Thai Rice Paper Rolls Recipe (Fresh Spring Rolls)
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Easy Thai rice paper rolls recipe with crisp vegetables, optional noodles, and fresh herbs. Learn how to make fresh spring rolls that are vegan, perfect for summer, and so delicious with your favorite dipping sauce.
What readers say:
“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.”
— Vicki
Read this before making the recipe
These are soft rice paper rolls, not fried spring rolls. They’re filled with fresh or lightly cooked ingredients and served cold or at room temperature with a dipping sauce on the side. There’s no stove involved unless you choose to add dry noodles or protein.
The recipe is built around crisp vegetables, fresh herbs, and optional noodles, so you can easily mix and match based on what you have.
Think of it as a build-your-own recipe, not strict rules. There’s no single “correct” filling, just layer crunchy vegetables, soft noodles (if using), bright herbs, and protein if you like.
They’re especially nice on warm days since everything is served cold. You can prep the fillings ahead and roll just before serving, or set everything on the table and let everyone make their own.
Praew ♡
If you enjoy this recipe, you might also like my shrimp rolls with peanut sauce.
What goes in fresh spring rolls?
Use this recipe as a guide, adjust the fillings to what you enjoy, and don’t worry about making them perfect!
What you’ll need besides fillings
- Rice paper wrappers: Thin round sheets that soften in warm water and turn slightly translucent. I use these ones available on Amazon.
- Wide bowl with warm water: For dipping the wrappers.
- Cutting board or plate: Your rolling surface.
- Clean damp towel: Keeps wrappers from sticking or drying out.
- Dipping sauces: Combine them with my popular spicy peanut sauce or spring roll dipping sauce.
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
How to make rice paper rolls
Step 1: Prep everything first. Slice all vegetables thinly so they’re easy to roll. Keep pieces bite-sized and organized; rolling goes much more smoothly when everything is ready.
Step 2: Cook the noodles (if using). Cook rice vermicelli according to package directions, then drain and let cool completely. If you like, toss them with a little garlic oil or crispy fried garlic once cooled. This prevents sticking and adds flavor.
Step 3: Set up your rolling station. Fill a shallow dish with lukewarm water. Lay out your rolling surface and arrange all fillings within reach.
Step 4: Roll the fresh spring rolls.
- Dip one rice paper wrapper into the water for just a few seconds, until it softens.
- Lay it flat. Add fillings in the lower third: vegetables first, then noodles and herbs, plus shrimp, chicken, or other protein if using.
- Fold the bottom up over the filling, fold in the sides, then roll upward like a burrito.
- Repeat until everything is rolled.
- Serve right away with your favorite dipping sauce.
Tips for making this recipe
❥ When you dip the rice paper, don’t wait for it to feel fully soft in the water. Pull it out while it still feels slightly firm, it will relax on the board in a few seconds.
❥ Don’t overfill the rolls. A small handful of filling is easier to roll and helps keep the wrapper from tearing.
❥ Keep finished rolls covered with a damp towel while you work so they don’t dry out.
❥ If your first roll looks messy, that’s normal. By the third one, your hands will figure it out.
How to store
These are best eaten the same day, but here’s how to keep them nice:
- Place rolls in an airtight container lined with a damp paper towel
- Cover with another damp towel before sealing
- Refrigerate for up to 24 hours
Thai Rice Paper Rolls Recipe (Fresh Spring Rolls)
Equipment
- Cutting board & knife
- Small pot for boiling noodles
- Large bowl or pie dish for soaking rice paper
- Clean cutting board for rolling
- Clean towel or damp paper towels to prevent sticking
Ingredients
- 1 pack fresh rice paper
- rice vermicelli, optional, add to taste, cooked according to package
- 1 carrot, shredded
- 1 lettuce, finely chopped
- 4 green onions, sliced into 1-inch sized pieces
- cilantro, to taste
- mint, to taste
Instructions
- Slice all vegetables thinly and prepare your herbs and optional protein. Keep everything bite-sized and within reach for easy rolling.
- If using noodles, cook rice vermicelli according to package directions. Drain well and let cool completely. Toss with a little garlic oil or crispy fried garlic if desired.
- Fill a shallow dish with lukewarm water. Set up a rolling surface (like a cutting board) and arrange all fillings nearby.
- Dip one rice paper wrapper into the water for a few seconds, until just soft. Lay it flat on your board.
- Add fillings in the lower third of the wrapper: vegetables first, then noodles and herbs, plus shrimp, tofu, or chicken if using.
- Fold the bottom over the filling, fold in the sides, then roll upward gently but firmly like a burrito.
- Repeat with remaining wrappers. Keep finished rolls covered with a damp towel while working.
- Serve immediately with your favorite 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.
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!