17 Delicious Spring Roll Recipes Easy to Make

Looking for a way to bring a burst of flavor to your table this season? Spring rolls are your ticket to a world of delicious, easy-to-make delights that cater to every taste—whether you crave something crispy, fresh, or packed with veggies. From classic favorites to inventive twists, our roundup of 17 spring roll recipes promises to inspire your next kitchen adventure. Let’s roll into the goodness!

Fresh Vegetable Spring Rolls

Nothing beats the crunch and freshness of homemade vegetable spring rolls, especially when you’re craving something light yet satisfying. I remember the first time I tried making these; the kitchen was a mess, but the rolls were a hit at my summer picnic!

Ingredients

• 8 rice paper wrappers (I like the ones that are about 8.5 inches in diameter for easy rolling)
• 2 cups shredded lettuce (I opt for romaine for its crunch)
• 1 cup julienned carrots (about 2 medium carrots, because fresh is best)
• 1 cup thinly sliced cucumber (I leave the skin on for extra color and nutrients)
• 1/2 cup fresh mint leaves (trust me, this makes all the difference)
• 1/2 cup fresh cilantro leaves (for that burst of flavor)
• 1/4 cup hoisin sauce (my secret ingredient for dipping)

Instructions

1. Fill a large bowl with warm water (about 100°F, just warm to the touch).
2. Dip one rice paper wrapper into the water for about 10 seconds until it’s soft but still slightly firm.
3. Lay the wrapper flat on a clean, damp kitchen towel to prevent sticking.
4. On the lower third of the wrapper, layer a small handful of lettuce, a few strips of carrot and cucumber, and a sprinkle of mint and cilantro leaves.
5. Fold the sides of the wrapper inward, then roll tightly from the bottom to enclose the filling. Tip: Don’t overfill, or the wrapper might tear.
6. Repeat with the remaining wrappers and ingredients. Tip: Keep the finished rolls under a damp towel to prevent them from drying out.
7. Serve immediately with hoisin sauce for dipping. Tip: For an extra kick, mix a little sriracha into the hoisin sauce.

Delightfully crisp and bursting with fresh flavors, these spring rolls are perfect as a light lunch or appetizer. I love serving them with a side of spicy peanut sauce for an extra layer of taste.

Shrimp and Avocado Spring Rolls

Every time I think about making something light yet satisfying, shrimp and avocado spring rolls come to mind. They’re my go-to for a quick lunch or a fancy appetizer that never fails to impress.

Ingredients

• 8 large shrimp, peeled and deveined (I like to use wild-caught for their sweet flavor)
• 1 ripe avocado, sliced (make sure it’s just soft enough to give slightly under pressure)
• 4 rice paper wrappers (the kind that needs soaking, not the pre-softened ones)
• 1 cup mixed greens (I opt for a blend of baby spinach and arugula for a peppery kick)
• 1/4 cup cilantro leaves (because no spring roll is complete without its fresh, herby punch)
• 2 tbsp hoisin sauce (my secret weapon for a touch of sweetness)
• 1 tbsp lime juice (freshly squeezed, please—it makes all the difference)

Instructions

1. Bring a small pot of water to a boil over high heat. Add the shrimp and cook for exactly 2 minutes until pink and opaque. Immediately transfer to an ice bath to stop the cooking process.
2. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 10 seconds until pliable but still slightly firm. Lay it flat on a clean, damp kitchen towel.
3. On the lower third of the wrapper, layer a few mixed greens, 2 shrimp, 2 avocado slices, and a sprinkle of cilantro leaves. Drizzle with 1/2 tbsp hoisin sauce and a splash of lime juice.
4. Fold the sides of the wrapper inward, then tightly roll from the bottom up, enclosing the filling. Repeat with the remaining wrappers and ingredients.
5. Serve the spring rolls whole or sliced in half diagonally for a beautiful presentation. Tip: Keep a damp towel over the rolls as you work to prevent them from drying out.

You’ll love the contrast of the creamy avocado against the crisp greens and the sweet, tangy sauce. These rolls are perfect with a side of spicy mayo or just as they are, fresh and vibrant.

Thai Peanut Chicken Spring Rolls

Finally, after what felt like an endless search for the perfect appetizer that’s both refreshing and packed with flavor, I stumbled upon these Thai Peanut Chicken Spring Rolls. They’re a game-changer for my summer gatherings, offering a delightful crunch with every bite.

