Posted Apr 14, 2023, Updated Jun 21, 2024 This fresh spring roll recipe is one that I have made for almost two decades. It is one of my all-time favorite recipes to make for a light lunch or dinner. What’s not to love? Your favorite veggies, fresh cilantro, green onions and peanuts are all rolled up tight in a spring roll wrapper then dipped in the most delicious peanut sauce! Even my young children enjoy this recipe – it’s an easy way to make eating veggies fun and delicious!
Spring Roll Recipe: Ingredients & Substitutions
Vegetables. I have included my favorite combination of vegetables to use in this recipe. However, it is highly customizable. you can add or subtract vegetables to your liking! I often use it as a “clean out the veggie drawer” recipe and just use whatever I have on hand. Edamame. I buy shelled, frozen edamame and gently warm it in the microwave or on the stovetop to bring it to room temperature before using it in this recipe. Peanuts. Cashews are another great choice. Or you can omit the nuts all together if you prefer. Vermicelli Noodles.I love these brown rice noodles. They are so tasty and make the spring rolls more hearty. I have also used cooked quinoa, brown rice, and white rice inside these spring rolls with great results. Spring Roll (Rice Paper) Wrappers. I purchase these at my local grocery store or Asian market. You can also buy them here.
How to Make Spring Rolls
One thing I love about this recipe is that there’s no cooking required! It does take some time to prepare the veggies, but otherwise it’s really an easy recipe! Don’t forget to watch the video! Begin by cooking the noodles according to package instructions. Then drain and rinse with cold water so they come to room temperature. Then, prepare the filling ingredients by julienning all the vegetables, chopping the onions, cabbage and cilantro, crushing the peanuts, etc. Then lay all the ingredients out on a large cutting board. It’s important to have everything prepped and ready because you have to work quickly once you dip the spring roll wrappers in water. Next, line a large serving dish with a moist tea towel, and lay a moist tea towel out on the counter (for rolling). Then, fill a 9” round pie dish or cake pan with hot water. When you’re ready to start making the spring rolls, dip a wrapper into the hot water. Let it sit for 8-10 seconds. Shake the excess water off of the wrapper as you remove it. Then, lay the wet wrapper on the moist tea towel, add noodles, cilantro, green onions, and peanuts. Then, add the rest of the vegetables. Once all the veggies are in place, roll the edges up and then roll the spring roll tightly. Transfer them to a plate lined with a damp tea towel to keep the spring rolls moist while you make the others. Repeat until all the ingredients have been used.
Store
Store the spring rolls by lining an airtight container with a moist tea towel or paper towel. Then, place the spring rolls on the moist towel and fold the top over the rolls to loosely cover them. Store them in the refrigerator until ready to serve.
Serve
Serve with peanut sauce for dipping. I usually serve this spring roll recipe as a full meal itself. However, you can serve them as an appetizer to your favorite Asian recipes like the ones below:
Cashew Chicken Stir Fry or Stir Fry Vegetabels. Fried Rice Asian flank steak Asian Chicken Lettuce Wraps (making a meal out of appetizers is always a great choice)!
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