Spring Rolls
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Spring rolls are what I bring when the table is already crowded with fried, heavy food and I want something cool and fresh to balance it. These are the rice paper kind, so the vegetables go in raw, and nothing is deep-fried or dripping in oil.
I roll them ahead of time when I’m feeding people, which keeps me out of the kitchen once everyone arrives. The one thing that makes or breaks them is how long the rice paper sits in the water, and I’ll show you exactly when to pull it out.
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Why You’ll Love This Recipe
- The fresh vegetables stay raw, so the only thing you cook is a quick dipping sauce you simmer on the stove.
- They can be rolled a few hours before serving, so they work as a make-ahead starter for a party or a packed lunch.
- The carrot, red cabbage, and cucumber give every bite real crunch, so the rolls feel substantial without anything fried.
- Sliced avocado adds the richness that a heavier filling usually would, and keeps them from tasting thin.
- The sweet and sour sauce comes together in one small pan while the vegetables sit prepped and ready.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
- Rice paper wrappers. The thin, round translucent sheets, not the thick wheat spring roll or egg roll wrappers meant for frying. You soften them in water and roll them cold, so there’s no cooking involved.
- Ripe avocado. Slice it right before you roll so it stays green, and let it do the job a richer filling normally would.
- Carrots, red cabbage, and cucumber. Cut these thin and even so they roll up tightly. Pat the cucumber dry first, since it holds the most water and a wet filling loosens the wrapper.
- Fresh mint. The herb that lifts the whole roll. You can tuck in basil or cilantro alongside it if you like a stronger, more fragrant bite.
- Lettuce, green onions, and sesame seeds. The lettuce keeps the filling from tearing the wrapper, and the sesame seeds go both inside and over the top.
- Sweet and sour sauce. Brown sugar, apple cider vinegar, ketchup, soy sauce, pineapple juice, garlic, and ginger, thickened with a little cornstarch. Let it cool before serving, since that’s when it thickens to a proper dipping texture. If you’d rather serve a spicier dip, our homemade Thai sweet chili sauce works alongside these too.
How to Make Spring Rolls
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Make the sweet and sour sauce
In a small saucepan, stir together the vinegar, brown sugar, ketchup, soy sauce, pineapple juice, garlic, ginger, and cornstarch until the cornstarch dissolves.
Set it over medium heat and cook, stirring often, until it comes to a boil, then let it boil for 30 seconds and take it off the heat. Set it aside to cool, because it thickens as it sits and a warm sauce runs straight off the rolls.
Assemble the rolls
Fill a wide, shallow dish with cool water and lay a damp towel on your board. Dip one rice paper wrapper into the water for 15 to 20 seconds, just until it turns pliable, then lay it flat on the towel.
It keeps softening as you work, so pull it out while it still feels slightly firm, which is the difference between a roll you can handle and one that tears.
On the lower third of the wrapper, layer the lettuce, carrots, cabbage, cucumber, avocado, mint, green onions, and a pinch of sesame seeds, keeping everything in a neat line.
Fold the bottom up over the filling, tuck in the sides, and roll it tight to seal. Repeat with the rest, then scatter more sesame seeds over the top and serve with the cooled sauce.
Recipe Notes and Expert Tips
- Take the rice paper out of the water while it’s still a little stiff. It softens the rest of the way on the board, and a wrapper left in until fully floppy turns gummy and splits when you fold it.
- Pat the cucumber and any watery vegetables dry before they go in. Extra moisture is what makes a wrapper slide apart and go slack instead of sealing.
- Keep the filling in a tidy line and go easy on the amount. An overstuffed roll splits at the seam no matter how careful you are.
- Roll them one at a time and don’t let the finished rolls touch each other. Rice paper is sticky, and rolls left resting together fuse into one lump.
Recipe Variations
- Rice noodles or bean sprouts stirred into the filling add more body; drain them first, and it’s a tested swap that still rolls up neatly.
- Mint on its own is mild, so I often add basil and cilantro too; it’s a tested combination that lifts a plain batch.
- For more heat, I stir sriracha or chili sauce into the dipping sauce, a tested tweak for anyone who likes a kick.
- I’ve tested red bell pepper and English cucumber in place of the regular cucumber; both change the crunch, so drain whichever you use.
- For a dip with more depth, whisk a little sesame oil and rice vinegar into the sauce. To keep the whole recipe gluten free, use tamari in place of the soy sauce.
How to Store Leftovers
You can roll these a few hours ahead. Lay them in a single layer in an airtight container with a damp paper towel over the top so the wrappers don’t dry out, and keep them in the fridge until you serve. Keep the dipping sauce in its own container so the rolls stay dry.
Fresh rolls are at their best the day you make them. In the fridge they keep for up to two days, but the rice paper firms up and turns rubbery and less supple the longer it sits, so eat them sooner rather than later.
These don’t freeze well, since both the raw vegetables and the wrappers turn watery and soft once thawed. Because the filling is raw, keep the rolls chilled and don’t leave them sitting out at a picnic or on a buffet.
What to Serve With Spring Rolls
These are light enough that I like to put something a little heartier next to them. A batch of crispy rice appetizers gives the spread a warm, crunchy counterpoint to the cool rolls, and it can be made ahead, too.
For a bigger table, a jar of quick cucumber salad leans into the same fresh, sesame and vinegar flavors and holds up in the fridge for a couple of days. Together the three make an easy, no-fuss lunch or a light starter before a larger meal.
FAQs
No. Those are wheat-based wrappers made to be fried, and they won’t soften in water the way rice paper does. This recipe is built around thin rice paper rounds that you roll cold, so stick with those.
Almost always one of two things: the wrapper soaked too long and went floppy, or the roll was overstuffed. Lift it from the water a couple of seconds early and keep the filling to a modest line down the center.
Rice paper dries out in the fridge and stiffens as it sits, so these taste best the day they’re rolled. Storing them under a damp paper towel slows it down, but they’re never quite as supple as they’re fresh.
Yes. Every ingredient in the filling and the sauce is plant-based, so they work for vegan and vegetarian eaters alike. Swap the soy sauce for tamari if you also need them gluten-free.
More Vegetarian Dishes for Your Next Get-Together
If you’re building a spread, here are a few more of my go-to dishes for feeding a group.
- Easy Caprese Skewers. When I want another no-cook bite to pass around, these tomato, basil, and mozzarella skewers come together in ten minutes.
- Spinach and Artichoke Dip. Set out something warm and creamy alongside; this one can be assembled the day before and baked off just as guests arrive.
- Grilled Veggie Kabobs. For a cookout, these bring the smoky, charred side that cool fresh rolls don’t.
- Best Waldorf Salad. The one I add when the table needs something crisp and lightly sweet, with apple, grape, and walnut.
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
Nutrition
