How To Make Fresh Spring Rolls

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Tonight’s dinner incorporated two ingredients I’ve never used before…and was quite nervous about using!

1. Rice Sticks:

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Much thinner than rice NOODLES, they are similar to cellophane or glass noodles and take just 3 minutes to cook!

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2. Rice Paper Wrappers: The egg roll wrapper’s chewier, rice cousin.

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If you haven’t guessed – I made Fresh Spring Rolls for dinner!

Print this recipe!

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The good news is that fresh spring rolls are surprisingly fool-proof, thanks to a strong rice paper wrapper that seems rather impenetrable to anything besides a knife and my chompers, and that they are INSANELY, amazingly, delicious!

First we start with zee fillings:

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  • Cucumber
  • Carrots
  • Green onion
  • Extra firm tofu (pressed, cut into strips and tossed with some dipping sauce)
  • Rice sticks
  • Avocado
  • Basil

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I laid them out next to a clean, dry plate and another plate which I flooded with warm water.

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I was kind of freaking out because right out of the package the rice paper wrappers are pretty thick, sturdy and…textured? On the contrary – the fresh spring rolls you get at a restaurant are thin, delicate and chewy. At any rate, I pressed on.

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After I dunked the wrapper in warm water for 10 seconds, I laid it out on my dry plate and added the toppings.

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Magically, as the wrapper laid on the plate, it went from hard, to soft! Yes! I continued to wrap the roll similar to an eggroll – like this – except I rolled them as tight as I could. I thought the wrapper might rip, but it didn’t. Impenetrable, I’m telling you.

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Just like that, I had a fresh spring roll! I was slightly shocked, as it was so much easier than I thought! It was loose, but TASTY!!!!

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I put the petal to the metal on the next ones, wrapping them super snug.

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And it was good!!

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SO good! Seriously – I am in LOVE with these things!

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Chewy wrapper, fun noodles, creamy avocado and hearty tofu.

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Plus you’ve got a nice crunch from the cucumber, carrots & green onion. Amazing texture combos goin’ on!

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I served my rolls (and tossed my tofu) with a quick & easy dipping sauce:

Peanut Dipping Sauce

Print this recipe!

2 Tablespoons Rice Vinegar

2 teaspoons soy sauce

2 teaspoons sugar

2 teaspoons peanut butter

1 Tablespoon hot water

1 teaspoon chili garlic paste

2 Tablespoons chopped peanuts

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It was, dare I say, perfect? This whole dish was! Who knew making fresh spring rolls at home was so easy. I can’t wait to make these again! :D

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Print this recipe!

