How to Make Spring Rolls from Scratch
Fresh spring rolls start with rice paper that you soften in warm water for 10-15 seconds, then fill with raw vegetables, herbs, and cooked protein before rolling tightly. The wrapper should be pliable but not mushy, and you roll from the bottom up, folding in the sides halfway through. They're best eaten immediately but will keep wrapped in damp paper towels for a few hours.
- Difficulty
- Easy
- You will need
- shallow dish or wide bowl, clean damp kitchen towel, sharp knife, cutting board
Ingredients
- 1 lettuce leaf
- 1 rice paper round
- as needed vegetables
- as needed herbs
- as needed cooked protein
Step by step
Prep all filling ingredients and proteins
Wash and dry lettuce leaves, slice vegetables into thin strips, pick herb leaves from stems, and have any cooked proteins like shrimp or chicken ready. Everything should be at room temperature and as dry as possible to prevent soggy wrappers.
Arrange your rolling station with water and fillings
Fill a large shallow dish with warm water. Lay out a clean, damp kitchen towel next to it. Have all your fillings arranged within easy reach. Work one roll at a time.
Soften rice paper in warm water
Dip one rice paper round in the warm water for 10-15 seconds until it begins to soften but still has some firmness. It will continue softening as you work. Place it on the damp towel.
Layer fillings in the center-bottom third
Place a lettuce leaf in the center-bottom third of the wrapper. Add your other fillings on top in a neat line, leaving about 2 inches on each side. Don't overfill - less is more.
Fold bottom edge and roll tightly once
Fold the bottom edge over the filling and roll it up once, keeping it tight. The filling should be completely enclosed in this first roll.
Fold sides toward center to envelope
Fold the left and right edges toward the center, creating an envelope. Press gently to seal.
Complete the roll and rest seam-side down
Continue rolling away from you until you reach the top edge. The rice paper should stick to itself. Place seam-side down on a plate covered with damp paper towels.
Questions people ask
Why do my spring rolls keep tearing?
The rice paper is either too wet (soaked too long) or too dry (not soaked enough). It should be pliable but still have some structure when you start rolling.
Can I make spring rolls ahead of time?
They're best eaten within 2-3 hours of making. Store them covered with damp paper towels in the refrigerator, but the texture will change as they sit.
What's the difference between spring rolls and summer rolls?
They're the same thing - fresh rolls made with rice paper and raw fillings. Summer rolls is another common name for the same dish.
Do I need to cook the vegetables?
No, traditional fresh spring rolls use raw vegetables. The contrast of textures and the fresh crunch is part of what makes them special.
Tips
- Keep finished rolls covered with a damp towel to prevent the wrappers from drying out and cracking
- If the rice paper tears while rolling, you can patch it with a small piece of wet rice paper
- Make a test roll first to get the feel for how much filling to use and how tight to roll
- Cut rolls in half diagonally with a sharp, wet knife for clean presentation
Variations
- Protein Spring Rolls: Add cooked shrimp, chicken, or tofu. Layer the protein directly on the lettuce leaf so it shows through the wrapper.
- Vegetarian Garden Rolls: Focus on fresh herbs like mint, cilantro, and Thai basil with cucumber, carrot, and avocado.
- Rainbow Rolls: Use purple cabbage, orange carrot, yellow bell pepper, and green cucumber for colorful layers that show through the wrapper.
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