Ingredients

• 2 cups shredded cooked chicken (I love using leftovers from last night’s roast)
• 1/2 cup smooth peanut butter (the kind with just peanuts and salt is my favorite)
• 2 tbsp soy sauce (I always reach for the low-sodium version)
• 1 tbsp honey (local if you have it, for that extra touch of sweetness)
• 1 tbsp lime juice (freshly squeezed, please!)
• 1 tsp grated ginger (a microplane makes this step a breeze)
• 1 clove garlic, minced (because everything’s better with garlic)
• 8 rice paper wrappers (I keep these in my pantry at all times)
• 1 cup shredded carrots (pre-shredded saves so much time)
• 1 cup thinly sliced cucumber (I leave the skin on for color and crunch)
• 1/4 cup chopped fresh cilantro (optional, but it adds such a fresh pop)

Instructions

1. In a medium bowl, whisk together the peanut butter, soy sauce, honey, lime juice, ginger, and garlic until smooth. This is your sauce, and trust me, you’ll want to taste it—it’s that good.
2. Add the shredded chicken to the sauce and toss until evenly coated. Let it sit for 10 minutes to soak up all those flavors.
3. Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds until it’s just pliable. Lay it flat on a clean surface.
4. On the lower third of the wrapper, place a small handful of the chicken mixture, followed by some carrots, cucumber, and cilantro if using.
5. Fold the sides of the wrapper over the filling, then roll tightly from the bottom up. Repeat with the remaining wrappers and filling.
6. Serve immediately, or cover with a damp towel to keep them fresh until you’re ready to serve. These rolls are best enjoyed the same day.

Zesty, crunchy, and bursting with flavor, these spring rolls are a testament to how simple ingredients can come together to create something extraordinary. Try serving them with a side of extra peanut sauce for dipping—it’s a crowd-pleaser every time.

Vietnamese Pork Spring Rolls

Deliciously fresh and packed with flavor, Vietnamese Pork Spring Rolls have become my go-to for a light yet satisfying meal. I remember the first time I tried them at a local market; the combination of tender pork, crisp veggies, and that irresistible dipping sauce was unforgettable.

Ingredients

• 1 lb ground pork (I find that a slightly fattier blend adds more flavor)
• 1 cup shredded carrots (freshly shredded makes all the difference)
• 1 cup thinly sliced cucumber (I like to leave the skin on for extra crunch)
• 1/2 cup chopped fresh mint (don’t skimp on this—it’s a game-changer)
• 1/2 cup chopped cilantro (if you’re not a fan, basil works too)
• 1 tbsp fish sauce (this is the secret ingredient, trust me)
• 1 tbsp sugar (balances the fish sauce perfectly)
• 1 tbsp lime juice (freshly squeezed, please)
• 1 package rice paper wrappers (I always keep an extra pack in the pantry)
• 1/2 cup warm water (for softening the wrappers)

Instructions

1. In a large bowl, mix the ground pork with fish sauce, sugar, and lime juice until well combined. Let it marinate for 15 minutes to soak up all those flavors.
2. Heat a non-stick skillet over medium-high heat and cook the pork mixture for about 5-7 minutes, breaking it into small pieces, until fully cooked and slightly crispy.
3. Prepare your veggies and herbs while the pork cooks—having everything ready makes assembly a breeze.
4. Fill a large shallow dish with warm water. Dip one rice paper wrapper at a time for about 5 seconds until pliable but still slightly firm.
5. Lay the softened wrapper on a clean surface and layer a small amount of pork, carrots, cucumber, mint, and cilantro in the center.
6. Fold the sides of the wrapper over the filling, then roll tightly from the bottom up, like a burrito.
7. Repeat with the remaining wrappers and filling. Serve immediately with your favorite dipping sauce.

Zesty and vibrant, these spring rolls are a burst of freshness in every bite. I love serving them with a spicy peanut sauce or a tangy nuoc cham for an extra kick.

Mango and Crab Spring Rolls

Never underestimate the power of a fresh, fruity twist on a classic appetizer. That’s exactly what I thought when I first tried combining sweet mango with succulent crab in a spring roll. It’s a match made in heaven, and today, I’m sharing my go-to recipe that’s perfect for impressing guests or treating yourself.

