10 Best Spring Roll Recipes: Easy and Delicious Homemade Rolls!

There’s a unique joy in crafting spring rolls at home, each crispy bite revealing a symphony of fresh vegetables and savory flavors.

This simple yet rewarding process transforms humble ingredients into delightful treats, perfect for sharing with loved ones.

I fondly remember my first attempt at making spring rolls with my family. Gathered around the kitchen, we laughed and learned together, our hands clumsily folding the delicate wrappers.

That experience not only deepened my appreciation for the art of cooking but also highlighted how food can bring us closer, fostering connections and creating lasting memories.

Whether you’re a seasoned cook or a curious beginner, making spring rolls offers a canvas for creativity and a chance to infuse your personal touch.

The versatility of fillings—from crunchy vegetables to tender meats—ensures that each roll is a unique expression of taste and tradition. So, gather your ingredients, invite your loved ones, and embark on this flavorful journey together.

1. Classic Vietnamese Shrimp Spring Rolls

There’s something magical about the crisp bite of fresh Vietnamese shrimp spring rolls. Wrapped in delicate rice paper, they’re packed with tender shrimp, crunchy lettuce, vermicelli noodles, and fragrant herbs like mint and cilantro.

The balance of textures—soft noodles, crisp veggies, and juicy shrimp—makes each bite irresistible. Dipped in a rich peanut sauce or tangy nuoc cham, they deliver the perfect mix of sweet, savory, and umami flavors. Light yet satisfying, they’re a staple at Vietnamese street markets and a refreshing appetizer for any occasion.

Servings: 3

Ingredients:

• 8 large shrimp, cooked and halved
• 1/2 cup vermicelli noodles, cooked
• 8 rice paper wrappers
• 1/4 cup shredded carrots
• 1/4 cup cucumber, julienned
• Fresh mint and cilantro leaves
• Peanut dipping sauce

Instructions:

• Soak rice paper wrappers in warm water until soft.
• Place fillings like rice noodles, shrimp, vegetables, and herbs in the center of each wrapper.
• Fold the sides over the fillings.
• Roll tightly from bottom to top to secure.
• Serve immediately with your choice of dipping sauce, such as peanut sauce or nước chấm.

2. Thai Mango and Avocado Spring Rolls

Bright, juicy mango meets creamy avocado in these vibrant Thai spring rolls. The sweetness of the mango pairs beautifully with the buttery texture of avocado, while crisp cucumber and carrots add a refreshing crunch.

A drizzle of sweet chili sauce or creamy peanut sauce brings it all together with a burst of sweet heat. These rolls are light, colorful, and bursting with tropical flavors—a perfect summer bite. They’re easy to make and even easier to devour.

Servings: 3

Ingredients:

Spring rolls

• 3 cups lightly packed arugula, roughly chopped
• 2 ripe mangos, sliced into long, thin strips
• 1 large red bell pepper, seeded, membranes removed and sliced into long, thin strips
• 2 jalapeños, seeded, membranes removed and sliced into long, thin strips
• 4 green onions, green and white parts, chopped (about ⅓ cup)
• 6 to 7 round rice papers, also known as spring roll wrappers or spring roll skins

Creamy avocado-cilantro dipping sauce

• 2 ripe avocados, diced
• ⅓ cup lime juice (about 2 large limes, juiced)
• ⅓ cup water
• ½ cup lightly packed fresh cilantro
• ½ teaspoon salt

Instructions:

• Prepare the workspace: Fill a shallow pan (like a pie plate) with warm water. Place a folded, lint-free tea towel next to it, and have your prepared fillings within reach.
• Soften the rice paper: Submerge one rice paper wrapper in the warm water for about 20 seconds, until it’s pliable but not overly soft. Then, lay it flat on the towel.
• Add the fillings: Leaving about an inch around the edges, place approximately ½ cup of chopped arugula on the lower third of the wrapper. Layer four mango slices lengthwise over the greens, followed by bell pepper and jalapeño slices, and a sprinkle of green onions.
• Fold and roll: Fold the bottom edge over the fillings, then fold in the sides like a burrito. Continue rolling tightly to seal. Repeat with the remaining ingredients.
• Prepare the avocado sauce: In a small food processor or blender, combine avocado, lime juice, water, cilantro, and salt. Purée until smooth and transfer to a serving bowl. To prevent oxidation, press plastic wrap against the surface if not serving immediately.
• Serve: Slice the rolls diagonally or serve whole, accompanied by the avocado dipping sauce.

