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Spring Rolls

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Crispy, colorful, and packed with fresh vegetables and herbs, these spring rolls are a versatile and healthy appetizer or light meal that can be enjoyed fresh or fried with a variety of dipping sauces.

Ingredients

  • 8–10 spring roll wrappers (rice paper or wheat-based)
  • 100g vermicelli rice noodles (optional)
  • 1 cup shredded carrots
  • 1 cup julienned cucumber
  • 1 cup shredded cabbage or lettuce
  • 1 cup bean sprouts
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro
  • 1/2 cup Thai basil (optional)
  • 200g cooked shrimp, shredded chicken, or tofu (optional for protein)
  • Dipping sauce (sweet chili sauce, hoisin-peanut, or soy sauce)

Instructions

  1. Cook the vermicelli noodles according to package instructions, rinse with cold water, and set aside.
  2. Wash and thinly slice all vegetables into matchstick-sized pieces.
  3. If using protein, cook and slice it into thin strips.
  4. Fill a large shallow dish with warm water and dip one spring roll wrapper for a few seconds until just soft.
  5. Place the wrapper on a clean surface and arrange a small amount of noodles, vegetables, herbs, and protein near the bottom edge.
  6. Fold the bottom of the wrapper over the filling, fold in the sides, and roll tightly to seal.
  7. Repeat with the remaining wrappers and filling ingredients.
  8. Serve immediately with your choice of dipping sauce, or chill for later.

Notes

  • Don’t over-soak rice paper—just a quick dip is enough.
  • Keep finished rolls covered with a damp towel to prevent drying out.
  • Dry all ingredients before assembling to prevent sogginess.
  • Use a non-stick surface when rolling to avoid tearing the wrappers.
  • Customize fillings based on seasonal vegetables or leftovers.

Nutrition

Find it online: https://thefamilycooking.com/spring-rolls/