Ingredients

• 8 spring roll wrappers – I like to keep these in the fridge until the last minute to prevent sticking.
• 1 cup cooked crab meat, shredded – Fresh is best, but canned works in a pinch.
• 1 ripe mango, julienned – The sweeter, the better for that tropical punch.
• 1/2 cup shredded carrots – Adds a nice crunch and color.
• 1/4 cup fresh mint leaves – A must for that fresh, herby kick.
• 2 tbsp lime juice – Freshly squeezed, please, for the brightest flavor.
• 1 tbsp fish sauce – It’s the secret umami booster.
• 1 tsp sugar – Just a pinch to balance the acidity.

Instructions

1. Soak one spring roll wrapper in warm water for about 10 seconds until pliable. Tip: Use a large plate filled with water for even soaking.
2. Lay the wrapper flat on a clean surface. Arrange a small handful of crab, mango, carrots, and mint leaves in the center. Tip: Don’t overfill, or rolling becomes tricky.
3. Fold the sides of the wrapper over the filling, then roll tightly from the bottom up. Tip: Roll as you go to keep the wrapper from drying out.
4. Repeat with remaining wrappers and filling.
5. In a small bowl, whisk together lime juice, fish sauce, and sugar until the sugar dissolves. This is your dipping sauce.

Each bite of these spring rolls is a burst of sweet, savory, and fresh flavors, with the mango and crab playing the lead roles. Serve them with the dipping sauce on the side, or get creative by adding a sprinkle of crushed peanuts for extra crunch.

Spicy Tofu Spring Rolls

Diving into the world of homemade spring rolls has been a game-changer for my weeknight dinners, especially when I stumbled upon this Spicy Tofu version. It’s the perfect blend of crunch, spice, and freshness that makes me forget I’m actually eating something healthy.

Ingredients

• 1 block of firm tofu (I always press mine for at least 30 minutes to get rid of excess water)
• 2 tbsp sriracha (because who doesn’t love a good kick?)
• 1 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 cup shredded carrots (the pre-shredded bags are a lifesaver)
• 1 cup thinly sliced cucumber (I like mine with the skin on for extra crunch)
• 1/2 cup chopped fresh cilantro (trust me, it makes a difference)
• 8 rice paper wrappers (I’ve learned the hard way to have extras on hand)
• 1/4 cup creamy peanut butter (for that irresistible drizzle)

Instructions

1. Start by slicing the pressed tofu into thin strips, about 1/4 inch thick.
2. In a small bowl, whisk together sriracha and soy sauce, then gently toss the tofu strips in the mixture until evenly coated.
3. Heat a non-stick skillet over medium heat and cook the tofu for 3-4 minutes on each side, until slightly crispy. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly crispy.
4. Prepare your workspace with a shallow dish of warm water for the rice paper wrappers. Dip one wrapper at a time for about 10 seconds until pliable but still slightly firm.
5. Lay the softened wrapper on a clean surface and layer a few tofu strips, shredded carrots, cucumber slices, and a sprinkle of cilantro in the center. Tip: Leave about 2 inches of space around the edges for rolling.
6. Fold the sides of the wrapper over the filling, then roll tightly from the bottom up. Tip: If the wrapper sticks, a little water on your fingers can help seal it.
7. Repeat with the remaining wrappers and filling.
8. For the peanut butter drizzle, microwave it for 20 seconds to thin it out, then drizzle over the spring rolls before serving.

Ready to dig in? These spring rolls are a delightful mix of spicy, crunchy, and fresh, with the peanut butter adding a creamy contrast. I love serving them with extra sriracha on the side for those who dare to go spicier.

Beef and Mushroom Spring Rolls

Sometimes, the best meals come from experimenting with what’s in your fridge. That’s exactly how these Beef and Mushroom Spring Rolls came to be—a happy accident that’s now a staple in my home. The combination of savory beef and earthy mushrooms wrapped in a crispy shell is simply irresistible.