3. Spicy Tofu and Cabbage Spring Rolls

If you love a kick of heat, these spicy tofu and cabbage spring rolls are for you. The tofu is marinated in soy, garlic, and chili, then pan-fried to golden perfection.

Crisp purple cabbage, fresh carrots, and green onions add crunch and color, while a spicy sriracha-lime dipping sauce brings it all together. The heat, crunch, and freshness are the perfect combo for a bold appetizer or light meal.

Servings: 20

Ingredients:

• ¾ cup Tofu cut into tiny pieces
• 2 cups Cabbage very finely chopped
• 2 Carrots very finely chopped
• 2 Scallion finely chopped
• 2 tablespoons Soy sauce
• 2 teaspoons Sugar I used brown sugar
• 2 teaspoons Cornstarch
• ¼ cup Water
• All purpose flour and water mixture – to seal the wrappers
• 2 tablespoons Oil

Instructions:

• Thaw wrappers: Place the spring roll wrappers in the refrigerator overnight to thaw.
• Prepare filling: Finely chop vegetables and tofu.
• Cook tofu: In a pan with heated oil, cook chopped tofu until evenly browned.
• Stir-fry vegetables: Add chopped vegetables to the pan and stir-fry for about 5 minutes until partially cooked.
• Add sauce: Mix water, soy sauce, sugar, and cornstarch in a bowl; pour into the pan, cooking until the sauce thickens. Let the filling cool completely.
• Assemble rolls: Place filling on a wrapper, fold the bottom over the filling, fold in the sides, and roll tightly, sealing the edge with a flour-water mixture.
• Fry rolls: Heat oil in a pan and deep-fry the rolls until golden brown. Drain on paper towels and serve hot with dipping sauce.

4. Salmon and Avocado Spring Rolls

These salmon and avocado spring rolls are pure elegance wrapped in rice paper. Silky smoked salmon and creamy avocado combine with crisp cucumber and fresh herbs, making every bite rich yet refreshing.

A drizzle of wasabi mayo or soy sauce adds a burst of umami. They’re quick to assemble and perfect for impressing guests at any gathering. Light, flavorful, and stunning on the plate—what more could you ask for?

Servings: 4

Ingredients:

• 4 slices smoked salmon
• 1 mini cucumber
• ½ avocado
• 4 lecture leaf
• 1 small carrot
• Leek or green onion option
• 4 rice papers

Instructions:

• Prepare ingredients: Slice cucumber, carrot, and avocado into thin, long strips. Wash and dry green onions.
• Soften rice paper: Fill a shallow dish with warm water. Submerge one rice paper sheet for about 10-20 seconds until pliable but not overly soft.
• Assemble roll: Lay softened rice paper on a flat surface. Place a slice of smoked salmon in the center, then add cucumber, avocado, carrot, and lettuce on top.
• Roll: Fold the bottom edge over the fillings, tuck in the sides, and roll tightly to secure.
• Repeat: Continue the process with remaining ingredients.
• Serve: Enjoy the rolls as they are or with your choice of dipping sauce, such as a vinaigrette.

5. Tropical Fruit Spring Rolls

Bring a taste of paradise to your table with tropical fruit spring rolls. Juicy pineapple, mango, and kiwi are wrapped in rice paper with a sprinkle of toasted coconut and fresh mint.

A honey-lime dipping sauce enhances the natural sweetness and adds a bright citrusy finish. Combining sweet, tart, and tropical flavors makes these rolls a fun, refreshing dessert or snack.

Servings: 5

Ingredients:

For the fruit spring rolls:

• 1 cup strawberries, sliced in quarters
• 2 kiwi, cut into slices
• 2 oranges, cut into slices
• 1 mango, cut into strips
• 2 peaches, cut into strips
• 1/2 cup cherries, pitted and cut into halves
• 1/2 cup blueberries
• 1/2 cup raspberries
• 1 star fruit
• 8 sheets of Vietnamese rice paper
• fresh mint leaves

For the strawberry dipping sauce:

• 2 cups strawberries
• 1 passion fruit

For the chocolate sauce:

• 1 cup dark chocolate, melted

Instructions:

• Cut all fruits into small pieces. Use a star-shaped cutter for the mango if you like.
• Fill a shallow bowl with water. Dip the rice papers in water until moderately wet on both sides. Don’t soak too long, or they’ll get too soft.
• Place the fruits in the center of the rice paper.
• Wrap the rice paper like a burrito, folding in the sides first, then rolling tightly.
• For the strawberry dipping sauce, blend strawberries and passion fruit until smooth.
• Alternatively, melt dark chocolate for dipping.
• Serve the fruit spring rolls with the strawberry sauce or melted chocolate.

