These Fresh Spring Roll Wraps are crunchy, refreshing, and filled with fiber. Honestly, be careful with these, because you just might eat all in one sitting. This is my favorite snack to eat when I need something light and filling.
Ingredients for Fresh Spring Rolls Wraps:
- Rice paper wrappers: This is what you will use to wrap the rolls. Once you hydrate them in water for 20 seconds, they’re ready to be rolled.
- Fresh vegetables: Carrots, for a nice crunchy bite. Red cabbage, which adds a beautiful color to the roll. Cucumbers, which adds that refreshing flavor. You are welcome to switch it up, and add your preferred veggies.
- Fresh herbs: Like Mint, which is very traditional for Vietnamese spring rolls.
- *Optional: a protein. I’ve seen a lot of spring roll wrapper recipes with shrimp. I don’t eat that for religious reasons, but I’ve added tofu to this before and it was delish! Add your preferred cook protein if you want to make it heartier.
Okay, how do I roll this thing?
I have to be honest here. It took me a couple tries and A LOT of youtube videos with these Fresh Spring Roll Wraps to get it right. First things first, don’t over soak your wrapper, or you’ll end up with a really gummy sheet of rice paper. Aim for 20 seconds in a large bowl of water. Make sure the bowl is big enough to hold all the wrapper. Alternatively, you can just hold the wrapper up vertically and dip each corner, as well as the center in the water until 20 seconds has passed.
Then place it on a lint free towel. I’ve used a cutting board, and it just ended up sticking to it. But I’ve found the most success with a clean kitchen towel. When you’re adding the veggies, start at the tip of the wrapper. Then once you’re done, use the butter lettuce to hold it in place, and gently pull the wrapper skin under the veggies and over the lettuce.
You’re aiming for a tuck and roll technique, until the veggies are completely encased and the wrapper skin connects in the middle. Then fold over the two side ends, and continue to roll. This is the same technique used to roll a burrito. If you picture that image then you should be good.
How to store the Fresh Spring Roll Wraps
The best way to store these are to wrap it in plastic wrap and place it in a sealed container. I’ve noticed that they tend to dry out if they’re not in plastic wrap. Also, it’s best to consume these in three days. Vegetables that have high water content go bad over time. So let’s avoid food poisoning, and eat these up during the week you make them!
Did you make this recipe?
Fresh Spring Roll Wraps
Ingredients
- 10 spring roll wrappers (I used Blue Dragon Vegan Spring Wrappers)
- 1 large carrot, cut into match sticks (in my opinion, shredded carrots won't work well)
- 1 medium english cucumber, sliced into ribbons (use a potato peeler to make thin cucumber ribbons)
- 1/4 medium purple cabbage, sliced thin (use a potato peeler to shred or chop into thin slices)
- 1/2 cup fresh mint leaves
- 1/2 pck Maifun Brown rice noodles (or you can use regular Maifun noodles, or rice vermicelli, I used Annie Chun's Brown Rice Noodles, Maifun)
- 10 butter lettuce leaves
- a large bowl of water for dipping wrappers
- Savory Peanut Sauce
Instructions
- Prep veggies, then set aside in a large bowl or plate.
- Then, cook noodles according to box instructions. Drain and rinse in cold water, then train out liquid again. Let sit in the strainer or a bowl once drained.
- Dip spring roll wrapper in a large bowl of water, being sure to make sure the entire thing is coated in water, for about 20 seconds. Any longer and the wrapper will get soft and floppy.
- Place the moist wrapper on the large, lint free cloth. Leaving about 1 inch of open rice paper around the edges, lay 3-4 slices of cucumber at the tip of the wrapper. Then add a portion of rice noodles on top of the cucumber. Add a few carrot match sticks, red cabbage shreds, mint, and then cover the ingredients with the butter lettuce. This will hold it in place as you roll.Be sure not to over fill the wrapper.
- Holding the butter lettuce over the ingredients, fold the tip of the spring roll wrapper over the butter lettuce, and keep rolling halfway, until the wrappers touch. Then fold sides over, and continue to tuck and roll until fully encased. Then add to a plate.Think burrito here, and start at the tip of the wrapper, not the middle. That is the goal for how you are to wrap these spring rolls.
- Repeat and continue this process until all ingredients are finished. Then plate with peanut sauce and serve.
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