Fresh Spring Rolls Aka Summer Rolls

HilahCooking's picture

Jan. 07, 2016

How to make fresh spring rolls, also called summer rolls. Spring rolls are light, healthy and easy! Great for summer appetizers.


Rice paper wrappers 12 (8 or 22 cm diameter)
Dry vermicelli 2 1/2 Ounce (rice or mung bean thread)
Oil 1 Teaspoon
Carrot 1
Cucumber 1
Shredded lettuce 1 Cup (16 tbs)
Bean sprouts 1 Cup (16 tbs)
Cilantro/And/or mint and/or basil leaves 1/2 Cup (8 tbs)
Peanut sauce recipe for dipping:
Peanut butter 1/4 Cup (4 tbs)
Lime juice 4 Tablespoon
Soy sauce 2 Tablespoon
Sugar 1 Teaspoon
Minced garlic/Ginger 1/2 Teaspoon
Cayenne pepper To Taste



1.Cook the noodles in boiling water for just about 2 minutes. Turn off the heat and stir them around until they turn clear, not opaque. Drain and toss with the oil. Rinse with cold water for several seconds to cool them. Throw a couple ice cubes in there with them and let those melt. Cut the noodles with scissors, just a few times, right in the bowl.

2.Fill a pie pan with hot water and place a rice paper wrapper in there and push it under until it softens, 10-30 seconds or so depending on how hot the water is.

3.Pull it out and lay it on your work surface.

4.Put your fillings on the lower third of the wrapper, in the center 4 inches. 5.Fold up the bottom over the filling, while holding the filling together with your ring fingers, then the sides, then roll it tightly away from you. Put it on a plate and cover with a damp towel.

6.Repeat with remaining rolls.

7.Refrigerate, covered with damp towel, for up to a couple hours.


8.Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Servings: 12

Nutrition Facts

Serving size

Calories 110Calories from Fat 28

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat %

Trans Fat 0 g


Sodium 456 mg19%

Total Carbohydrates 18 g6%

Dietary Fiber %

Sugars 1 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet