Homemade spring rolls are effortless dinner options for an ultra healthy,
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Jump to RecipeI have fond memories of grabbing a spring roll from a food cart between classes at University of Sydney – the perfect light lunch when I’m hungry but don’t want a heavy meal.
More recently, a friend of mine introduced me to making them at home! Ever
One of the things I LOVE about these spring rolls is that they’re the trifecta of fun, delicious and healthy. Rarely is food this interactive and fun to
Plus, they’re genuinely fun to make! It’s a perfect meal for having some friends over for dinner. Plus, everybody loves a hosting meal that only takes 15 minutes of prep work, right?
Spring rolls are also easy to feed groups with different dietary restrictions. They’re already gluten and dairy free, and easily convert to vegetarian! Plus, since everyone makes their own picky eaters can skip and bits they don’t want.
Usually when we have this, I just use whatever leftover chicken we have. In these photos, I used some grilled chicken thighs marinated in an Asian barbecue sauce a friend makes. But you can also marinate chicken in dumpling dipping sauce and bake or grill it if you don’t have anything already made. Be sure to save some of the sauce for dipping!
Assembling spring rolls can be tricky the first few times. Once you soak the wrapper, you need to keep moving so it doesn’t dry out and stick to the plate. Fill it in a column in the middle, then fold the top and bottom over. Finally, pull one side of the wrapper over the ingredients, then roll it to finish wrapping. The wrapper will stick to itself, which helps you close it but means it’s hard to redo it if you mess up. The more you do, the tighter the wrapping will get!
Any leftover veggies are perfect to throw on a salad for lunch tomorrow!
Tools you’ll need: pie pan, good knife, cutting board, lots of small bowls or ramekins.
Spring Rolls
Ingredients
- 4-6 Vietnamese spring roll wrappers
- 1 avocado
- 2 carrots
- 1/2 cup snow peas
- 1/2 cucumber
- 1/2 bell pepper
- dipping sauce to taste
- sriracha to taste
- thai chili sauce to taste
Optional ingredients
- 1 cup rice noodles cooked
- 2 grilled chicken thighs
- cilantro
- sesame seeds
Instructions
To prep:
- Prep the vegetables: shave or julienne the carrot, cut the snow peas on the bias, and slice the bell pepper and avocado into thin strips. Make a batch of dumpling dipping sauce and prep whatever other sauces you want. Prep any optional ingredients.
- In a standard pie pan, fill 2/3 full with warm water. Lay all your ingredients out on one surface.
To assemble:
- To create your spring rolls, take a spring roll wrapper and submerge in the warm water. When it softens and loses all its stiffness, gently lift it out and place flat on a plate.
- Layer ingredients as if you’re making a burrito. Careful to not overfill.
- When you’re ready to wrap, fold over the top and bottom first. Then wrap the sides around – it’ll stick to itself, so it doesn’t have to be perfect!
- Dip or spoon the sauces over as you eat!
Spring rolls are my newest favorite way to eat
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