I love the crunch of fried egg rolls, but there are many times I would rather eat something healthier. That’s where my fresh spring rolls come in. I’m sure you’ve ordered these many times when going out to eat at a Vietnamese or Thai restaurant. They’re so light, refreshing, and addictive that it’s easy to eat healthy.
Why this recipe
A truly versatile fresh spring roll guide
My recipe for these fresh spring rolls is a guide that will help you make them the way that you want. I’ve included 2 types of protein in mine, shrimp and ground meat (beef, pork, or chicken), but you can always do one or the other if you prefer. You can also make it meatless and add more veggies. Sometimes, having it without any meat is wonderful, especially if you’re tired of eating ordinary salads. It’s like a hand-held salad that you dip into the dressing!
Two sauces
Speaking of dipping, I have 2 sauces for you. One is a Chinese-inspired nutty sesame sauce. It’s a bit like peanut sauce but with even more flavor. The other one is a Vietnamese chili sauce. I can never choose just one so I make both and alternate dunking in each.
Ingredients
Rice paper
NOTE: These rice papers come in very different sizes for various purposes. Make sure the wrappers are 22 cm (8.6”) in diameter or of similar size, to make the fresh spring rolls.
Fresh herbs
One key component of these spring rolls is fresh herbs. I listed basil, cilantro, mint, and chives in the recipe, but you do NOT have to use all of them. You should have one of them though at the very least because it elevates the flavors to an authentic level. Plus, fresh herbs are full of vitamins and minerals that will improve your immune system and keep you energized.
To get ready
Make sure you have all the ingredients chopped and cooked before wrapping. You also need a plate of water and a clean working surface (a large cutting board is perfect).
How to wrap fresh spring rolls
There are different ways to wrap spring rolls, but I want to teach you how to wrap them the professional way, like in a restaurant.
Wet the rice paper properly
To wet the rice paper, you need to dip the dry rice paper in water a few times so it softens. You want the rice paper to still feel quite stiff once done, because it will keep softening as you add the ingredients. If you do not have a large enough plate to fit the rice paper, you can use a large deep plate. Simply rotate the rice paper in the water to wet all the edges.
How to assemble the spring rolls
To build the roll, you want to work in thirds: the first third (closest to you) is the core of your roll, the middle is the herb layer, and the top third is the display layer with the shrimp. Voilà! You will be able to make a beautiful spring roll that has avocado on one side and shrimp on the other, with some fresh herbs sticking out.
One word on storage
These spring rolls are meant to be served fresh. The wrapped rolls will last a few hours at room temperature if not served immediately. If you want to make them a bit more in advance, you should cut and cook the filling and store the ingredients in the fridge. So it will only take a short time to wrap them up before serving. I’ve tried storing the wrapped spring rolls in the fridge and I didn’t like the result. The rice paper became tough and the insides soggy.
How to serve
In restaurants, you’ll find these spring rolls served as an appetizer. I love pairing them with a good soup for a light meal but in all honesty, you can enjoy this as your main course. And when we can have guests again, you will definitely want to impress them by serving these fresh spring rolls. They only look complicated, but once you make them, you’ll find they are easy to make and they taste just as great as in the restaurant. Build your immunity bite for bite with these delicious fresh spring rolls. Make them once and I assure you that you’ll be making them regularly after that!
Serve the spring rolls with
5-Ingredient Coconut Noodle SoupEasy Thai CurryThai Curry Chicken Fried RiceVegan Pad ThaiSalt and Pepper SquidVegetarian Pho
Want to learn more about Chinese Cooking? Sign up my newsletter to receive the 5-Day Chinese Cooking Crash Course and recipe update! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with. Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.