Ingredients

• 1 lb ground beef (I like using 80/20 for that perfect fat ratio)
• 2 cups finely chopped mushrooms (cremini are my go-to for their deep flavor)
• 1 tbsp extra virgin olive oil (the good stuff makes a difference)
• 1/2 cup diced onions (yellow onions add a nice sweetness)
• 2 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 1 tbsp soy sauce (low sodium lets you control the saltiness)
• 1 tsp black pepper (freshly ground for that extra kick)
• 12 spring roll wrappers (keep them covered with a damp towel to prevent drying)
• 1 egg, beaten (room temp helps it spread easier)
• Oil for frying (I use peanut oil for its high smoke point)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the onions and garlic, sautéing until translucent, about 3 minutes. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
4. Stir in the mushrooms, soy sauce, and black pepper. Cook until the mushrooms are soft and the liquid has evaporated, about 5 minutes. Tip: Letting the mixture dry out prevents soggy spring rolls.
5. Remove the skillet from the heat and let the filling cool slightly, about 10 minutes. Tip: A warm filling is easier to handle but too hot can tear the wrappers.
6. Lay a spring roll wrapper on a clean surface, place 2 tbsp of the filling near one corner, fold the sides over the filling, and roll tightly. Seal the edge with the beaten egg.
7. Heat the frying oil to 350°F in a deep pot. Fry the spring rolls in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

Lightly crispy on the outside with a juicy, flavorful filling, these spring rolls are a hit every time. Serve them with a side of sweet chili sauce for dipping, or get creative and slice them over a fresh salad for a crunchy topping.

Chicken Satay Spring Rolls

Absolutely nothing beats the combination of juicy chicken and the smoky, slightly sweet flavor of satay, all wrapped up in a crispy spring roll. I stumbled upon this fusion idea during a lazy Sunday when I couldn’t decide between ordering Thai or Vietnamese—why not both?

Ingredients

• 1 lb chicken breast, thinly sliced (I find freezing it for 20 minutes makes slicing a breeze)
• 1/4 cup creamy peanut butter (the kind with a bit of sugar works wonders here)
• 2 tbsp soy sauce (I always go for low-sodium to control the saltiness)
• 1 tbsp honey (local if you have it, for that floral hint)
• 1 tsp garlic powder (fresh minced garlic is great, but powder keeps it simple)
• 12 spring roll wrappers (room temp—they tear less when pliable)
• 1 cup shredded carrots (pre-shredded saves so much time)
• 1/2 cup chopped cilantro (stems and all for extra flavor)
• Oil for frying (I use peanut oil for its high smoke point)

Instructions

1. In a bowl, whisk together peanut butter, soy sauce, honey, and garlic powder until smooth. Tip: If the mixture is too thick, a splash of warm water can loosen it up.
2. Add the chicken slices to the marinade, ensuring each piece is well coated. Let it sit for at least 30 minutes—overnight is even better for depth of flavor.
3. Heat oil in a deep fryer or large pot to 350°F. Tip: A candy thermometer is your best friend here to maintain the right temperature.
4. Lay out a spring roll wrapper. Place a small amount of marinated chicken, shredded carrots, and cilantro near the bottom edge. Tip: Don’t overfill—about 2 tbsp of filling per roll is perfect.
5. Fold the bottom edge over the filling, then fold in the sides, and roll tightly. Seal the edge with a dab of water.
6. Fry the rolls in batches for 3-4 minutes, or until golden brown and crispy. Drain on paper towels.

Perfectly crisp on the outside with a tender, flavorful filling, these rolls are a hit every time. Serve them with a side of extra peanut sauce for dipping, or slice them diagonally for a fancy platter presentation.

Rainbow Veggie Spring Rolls

Mmm, there’s something so refreshing about biting into a crisp, colorful Rainbow Veggie Spring Roll. It’s like summer wrapped up in a translucent rice paper blanket. I remember the first time I made these; I was aiming for something light yet satisfying, and voila, these spring rolls became a staple in my kitchen.

Ingredients

• 8 rice paper wrappers (I like to keep a few extra handy, just in case some tear)
• 1 cup shredded purple cabbage (for that pop of color and crunch)
• 1 large carrot, julienned (about 1 cup, and I swear by using a mandoline for even strips)
• 1 avocado, sliced (because everything’s better with avocado, right?)
• 1/2 cup thinly sliced cucumber (I prefer English cucumbers for their fewer seeds)
• 1/4 cup fresh mint leaves (trust me, it makes all the difference)
• 1/4 cup fresh cilantro leaves (optional, but I love the extra freshness it adds)
• 1/4 cup creamy peanut butter (my go-to for the dipping sauce)
• 2 tbsp soy sauce (I use low-sodium to control the saltiness)
• 1 tbsp honey (for that perfect sweet and salty balance)
• 1 tsp sesame oil (a little goes a long way in flavor town)
• 1/2 lime, juiced (about 1 tbsp, fresh is always best)