Have a great night!

~~~~~

What are some foods you were scared to eat or cook with for the first time?

Do you usually order appetizers when you’re out at restaurants? How about dessert?

I was pretty petrified to cook tofu for the first time. Now I can’t live without it!!! And nah, I usually just go for the entree!

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Comments

  1. AlishaR 05.08.2011

    I suggest putting rice noodles, carrots, mint, cilantro, carrots, and any sort of lettuce. Thats how they make them at the Vietnamese place where I live, and I get them every time I go there.

    • AlishaR 05.08.2011

      Whoops. Put carrots twice!

  2. Heather 05.10.2011

    I can’t wait to try this out! Thanks for sharing!!

  3. Bianca 05.11.2011

    I found this on StumbleUpon and I just finished eating the spring rolls I made following this recipe. Thank you for sharing! They were delicious; mine weren’t as tightly wrapped as yours, but still delicious.

  4. Laura 09.19.2011

    Thanks for showing me how easy these were to make! I used a pre-chopped broccoli slaw(can buy in a bag…good short cut!), mint, green onions, and finely chopped chicken tossed in ginger soy sauce. I served them with a Thai sweet and sour dipping sauce…delicious!

  5. Eileen Kiess 11.11.2011

    How far ahead can you make these ?

  6. Kathie 12.07.2011

    These spring rolls were delicious and the peanut dipping sauce was even better. I have really enjoyed your recipes. Thank you!

  7. missdelices 01.04.2012

    i don’t know speek very good english:(, but i love your “fresh spring rolls”…

  8. Keli 01.19.2012

    Thank you for posting this! Loved learning how easy these are to make!

  9. [...] you can make spring rolls all week. Kristin of Iowa Girl Eats gives us a wonderful step-by-step on fresh spring rolls with a great peanut dipping sauce. source: iowagirleats.com Visit link [...]

  10. MC 01.20.2012

    Your pictures look delicious. This is actually what I had for dinner tonight, minus the avocado.

    I’ve been experimenting with peanut sauce recipes for a long time now, trying to find the perfect one. I will definitely give yours a try! (I usually go with a base of PB, fish sauce, hoisin sauce, soy sauce, rooster sauce and a bit of lemon juice)

  11. Beth Gorton 01.21.2012

    Thank you! Where do you find rice paper wrappers? Rice sticks, yes, but none of the oriental food stores I’ve tried have rice wrappers. And I’ve tried both the DC area and several in New England…

    • Iowa Girl Eats 01.26.2012

      I found mine at the Oriental Grocery Store here in town, but I’ve also seen them at my regular grocery store before!

  12. alana 01.21.2012

    do you think a batch could be frozen, then thawed out in the fridge the day before or morning you want to eat them?

    • Iowa Girl Eats 01.26.2012

      I’m not sure how the rice paper would react to being frozen then thawed. I’m thinking it might fall apart.

    • Khanh 01.29.2012

      I’m Vietnamese, and I can tell you that you definitely don’t want to freeze these! You can keep them in the fridge overnight if you want them for breakfast or lunch the next day.

      Fun recipe, btw! If you have access to starfruit and young green mango (check your local Asian market), they’re also delicious in spring rolls. Chives are great too.

      • Lody 08.10.2012

        I agree with Khanh (am also Asian)… freezing is not recommended for these rolls.

        We make tons of spring rolls (in various versions… LOL) back home on every occasion, and we never freeze them. One of my fave is with bean sprouts and bamboo shoots (?).

  13. [...] How To Make Fresh Spring Rolls | Iowa Girl Eats 2 teaspoons peanut butter 1 Tablespoon hot water 2 teaspoons sugar 1 teaspoon chili garlic paste 2 teaspoons soy sauce 2 Tablespoons chopped peanuts [...]

  14. [...] Fresh spring rolls. (via CRAFT) [...]

  15. [...] you need some inspiration on what to make for food this weekend, check out this recipe for fresh spring rolls. Always a good choice for tasty [...]

  16. Brandy Rodriguez 01.30.2012

    I have been making these for years and I enjoy seeing other people’s ingrediants. I usually just use shrimp, mint or basil, bean sprouts, and noodles. In the summer I add pineapple and it taste great.

  17. Emily Earl 02.09.2012

    Thank you so much for this recipe! My hubby and I both LOVE it so much it has earned a regular spot in our meal rotation! Beyond Delicious!

  18. [...] Spring Rolls Are a Cinch The recipe my fabulous neighbor makes is almost exactly like this one from Iowa Girl Eats. Kristin fully discloses how intimidated she was by the rice paper’s original [...]

  19. Angie Wright 03.06.2012

    Found this on Pinterest today. I’m looking for an alternative to “egg rolls”. I love these when we eat out, glad you broke it down!

  20. Cristina 03.09.2012

    Just made this for lunch for my boyfriend and me. It was delicious!!! Thanks for the beautiful pictures. Greetings from St. Louis, MO!

  21. Kim Wyllie 06.05.2012

    How do you prepare the rice sticks?

  22. [...] How To Make Fresh Spring Rolls Easy Soft Pretzels Say 'Yes' to Pesto The following article was written by Keegan Baur. Spring is upon us, and I, for one, am so ready for warm weather. This past weekend, I wanted to cook a fresh and light dinner and decided to try the Avocado Pesto Pasta dish à la Chef Chloe . It hit the spot for me, and I'm definitely excited to use more recipes by this budding new vegan chef. Now see for yourself how easy it is to make this scrumptious dish! She was alone. The expanse of the empty dining room table loomed in front of her. Its glowering size only magnified the plate that sat between her elbows. Delicately, as if it were toxic waste, she pinched a pea between her tiny thumb and forefinger. [...]

  23. Lody 08.10.2012

    Yummy! I love spring rolls!

  24. [...] Thursday – Shrimp and Tofu Spring Rolls with Peanut Sauce [...]

  25. Geri 09.13.2012

    First time to visit your site. What a great variety of recipes something for everyone. Your spring rolls look wonderful can’t wait to try them and dip them in the marvelous sauce. Already printed a soup and a bar cookie will make them this weekend. So happy I found you!

  26. [...] recettes < Le Perchoir < emmanuelcocoach Get flash to fully experience Pearltrees How To Make Fresh Spring Rolls The good news is that <b>fresh spring rolls </b> are surprisingly fool-proof, thanks to [...]

  27. Laurie fontaine 11.19.2012

    I just wanted to add that there is a SUPER YUMMY peanut vinegarette at Trader Joes in the refriderator section. It is perfect for these spring rolls!

  28. [...] been using uncooked spring rolls for the past few weeks, recreating a recipe I found at EarthFare that includes cucumbers, shrimp, [...]

  29. [...] Dollar Pancakes, Monterrey Eggs, Farmer’s Frittata, Tomato Basil Soup, Mac & Cheese Spring Rolls, Cornmeal Calamari, Rutric Burrata Salad, the Cafeteria Burger and many, many , many [...]

  30. [...] been looking for an excuse to re-make spring rolls at home for nearly two years now! I made some back in 2010 and they are way easier to make at home than I thought.You immediately feel healthier after eating [...]

  31. [...] How To Make Fresh Spring Rolls [...]

  32. [...] among many – probably because there are no set ingredients that you MUST use. For example, iowagirleats.com uses tofu and avocado. And there’s even a whole category of fried spring rolls as seen [...]

  33. So the tofu is given a light marinade, but not pan-fried or baked? Putting this on my menu for the week!

  34. [...] Spring rolls and leftover [...]

  35. [...] spring rolls Tweaked from Iowa Girl Eats Yield: 12 [...]

  36. Meghan 08.03.2013

    I just made these spring rolls, and not only were they super easy, they tasted amazing and so fresh. I followed the recipe exactly except that I also love mint in spring rolls, so I made a few with mint instead of basil, and they were great too! I am so glad I tried this recipe. Thanks!

  37. Amy 08.09.2013

    Hi! I just wanted to thank you for this recipe. I made the spring rolls and they came out great. The rolling part was trickier than expected because they were sticky, but they were a great late night snack for when my husband gets home from work. I will definitely be making them again, and experimenting with different ingredients.
    Amy

  38. Kim 10.13.2013

    http://resepmasakanlengkap.blogspot.com/2008/10/risoles-bihun.html

    Fried rice noodle spring roll also taste great.

  39. Sarah Froemming 11.29.2013

    How many carbs are in these rice paper wraps? I watch carbs.

    • Iowa Girl Eats 11.30.2013

      I’m not sure! It will just depend on the brand of rice paper you buy – I’d just check the nutrition info on the back.

  40. […] How To Make Fresh Spring Rolls […]

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