Now, as a mom of three, I live for easy appetizers for a party—especially the make-ahead kind that don’t require me to be sweating over a stove while my kids are running wild. These Spring Rolls Recipes are the ultimate finger foods for small gatherings, girls’ night appetizers, or honestly, just a way to trick my kids into eating more veggies. (Spoiler: If you wrap anything up like a tiny, edible present, they’re way more likely to eat it.)
What’s even better? These vegetable spring rolls are totally customizable. You can make vegan spring rolls, add shrimp or chicken, or keep it classic with a simple veggie spring rolls recipe. They’re cold appetizers, so no reheating drama, and they pair perfectly with dip ideas for party snacks like peanut sauce, hoisin sauce, or even a quick soy dipping sauce.
If you’re looking for fancy but easy appetizers that double as a light spring recipes dinner, these are it. They’re bite-size appetizers that are fresh, healthy, and a total crowd-pleaser—even for the picky eaters in your life (and yes, I have a few of those).
So, whether you need easy finger foods for a party, a quick appetizer for a party, or just a simple appetizer to snack on while hiding from your responsibilities, this Fresh Spring Rolls Recipe is about to become your new favorite. Let’s roll (literally)!
What You Need (a.k.a. Did I remember to buy these?)
- Rice paper wrappers – The thin, slightly weird-looking circular sheets. Find them in the international aisle, usually near the noodles.
- Protein – Shrimp, shredded chicken, tofu, or just skip it if you’re feeling veggie vibes.
- Veggies – Thinly sliced bell peppers, cucumbers, carrots, lettuce, purple cabbage… basically, whatever you have on hand that isn’t questionably old.
- Fresh herbs – Mint, cilantro, or Thai basil. Sounds fancy, but trust me, it makes a difference.
- Rice noodles (optional but yummy) – These add a little extra chewiness.
- Dipping sauce – Because dipping makes everything better. Peanut sauce, hoisin sauce, or even just soy sauce works.
How to Make Fresh Spring Rolls
Step 1: Prep Your Fillings
First things first, slice all your veggies into thin strips. If you’re using protein, cook it (or, let’s be real, just grab that rotisserie chicken from the fridge). If you want rice noodles in there, cook and drain them.
This step takes the longest, so maybe do it before the kids start yelling for snacks.
Step 2: Get the Rice Paper Ready
Fill a shallow dish or pan with warm water. Dip one rice paper sheet in for about 5 seconds—just until it’s soft, but not so mushy that it turns into rice-flavored goo. (Been there, done that.)
Lay it flat on a plate or cutting board and try not to let it fold onto itself like a stubborn toddler refusing to put on shoes.
Step 3: Assemble Like a Pro (or at Least Try To)
Now, the fun part!
- Start with a piece of lettuce to create a base (it helps keep everything together).
- Add a few strips of veggies.
- Toss in your protein.
- Sprinkle in some herbs (even if your kids will pick them out, it’s the effort that counts).
- If using, add a little pile of rice noodles.
Don’t overstuff it—unless you enjoy spring roll explosions.
Step 4: Roll It Up Like a Tiny Burrito
Okay, now gently fold in the sides. Then, start rolling from the bottom up, keeping it just tight enough to hold together but not so tight that it all bursts out like my patience on a Monday morning.
Step 5: Repeat Until You Run Out of Wrappers or Energy
If your kids are “helping,” this step may involve a lot of chaotic half-rolled blobs and complaints about sticky fingers. But hey, they’re learning (or at least occupied for five minutes).
FAQs About Fresh Spring Rolls
Can I make Fresh Spring Rolls ahead of time?
Yes! But with a little trick. If you’re prepping for a party or just want to get ahead on dinner, roll them up a few hours in advance and store them in the fridge. To keep them from drying out or sticking together, place them in a single layer on a plate and cover them with a damp paper towel. If stacking, put parchment paper between layers.
How do I keep Spring Rolls from sticking?
Ohhh, the sticky rice paper struggle is real. To avoid this, don’t soak the wrappers too long—just a quick dip in warm water for about 5 seconds. When rolling, work on a damp surface (a cutting board or plate) so they don’t cling to it like a toddler to your leg at bedtime.
Can I make Vegan Spring Rolls?
Absolutely! Just skip the meat and load them up with veggies like bell peppers, cucumbers, carrots, lettuce, and purple cabbage. Add fresh herbs (mint, cilantro, or basil) for extra flavor, and maybe even some avocado for creaminess. Pair them with a delicious peanut sauce or hoisin dip, and boom—perfect vegan spring rolls!
Can I use something other than rice paper?
If you’re out of rice paper (or just don’t love it), you can use large lettuce leaves as a wrap! It’s a fun, low-carb option that still gives you that fresh, crunchy bite.
What’s the best way to store leftovers?
Fresh Spring Rolls are best eaten fresh, but if you have extras, wrap them individually in plastic wrap and store them in an airtight container in the fridge for up to 24 hours. The rice paper does tend to dry out, so eat them ASAP!
Fresh Spring Rolls Recipe Card
Fresh Spring Rolls
Ingredients
For the Spring Rolls:
- 10 –12 rice paper wrappers
- 1 cup protein of choice shrimp, shredded chicken, tofu
- 1 cup cooked rice noodles optional
- 1 cup shredded lettuce or cabbage
- 1/2 cup julienned carrots
- 1/2 cup sliced cucumbers
- 1/2 cup sliced bell peppers
- 1/4 cup fresh herbs mint, cilantro, or Thai basil
For the Peanut Dipping Sauce:
- 1/4 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp honey or maple syrup
- 1 tbsp lime juice
- 1 –2 tbsp water to thin out
Instructions
Prep Your Fillings
- Wash and thinly slice all veggies.
- Cook and drain rice noodles (if using).
- Prepare protein—cook or shred as needed.
Soften the Rice Paper
- Fill a shallow dish with warm water.
- Dip each rice paper for 5 seconds until soft but still slightly firm.
Assemble the Rolls
- Lay the softened wrapper flat.
- Add lettuce, veggies, protein, noodles, and herbs in the center.
- Fold in the sides, then roll tightly from the bottom up.
Make the Dipping Sauce
- Whisk all ingredients together in a small bowl until smooth.
- Add extra water if needed for the right consistency.
Serve & Enjoy!
- Serve immediately with dipping sauce.
- To store, wrap individually in plastic wrap and refrigerate for up to 24 hours.
Notes
- Don’t overstuff—less is more to avoid tearing!
- Work on a damp surface to prevent sticking.
- Use different fillings like avocado, mango, or even a spicy sriracha drizzle for variety.
These Spring Rolls Recipes are the perfect Easy Finger Foods for literally any occasion—Girls’ Night Appetizers, Cold Appetizers for a summer BBQ, or even Make Ahead Appetizers for a Crowd when you don’t feel like cooking last minute. And let’s be real, they’re also just an excuse to eat all the dips. Seriously, the right Dip Ideas for Party Snacks can turn these into the Best Appetizer Recipes ever. That peanut sauce? Life-changing.
So whether you’re team Fancy But Easy Appetizers or just looking for Fast Appetizers Easy Enough to pull off while also refereeing sibling fights, these Fresh Spring Rolls are here for you. Now go roll up some goodness, pour yourself something fun, and enjoy the easiest, freshest Finger Foods for Party (or just a Monday night survival snack).
And hey—if you try this Spring Roll Recipe, let me know! What’s your favorite filling? What’s your go-to dipping sauce? Drop a comment below, and let’s talk Appetizers Easy Finger Food ideas!
