Fresh Spring Rolls

Fresh Spring Rolls // shutterbean

When I was young I absolutely loved Taco Night and Hamburger Night. You know why? It was all about customizing and getting EXACTLY what I wanted for dinner. I’ve learned that as a parent, these types of dinners are so nice when you have picky eaters to feed. 

Fresh Spring Rolls // shutterbean

Not into shrimp on your spring roll? Don’t worry, I’ll make you one with out.

Want a lot of mint? I’ve got you covered. Noodles only? Let’s try that. And weird!

Fresh Spring Rolls // shutterbean

I’m the one that goes for the avocado in my spring roll. Casey goes classic and Cooper does it all sans avocado & shrimp. We all get exactly what we want. There’s so much comfort in that.

And we’re off!

Don’t let the amount of ingredients intimidate you. You don’t have to put it all in one roll…

We’re customizing!

Fresh Spring Rolls // shutterbean

Pour hot water into a bowl. We’re going to slowly & carefully dip our wrapper in.

Fresh Spring Rolls // shutterbean

Then we lay the wrapper down on a moistened dish towel.

Fresh Spring Rolls // shutterbean

Start with your shrimp layer. Whatever is on the bottom layer will show on the top when folded.

I think I may have put them a little too close to the middle. Don’t be like me.

If you do it about 2 inches from the edge, when you roll the wrapper up you should have the seam tucked under.  Plus it makes it harder to roll it up you don’t give yourself room.  These things you forget when you’re trying to take pictures of dinner for your family 🙂

Fresh Spring Rolls // shutterbean

Cooked noodles go on next.

Fresh Spring Rolls // shutterbean

This one had lettuce, cilantro, thai basil and mint.

Fresh Spring Rolls // shutterbean

You fold over the top, tuck in the sides and roll it up. They’re very forgiving, just make sure you wrap it tight!

Fresh Spring Rolls // shutterbean

This one was for Cooper.

Fresh Spring Rolls // shutterbean

This one was for me. Casey ate it by accident. Less for me. Sad panda.

Fresh Spring Rolls // shutterbean

The fresh mint is our favorite part. Sometimes I load it UP!

Fresh Spring Rolls // shutterbean

A job well done. Wrap them up in the damp kitchen towel to prevent them from sticking to one another.

Serve immediately or within a few hours (keep in fridge!)

Fresh Spring Rolls // shutterbean

This peanut dipping sauce is adapted from The Slanted Door restaurant in SF.

It’s ADDICTIVE. Consider yourself warned. Miso & ketchup are the secret ingredients.

Fresh Spring Rolls // shutterbean

Peanuts go into a mini Mini Food Processor.

Fresh Spring Rolls // shutterbean

Then add the rest of the ingredients.

Fresh Spring Rolls // shutterbean

Whirl and WHIRL and add water to thin out. I kept mine on the chunkier side cuz I like texture.

Fresh Spring Rolls // shutterbean

Transfer to serving bowl. Top with chopped roasted peanuts.

Fresh Spring Rolls // shutterbean

We are on our way. Cut the rolls in half with a sharp knife.

Fresh Spring Rolls // shutterbean

I love the symmetry in a cross section.

Fresh Spring Rolls // shutterbean

We like ours with extra sriracha.

Fresh Spring Rolls

makes 8 rolls

recipe adapted from AllrecipesVietnamese Home Cooking

for the peanut dipping sauce:

  • 1/4 cup roasted peanuts
  • 1 clove garlic
  • 1 tablespoon red miso
  • 2 tablespoons ketchup
  • 1 tablespoon canola oil
  • 1 tablespoon sugar
  • 2 teaspoons sriracha
  • 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon toasted sesame oil

In a mini food processor, combine peanuts, garlic, miso, ketchup, oil, sriracha, lemon juice, and sesame oil and process until mixture in a fine paste. Thin with water (about 1/4 cup) until the texture is smooth and creamy. Transfer to a bowl, cover and refrigerate until ready to serve. The sauce will keep, refrigerated for up to 4 days.  When ready to serve, transfer to a serving bowl and add chopped peanuts to the top.

for the fresh spring rolls

  • 2 ounces rice vermicelli
  • 8 rice wrappers (8.5 inch diameter)
  • 24 medium cooked shrimp – peeled & deveined
  • 16 mint leaves
  • 2 tablespoons chopped fresh Thai basil
  • 3 tablespoons chopped fresh cilantro
  • 4 lettuce leaves

additional filling options:

  • 1/4 cup shredded carrots
  • 1/4 red pepper, thinly sliced
  • 1/2 avocado, thinly sliced

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 3-4 shrimp, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients and add the additional fillings if you desire.  Serve with peanut dipping sauce.

