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    Home > Blog > Appetizers > Fresh Spring Rolls

    Fresh Spring Rolls

    by Teri Lyn Fisher · Published: Jun 29, 2022

    Jump to Recipe
    Fresh Spring Rolls that are vegan, loaded with so much great flavor and texture, and extremely addicting! We can't get enough of this delicious appetizer that can easily double as a simple dinner! We're equally obsessed with the punchy dipping sauce that's filled with all the delicious, fresh and spicy bits!
    A platter full of fresh spring rolls.
    A platter of fresh spring rolls with a dipping sauce.
    A platter of fresh spring rolls with a dipping sauce.
    A platter full of fresh spring rolls.
    A platter of fresh spring rolls with a dipping sauce.
    A platter full of fresh spring rolls.

    Fresh spring rolls might be one of my favorite things to eat ever! I love everything about them – the freshness, the filling versatility, the general healthful nature, and how easy they are to make! Our fresh spring rolls recipe today is vegan, gluten-free (can also use coconut aminos or soy sauce if gluten-free isn’t a concern).

    I eat these for dinner all the time, they’re so hearty and filling and truly make such a delicious dinner. I also make them as great, light appetizers whenever I have friends or family over and they’re always a hit. Don’t even think about sleeping on that dipping sauce. It’s equally as fresh and vibrant as the rolls! If you want to serve them with a peanut sauce instead (or both!) we love using our soba noodle peanut sauce recipe as another option!

    How to Make Our Fresh Spring Rolls Recipe

    Ingredients to Note

    Rice Paper Wrappers are thin, round, translucent sheets that can be found at many asian grocery stores as well as most American grocery stores, in the asian food aisle and online.

    Process

    DIPPING SAUCE

    1. Place vinegar and sugar in a small pot and simmer until sugar dissolves.
    2. Remove from heat and cool. Stir in remaining ingredients and set aside.
    Dipping sauce ingredients in a pot.
    Dipping sauce ingredients in a pot with fresh herbs.

    MUSHROOMS

    1. Place a skillet over medium-high heat and add oil. Sauté mushrooms for 3 to 4 minutes.
    2. Add soy sauce and sugar and stir together until mushrooms are evenly coated. Remove from heat and cool.
    Mushrooms cooking in a skillet to make fresh spring rolls.
    Cooked mushrooms in a skillet to make spring rolls.

    ASSEMBLY

    1. Dip rice paper wrappers in warm water for 5 to 7 seconds until soft and pliable (they will soften more as you fill and roll them). Lay wrapper flat onto a clean surface.Lay a butter lettuce leaf onto the rice paper wrapper on the side closest to you. Add a small handful of the shredded cabbage in the center of the butter lettuce leaf. Top cabbage with some carrots and a few strips of red and yellow bell peppers. Top with some mushrooms and finally a mint leaf.
    2. Carefully wrap fresh spring roll as tight as possible, folding the sides of the spring roll inwards, while rolling. Repeat until all filling ingredients and rice paper wrappers have been used. Cut each spring roll in half and serve on a platter with the dipping sauce.
    Spring rolls being made with fresh ingredients.
    A platter of fresh spring rolls cut in half.

    Tips and Tricks for Fresh Spring Roll Success

    • Don’t dip the rice paper wrapper in the warm water for too long. You will end up having a hard time getting it to lay flat and roll.
    • It’s important that the made spring rolls are not refrigerated. This will cause the rice paper wrapper to become hard instead of pliable and slightly chewy.
    • Make the components ahead of time to save on time the day you serve them!
    Fresh spring rolls on a platter with dipping sauce.

    Prep Ahead and Storing Instructions

    While the fresh spring rolls are best made the day of (up to a few hours before they’re consumed), the different components can be made ahead of time!

    If you’re not serving the spring rolls immediately keep them whole and cover them at room temperature with a damp paper towel or clean, light weight kitchen towel to prevent the rice wrapper from hardening. Then when ready to serve, uncover, slice in half and serve with dipping sauce!

    Dipping Sauce

    The entire dipping sauce can be made up to 3 days in advance. Store in an airtight container in the refrigerator.

    Alternatively (just) the sugar and vinegar mixture can be made up to 1 week in advance. Store in an airtight container in the refrigerator. An hour to 3 days before serving, just stir in the remaining ingredients!

    Mushrooms

    The mushrooms can be sautéed up to 2 days in advance. Store in an airtight container in the refrigerator until ready to use.

    Vegetables

    All of the other vegetables can be sliced and stored in an airtight container up to 3 days inadvance!

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    A platter of fresh spring rolls with a dipping sauce.

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    Fresh spring rolls on a platter.