Instructions

1. Fill a large bowl with warm water (about 100°F, just warm to the touch).
2. Dip one rice paper wrapper into the water for about 10 seconds until it’s pliable but still slightly firm.
3. Lay the wrapper flat on a clean, damp kitchen towel (this prevents sticking and makes rolling easier).
4. Layer a small handful of purple cabbage, carrot, avocado, cucumber, mint, and cilantro in the center of the wrapper.
5. Fold the sides of the wrapper over the filling, then roll tightly from the bottom up, like a burrito.
6. Repeat with the remaining wrappers and filling (tip: don’t overfill, or they’ll be hard to roll).
7. For the dipping sauce, whisk together peanut butter, soy sauce, honey, sesame oil, and lime juice in a small bowl until smooth (tip: if it’s too thick, add a teaspoon of warm water at a time until desired consistency).
8. Serve the spring rolls immediately with the dipping sauce on the side (tip: if preparing ahead, cover with a damp towel to prevent drying out).

Wow, these Rainbow Veggie Spring Rolls are a feast for the eyes and the palate, with each bite offering a crunch, creaminess, and a burst of freshness. Try serving them on a platter with extra herbs and lime wedges for a vibrant, shareable appetizer that’s sure to impress.

Pork and Cabbage Spring Rolls

Yesterday, I found myself craving something crispy yet comforting, and that’s when I decided to whip up these Pork and Cabbage Spring Rolls. They’re the perfect blend of savory and fresh, with a crunch that’s utterly satisfying.

Ingredients

• 1 lb ground pork (I like using a mix of lean and fat for juiciness)
• 2 cups shredded cabbage (the pre-shredded bagged kind saves so much time)
• 1 tbsp minced garlic (because more garlic is always better)
• 1 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 tsp sesame oil (this is my secret flavor booster)
• 1 package spring roll wrappers (thawed if frozen, and keep them covered with a damp towel to prevent drying)
• 1 cup vegetable oil for frying (I use a neutral oil with a high smoke point)

Instructions

1. In a large skillet over medium heat, cook the ground pork until no longer pink, about 5 minutes. Tip: Break it up as it cooks for even browning.
2. Add the shredded cabbage and minced garlic to the skillet, stirring frequently until the cabbage is wilted, about 3 minutes. Tip: Don’t overcook the cabbage; it should still have a bit of crunch.
3. Stir in the soy sauce and sesame oil, then remove the skillet from the heat and let the mixture cool slightly. Tip: Cooling prevents the wrappers from tearing when you roll them.
4. Lay a spring roll wrapper on a clean surface, place about 2 tbsp of the pork mixture in the center, fold the sides over the filling, and roll tightly. Repeat with the remaining wrappers and filling.
5. Heat the vegetable oil in a deep skillet to 350°F. Fry the spring rolls in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.

Kicking back with these spring rolls, the contrast between the crispy exterior and the savory, slightly sweet filling is just divine. Serve them with a side of sweet chili sauce for an extra kick, or pack them for a picnic—they’re just as good at room temperature.

Crispy Duck Spring Rolls

Remember the first time I tried making crispy duck spring rolls at home? It was a game-changer. The combination of succulent duck and crisp vegetables wrapped in a golden, crunchy shell is something I now crave regularly, especially when I want to impress guests or treat myself to something special.

Ingredients

• 2 cups shredded roasted duck (I find that leftover duck from last night’s dinner works wonders here)
• 1 cup shredded cabbage (for that perfect crunch)
• 1/2 cup julienned carrots (I love the color and sweetness they add)
• 2 tbsp hoisin sauce (my secret ingredient for depth of flavor)
• 1 tbsp soy sauce (I always opt for low-sodium to control the saltiness)
• 1 tsp minced garlic (because everything’s better with garlic)
• 12 spring roll wrappers (I keep them covered with a damp towel to prevent drying out)
• 1 egg, beaten (room temperature eggs make for easier brushing)
• Vegetable oil for frying (I use just enough to submerge the rolls for even cooking)

Instructions

1. In a large bowl, combine the shredded duck, cabbage, carrots, hoisin sauce, soy sauce, and minced garlic. Mix well to ensure everything is evenly coated.
2. Lay a spring roll wrapper on a clean surface. Place about 2 tablespoons of the duck mixture in the center. Fold the sides over the filling, then roll tightly from the bottom up. Seal the edge with a bit of beaten egg.
3. Heat vegetable oil in a deep fryer or large pot to 350°F. The oil should be hot enough that a small piece of wrapper sizzles immediately when dropped in.
4. Fry the spring rolls in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes. Avoid overcrowding the pot to ensure even cooking.
5. Remove the spring rolls with a slotted spoon and drain on paper towels to remove excess oil.