Related Posts Plugin for WordPress, Blogger...
  • Bri | Bites of Bri

    Sure, I’ll take a little spring roll with that sauce 🙂 These look amazing and perfect for summer. They’re nice and light and easily customized. Thanks, Tracy! Pinned.

  • Tom @ Raise Your Garden

    We have fresh basil, lettuce, carrots and mint right in our garden. These spring rolls look fabulous! My doctor will also be pleased that I’m no longer eating the double bacon burger and instead several spring rolls!

  • Averie @ Averie Cooks

    Tracy these are sooooo beautiful! Love the sauce and they just look so fresh, healthy, and great job rolling them! Totally professional 🙂 Pinned!

  • Marie

    Fresh spring roll night is the best idea ever. I’ll take one with all the avocado and mint!

  • Medha @ Whisk & Shout

    These look awesome and healthy!

  • Colleen

    Another awesome recipe! I have to chuckle when you say Copper is picky. My 7 year old doesn’t half of what Cooper has, we are now moving into the “reward” system ( aka bribe) for trying exotic things like cheese ravioli, rice and green beans…

    • Tracy

      Cooper won’t eat ravioli…and most pasta so at least you can get your kiddo to eat that!

  • Kelly

    Wow, these look delicious!! I’ve always loved sprig rolls! I’ve never tried to make them because they look so intimidating but I may just have to get over my fear after all. Thanks for sharing!

    XO Kelly

    • Tracy

      It will take a roll or two to get the hang of it and in no time, you’ll be a champ!

  • Rachel

    I feel that I am really, really missing out by eating dinner with my own family, and not yours. I always feel like pulling my hair out feeding everyone, as they’re so picky, and I’m the only person who eats practically everything! Great photos as usual, by the way! xx

    • Tracy

      I’m the only person who eats practically everything in my house too! We should have our own place…

  • Capitol X

    So these don’t keep in the fridge very well? I’d love to make some for lunch the next day without having to get up early to do the prep in the morning. Any suggestions for preserving them without sacrificing taste or quality?

    • Tracy

      I would cover them with a moist paper towel. The only real problem you can find is that they will dry out. Should last at least overnight if you do it!

  • Maggie

    Looks delicious, easy, and fancy all at once!! It’s time to finally make spring rolls

  • Taylor

    This looks delicious! I think I’ll be making this for dinner tonight! Yum!


  • Dixya @ Food, Pleasure, and Health

    i love everything about spring rolls except for the rice paper, we dont get along.

  • tara

    These look soooo good! I love that you added avocado to yours – genius!

  • Rebeca

    I think I know what we’re having for dinner! With lots of vegetables and avocado, always avocado.


    They’re gorgeous! Love the dipping sauce too!

  • Jessica @ Living La Vida Holoka

    Oh my gosh. I love spring rolls and yours look so good!

  • Jamie

    These are on my list for dinner this week. We often do tofu, or some chicken if I have it leftover, but I need to try shrimp and avocado. My hubby always wants a softened rice wrapper to munch on while I’m rolling. = )

    • Tracy

      I can’t believe I’ve never eaten a softened roll on its own!

      • Jamie

        Right? I thought he was being totally weird at first but then I remembered it’s just flat rice. = )

  • Traci

    The sauce looks like the best part. Does the sugar make a big difference? I’d probably try it without any added sugar since ketchup already has added sugar.

  • kickpleat

    I love spring rolls & I make them without avocado because I’m probably the only one in the world who doesn’t like it (except for guacamole). I do make them vegetarian though – lots of julienned veg and it’s so good. Never served it with peanut sauce, and now I’m going to have to. Yum!!

