Thai fresh spring rolls recipe with crisp vegetables, optional rice noodles, and fresh herbs. Learn how to make rice paper rolls that are vegan, perfect for summer, and so delicious with one of my many dipping sauces!
Try my tasty shrimp rolls with peanut sauce if you’re looking to add more protein. You can also add chicken or another favorite filling to this recipe!
Easy and healthy fresh Thai spring rolls!
You’ll love making and eating these Thai fresh rolls as a refreshing snack on a hot summer day. They’re light, healthy, and easy to serve for lunch or parties.
You can make them ahead of time, and there’s no cooking needed. Once you get the hang of rolling, you’ll be making them non-stop!
Let’s take a look at all the tasty filling options before I show you how to roll them up.
What fillings can you use?
There are so many things you can put in rice paper rolls, from vegetables to proteins and noodles. Here are some popular ideas, feel free to mix and match depending on what you have on hand:
- Vegetables: carrots, cucumber, bell pepper, shredded cabbage, lettuce
- Fresh herbs: mint, cilantro, Thai basil
- Noodles: cooked rice vermicelli or glass noodles
- Plant-based protein: tofu (fresh, baked, or fried), tempeh
- Seafood: shrimp, cooked fish, imitation crab
- Meat options: grilled chicken, pork, or beef
- Extras: avocado slices, mango, roasted peanuts, pickled veggies
What else do you need?
Besides the fillings, you’ll need:
- Rice paper wrappers – You can find these at Asian grocery stores or online. They’re thin, round sheets are made from rice flour, water, and salt. Once soaked in warm water, they soften and turn slightly translucent.
- Warm water – For softening the wrappers before rolling.
- A wide bowl, pie dish, or shallow pan – Use this to dip and soften the wrappers.
- Large plate or cutting board – To assemble the rolls.
- Clean kitchen towel or damp surface – So the wrappers don’t stick.
How to make Thai rice paper rolls
Step 1: Prep the vegetables
Wash and slice all your vegetables thinly so they’re easy to roll. Shred the carrots, slice the lettuce and herbs, and cut anything like bell pepper or cucumber into thin strips. Keep everything thin, bite-sized, and ready to grab for fast, easy assembling.
Step 2: Cook the noodles
Boil water in a pot and cook the rice noodles according to the package instructions, usually just a few minutes. Drain them well and let them cool completely before rolling.
For extra flavor, stir in a spoonful of crispy fried garlic and a bit of garlic oil once the noodles have cooled.
Step 3: Set up your rolling station
Fill a large bowl or pie dish with lukewarm water. Prepare a clean surface like a cutting board or damp towel for rolling.
Have your fillings ready: veggies, noodles, herbs, and any optional proteins.
Step 4: Roll fresh spring rolls
- Dip one rice paper wrapper into the warm water for a few seconds until just soft (don’t over-soak).
- Lay it flat on your rolling surface.
- Add your fillings in the lower third: a few veggies, some noodles, and herbs (plus shrimp, tofu, or chicken if using).
- Fold up the bottom, then fold in the sides, and roll tightly upward like a burrito.
- Serve right away with your favorite dipping sauce, like peanut sauce or sweet chili sauce, or nam jim seafood.
More Thai snack recipes you’ll love
Made this Thai fresh spring rolls recipe? Let me know how it was in the comments below! Don’t forget to follow me on social media: Facebook, Instagram, and Pinterest.
Thai Fresh Spring Rolls Recipe (Rice Paper Rolls)
Equipment
- Cutting board and sharp knife for slicing vegetables
- Small pot for boiling noodles
- Large bowl or pie dish for soaking rice paper
- Clean cutting board or damp surface for rolling
- Clean towel or damp paper towels to prevent sticking
Ingredients
- 1 pack Rice paper
- 2 handfuls rice noodles, pre-soaked in water
- 1 carrot, shredded
- 1 lettuce, finelly chopped
- 4 green onions, sliced into 1-inch sized pieces
- cilantro, to taste
- mint, to taste
Instructions
Prepare the vegetables
- Wash and slice all vegetables and herbs into thin strips or bite-sized pieces. Set aside.
Cook the noodles
- Boil the noodles according to package instructions, then drain and let cool. Optionally, mix in crispy garlic and garlic oil for extra flavor.
Set up your rolling station
- Fill a large bowl or pie dish with lukewarm water. Prepare a clean board or damp surface for rolling.
Soften the rice paper
- Dip one rice paper into the warm water for a few seconds until soft but still slightly firm.
Assemble the rolls
- Place the softened wrapper on your surface. Add a small amount of noodles, vegetables, and herbs near the bottom third of the wrapper.
Roll tightly
- Fold up the bottom edge, fold in the sides, and roll tightly to seal. Cover them with a damp cloth after rolling to prevent them from drying out.
Serve immediately
- Enjoy with peanut sauce, sweet chili sauce, or your favorite Thai dipping sauce.
Notes
- Use the nutrition card in this recipe as a guideline.
- Feel free to customize with your favorite vegetables, protein, and fresh herbs.
How to keep them from drying out
Fresh spring rolls dry out quickly once rolled, especially if left uncovered. To keep them soft and fresh:
- Cover them with a damp cloth right after rolling
- Store in an airtight container lined with a damp paper towel
- Eat within a few hours for best texture
- Avoid refrigerating too long — the rice paper can harden or crack
If you’re prepping ahead, keep the fillings ready and roll them just before serving for the freshest results.
We had a spring roll party where everybody got to make their own. We serve them with your sweet chili sauce and your peanut sauce. Everything was delicious and we had a great time making them.
That’s awesome, Vicki! Thank you so much for making my day!