Finally, these crispy duck spring rolls are a delight to serve with a side of sweet chili sauce or a simple salad for contrast. The texture is unbeatable—crispy on the outside, tender and flavorful on the inside. For a fun twist, try serving them as appetizers at your next dinner party; they’re always a hit.

Sweet Potato and Black Bean Spring Rolls

These Sweet Potato and Black Bean Spring Rolls are my go-to when I’m craving something crunchy yet wholesome. I stumbled upon this combo during a lazy Sunday fridge clean-out, and it’s been a staple ever since.

Ingredients

• 1 cup mashed sweet potato (I like to roast mine the night before for deeper flavor)
• 1/2 cup black beans, rinsed and drained (canned works great for speed)
• 2 tbsp olive oil (extra virgin is my pantry hero)
• 1 tsp cumin (toasted lightly brings out its earthiness)
• 1/2 tsp smoked paprika (for that hint of mystery)
• 8 spring roll wrappers (room temp to prevent tearing)
• 1 cup shredded cabbage (for crunch)
• 1/4 cup chopped cilantro (because freshness is key)
• Water for sealing (just a dab’ll do ya)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the mashed sweet potato, black beans, olive oil, cumin, and smoked paprika until well combined.
3. Lay a spring roll wrapper on a clean surface. Place 2 tbsp of the sweet potato mixture in the center, top with cabbage and cilantro.
4. Fold the sides of the wrapper over the filling, then roll tightly from the bottom up. Seal the edge with a bit of water.
5. Place the rolls on the baking sheet, seam side down, and brush lightly with olive oil.
6. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
7. Let them cool for 5 minutes before serving to avoid a burnt tongue—trust me on this.

Biting into these spring rolls reveals a delightful contrast between the crispy wrapper and the creamy, spiced filling. Serve them with a side of avocado crema for an extra layer of indulgence.

Salmon and Cream Cheese Spring Rolls

Last summer, I stumbled upon the most delightful combination at a friend’s potluck—salmon and cream cheese spring rolls. They were such a hit that I’ve been tweaking the recipe ever since to get it just right for those warm evenings when you crave something light yet satisfying.

Ingredients

• 8 oz fresh salmon, skinless (I always ask for the center cut for even cooking)
• 4 oz cream cheese, softened (leave it out for about 20 minutes to make spreading easier)
• 1 tbsp fresh dill, chopped (nothing beats the freshness of herbs from my little balcony garden)
• 1 tsp lemon zest (a microplane zester works wonders here)
• 1/2 tsp salt (I use sea salt for its subtle crunch)
• 1/4 tsp black pepper, freshly ground
• 8 rice paper wrappers (the kind that need soaking, not the pre-softened ones)
• 1 cup mixed greens (baby spinach and arugula are my go-to for a peppery bite)
• 1/2 cucumber, julienned (I like English cucumbers for their thin skin and minimal seeds)
• 1/4 cup red onion, thinly sliced (soaking in cold water for 10 minutes takes the edge off)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the salmon on the prepared baking sheet, season with salt and pepper, and bake for 12-15 minutes until just cooked through. Let it cool slightly, then flake into large pieces.
3. In a small bowl, mix the cream cheese, dill, and lemon zest until well combined. Tip: A fork works better than a spoon for breaking up the cream cheese.
4. Fill a large shallow dish with warm water. Dip one rice paper wrapper at a time for about 10 seconds until pliable but still slightly firm. Lay it flat on a clean surface.
5. Spread about 1 tbsp of the cream cheese mixture onto the lower third of the wrapper. Top with a few pieces of salmon, some greens, cucumber, and red onion.
6. Fold the sides of the wrapper over the filling, then roll tightly from the bottom up. Tip: Don’t overfill, or the wrapper might tear.
7. Repeat with the remaining wrappers and filling. Tip: Keep the finished rolls under a damp towel to prevent drying out.

