These amazing, homemade Fresh Spring Rolls are healthy, easy to make, and are packed full of fresh vegetables. Pair these with my easy Peanut Sauce recipe, and you’ll get some delicious dipping action.
Fresh basil, soft butter lettuce, crunchy carrots, refreshing cucumber, colorful red peppers and crisp red cabbage, make an abundantly healthy meal. It’s not always easy to make a healthy meal that’s also delicious. However, it doesn’t get better than this!
I love these Asian-inspired Spring Rolls because they require no cooking and are easy to assemble. These are a favorite of mine, because of all the crunchy and crisp vegetables. The most amazing thing is you can eat as much as you want, absolutely guilt-free.
Fresh Spring Rolls
- Extremely Healthy
- No Cooking Required
- Very Versatile
- Saves Money On Takeout!
Why spend all that money on takeout, when you can make these yourself, and for a fraction of the cost. These fresh spring rolls are delicious, and above all, will make the perfect appetizer, or for a light lunch.
Ingredient Notes
- Rice Paper – Requires softening with water.
- Basil Leaves – To increase flavor, use multiple fresh basil leaves.
- Butter Lettuce – Butter lettuce is best, because it is soft and won’t pierce the wrap. However, you can also use iceberg, romaine or leaf, just be careful when assembling.
- Carrots – Cut into matchsticks because they add an amazing crunch.
- Red Bell Pepper – Green or yellow bell peppers also work well. Thinly slice and, these peppers add color and crunch.
- Red Cabbage – Shredded green cabbage can be substituted.
- English Cucumber – Thinly sliced into 2-3″ long matchsticks.
- Green Onion – Thinly sliced and adds great flavor.
How to Make Fresh Spring Rolls
- Soften the Rice Paper: Submerge one sheet of rice paper at a time for 5 seconds to soften. Remove it and set aside for 10-15 seconds.
- Assemble the Wrap: On the lower middle section of the rice paper wrap, place the ingredients. First, a basil leaf, a few pieces of lettuce and cucumber, carrots and bell pepper, some shredded cabbage, and some green onion.
- Roll the Wraps: Bring up the smaller end of the rice paper to wrap tightly over the vegetables. Next, bring the sides of rice paper over. Roll tightly until you get to the end of rice paper wrapper. Repeat with remaining ingredients.
- Serve: Serve with peanut sauce, because this dipping delight will make all the difference.
FAQs and Expert Tips
FAQs
Spring rolls use a rice paper wrapper that is filled mostly with vegetables. Whereas, egg rolls have a thicker wrapper, containing vegetables and meat, and are deep fried.
Rice Paper is made of tapioca flour, salt, and water. The tapioca powder makes it glutinous and smooth. It is usually sold dried in thin, crisp, translucent round sheets.
Because Rice Paper does not require cooking, there is no frying involved. This means you get a healthy wrapper that is free from oil and fats.
Spring Rolls are so versatile because a wide variety of ingredients can be used. Consider adding bean sprouts, avocado, vermicelli, cilantro, shrimp or chicken. It’s like having a new meal everyday!
Tips
- Don’t overstuff your rolls! This will cause the rice paper to tear and your spring roll will completely fall apart.
- Adding my homemade peanut sauce for dipping is an absolute must if you ask me!
Storing Leftovers
Serve these spring rolls immediately, since this provides for optimal freshness and taste. However, they will keep in the fridge for 2-3 days, but you don’t want the rice paper wrapper to dry out. To accomplish this, wrap individually in plastic, because plastic wrap will keep the rice paper moist, and prevents sticking or tearing.
Freezing
Vegetable Spring Rolls do not Freeze well.
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Fresh Spring Rolls
Ingredients
- 8 rice paper sheets
- 8 large basil leaves or cilantro
- 6 large butter lettuce leaves
- 1 cup shredded carrots
- 1 red bell pepper sliced thin
- ¼ head red cabbage shredded
- 1 medium english cucumber sliced into thin, 2-3" long matchsticks
- ¼ cup green onion sliced thin
Instructions
- Soften the Rice Paper: Submerge one sheet of rice paper at a time for 5 seconds to soften. Remove it and set aside for 10-15 seconds.
- Assemble the Wrap: On the lower middle section of the rice paper wrap, place the ingredients. First, a basil leaf, a few pieces of lettuce and cucumber, carrots and bell pepper, some shredded cabbage, and some green onion.
- Roll the Wraps: Bring up the smaller end of the rice paper to wrap tightly over the vegetables. Next, bring the sides of rice paper over. Roll tightly until you get to the end of rice paper wrapper. Repeat with remaining ingredients.
- Serve: Serve with peanut sauce.
Recipe Notes
- Don’t overstuff your rolls! This will cause the rice paper to tear and your spring roll will completely fall apart.
- Adding my homemade peanut sauce for dipping is an absolute must if you ask me!
- Serve these spring rolls immediately, since this provides for optimal freshness and taste. However, they will keep in the fridge for 2-3 days, but you don’t want the rice paper wrapper to dry out. To accomplish this, wrap individually in plastic, because plastic wrap will keep the rice paper moist, and prevents sticking or tearing.
- Spring Rolls do not freeze well.
