Fresh Spring Rolls (How to Make Rice Paper Spring Rolls)

Fifteen.Spatulas's picture

Jul. 18, 2013

Fresh spring rolls are so easy to make, and great for hot summer nights!


For peanut dipping sauce
Coconut milk 5 1/2 Ounce
Peanut butter 1/2 Cup (8 tbs)
Soy sauce 1 Tablespoon
Rice vinegar 1 Tablespoon
Honey 1 Tablespoon
Sesame oil 1 Teaspoon
Sriracha 1 Teaspoon
Chopped peanuts 1 Teaspoon (as needed) (Optional)
For spring rolls
Chicken breast 2 , cooked and diced (or leftover chicken)
Mango/Mandarin orange 1 , julienned
Carrot 1 , julienned
Cucumber 1 , julienned
Scallion 1 , julienned
Spring mix 60 Gram (2 big handfuls)
Rice paper 8 (round sheets)



For Peanut Dipping Sauce:

1. In a bowl, mix together coconut milk, peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha, and peanut. Cover and keep it in the fridge until ready to serve.

For Spring Roll:

2. Set out a big cutting board and lay all the ingredients around, all cut up and ready to go.

3. Immerse a rice paper sheet in hot (not boiling) water for 5 seconds, then quickly remove it and lay it out.

4. Quickly start adding all the ingredients on the edge closest to you.

5. When you're ready to roll, pull the edge closest to you over the ingredients to wrap, pull in the sides, and roll completely.


6. Serve with the peanut dipping sauce.


You can make as many or as little rolls as you want, and can also vary the amount of ingredients as you please.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 549Calories from Fat 245

 % Daily Value*

Total Fat 29 g44.6%

Saturated Fat 12 g60%

Trans Fat 0 g


Sodium 476 mg19.83%

Total Carbohydrates 46 g15.3%

Dietary Fiber 4 g16%

Sugars 16 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet