You need this fresh spring roll recipe in your life. So healthy, fragrant, and the Vietnamese peanut sauce absolutely smacks! If you wonder how to make rice paper rolls, it’s so easy and even easier to eat them all. This is the dream duo of finger-food healthy recipes.
Table of contents
A Vietnamese Favorite
When I traveled through Vietnam my favorite food dreams came to reality. The aromas, textures, and complex flavors were all made from Earth’s garden.
The sense of where I was and a little more about what the land and people were about felt alive to me. It was all addicting and mesmerizing.
It was one of the most memorable experiences of my life to taste wholesome and powerfully flavorful foods, made with such rawness, history, and love.
Simple Asian herbs like mint, basil, coriander…combined in different ways made these sensory and exciting food flavors.
So much good everywhere. The list could go on.
This food was surprising and mysterious with the seasonings and methods of preparation, making masterpiece recipes that shined in vibrant, lip-smacking flavor.
…and who knew that one could feel refreshed after eating? I was truly satisfied, but never feeling uncomfortably full.
I ate so much food during my travels in Vietnam and East Asia, but never gained weight because the food was mostly made from healthy recipes.
Fresh spring rolls, called gỏi cuốn, Summer rolls, or salad rolls, were especially, seemingly the most basic finger-food, but yet very interesting and not to be missed.
Mixed with sweet, herbal, savory, crunchy, chewy, and zesty. Wow, they got everything right. No wonder why spring rolls are so widespread in restaurants and markets from East to West.
Don’t get me started on this style of Vietnamese peanut sauce for spring rolls.
It’s a put together of classic and everyday Ingredients, but it’s all in the steps to combine them that creates this tongue-hugging dipping sauce that has depth of flavor and hits all the taste notes for it to be lauded one of the best kind of dipping sauces of all time.
What is a Fresh Spring Roll or gỏi cuốn?
A spring roll can come in many versions with tons of different ways to prepare the filling.
Essentially, here in this recipe, a fresh spring roll that is more influenced by Vietnamese spring rolls, uses rice paper wrapper and is filled with fresh greens, herbs, and a protein.
Traditional gỏi cuốn has shrimp and pork, but in this simple version, I use just shrimp and you can add more or less veggies if you would like.
With that said, a spring roll is definitely not an egg roll.
Egg rolls use egg in the wrapper while spring rolls use rice or flour wrappers.
Same reason why we don’t call lumpia an egg roll either.
So spring roll…(drum roll please) is a spring roll.
Brief History of the Spring Roll
The exact origins of spring rolls are debated, as they have been popularized in various regions of the world, but they are believed to have originated in East Asia, particularly in China.
The earliest records of spring rolls can be traced back to the Jin Dynasty in China, around the 3rd century AD. These early spring rolls were made by filling thin wrappers with vegetables and meats, then rolling and frying them. They were often served during the Spring Festival, a traditional Chinese celebration.
As trade and cultural exchanges flourished along the Silk Road, spring rolls spread to other parts of Asia.
Each country has their own Types of Spring Rolls
Each region added its own unique twists and flavors to the dish.
In Vietnam, fresh spring rolls known as “gỏi cuốn” became popular. These rolls are made with a delicate rice paper wrapper and filled with fresh vegetables, herbs, and sometimes cooked meats or seafood.
In Thailand, spring rolls take on a spicier flavor profile.
In Indonesia and Philippine, spring rolls called “lumpia” are typically fried and filled with a mixture of vegetables, meats, and often shrimp.
Through migration and global culinary influence, spring rolls have also become beloved in Western countries. They are often served as appetizers or finger foods, especially in Asian-inspired restaurants.
Today, spring rolls continue to evolve and be enjoyed in various forms around the world. Whether they are fried or fresh, spring rolls are a delicious and versatile dish that reflects the rich culinary traditions of different cultures.
Are Spring Rolls Healthy?
Fresh spring rolls are very healthy. They have been known to be called salad rolls because they are packed with various vegetables and lightly cooked protein, rather than being deep fried.
Spring rolls are one of those healthy recipes for overall well-being that you don’t want to miss adding to your foodie lifestyle.
There is no oil in the rolls and the rice wrapper is gluten free and low calorie.
Most importantly, the array of vegetables make fresh spring rolls very nutrient dense. Mint and basil are super foods, again, making this one tasty, healthy recipe and an exciting finger food.
The inspired Vietnamese peanut sauce is also healthy in such a way that it is made completely from scratch. You know what’s in it and can decide to alter it to your preference or just use a little dip for your rolls.
Peanuts are full of protein and fresh garlic is another superfood. If you can’t do peanuts, try subbing with a simple chili sauce for an extra healthy switch.
Are you allergic to peanuts? Swap out the peanuts in Vietnamese peanut sauce! Use cashew and cashew butter or almond butter.
Believe me, don’t let the heart healthy ingredients downplay the complexities and beauty of fresh spring rolls. Whenever I make these, they are going, going, gone in no time.
Ingredients for Fresh Spring Rolls
In order to make a legit fresh spring roll it’s essential to, at the least, have mint, carrots, and lettuce in the roll. Then choose a protein. Shrimp is nice because of the texture and moisture that works very well with the rice wrapper. Tofu spring rolls are awesome too as a vegan sub.
- Rice Paper Wrapper – found in Asian food stores
- Use Shrimp, shrimp and pork combo, or tofu. For this recipe, it has medium size shrimp.
- Fresh Lettuce – Romaine works well and is crispy
- Mint – slice leaves into a few lengthwise pieces
- Thai Basil – Pick off leaves and slice them into a few lengthwise pieces
- Carrots – thinly julienne cut long
- Red Cabbage – very thinly cut lengthwise. Use a mandolin if possible.
- Vermicelli – rice noodle or mung bean noodle cooked in water. Use a scissor to cut when you are doing the filling.
- Scallion – a must for zesty and fresh onion seasoning
Add Noodle to Fresh Spring Rolls
Use vermicelli rice noodle or mung bean noodle. Using this bouncy noodle is great for making all the fillings “stick” inside, and it’s very low calorie.
It adds shape and texture to the rolls.
Vermicelli is light, a little sticky, and goes well with fresh spring rolls. (If you’re using other noodle or pastas it doesn’t quite “roll” with this recipe)
Use a scissor to easy cut the noodles (because they will be sticking together) to have the right amount per roll, and then easily spread a small layer with the other fillings. Perfection is not required.
If you can find these, buy pre-made vermicelli noodle sheets as a major shortcut.
What Exactly is a FRESH Spring Roll Wrapper and Best Rolling Tips
If you are wondering how to roll rice paper, roll it up similar to an egg roll, mini burrito, lumpia, whatever you may want to call it…but it is rolled.
The best way to roll a fresh spring roll is like a very thick egg roll.
You can often see a style that has one end open and scallions coming out, but for first time rollers, you can simply fold both ends of the rice paper wrapper and successfully call it a spring roll.
I have a “how to roll rice paper” step-by-step picture diagram below if you keep scrolling.
- Dip the rice paper wrapper in cold water, all of it, for two seconds.
- Shake excess water off.
- It should STILL feel a little stiff. It will soften as you roll it.
- Set down and get ready to put the fillings.
- The rice paper wrapper should be a little hard when setting down to fill. It will soften when you are wrapping.
- If you soak the rice paper wrapper too long, it will be very wet, sticky, and mushy.
Steps To make Fresh Spring Rolls
- Place greens and herb fillings, as well as noodle filling in the below middle area of the wrapper.
- Fold the end of the wrapper over.
- Place the protein down in front of the fold, slightly tuck under the fold, and then fold in both sides of the wrapper.
- Then fold over the wrapper. Now the fillings and protein are tucked and rolled into the wrapper.
- Now add the scallion (1-2 pieces) and then fold over the wrapper again. You can have the scallion inside the roll or sticking out at one end of the roll.
