There’s something so rewarding about rolling up fresh ingredients into a neat little bundle — it feels like crafting tiny edible gifts. If you love crunchy textures, bright flavors, and a dipping sauce that makes you close your eyes for a second, this spring rolls recipe will become one of your weeknight favorites.

On nights when you want something heartier, the grilled shrimp bowl with avocado corn salsa makes a great companion.

Fresh shrimp spring rolls filled with rice noodles, lettuce, cucumber, carrots, and purple cabbage, served with creamy peanut dipping sauce on a white plate.

Why you’ll love this recipe

These spring rolls are light, customizable, and come together fast. You don’t need deep frying or complicated techniques — just fresh produce, rice paper wrappers, and a few simple steps. Whether you’re feeding picky eaters, hosting friends, or prepping lunches for the week, spring rolls are endlessly adaptable and ready to show off colorful, crunchy fillings.

If you like bold nutty flavors, try the Thai peanut chicken wrap for a different weeknight twist.

Ingredients

Below are the amounts for about 12 spring rolls (serves 4). Make adjustments depending on how many people you’re feeding or how stuffed you like them.

Rice paper wrappers

12 (8-inch) wrappers

Protein (choose one)

12 cooked shrimp, halved lengthwise; OR 12 oz extra-firm tofu, pressed and sliced thin

Vegetables and herbs

2 cups shredded napa cabbage or romaine
1 large carrot, julienned
1 cucumber, seeded and cut into thin matchsticks
1 cup bean sprouts, rinsed
1/2 red bell pepper, thinly sliced
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves (optional)

Nuts/Crunch (optional)

1/3 cup roasted peanuts, chopped

For the peanut dipping sauce:

1/3 cup creamy peanut butter
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey or maple syrup
1 tsp sesame oil
Warm water to thin (2–4 tbsp)
Pinch of red pepper flakes (optional)

How to Make Spring Rolls

Take a breath — the technique is easier than it looks. Set up an assembly line and you’ll fly through them.

Prep

Have all fillings ready: wash herbs, slice veggies into thin strips, and cook or slice your protein. If using tofu, pan-fry until golden for added texture.
Fill a large shallow dish or pie plate with warm water. This is for softening the rice paper wrappers.
Mix the peanut sauce: whisk peanut butter, soy sauce, rice vinegar, honey, and sesame oil. Add warm water a tablespoon at a time until you reach a smooth, dippable consistency. Taste and adjust salt or sweetness as needed.

Assemble

Dip a rice paper wrapper into the warm water for about 6–8 seconds — you want it pliable but not overly soft (it will continue to soften on the board).
Lay the wrapper flat on a clean work surface. Near the bottom third, place a small handful of shredded cabbage, a few carrot sticks, cucumber sticks, a couple of shrimp halves or tofu slices, a few bean sprouts, and some herbs. Don’t overfill.
Fold the left and right sides over the filling, then fold the bottom edge up over the filling and roll tightly toward the top, like wrapping a burrito. The top edge should seal as it meets the damp wrapper.
Place finished rolls on a damp towel seam-side down to prevent sticking. Repeat until all wrappers are used.

Serve immediately with the peanut sauce and chopped peanuts sprinkled on top if you like extra crunch.

Fresh shrimp spring rolls stuffed with rice noodles, cucumber, carrots, purple cabbage, and lettuce, served with creamy peanut dipping sauce and fresh mint leaves.

Tips and variations

If you’re short on time, buy pre-shredded vegetables or use pre-cooked rotisserie chicken as the protein.
For a gluten-free sauce, swap tamari or coconut aminos for soy sauce.
Vegetarian? Use extra herbs, avocado slices, and crisp baked tofu for a satisfying bite.
Make-ahead: assemble up to 6 hours in advance, placing rolls in a single layer in an airtight container with damp paper towels between layers to keep them from drying out.
If you’re experimenting with fillings, sauteed mushrooms for pizza are a flavorful vegetarian option.

Notes

To make rolls easier for beginners, trim the wrapper slightly if you find it too large — smaller wrappers can be less fiddly.
Leftover dipping sauce keeps in the refrigerator for up to 5 days.
Adjust heat in the sauce with sriracha or red pepper flakes to your preference.

Serve spring rolls alongside honey garlic chicken bowls for a crowd-pleasing spread.

FAQs

Can I fry spring rolls instead?

Yes — if you prefer a crispy version, use egg roll wrappers and deep-fry or bake them until golden. The fresh rice-paper style is lighter and highlights the raw crunch of vegetables.

How long do fresh spring rolls last in the fridge?

Stored properly in an airtight container with damp paper towels, they keep well for about 24 hours. After that the rice paper starts to toughen or the vegetables lose their crunch.

What are good vegetarian filling options?

If you’re experimenting with fillings, sauteed mushrooms for pizza are a flavorful vegetarian option. Add bold herbs and a tangy sauce to keep the roll exciting.

Can I make the peanut sauce nut-free?

Yes — substitute sunflower seed butter or tahini and adjust sweetness and salt to taste. A splash of lime helps balance the flavors.

Conclusion

Once you get the feel for dipping and rolling, spring rolls become a joyful weekend project or a fast weekday supper. They’re healthy, highly customizable, and perfect for sharing — everyone can pick their favorite fillings and roll their own. For a complete spread, serve alongside honey garlic chicken bowls or pair with something lighter like a grilled shrimp bowl with avocado corn salsa for bright summer vibes.

Give this spring rolls recipe a try tonight: set up a little station with your favorite fillings, invite someone to join you, and enjoy the simple pleasure of wrapping up fresh flavors into neat, delicious bites.