Crisp, refreshing, and loaded with fresh veggies and lean protein! These homemade spring rolls come together fast and taste amazing dipped in peanut or sweet chili sauce. Perfect for summer lunches, light dinners, or meal prep!
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Dip rice paper in warm water for 10-15 seconds until soft.
Lay flat and layer your fillings: noodles, veggies, herbs, shrimp or tofu.
Fold in the sides, then roll it up tightly like a burrito.
Slice in half and serve with peanut sauce or sweet chili dipping sauce.
Ensure the rice paper is soft but not overly soaked to prevent tearing.
Use fresh herbs for the best flavor and aroma.
Prepare all your fillings ahead of time for quick assembly.
Serve immediately for the freshest taste, or store in the fridge covered with a damp cloth to prevent drying out.
Can I use other proteins besides shrimp or tofu?
Yes, you can use cooked chicken, pork, or even scrambled eggs as a protein option.
How do I prevent the rice paper from sticking?
Work on a damp surface and keep your hands slightly wet while rolling the spring rolls.
Can I make these spring rolls ahead of time?
Yes, but store them in the fridge covered with a damp cloth to keep them fresh and prevent drying out.
What dipping sauces pair well with these spring rolls?
Peanut sauce and sweet chili sauce are classic options, but hoisin sauce or soy sauce also work well.
Are these spring rolls gluten-free?
Yes, as long as you use gluten-free vermicelli noodles and check the labels on your dipping sauces.
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