- Now roll the spring roll all the way, tucking a bit with your fingertips so everything is tight.
- Keep going. The spring roll will seal itself once you get to the end of rolling the wrapper.
- Dip and enjoy!
Can you store Vietnamese FRESH Spring Rolls?
If you are making batches for same day serving, you can separate with plastic wrap. Also, store with a moistened paper towel so the wrappers stay nice and soft.
Definitely store them, say for a same day party, separated from sticking by using plastic wrap.
If you wrap each spring roll in plastic wrap, tightly and individually, this will keep the wrappers fresh as possible.
Try to eat fresh spring rolls right away for the freshest and best flavor and textures.
Tips
Making a fresh spring roll is, you guessed it, all in the ingredients! Did you think I was going to say “roll”?
It’s the filling that makes the roll amazing. Fill it with various greens and meat, seafood, or both, and it’s a super fresh, bold, textural experience despite it being such a healthy recipe.
Be sure your ingredients are fresh and cut thinly and lengthwise.
Do not chop your herbs or veggies into little tiny pieces. It makes the fillings feel crumbled and loose when you bite. It might be tempting to do that with cilantro or mint, but thin and long slices are more pleasant. It’s nice to have densely packed veggies that are together when you bite into the rolls.
Use a variety of greens and add mint, basil, or cilantro. Aromatic ingredients are a trademark of Vietnamese cuisine and those ingredients make inspired gỏi cuốn spring rolls burst in flavor. Also, adding scallion is much better than regular onion.
Use drinking water for better taste with the rice wrapper.
The rolling is important as well. You want a nice and full, tight, and sealed roll.
This takes a bit of practice, although, rice wrappers are great to start with because they have a nice stick and can easily be folded at the ends to tuck in all the ingredients.
Ideas For how to make rice paper rolls Faster
Have a rolling party! Make it a theme night, gather some peeps or family, and set the ingredients out at the table so everyone can make their own and enjoy quality time together.
I’ll assure you, there won’t be cell phones present because the fingers will be too busy rolling.
If you can swing it, do this before a holiday party and make extra, roll those in plastic wrap (individually) and have them for the next days potluck or celebration.
Do night before prep and store your fillings properly.
Cut all the fillings the day before and store in airtight, glass containers.
Place a little slightly wet napkin or paper towel in the ones with meats, shrimp, and scallions.
Place a dry paper towel in the ones with lettuces, cabbage, and herbs like mint and basil. Lettuce stays crispy, wrapped in foil.
Place carrots submerged in water to keep fresh.
Additional Add-Ins for Spring Roll Fillings
- cucumber – Remove the seeds. Slice lengthwise into straw-sized sticks.
- cilantro
- chives
- mango
Ingredients in Vietnamese Peanut Sauce
- fresh garlic – use fresh garlic and mince
- fresh onion – small dice
- hoisin sauce – it’s vegan and a mandatory ingredient
- white vinegar – tangy and acidic balance
- brown sugar – must have; You can replace with honey (non vegan) or blue agave.
- natural peanut butter – creamy and the more natural the better
- water – for thinning the sauce
- crushed peanuts – top the sauce with freshly crushed, roasted and salted peanuts
- oil – neutral for sautéing the garlic and onions
Steps to make Vietnamese Peanut Sauce
- Sauté the garlic and onions first in a little oil, then add the remaining ingredients and mix well.
- Then add water, little by little, while mixing well until desired consistency. I like a whisk for making it very smooth.
Yes, absolutely! Add very thinly sliced pork shoulder that is tender and slightly seared, and make Goi Cuon. For simplicity and time, I just used shrimp for this version.
Use gluten free sauce in the peanut dip for equally lip smacking results.
It’s very low calorie and low carb, plus gluten free. Substitute the sauce for a sweet and spicy chili dip instead of the fresh spring roll peanut sauce if you like.
Yes. Feel free to use almond, cashew, or seed butter to make an inspired Vietnamese dipping sauce for fresh spring rolls.
