Spring Rolls
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Whenever I want something crisp, colorful, and packed with flavor, I always go for these Spring Rolls. They’ve got crunchy vegetables, creamy avocado, and fresh mint wrapped in silky rice paper, with every bite tasting light and vibrant. There’s one small step during prep that changes how easily everything comes together.
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I love bringing these Spring Rolls to picnics, gatherings, and family get-togethers because they’re easy to prep ahead and hold up well in the fridge. I can roll them in advance and keep the sauce chilled until it’s time to dip.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Spring Rolls with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find making spring rolls simple and satisfying if you follow my step-by-step instructions below.
Make the Sweet and Sour Sauce
Add vinegar, brown sugar, ketchup, soy sauce, pineapple juice, garlic, ginger, and cornstarch to a small saucepan. I like using this stainless steel saucepan with a lid and handle because it’s the perfect size for sauces like this, and it heats evenly without scorching the sugar.
Whisk until the cornstarch is fully dissolved to make sure it thickens. I use a balloon whisk with a soft handle here to mix everything and make sure the sauce stays smooth and lump-free as it cooks.
Place the pan over medium heat and cook, stirring often, as it begins to boil. Let it boil for 30 seconds, then remove it from the heat to cool slightly before serving.
Set Up Your Rolling Station
Fill a shallow dish or pie plate with cool or cold water and lay a damp kitchen towel over your work surface or a cutting board. This gives you a soft, non-stick surface for rolling. I usually grab my rimmed baking sheet here since it’s wide enough to soak multiple wrappers at once and prevents them from folding.
This large shallow serving plate also works well, allowing the rice paper to fit without bending. Then I use a bamboo cutting board as it stays in place, making things easier with no slipping around.
Soften the Rice Paper
Dip one rice paper wrapper into the water for about 15 to 20 seconds until it’s pliable but not too soft. It should still feel slightly firm, as it will continue to soften as you work.
Lay it flat on the damp towel to avoid sticking or tearing. I always reach for this microfiber kitchen towel because it holds moisture without dripping.
Add the Filling
On the lower third of the wrapper, add a small amount of lettuce, carrots, cabbage, cucumber, avocado slices, mint, and green onions.
To get evenly sliced veggies every time, I run everything through my mandoline slicer with a thickness adjuster ahead of time and keep them chilled in this wide salad bowl until I’m ready to assemble.
Keep the filling compact so it’s easy to roll and doesn’t tear the wrapper. If you like a little extra texture and flavor, sprinkle a few sesame seeds over the top.
Roll It Up
Fold the bottom edge of the wrapper up over the filling. Fold in the sides, then roll it up tightly to seal. Repeat with the remaining wrappers and filling.
Garnish and Serve
Place the finished rolls seam side down on a plate. I like serving them on this oval serving platter so all the fresh colors really stand out and look beautiful on the table.
Garnish with more sesame seeds and serve with the sweet and sour sauce for dipping. For the sauce, I pour it into a small dipping bowl that is just the right size for individual portions and easy sharing.
Now all that’s left is to enjoy your fresh Spring Rolls!
If you’re taking these to a picnic, party, or potluck, you’ll want to pack them securely. I use this container with a lid and handle to prevent the rolls from getting squished in transit. For the dipping sauce, I grab a small airtight glass bowl with a lid so it stays sealed and mess-free during the ride.
To keep everything cool and in place, I always bring my insulated casserole carrier. It holds both the rolls and dipping sauce perfectly, and keeps them fresh until it’s time to serve.
Equipment
Ingredients
Spring Rolls:
- 1 ripe avocado sliced
- 10 round rice paper wrappers
- 2 cups chopped lettuce leaves
- 1 cup julienned carrots
- 1 cup thinly shredded red cabbage
- 1 cup julienned cucumber
- 20 fresh mint leaves
- ½ cup chopped green onions
- Sesame seeds for garnish
Sweet & Sour Sauce:
- ½ cup brown sugar
- ½ cup apple cider vinegar
- ⅓ cup ketchup
- 1 tablespoon soy sauce
- ¼ cup pineapple juice
- 1 garlic clove minced
- ½ teaspoon minced ginger
- 1 tablespoon cornstarch
Instructions
Make the Sweet & Sour Sauce:
- In a small saucepan, combine the vinegar, brown sugar, ketchup, soy sauce, pineapple juice, garlic, ginger, and cornstarch. Stir until the cornstarch is dissolved.½ cup brown sugar, ½ cup apple cider vinegar, ⅓ cup ketchup, 1 tablespoon soy sauce, ¼ cup pineapple juice, 1 garlic clove, ½ teaspoon minced ginger, 1 tablespoon cornstarch
- Place over medium heat and cook, stirring often, until the mixture begins to boil. Let it boil for 30 seconds, then remove from heat. Set aside to cool slightly.
