These Easy Fresh Summer Spring Rolls are colorful, crunchy, and packed with fresh veggies! You can fill them with your favorite ingredients like shrimp, avocado, or even tofu.
Wrapping them is the fun part! I always end up with a little mess, but who cares? They taste so good! I love to dip them in peanut sauce for an extra kick. Yum!
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for making the rolls. You can find them in Asian markets or grocery stores. If you’re out of rice paper, try using lettuce leaves instead for a low-carb option!
Cooked Chicken: I like using sliced cooked chicken breast for protein. If you’re vegetarian or vegan, tofu is a delicious substitute. For seafood lovers, shrimp adds a nice twist!
Veggies: Carrots and cucumber bring crunch and color. Feel free to add bell peppers, bell peppers, or even avocados. These will keep your spring rolls vibrant!
Fresh Herbs: Fresh mint, cilantro, and basil enhance the flavor. I usually go for mint because it gives a refreshing taste that pairs well with the veggies.
How Do You Roll Spring Rolls Without Breaking Them?
Rolling spring rolls can be tricky, but with a little practice, you’ll have it down. Start by softening the rice paper just right so it’s pliable but not mushy. Here’s my simple method:
- Soak the rice paper in warm water for 10-15 seconds, then lay it flat on a surface.
- Layer your fillings on the lettuce leaf, avoiding overstuffing to keep it from tearing.
- Fold the sides in gently, then roll from the bottom up like a burrito, keeping it snug but not too tight.
Keep a bowl of warm water nearby to re-soak any wrappers that feel dry. Practice makes perfect, so don’t stress if the first few don’t look perfect!
Easy Fresh Summer Spring Rolls
Ingredients You’ll Need:
- 8 rice paper wrappers
- 1 cup cooked chicken breast, sliced into strips (can substitute with tofu or shrimp)
- 1 cup shredded carrots
- 1 cup cucumber, cut into thin sticks
- 1 cup cooked rice vermicelli noodles
- 8 large butter lettuce leaves (to wrap inside or to line the rice paper)
- Fresh herbs (optional: mint, cilantro, or basil)
- Peanut dipping sauce or hoisin sauce (optional)
How Much Time Will You Need?
This recipe should take about 20 minutes of prep time. You’ll need a few extra for rolling, but it’s worth it! You can enjoy these spring rolls right away or chill them in the fridge for a refreshing treat later.
Step-by-Step Instructions:
1. Prepare the Fillings:
Start by prepping all your fillings! Shred the carrots, slice the cucumber into thin sticks, and chop your protein of choice into strips. If you’re using chicken, make sure it’s cooked and tender. Cook the rice vermicelli noodles according to the package instructions, then drain and set them aside.
2. Soften the Rice Paper:
Take a large shallow dish and fill it with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it softens but is still slightly firm. Once done, lay it flat on a clean surface where you can assemble your spring rolls.
3. Assemble Your Rolls:
Start by placing a butter lettuce leaf on the lower third of the rice paper. This adds a nice crunch and flavor! On top of the lettuce, layer a few strips of chicken, a small handful of shredded carrots, cucumber sticks, and some rice vermicelli noodles. Feel free to add fresh herbs if you like!
4. Roll It Up:
Now, fold the sides of the rice paper over the filling, tuck it in gently, and roll tightly from the bottom up, similar to how you would roll a burrito. Make sure it’s snug, but not so tight that the wrapper tears.
5. Finish the Rolls:
Repeat the process with the remaining wrappers and fillings until you’ve made all your spring rolls. Don’t worry if some aren’t perfect—those are just for you to enjoy!
6. Serve:
Slice each roll in half diagonally for a nice presentation. Serve them with peanut dipping sauce or hoisin sauce on the side for that extra burst of flavor. Enjoy your fresh and healthy summer meal!
These spring rolls are fresh, crunchy, and perfect for a light summer snack or meal! Happy rolling!
FAQ for Easy Fresh Summer Spring Rolls
Can I Use Store-Bought Dipping Sauces?
Absolutely! Store-bought peanut sauce or hoisin sauce work wonderfully. Just check the labels for any specific dietary needs. For a homemade twist, you can mix peanut butter with soy sauce, lime juice, and a little honey!
How Long Do These Spring Rolls Last in the Fridge?
Fresh spring rolls are best enjoyed within 1-2 days after making them. Store them in an airtight container with parchment paper between layers to prevent sticking. If you have leftovers, consume them within this time for the best taste and texture!
Can I Make These Spring Rolls Vegan?
Definitely! Simply substitute the chicken with tofu or additional vegetables like bell peppers or avocado. Ensure that your dipping sauce is also vegan-friendly by checking the ingredients!
What if I Can’t Find Rice Paper Wrappers?
If rice paper wrappers aren’t available, you can use large lettuce leaves like romaine or butter lettuce as a substitute. They won’t provide that classic chewy texture, but they’ll still be delicious and low-carb!