  • Claudia from Idiot's Kitchen

    Great minds think alike! I just made veggie spring rolls last night to go with seared tuna. My avocado wasn’t ripe so I made some ribbons of zucchini and plopped them right in there. Also threw arugula in a couple when I ran out of lettuce. Great way to clean out those produce bins in the fridge.

  • perithefoodie

    yum, yum, yum. these are so beautiful and look delicious! Can’t wait to make them.

  • Shikha @ Shikha la mode

    You make the rolling process look a LOT easier than it is, haha! I’ve tried rolling them when I order at restaurants and they look like a sad mess that I eat with a fork – still good, just not pretty. Love the avocado roll!

  • Millie l Add A Little

    Would have never have thought to add ketchup!! Looks delicious either way though!! (And addictive)

  • Ella

    God that sauce looks delicious. Can’t wait to try it!

  • christina

    Wow, you really mastered the art of rolling! I’m Vietnamese and I can’t get it right! My grandmother always says my rolls look so ugly.

  • Amielle

    I’ve never made spring rolls before, but you make this look so, so easy and oh boy, so delicious. And perfect for summer! Can’t wait to try. 🙂

  • Ann

    Your peanut dipping sauce sounds divine. These rolls are called ‘cold rolls’ in my part of the world and I love lots of mint in mine too.


    Definitely on my list to make soon as these are so good for hot weather. Also, this Buzzfeed list reminded me of you:

  • Mary Frances

    I love spring rolls when it’s hot out. They make such a light but satisfying meal.

  • Janie R

    My pregnant heart just skipped a beat. Yuuuuum!

  • joe

    In the summer the weather gets hot in So. California. These spring rolls are so refreshing. they hit the spot. Thanx.

  • Bri

    What a great recipe! I can’t wait to try it! 😀

    Would you have any suggestions for a ketchup substitute in the sauce? Not really into ketchup and would prefer not to have that taste… I know it’s weird…! :p

  • Kate @ Babaganosh.

    I love these! We call them summer rolls (at least that’s what they call them in Vietnamese restaurants around here). I tried making summer rolls a few times and they always turn out so delicious and fresh tasting, except mine always fall apart because I stuff them too much.

    I actually soak the rice paper in water for a few seconds and then lets it soften up and then wrap them. No need for hot water at all, which makes it the perfect summer dinner for me.

    I love the idea of making peanut sauce from peanuts instead of from peanut butter! Great post 🙂

  • 8 Food Blog Links We Love | Customer

    […] Fill spring rolls with shrimp, crunchy vegetables, and fresh herbs for a light dinner. (Shutterbean.) […]

  • 8 Food Blog Links We Love - The Recipe Daily

    […] spring rolls with shrimp, crunchy vegetables, and fresh herbs for a light dinner. (Shutterbean […]

  • Dolores

    My girlfriends and I love sharing cool blogs we find. We’re big fans of “Food 5″2 and “Cooking With Mr. C.” I just found your blog and love it. I will share it with them.


  • spotlight | This is for Real

    […] fresh spring rolls look much more intimidating than they are. they’re easy to pack for lunch too! […]

  • Friday links, vol. 1

    […] fresh spring rolls. Guess what? It turns out that it’s so easy to do. I HIGHLY recommend this peanut dipping sauce, adapted from a recipe by Charles […]

    • Leithia!

      Thank so much for showing how to make the spring rolls. They were GREAT!!

  • Allyn

    I made these last night with shredded chicken and they were soooo good. I switched your sauce around and subbed in sunflower seed butter in place of the peanuts/oil combo. And then I kept licking the sauce off of my finger for testing purposes.

  • rachael

    hey lady! pumped to make this tonight! any input on using yellow miso instead of red? the asian section of the market near me isn’t the best, i found yellow miso @ trader joe’s instead. any thoughts about if that could work?

    appreciate your help and you. you rule!

    • Tracy

      Try it out! I think it might be a little less potent, but you are looking for umami flavor and that’s what it’s all about!

  • Slow Cooker Pulled Pork - Shutterbean

    […] Then I wrapped the meat up in rice paper for some spring roll action.  […]

  • What's Cookin' | A Life Well Consumed

    […] Spring rolls, need I say more? (Shutterbean) […]

Leave a Comment