Assemble the Spring Rolls:
- Fill a large, shallow dish or pie plate with cool water. Place a damp kitchen towel on a cutting board.
- Dip one rice paper wrapper into the water for 15–20 seconds, just until pliable (it will continue to soften as you work). Lay it flat on the towel.10 round rice paper wrappers
- On the lower third of the wrapper, layer lettuce, carrots, cabbage, cucumber, avocado slices, mint leaves, green onions, and a sprinkle of sesame seeds.1 ripe avocado, 2 cups chopped lettuce leaves, 1 cup julienned carrots, 1 cup thinly shredded red cabbage, 1 cup julienned cucumber, 20 fresh mint leaves, ½ cup chopped green onions, Sesame seeds
- Fold the bottom of the rice paper over the filling, tuck in the sides, and roll tightly until sealed. Repeat with remaining wrappers and filling.
- Garnish the rolls with more sesame seeds and serve with the sweet & sour sauce for dipping.
Notes
- Don’t Over-Soak the Wrappers: The rice paper should be soft but still slightly firm when you take it out of the water.
- Layer Ingredients Evenly: Keep the vegetables in a neat line and avoid overstuffing to make the rolls easier to wrap and less likely to tear.
- Roll Tightly without Tearing: Use your fingers to gently tuck and pull the roll tight as you go to create a clean, compact spring roll.
- Adjust and Serve the Sauce: Let the sauce cool to room temperature so the flavor settles and the texture thickens, and mix in chili sauce or sriracha if you prefer more heat.
- Deepen the Flavor: Whisk sesame oil, rice vinegar, and tamari into the dipping sauce to add depth, tang, and complexity.
- Add Fresh Herbs: Tuck in basil and cilantro with the mint to brighten the flavor and add herbal intensity if you like stronger notes.
- Customize the Crunch: Add rice noodles, bean sprouts, red bell pepper, or English cucumber to change up the texture and make the rolls more satisfying. Drain everything well to keep the wrappers from getting soggy.
Nutrition
Recipe Notes and Expert Tips
I’ve picked up a few helpful tips that make spring roll prep smoother from start to finish:
- Don’t Over-Soak the Wrappers: The rice paper should be soft but still slightly firm when you take it out of the water.
- Layer Ingredients Evenly: Keep the vegetables in a neat line and avoid overstuffing to make the rolls easier to wrap and less likely to tear.
- Roll Tightly without Tearing: Use your fingers to gently tuck and pull the roll tight as you go to create a clean, compact spring roll.
- Adjust and Serve the Sauce: Let the sauce cool to room temperature so the flavor settles and the texture thickens, and mix in chili sauce or sriracha if you prefer more heat.
- Deepen the Flavor: Whisk sesame oil, rice vinegar, and tamari into the dipping sauce to add depth, tang, and complexity.
- Add Fresh Herbs: Tuck in basil and cilantro with the mint to brighten the flavor and add herbal intensity if you like stronger notes.
- Customize the Crunch: Add rice noodles, bean sprouts, or red bell pepper to change up the texture and make the rolls more satisfying. Drain everything well to keep the wrappers from getting soggy. I use this collapsible strainer to drain my veggies, keeping extra moisture from soaking through the wrappers.
How to Store Leftovers
Spring rolls are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 24 hours. I store mine in a glass food container with locking lids so each roll doesn’t get squished and lose its shape.
To keep them from sticking, place a damp paper towel between each roll. I put a sheet of this parchment paper between layers so the rolls don’t stick together and keep their shape.
They are not suitable for freezing, as the texture of the rice paper becomes sticky and the vegetables lose their crunch.
What to Serve With Spring Rolls
You can serve these spring rolls with extra sweet and sour sauce or switch it up with peanut sauce or a sesame soy dip. They pair nicely with miso soup, a simple cucumber salad, or a side of cold rice vermicelli noodles for a light and satisfying meal.
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