6. Fresh Vegetable Rainbow Spring Rolls

These rainbow spring rolls are as beautiful as they are delicious. Crisp bell peppers, shredded carrots, purple cabbage, and cucumbers create a colorful, crunchy filling wrapped in translucent rice paper.

A creamy peanut or tangy hoisin dipping sauce ties it all together. Healthy, vibrant, and easy to make, these rolls are the ultimate light and refreshing bite.

Servings: 4

Ingredients:

Spring Rolls:

• 10-12 rice paper wrappers
• 2 avocados
• 10 radishes
• 2 carrots
• 1 large yellow bell pepper
• 3 mini Persian cucumbers
• 1 cup purple cabbage
• 1 tbsp sesame seeds
• 1/4 cup cilantro
• 1/4 cup green onion

Peanut Sauce:

• 1/3 cup peanut butter
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp rice vinegar
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes
• 1 tsp sriracha
• 2 tbsp honey
• 1/2 lime, juiced
• water to thin out as needed

Instructions:

• Prepare vegetables: Slice carrots, bell peppers, cucumbers, red cabbage, radishes, and avocado into thin strips.
• Soften rice paper: Briefly dip each rice paper wrapper in warm water until pliable, then lay it flat on a clean surface.
• Assemble rolls: Place sliced radishes and avocado in the center of the wrapper, followed by the other prepared vegetables.
• Roll tightly: Fold the bottom edge over the fillings, tuck in the sides, and roll upward tightly to secure.
• Prepare dipping sauce: Mix together peanut butter, soy sauce, lime juice, and a touch of water until smooth.
• Serve: Garnish the rolls with sesame seeds, cilantro, and green onions. Serve with the peanut dipping sauce and enjoy!

7. Grilled Chicken and Pineapple Spring Rolls

Sweet and savory come together in these grilled chicken and pineapple spring rolls. Juicy grilled chicken pairs perfectly with caramelized pineapple, crisp lettuce, and fresh herbs.

A spicy-sweet dipping sauce with chili and honey takes the flavor to the next level. Perfect for summer cookouts or quick weeknight meals, these rolls are light yet packed with flavor.

Servings: 6

Ingredients:

• 3 tablespoons sesame oil or olive oil
• 1 1/2 pounds ground chicken (or ground pork)
• black pepper and chili flakes
• 3 tablespoons salted butter
• 1-3 tablespoons Thai red curry paste
• 3-4 cloves garlic, chopped
• 1 tablespoon chopped fresh ginger
• 2 bell peppers, sliced
• 1 1/2 cups fresh pineapple chunks
• 1 cup cashews or peanuts
• 1/2 cup tamari or soy sauce
• 1-2 tablespoons honey (or real maple syrup)
• 1/2 cup fresh cilantro, chopped
• 4 green onions, chopped
• 1/4 cup fresh chopped Thai basil or basil
• sweet Thai chili sauce and sesame seeds for topping (optional)

Instructions:

• Heat oil in a large skillet over medium heat. Add chicken and black pepper. Cook for about 5 minutes, breaking up the meat until browned.
• Add chili paste, butter, garlic, and ginger. Cook for 2 minutes until the butter browns and chicken gets crispy.
• Stir in peppers, ¾ cup pineapple, and cashews. Cook for 2-5 minutes.
• Pour in tamari and honey. Cook for 2-3 minutes until the sauce coats the chicken.
• In a bowl, toss ¾ cup pineapple with cilantro and basil.
• Serve the chicken and peppers over bowls of rice.
• Top with pineapple, cilantro, and basil mixture.
• Garnish with chopped green onions, sesame seeds, and sweet Thai chili sauce (if using). Enjoy!

8. Shrimp and Mango Spring Rolls

Shrimp and mango are a match made in culinary heaven. The juicy sweetness of ripe mango balances the savory bite of shrimp, while crisp lettuce and mint add a refreshing finish.

Wrapped in delicate rice paper and served with a tangy chili-lime sauce, these rolls are bursting with tropical flavor. Light, fresh, and so satisfying—you’ll want to make them again and again.

