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Spring rolls are a delightful, fresh, and vibrant snack that’s perfect for any occasion. With ingredients like crisp carrots, refreshing mint, and tender rice vermicelli, these rolls are not only healthy but also bursting with flavor.
Healthy handheld bites like these are the best! Especially, when they’re filled with nutrient-rich ingredients. If you’re looking for more healthier appetizers, try this bright veggie charcuterie board, these lettuce wraps or these light summer rolls.
These Vietnamese fresh spring rolls look so impressive, but they’re actually easy to make and only require a handful of simple ingredients. Check out the recipe card at the bottom of the post for all of the exact measurements.
Loaded with plenty of fresh, crisp vegetables these rolls not only have a beautiful presentation but they also taste amazing! Here are step-by-step instructions for how to create the ultimate appetizer or snack!
Here are my top tips and some variation ideas for the best spring rolls! You’re going to want to make them over and over again!
This recipe is best enjoyed fresh, but you can store leftovers in the fridge in an airtight container for up to 4 days.
For best results, I like to line the storage container with a damp paper towel, then place the spring rolls inside the container and cover with another damp paper towel before topping with the lid.
I’m always in the mood for Asian food. It’s full of flavor and most recipes are easy to make at home. Check out some of our go-to meals that you HAVE to try!
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Cook the vermicelli according to the package directions, rinse in cold water and carefully toss in the sesame oil to keep the noodles from sticking together.
Place the cooked noodles in a covered bowl in the fridge until the rest of the ingredients are ready to assemble.
Prepare all the vegetables, leaves, and lettuces. Keep them all in separate bowls to prepare a work station. Remove the noodles from the fridge.
Fill a pie dish or shallow bowl with warm water. Make sure you have a clean working surface next to the water and fillings such as a cutting board or flat platter.
Take a rice paper out and submerge it in the dish of water until it is just pliable, about 12-15 seconds.
Remove the rice paper from the water and allow any excess water to drip off. Place the rice paper on the work surface.
Take a small bundle of the vermicelli and lay it on the lower ⅓ of the rice paper followed by the cilantro, mint, cabbage, romaine, carrots, and cucumber. These ingredients should fill about 12 papers so split the ingredients accordingly.
Roll the paper up over the ingredients as tight as you can without tearing the sheet until you’ve reached halfway up the paper.
Fold the sides of the rice paper in on itself and continue rolling the rest of the rice paper up until you have a tight cylinder.
Continue this process until all the fillings have been used. You should get about 12 spring rolls.
Calories: 51kcalCarbohydrates: 9gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gCholesterol: 1mgSodium: 84mgPotassium: 72mgFiber: 1gSugar: 1gVitamin A: 1951IUVitamin C: 5mgCalcium: 16mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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