Fresh Spring Rolls with Lip-Smacking Vietnamese Peanut Sauce
Equipment
- 1 plate or rice paper water holder for water to dip the rice paper in
- 1 plastic wrap to keep spring rolls separated
- 1 saucepan
- 1 Soft spatula
- 1 whisk
Ingredients
- 12 Rice Paper Wrappers
- Water fill plate
- 36 Medium Shrimp no shell, deveined, and poached. Slice in half or keep whole.
- 4 oz Vermicelli Rice Noodle half a pack
- 1 head Romaine Lettuce sliced in 3" long pieces
- 1 bunch Mint Leaves sliced thin and lengthwise
- ½ bunch Thai Basil Leaves sliced thin and lengthwise
- 2 large Carrots sliced thin and lengthwise
- ½ medium Red Cabbage sliced thin and lengthwise
- 1 bunch Scallions sliced in 4" long pieces
Inspired Vietnamese Peanut Sauce
- 1 tbsp neutral oil
- 2 cloves garlic
- ¼ cup medium red onion
- ½ cup hoisin sauce
- 1 tbsp white distilled vinegar
- 1½ tbsp brown sugar
- 1 cup natural peanut butter
- 4-6 tbsp water add gradually as needed to desired consistency (you can use chicken broth if you like)
- crushed peanuts as topping
Instructions
- Boil and strain the vermicelli rice noodles. Set aside with moist paper towel on top. Have a scissor handy so you can cut what you need for each roll.4 oz Vermicelli Rice Noodle
- Clean and poach the shrimp. Pat dry. Set aside with moist paper towel on top.36 Medium Shrimp
- Clean well and pat dry the lettuce. Cut into 3" long pieces and about 2" wide, rectangles.1 head Romaine Lettuce
- Julienne, lengthwise, thin strips for carrots, mint, basil, and cabbage. Use a mandolin for the cabbage if you have it.Clean, pat dry, and cut the scallions into 4" strips.1 bunch Mint Leaves, ½ bunch Thai Basil Leaves, 2 large Carrots, ½ medium Red Cabbage
- Have a plate with water. Dip the rice paper wrapper in the water. Submerge. Two seconds. SHAKE so the excess water flaps off. The paper will still feel a little hard, but will soften when you are rolling it.12 Rice Paper Wrappers, Water
- Set the rice paper wrapper down in front of you and fill a little down from the center with a little bit of cabbage, 1-2 piece lettuce, carrots, a little mint and basil, and noodle.Fold the rice paper over and tuck a little.
- Put three shrimp down in front of the tucked part.
- Then, fold over the veggies on top of the shrimp. Fold the two side inward.
- Set down two pieces of scallions and they can be tucked in or stick out one of the ends.1 bunch Scallions
- Then, keep rolling, snugly, until you are done rolling. The roll seals itself.
- Set the rolls separated from each other or else they will stick together. Use plastic wrap if needed to keep rolls separated.
Make Inspired Vietnamese Peanut Sauce
- Heat sauce pan and then add oil.Sauté the minced garlic and diced onion until fragrant. Add hoisin sauce. The sauce should be high simmering.1 tbsp neutral oil, 2 cloves garlic, ¼ cup medium red onion, ½ cup hoisin sauce
- Add the vinegar and brown sugar. Mix well into the simmering sauce.Add the peanut butter. Mix and turn the heat down low.1 tbsp white distilled vinegar, 1½ tbsp brown sugar, 1 cup natural peanut butter
- Add water, a tablespoon at a time until the sauce is thinner to your liking.4-6 tbsp water
- Pour sauce into a small bowl and top with crushed peanuts.crushed peanuts
Notes
- serve the fresh spring rolls right away or else wrap them tightly in plastic wrap
- store extra peanut sauce in a glass, airtight mason jar
- add more or less veggies and protein as you like
- add sriracha as another dipping sauce or put some in the peanut sauce to make it spicy
- have a rolling party and make it fun
- eat as an appetizer or as an on-the-go finger food
LEAVE A COMMENT