Fresh Spring Rolls

I really enjoy eating fresh spring rolls with peanut sauce, especially in the summer. They’re cool and tasty, filled with noodles, tofu, veggies, and herbs. The dipping sauce adds a sweet and savory kick.

While I often order Vietnamese spring rolls at restaurants, I also like making them at home. I can’t claim they’re 100% authentic because I like to try different fillings like mango or avocado. Making them is fun, and they turn out delicious.

Below is my favorite simple spring roll recipe, along with some tips. If you want something easy and fresh, give it a try!

Variation

I enjoy making fresh spring rolls, and you can customize the fillings!

• Add bean sprouts, red bell pepper, or purple cabbage for extra crunch.
• Put green leaf lettuce or butter lettuce in each wrapper. Add your favorite fillings and roll it up.
• Include thinly sliced green onions for extra flavor.

And don’t forget the herbs! Fresh cilantro, basil, and mint leaves work best in these vegetable spring rolls. The more herbs, the better!

How to Wrap Spring Rolls

Making spring rolls can be a bit tricky at first, but don’t worry, it gets easier with practice. Here’s a simple guide:

1. Prepare Your Workspace:

• Fill a big bowl with warm water.
• Dampen a clean kitchen towel and spread it on a flat surface.

2. Dipping the Wrapper:

• Dip a spring roll wrapper in the warm water for a few seconds until it softens.
• Place the softened wrapper on the damp towel.

3. Adding Fillings:

• Put your chosen fillings in the center of the wrapper, leaving some space around the edges.

4. Wrapping Technique:

• Fold in the left and right sides of the wrapper.
• Fold up the bottom flap.
• Roll the wrapper towards the top tightly to seal the spring roll.

5. Repeat:

• Keep repeating the process with the remaining wrappers and fillings.

That’s it! With a little practice, you’ll become a spring roll wrapping pro.

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