Here’s a simple, tasty Spring Roll recipe you can make at home 🌱🥢
(I’ll give you fresh spring rolls and a quick note for fried ones.)
🥬 Fresh Spring Rolls (Vietnamese-style)
Ingredients
- Rice paper wrappers
- Cooked shrimp or cooked chicken or tofu (thinly sliced)
- Rice noodles (vermicelli), cooked and cooled
- Lettuce leaves
- Carrots, julienned
- Cucumber, julienned
- Fresh herbs: mint, cilantro, or basil
Instructions
- Prep fillings – Have everything sliced and ready.
- Soften rice paper – Dip one wrapper in warm water for 5–10 seconds.
- Fill – Lay wrapper flat. Add lettuce, noodles, veggies, herbs, and protein.
- Roll – Fold bottom over filling, fold sides in, then roll tightly.
- Serve – Best eaten fresh with dipping sauce.
Simple Dipping Sauce
- Hoisin sauce or sweet chili sauce
- Optional: add a little peanut butter for richness
🥠 Fried Spring Rolls (Egg Rolls-style)
Common Filling
- Shredded cabbage
- Grated carrots
- Cooked ground chicken or pork (optional)
- Garlic, soy sauce, salt & pepper
Basic Method
- Cook filling until soft and seasoned.
- Spoon into spring roll wrappers.
- Roll tightly, sealing edges with water.
- Fry in hot oil (350°F / 175°C) until golden.
- Drain and serve with sweet chili sauce.
Tips
- Don’t overfill—rolling is easier with less filling.
- Fresh rolls are best the same day.
- Fried rolls can be frozen before cooking.
If you want, I can give you a vegetarian version, air-fryer method, or step-by-step rolling tips 😊