    Fresh Spring Rolls

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    Fresh Spring Rolls that are vegan, loaded with so much great flavor and texture, and extremely addicting! We can't get enough of this delicious appetizer that can easily double as a simple dinner! We're equally obsessed with the punchy dipping sauce that's filled with all the delicious, fresh and spicy bits!
    RECIPE BY Teri & Jenny
    Prep Time: 20 mins
    Cook Time: 5 mins
    Servings: 10

      INGREDIENTS  

    dipping sauce

    • 1 cup rice wine vinegar
    • ⅔ cup granulated sugar
    • 1 tablespoon sambal chile paste
    • 2 teaspoons minced cilantro
    • 1 serrano pepper, seeded and minced
    • 2 garlic clove, minced
    • 1 teaspoon peeled and minced ginger

    spring rolls

    • 2 tablespoons vegetable oil
    • 6 ounces shiitake mushrooms, cleaned, stemmed and thinly sliced
    • 2 tablespoons tamari (can use soy sauce or coconut aminos)
    • 1 teaspoon light brown sugar
    • 10 (8-9”) rice paper wrappers
    • 10 large butter lettuce leaves
    • 2 cups shredded purple cabbage
    • 1 carrot, peeled and julienne
    • 1 red bell pepper, seeded and julienne
    • 1 yellow bell pepper, seeded and julienne
    • 10 large mint leaves

      INSTRUCTIONS  

    dipping sauce

    • Place vinegar and sugar in a small pot and simmer until sugar dissolves. Remove from heat and cool. Stir in remaining ingredients and set aside.

    mushrooms

    • 1.    Place a skillet over medium-high heat and add oil. Sauté mushrooms for 3 to 4minutes.
    • Add soy sauce and sugar and stir together until mushrooms are evenly coated. Remove from heat and cool.

    assembly

    • Dip rice paper wrappers in warm water for 10 seconds until soft and pliable. Lay wrapper flat onto a clean surface.
    • Lay a butter lettuce leaf onto the rice paper wrapper on the side closest to you.Add a small handful of the shredded cabbage in the center of the butter lettuce leaf. Top cabbage with some carrots and a few strips of red and yellow bell peppers. Top with some mushrooms and finally a mint leaf.
    • Carefully wrap the spring roll as tight as possible, folding the sides of the spring roll inwards, while rolling.
    • Repeat until all filling ingredients and rice paper wrappers have been used.
    •  Cut each spring roll in half and serve on a platter with the dipping sauce.

      NOTES  

    **Makes 10 Spring Rolls**
    Tips and Tricks for Fresh Spring Roll Success
    • Don’t dip the rice paper wrapper in the warm water for too long. You will end up having a hard time getting it to lay flat and roll.
    • It’s important that the made spring rolls are not refrigerated. This will cause the rice paper wrapper to become hard instead of pliable and slightly chewy.
    • Make the components ahead of time to save on time the day you serve them!
    Prep Ahead and Storing Instructions
    While the fresh spring rolls are best made the day of (up to a few hours before they’re consumed), the different components can be made ahead of time!
    If you’re not serving the spring rolls immediately keep them whole and cover them at room temperature with a damp paper towel or clean, light weight kitchen towel to prevent the rice wrapper from hardening. Then when ready to serve, uncover, slice in half and serve with dipping sauce!
    Dipping Sauce
    The entire dipping sauce can be made up to 3 days in advance. Store in an airtight container in the refrigerator.
    Alternatively (just) the sugar and vinegar mixture can be made up to 1 week in advance. Store in an airtight container in the refrigerator. An hour to 3 days before serving, just stir in the remaining ingredients!
    Mushrooms
    The mushrooms can be sautéed up to 2 days in advance. Store in an airtight container in the refrigerator until ready to use.
    Vegetables
    All of the other vegetables can be sliced and stored in an airtight container up to 3 days inadvance!
    Calories: 109kcal Carbohydrates: 20g Protein: 2g Fat: 3g Saturated Fat: 1g Polyunsaturated Fat: 2g Monounsaturated Fat: 1g Trans Fat: 1g Sodium: 215mg Potassium: 226mg Fiber: 2g Sugar: 16g Vitamin A: 2164IU Vitamin C: 49mg Calcium: 24mg Iron: 1mg
    CUISINE: vietnamese
    KEYWORD: vegetarian spring rolls
    COURSE: Appetizer
    DIET : Vegan, Vegetarian

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    June 29, 2022 / 1 Comment

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

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    June 29, 2022 / 1 Comment

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    1. Evans

      April 01, 2019 at 5:32 am

      Looks so amazing! Will make it for my family this weekend.

      Reply

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