- Serve with sweet chili sauce and/or peanut sauce for dipping.
More recipes to try!
If you love to recreate your favorite Asian-inspired dishes at home, then you will want to try these recipes:
Cabbage Salad with Peanut Dressing
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Fresh Spring Rolls
Ingredients
- 2 ounces maifun rice noodles (or maifun brown rice noodles)
- ⅓ butter lettuce, 8 leaves (or any combination of greens that you like)
- 1 medium carrot (peeled and thinly sliced)
- ⅓ English cucumber (or 2 small cucumbers) (thinly sliced)
- 1 avocado (thinly sliced)
- 1 cup fresh cilantro leaves
- 8 spring roll wrappers (rice paper wrappers)
Instructions
- In a saucepan, bring four cups of water to a boil, then add the maifun rice noodles. Cook maifun rice noodles according to package instructions, just until tender. Rinse under cold water.
- Assemble spring rolls one at a time. Fill a shallow bowl or pan (wider than your wrappers) with warm water. Submerge spring roll wrapper until softened. Place wet spring roll wrapper on a clean and lightly wet cutting board.
- Add lettuce, cilantro leaves and noodles on one half of the wrapper.
- Add avocado on the second half. Then, add carrots and cucumber between lettuce and avocado.
- Tightly roll up the lettuce and noodles side first, tuck in the sides then roll over the carrots, cucumbers, and avocado.
- Transfer finished rolls to a serving platter and keep finished spring rolls covered with a damp kitchen towel so they do not dry out.
- Serve with sweet chili sauce and/or peanut sauce for dipping.
