One of my favorite appetizers or light meals is Vietnamese Spring Rolls. They are so refreshing and light because they are not fried. I love the colorful, crunchy fresh vegetables all wrapped up inside a rice paper wrap! They are so easy to make at home and you can use whatever vegetables you happen to have in the fridge. One of our favorite local restaurants called Zest uses large rice paper wrappers to make delicious gluten free wraps that are filling enough to be a meal. Hubby Tom and I took a class at Zest all about making Spring Rolls. I learned some tips from Angelique the owner, that have made it so much easier. Yesterday I was prepping the ingredients for spring rolls for our lunch and on a lark I had hubby Tom video tape it so I could share it with all of you.
I have a picture tutorial for you as well as a You Tube Video!
Watch the You Tube video to see how to roll them up!
Here is a look at the ingredients you need to make Spring Rolls or Rice Paper Wraps. You can use any kind of beans if you want to, or leave them out. I like to make some hummus and use it as a spread – it helps the veggies to stick and adds flavor as well as making them more filling. Some toasted sesame seeds or a few sunflower seeds look pretty but aren’t necessary. Leaf lettuce and some fresh herbs like mint, basil and cilantro.
I buy these at Whole Foods but Health Food Stores, Asian Markets or grocery stores with a large Asian section should have them. They also are available as white rice wrappers but I like the brown rice ones – they are slightly healthier and they are easier to work with because they are sturdier.
These are the brown rice spring roll wrappers I use.
Use what ever vegetables you have on hand – this is what I had in my fridge – just about anything works!
This gadget makes spiralizing so easy!
Here is what I used on a different day to make the Spring Rolls. Use what you have in your fridge.
California Balsamic Teriyaki vinegar works well as a dip for spring rolls. Mix it with peanut butter or peanut butter powder for an extra special dip.
You can bake firm tofu with some SOS free BBQ sauce if you want to include some tofu in your rolls. I just slice it into strips, brush it with BBQ sauce and bake at 400 degrees for 30-40 minutes.
A bowl of room temperature water for dipping the rice paper wraps in. Take one rice wrapper at a time and dip it briefly in the water – let the excess drip off and then place on a clean surface like a cutting board or a tea towel will also work. If you leave it in the water too long or if the water it too hot it makes the rice paper go limp and become very difficult to work with.
The green image you see is the design on my cutting board showing through. As you place the veggies on the wrap it is becoming softer and by the time you are ready to roll it up it will be pliable.
Think of your work area a rectangle space in the center of the wrap. Leave the surrounding area free so you have room to wrap and roll the rice wrapper around the fillings. Sprinkle with sesame seeds if desired – it makes them pretty.
Organic sesame seeds look pretty in spring rolls.
Put your herbs on the rice paper with the nice side face down because that is what will show when it’s finished.
Next place a lettuce leaf – breaking off the stem and placing the stem on top of the lettuce, put a smear of hummus on as it acts like glue and helps hold the veggies and other fillings in place and it adds flavor. You don’t have to use any spread or hummus and they will still taste delicious.
Top the lettuce with your choice of other veggies, fruits and or beans. Not too much – it isn’t a burrito – it’s a spring roll and you won’t be able to roll it neatly if it is overly full. Starting with the side closest to you fold it up over the filling, then fold in both sides and roll it up! If the rice wrapper tears just get another rice wrap wet and roll it again giving it a second layer. Watch the video to see the wrapping technique.
They are best made fresh when you want to eat them. You can make them ahead several hours and store them covered in the fridge. The rice wrapper can dry out so if it does seem dry and stiff take a pastry brush with a little water and go over the rolls lightly and it will soften the rice wrapper again. These can be used as an appetizer or as a meal. You can also make the Asian version of my Creamy Balsamic Dressing for a dip. Use pineapple, mango or an orange and add some cilantro or mint to it and use a white balsamic to keep it a light color.
Any of these products make the spring rolls even more delicious. The affiliate link below can be used to purchase the Well Your World SOS free products.
If you use a flavorful hummus like my Best No Oil Hummus or the Sun Dried Tomato Hummus you really don’t need any kind of dipping sauce but you can still use one if you wish. You could use some Peanut Butter Powder that has had the fat removed and mix it with some balsamic vinegar and a little date syrup or Date Lady Sweet Chili Sauce to make a delicious dipping sauce.
This is delicious on it's own or mixed with peanut butter or peanut powder for a dipping sauce.
Instead you can make your favorite no oil salad dressing and use it as a dip. My Creamy Balsamic Dressing works well for a Spring Roll dip. You could use Cathy Fisher’s Pineapple – Mango dressing too – its fabulous!
You could set up a little assembly line with ingredients for your next family get together or pot luck and let everyone have fun making their own personalized Spring Roll Wraps!
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Looks amazing and can’t wait to try it. I love your blog! Thank you,
Kristen
Thank you so much! Enjoy cooking healthy!
Your timing is perfect. I had planned to make theses rolls for my daughter and her fiance next week, and now you give me a healthy version! They will love them, I’m sure, and the process is easier than I had thought, especially watching that you simply hydrate the wrap and don’t leave it soaking where is might get overly soft. Many thanks for taking the time to create this post. You are your husband are an inspiration.
Hi Margarite,
Thank you so much for your kind words. I am so glad this blog post and video reached you in time to give this a try for your daughter and her fiance. Congratulations on the upcoming nuptuals as well.
Enjoy!
Tami
I noticed in your earlier video, the vegetables were sauteed and in this video, they are not. So, it doesn’t matter if the filling is raw or sauteed? Thank you for the work you do in doing this for us
I can see how this would be confusing. This recipe is for fresh Spring Rolls that are not air fried – they are eaten fresh – no cooking. Then I also have a different recipe for ones that are Crispy and cooked in the air fryer. Here is the one for air frying that are crispy. http://nutmegnotebook.com/2017/12/crispy-spring-rolls-vegan-gluten-free-oil-free-air-fried/ I hope this helps clear up the confusion. Happy Cooking!
I haven’t tried making spring rolls, but this looks very tempting! I have seen a julienne/peeler used for the veggies. Is that what you use? I thought I might get one if you recommend it.
HI Beth,
That is not the tool I use but it should work fine. I use a a mandolin slicer. You can also just use a good sharp knife.
Have fun making them!
Tami
Your detailed instructions and pictorial displays make your recipes so easy to follow! I send the links to the beginning cooks that I know and they love them!
Hi Sue Ellen,
Thank you for your kind comment. I really appreciate positive feedback. Thank you for sharing recipes and passing it forward.
Happy New Year!
Tami
I like to bake mine untill a little crunchy
Love the tutorial Tami! You make it look so easy. I have been using white rice paper. I think that I wet it too much. They are yummy anyway! Great ideas for fillings. Making more Chocolate Heaven cookies right now.
I am glad you enjoyed the video. I so enjoy fresh spring rolls! Those cookies are so good! Enjoy!