Vietnamese spring rolls {fresh, crunchy and very satisfying! }

Every time we order Vietnamese takeout, fresh spring rolls are the first dish on my list. But homemade spring rolls are actually super easy to make and even tastier when you control what’s inside!

These rolls are refreshing, low in calories, and infinitely customizable. I kept it classic here with tofu, carrots, cucumbers, cabbage, herbs, and lettuce, but you can make it your own with shrimp, chicken, avocado, or even rice noodles. (Picky eaters? Let them do it!)

And the peanut butter is sweet, delicious, and a little spicy, which is basically irresistible. I keep extra in the freezer for dipping veggies or drizzling over bowls. That’s how good it is!

before starting

Here are some tips to help your spring rolls come out perfect on your first try:

• Do not oversoak the wrappers. Simply soaking in warm water for 15-20 seconds is enough. They soften even more when they sit down.
• Keep a damp towel nearby. It helps prevent the rice paper from sticking to your surface or itself.
• First prepare all the fillings. Once the rice paper is ready, you’ll want to roll it up quickly while it’s pliable.
• Less is more when it comes to filling. Overfilling can cause tears or bulky rolls that won’t stick together.
• Wrap tightly but gently. Think burrito style: fold the bottom, tuck in the sides, and roll up.

How to Make Vietnamese Spring Rolls

Once you get the hang of wrapping, these rolls are easy! Just follow these simple steps.

1. Make peanut butter

Warm the peanut butter in the microwave to make it easier to mix. Add soy sauce, maple syrup, lime juice, vinegar, garlic chili sauce, ginger and warm water and stir until smooth. Adjust to taste.

2. Soften rice paper

Soak a piece of rice paper in warm water for 15-20 seconds, then place the wet rice paper on a damp surface or towel.

3. Add fillings

Place the tofu in the center and top with vegetables and herbs. Don’t overfill it!

4. Roll up

Fold the bottom over the filling, fold in the sides, and roll up tightly. (Most rice paper packages include step-by-step illustrations.)

5. Serve with sauce

Enjoy fresh with peanut butter, or mix with other dipping sauces (see below!).

Pro tip: Use one wrapper at a time and cover the remaining wrappers with a damp towel to prevent them from drying out.

Flavor variations and filling ideas

The adaptability of spring rolls is endless. Here are some delicious ways to make your own:

• shrimp: Cut the cooked shrimp in half and layer cut side down for a nice presentation.
• roast chicken: The marinated chicken adds a hearty texture (try it with the hoisin sauce).
• avocado: Creamy avocado adds a tangy texture and pairs perfectly with fresh herbs.
• rice flour: Make it a classic with a handful of vermicelli.
• Malatang: Add jalapeño flakes or a handful of sriracha for heat.
• Crunchy Toppings: Try sprinkling crushed peanuts or sesame seeds inside or on top for extra crunch.

Dip Ideas (Beyond Peanut Butter!)

There are many options for spring roll dipping sauces. Peanut butter is the most traditional.

• Peanut Butter: This is what I included in the recipe, which is made with peanut butter, soy sauce, lime juice, honey, and red curry paste. It’s sweet, salty, spicy and totally addictive.
• Garlic soy sauce: Mix equal parts soy sauce (or soy sauce) and rice wine vinegar. If you like it spicy, add a little sesame oil, minced garlic, chopped green onion and a few chili flakes. You can also add a little sugar if you prefer a sweeter sauce.
• Fish Sauce Dip: Traditionally, fish sauce is used in almost all Vietnamese spring roll sauces. Try mixing together 3 tablespoons fish sauce, 3 tablespoons water, juice of 1 lime, 2 tablespoons brown sugar, 1 teaspoon fresh ginger and 1 teaspoon Sriracha.
• Store-bought options: Sweet chili sauce, sesame ginger sauce, chicken satay sauce, hoisin sauce, duck sauce, thick teriyaki sauce or just plain sriracha sauce.

Storage and Meal Prep Tips

Yes, these are best fresh, but if you prepare them ahead of time, here’s how to keep them delicious:

• Shop: Wrap each roll individually in plastic wrap to prevent the rice paper from drying out or sticking. Store in an airtight container in the refrigerator for up to 2-3 days.
• Hydration: If the rice paper dries out, lightly spray with water or wrap in a damp towel for a few minutes before serving.
• Prepare in advance: Chop all vegetables and herbs ahead of time. You can even make peanut butter a week in advance!