Servings: 5

Ingredients:

• 1 pound large shrimp, steamed
• 1 tablespoon soy sauce
• 1 ripe mango, sliced thin
• 2-3 tablespoons chili powder
• Green lettuce
• Bean Sprouts
• Fresh cilantro
• Rice paper wrappers

Instructions:

• Bring a pot of water to a simmer. Place shrimp in a steamer basket and steam for 3-4 minutes until cooked through.
• Drain shrimp and place them in an ice water bath to chill. Once chilled, peel and slice them in half lengthwise. Sprinkle with soy sauce.
• Cut mango into thin slices and sprinkle with chili powder.
• Prep other fillings (like veggies) and set aside.
• Dip a rice paper sheet in warm water for about 5 seconds until flexible. Transfer to a clean surface.
• Add 4-5 shrimp halves to the middle of the wrapper, followed by mango slices and other veggies.
• Fold the ends of the wrapper over, then roll tightly into a cylinder.
• Cut in half and serve with soy sauce. Store leftovers in the fridge for up to a day.

9. Mediterranean Spring Rolls

These Mediterranean-inspired spring rolls are loaded with feta, olives, cucumbers, and roasted red peppers, all wrapped in delicate rice paper. A drizzle of tzatziki adds a cool, creamy finish.

The salty feta and briny olives balance the crisp vegetables beautifully, making each bite a flavorful Mediterranean escape. A fresh, healthy twist on a classic.

Servings: 2

Ingredients:

• 15 rice paper sheets
• 100 g vegan feta cheese
• 100 g smoked tofu
• 50 g rocket salad
• 1 carrot
• ½ red bell pepper
• 50 g fresh basil
• 5 cherry-tomato
• 2 tbsp yeast flakes

Mushroom filling

• 100 g champignons or other mushrooms
• 1 red onion
• 1 tbsp coconut oil
• some salt and pepper

Yoghurt-Tahini-Dip

• 100 g soy yoghurt unsweetened
• 1 tbsp tahini
• 1 tbsp yeast flakes
• 1/2 lemon squeezed
• some salt and pepper

Instructions:

• Chop mushrooms and onion. Fry in coconut oil over medium heat for 5 minutes. Season with salt and pepper. Let cool.
• Cut carrot and pepper into thin strips. Slice tomatoes and tofu. Cube vegan feta.
• Wash and drain the rocket and basil. Tear into smaller pieces.
• Soak a sheet of rice paper in water for about 20 seconds until soft.
• Place rice paper on a surface. Add mushrooms, tofu, tomato, rocket, and feta in the center. Sprinkle with yeast flakes.
• Fold the sides toward the center, then roll from the bottom to the top.
• For the dip, mix lemon juice, tahini, and soy yogurt. Season with salt, pepper, and yeast flakes.
• Serve summer rolls with the dip and enjoy!

10. Sweet Potato and Black Bean Spring Rolls

Earthy sweet potatoes and hearty black beans make these spring rolls a satisfying and flavorful option. Roasted sweet potatoes provide a natural sweetness, while black beans add a creamy, savory bite.

A smoky chipotle-lime sauce adds a hint of spice, tying it all together. Packed with protein and flavor, these rolls are perfect for a quick lunch or snack.

Servings: 3

Ingredients:

Spring Rolls:

• 6 sheets of rice paper have extra on hand in case any tear
• ½ block extra firm tofu drained, pressed, and cut into rectangular strips
• ½ cup cilantro sprigs
• 18 fresh basil leaves
• 1 medium sweet potato spiralized into thin noodles
• ½ avocado sliced

Dipping Sauce:

• 1 tablespoon tamari or soy sauce or liquid aminos
• 1 teaspoon fresh grated ginger
• 1 teaspoon pure maple syrup
• 1 tablespoon rice wine vinegar
• 1 tablespoon sesame oil
• Sriracha to taste optional
• Chopped scallions for garnish optional

Instructions:

• Arrange spring roll ingredients on a cutting board or parchment paper.
• Fill a large bowl with warm water.
• Dip a rice paper sheet in the water until soft, then place on a non-stick surface.
• Add ⅙ of the ingredients in the center of the rice paper.
• Wrap like a burrito and set aside. Repeat with remaining rice paper and ingredients.
• Whisk together all dipping sauce ingredients.
• Cut spring rolls in half if desired.
• Serve with dipping sauce and enjoy!