Great for a light lunch or as an appetizer, these spring rolls are a perfect balance of creamy, tangy, and fresh. Serve them with a side of sweet chili sauce for an extra kick, or enjoy as is for their clean, vibrant flavors.

Chicken and Lemongrass Spring Rolls

Today, I’m thrilled to share a recipe that’s become a staple in my kitchen, especially when I’m craving something light yet packed with flavor. These Chicken and Lemongrass Spring Rolls are not just a dish; they’re a little bundle of joy, perfect for any season.

Ingredients

• 1 lb ground chicken (I find thigh meat adds more flavor)
• 2 stalks lemongrass, finely minced (the heart of the dish, don’t skip!)
• 1 cup shredded carrots (for that sweet crunch)
• 1/2 cup chopped cilantro (I love the freshness it brings)
• 2 tbsp fish sauce (my secret umami booster)
• 1 tbsp sugar (just a touch to balance the flavors)
• 1 package spring roll wrappers (rice paper works best for me)
• 1 cup warm water (for softening the wrappers)
• 2 cups vegetable oil (for frying, though I sometimes air fry for a lighter version)

Instructions

1. In a large bowl, mix the ground chicken, lemongrass, carrots, cilantro, fish sauce, and sugar until well combined. Tip: Let the mixture sit for 10 minutes to meld the flavors.
2. Fill a shallow dish with warm water. Dip one spring roll wrapper into the water for about 5 seconds until it’s just pliable. Tip: Don’t over-soak, or the wrapper will tear.
3. Lay the wrapper flat on a clean surface. Place 2 tbsp of the chicken mixture near the bottom edge, then fold the sides over the filling and roll tightly upwards. Tip: Keep the rolls snug to prevent filling from spilling during frying.
4. Heat the vegetable oil in a deep pan to 350°F. Fry the spring rolls in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.

Munching into these spring rolls, you’ll first notice the crispy exterior giving way to the juicy, fragrant filling inside. Serve them with a side of sweet chili sauce or wrap them in lettuce leaves for an extra crunch. Either way, they’re bound to disappear fast!

Vegetable and Glass Noodle Spring Rolls

Finally, a recipe that brings the crunch and freshness of spring right into your kitchen! I remember the first time I tried making these Vegetable and Glass Noodle Spring Rolls; it was a game-changer for my picnic menus. They’re light, packed with textures, and utterly customizable to whatever veggies you have on hand.

Ingredients

• 1 package of glass noodles (about 4 oz) – I love how they turn translucent and slightly chewy when cooked.
• 1 cup shredded carrots – for that sweet crunch.
• 1 cup thinly sliced cucumbers – I always leave the skin on for extra color and nutrients.
• 1/2 cup chopped fresh mint – it’s not just for garnish; it adds a refreshing burst.
• 1/4 cup rice vinegar – my secret to a tangy bite.
• 1 tbsp sugar – just enough to balance the acidity.
• 8 rice paper wrappers – they’re magical how they soften with just a dip in water.
• 1/2 cup warm water (about 110°F) – for softening the wrappers, not too hot or they’ll tear.

Instructions

1. Soak the glass noodles in hot water for 10 minutes until soft, then drain and rinse under cold water. Tip: Cutting them shorter with scissors makes rolling easier.
2. In a small bowl, mix rice vinegar and sugar until dissolved to create a quick pickling liquid. Toss with carrots and let sit for 5 minutes. Tip: This quick pickle adds a vibrant flavor.
3. Prepare all your fillings within reach, including noodles, pickled carrots, cucumbers, and mint.
4. Fill a large bowl with warm water. Dip one rice paper wrapper at a time for about 10 seconds until pliable but still slightly firm. Tip: Over-soaking makes them sticky and hard to handle.
5. Lay the wrapper flat. Layer noodles, carrots, cucumbers, and mint in the lower third. Fold sides inward, then roll tightly from the bottom up.
6. Repeat with remaining wrappers and fillings. Serve immediately or cover with a damp towel to prevent drying. Tip: These are best eaten fresh but can be refrigerated for a couple of hours.

Crunchy, fresh, and with a hint of tang, these spring rolls are a delight. I love serving them with a spicy peanut sauce for dipping, turning them into a perfect appetizer or light meal.

Prawn and Mango Spring Rolls

After a recent trip to the coast, I’ve been craving something that combines the freshness of the sea with the sweetness of summer. That’s when I stumbled upon the idea of making Prawn and Mango Spring Rolls. It’s a dish that’s as fun to make as it is to eat, perfect for those warm August evenings when you want something light yet satisfying.

