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Spring Roll Recipe

Easy 10 minute fresh vegetarian spring rolls: exploding with flavors and more nutritious than the traditional Vietnamese & Thai favorite. Two amazing dipping sauces: Authentic Peanut Sauce and Easiest Garlic Chili sauce, plus video tutorial and lots of great tips to make the best vegetable spring rolls ever!

Course Appetizer, Main Course, Side Dish
Cuisine asian, gluten free, Thai, vegan, vegetarian, Vietnamese
Keyword Spring Roll, Summer Roll, Vegetarian
Prep Time 10 minutes
Assembly 10 minutes
Servings 8 Spring Rolls
Calories 114 kcal
Author A Piece of Rainbow


  • 8 pieces of Vietnamese rice paper wrappers also known as spring roll wrappers
  • 8 leaves lettuce, washed and dried (romaine, leaf lettuce, and butter lettuce work well)
  • 8 ounces baked tofu cut into 16 rectangles
  • 1 ½ to 2 cups julienne or shredded carrot
  • 1 ½ to 2 cups julienne or shredded jicama
  • 2 small radishes, sliced into thin rounds
  • 1 avocado cut into 8 wedges
  • 16-20 cilantro stems with leaves, washed and dry
  • 8 large or 16 small basil leaves, washed and dry
  • 1 cup of Thai peanut sauce and/or garlic chili sauce


  1. The most important part of making these spring rolls is to have all of the ingredients listed ready to go. You will also want to have a smooth surface such as a cutting board to place the wrappers on when rolling. We found a wooden cutting board works best but plastic is fine as well.
  2. Prepare a warm bowl of water deep enough and wide enough to submerge the spring roll wrapper.
  3. Working with one wrapper at a time, submerge the piece of rice paper in the water just long enough to fully wet it on both sides. Remove from the water and let the excess water drain.
  4. Place the wrapper on your work surface and gently rub your fingers across the top surface to be sure it is laying flat. It will slowly start to soften as you work.
  5. As shown in the video,  layer the vegetables starting with the lettuce just below the center line. Follow with a small handful of carrots, jicama ( or cucumber ), two pieces of tofu, an avocado wedge, a few sprigs of cilantro,  basil. Placing the radishes just above the lettuce and against the paper will result in a beautiful presentation as you can see in the picture!

  6. Starting at the edge closest to yourself, wrap the bottom edge around the filling, pulling very gently, so as not to tear, but to create a bit of tension. Then bring in the sides of the roll towards the center to close off the ends, and then finish by rolling the paper away from yourself until it is sealed. There’s no need to press hard, it will stick to itself.
  7. Once you have them finished it’s time to eat. Try them with our Flavor Bomb Thai Peanut Sauce or Easiest Garlic Chili Sauce !Check out the helpful tips and FAQ section if you have questions. Enjoy!