Go Back
Close-up of several Fresh Spring Rolls filled with colorful vegetables and herbs, served with peanut sauce.

Fresh Spring Rolls

These fresh spring rolls are a light and healthy meal, perfect for a quick lunch or appetizer. They are filled with crisp vegetables and your choice of protein, all wrapped in delicate rice paper.
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings: 4 rolls
Course: Appetizer, Lunch
Cuisine: Vietnamese
Ingredients Equipment Method Notes

Ingredients
  

For the Rolls
  • 8 sheets rice paper wrappers
  • 1 cup cooked shrimp peeled and deveined, halved lengthwise
  • 1 cup cooked chicken breast thinly sliced
  • 1 cup rice vermicelli noodles cooked according to package directions
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro leaves
  • 1 cup lettuce leaves

Equipment

  • Large shallow dish
  • Cutting board
  • Sharp knife

Method
 

  1. Prepare your filling ingredients. Cook the rice vermicelli noodles and set aside. Slice the shrimp and chicken thinly.
  2. Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 20-30 seconds, until it is pliable but not too soft.
  3. Lay the softened wrapper flat on a clean surface. Arrange a small amount of noodles, shrimp, chicken, carrots, cucumber, mint, cilantro, and lettuce near the bottom edge of the wrapper.
  4. Fold the bottom edge of the wrapper over the filling. Fold in the sides, then tightly roll the spring roll upwards to enclose the filling.
  5. Repeat with the remaining wrappers and filling. Serve immediately with your favorite dipping sauce.

Notes

For a vegetarian option, omit the shrimp and chicken and add more vegetables or tofu.