Ingredients

• 8 large prawns, peeled and deveined (I like to keep the tails on for a pretty presentation)
• 1 ripe mango, julienned (trust me, the riper the mango, the better the flavor)
• 1 cup of rice vermicelli noodles (soaked in warm water for 10 minutes until soft)
• 4 rice paper wrappers (I always have extra on hand because they tear easily)
• 1/4 cup fresh mint leaves (a must for that refreshing kick)
• 1/4 cup fresh cilantro leaves (if you’re not a fan, basil works great too)
• 2 tbsp hoisin sauce (my secret ingredient for a touch of sweetness)
• 1 tbsp lime juice (freshly squeezed, please!)

Instructions

1. Bring a small pot of water to a boil and cook the prawns for 2-3 minutes until they turn pink. Immediately plunge them into ice water to stop the cooking process.
2. Drain the rice vermicelli noodles and pat them dry with a paper towel to remove excess moisture.
3. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 10 seconds until it’s just pliable.
4. Lay the wrapper flat on a clean surface. Arrange a few prawns, mango slices, a small handful of noodles, and a sprinkle of mint and cilantro leaves in the center of the wrapper.
5. Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom to the top. Repeat with the remaining wrappers and filling.
6. Mix the hoisin sauce and lime juice in a small bowl to create a dipping sauce.
7. Serve the spring rolls immediately with the dipping sauce on the side. Tip: If you’re preparing these ahead of time, keep them covered with a damp cloth to prevent drying out.

Zesty and vibrant, these Prawn and Mango Spring Rolls are a burst of summer in every bite. The combination of sweet mango and succulent prawns wrapped in a chewy rice paper is simply irresistible. For an extra crunch, serve them with a side of crushed peanuts sprinkled on top.

Lobster and Asparagus Spring Rolls

Unbelievably, the first time I tried making lobster and asparagus spring rolls was during a summer picnic, and they were such a hit that they’ve become my go-to dish for any spring or summer gathering. The combination of succulent lobster and crisp asparagus wrapped in a delicate spring roll wrapper is simply irresistible.

Ingredients

• 1 lb fresh lobster meat, chopped (I find that fresh lobster makes all the difference, but in a pinch, high-quality canned works too)
• 1 cup asparagus, thinly sliced (I like to use the tops for their tenderness and vibrant color)
• 8 spring roll wrappers (I always keep an extra one or two on hand, just in case)
• 2 tbsp extra virgin olive oil (my go-to for its flavor and health benefits)
• 1 tsp garlic, minced (because what’s a dish without a little garlic?)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch and flavor)
• 1/4 tsp black pepper (freshly ground, if possible)
• 1 egg, beaten (room temperature eggs blend more smoothly)

Instructions

1. Heat the extra virgin olive oil in a pan over medium heat (about 350°F) and sauté the minced garlic until fragrant, about 30 seconds.
2. Add the chopped lobster meat and asparagus to the pan, seasoning with salt and black pepper. Cook for 2-3 minutes, just until the asparagus is bright green and slightly tender. Tip: Don’t overcook the lobster to keep it tender.
3. Remove the mixture from heat and let it cool slightly. This prevents the spring roll wrappers from becoming soggy.
4. Lay out a spring roll wrapper on a clean surface. Brush the edges with the beaten egg to help seal the roll.
5. Place a generous tablespoon of the lobster and asparagus mixture in the center of the wrapper. Fold the sides over the filling, then roll tightly from the bottom up. Tip: Keep the rolls tight to prevent filling from falling out during frying.
6. Heat oil in a deep fryer or large pan to 375°F. Fry the spring rolls in batches until golden brown, about 2-3 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
7. Remove the spring rolls with a slotted spoon and drain on paper towels.

The spring rolls come out with a perfect crunch, giving way to the juicy lobster and crisp asparagus inside. Serve them with a side of sweet chili sauce for an extra kick, or enjoy them as is for their pure, unadulterated flavor.

Conclusion

Brimming with variety, our roundup of 17 delicious spring roll recipes offers something for every taste and occasion. Whether you’re a novice or a seasoned cook, these easy-to-make delights are sure to inspire your next kitchen adventure. We’d love to hear which recipes you try and adore—drop us a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these springtime treats too.

Bella Bacinos