Name: Homemade Spring Rolls
Prep time: 20 min
Total time: 20 min
Cuisine: Asian
Ingredients: 8 rice paper sheets; 8 large basil leaves (or cilantro); 6 large butter lettuce leaves; 1 cup shredded carrots; 1 red bell pepper (sliced thin); 1/4 head red cabbage (shredded); 1 medium english cucumber (sliced into thin, 2-3″ long matchsticks); 1/4 cup green onion (sliced thin)

Jump to Recipe

Fresh, colorful, and incredibly crisp, Homemade Spring Rolls deliver everything you want in a light meal or snack. These rolls wrap vibrant vegetables in delicate rice paper for a dish that feels special yet stays simple. Because they require no cooking, they fit perfectly into busy days while still feeling thoughtful and nourishing. With the right balance of texture and flavor, these rolls work well as a starter, a quick lunch, or a shareable plate for gatherings. Once you master the rolling technique, this recipe becomes reliable, flexible, and easy to repeat whenever fresh produce fills your fridge.

Story

I started making Homemade Spring Rolls during warm months when I wanted something refreshing that didn’t involve turning on the stove. Over time, they became my go-to option for quick lunches and casual dinners. I love how Homemade Spring Rolls let fresh vegetables shine without heavy seasoning. The soft rice paper contrasts beautifully with crisp fillings, while herbs add brightness in every bite. Because Homemade Spring Rolls adapt so easily, I can change fillings based on the season or what I already have. They also make a great Asian appetizer when guests want something light yet memorable.

Ingredients

This recipe uses simple produce that stays easy to find and prepare. The balance of crunch, freshness, and mild sweetness makes the rolls satisfying without feeling heavy, which is why many people enjoy them as healthy snacks or light meals.

8 rice paper sheets
8 large basil leaves or cilantro
6 large butter lettuce leaves
1 cup shredded carrots
1 red bell pepper, thinly sliced
¼ head red cabbage, finely shredded
1 medium English cucumber, cut into thin matchsticks
¼ cup green onion, thinly sliced

Step-by-Step Instructions

Preparing the Ingredients

Wash and dry all vegetables thoroughly so moisture does not tear the rice paper. Slice the bell pepper and cucumber into even strips for uniform rolls. Shred the carrots and cabbage finely so they layer smoothly without bulk. Tear lettuce leaves into manageable sections that fit inside the wrapper. Arrange everything in small piles near your work surface, since organized prep makes assembly faster and cleaner. This step matters because neat ingredients create tighter rolls and cleaner presentation.

Cooking Instructions

Fill a wide bowl with warm water and submerge one rice paper sheet for about five seconds until pliable. Lay it flat on a damp surface and wait briefly as it softens fully. Place a basil leaf near the lower center, then add lettuce, cucumber, carrots, bell pepper, cabbage, and green onion. Fold the bottom edge up firmly, tuck in the sides, and roll tightly to seal. Repeat with remaining wrappers and serve immediately with dipping sauce.

Tips for Perfect Results

Common Mistakes to Avoid

Over-soaking rice paper leads to tearing and sticky handling, so keep dips brief. Avoid overfilling, since too many vegetables prevent tight rolling. Work on a damp surface to stop sticking, and keep finished rolls covered with a towel so they stay soft. Skipping herb placement near the wrapper edge can dull flavor, so always start with basil or cilantro first.

Pro Tips for Better Flavor

Balance textures by combining crisp and tender vegetables. Add a pinch of salt to shredded cabbage if you want a softer bite. For variety, include mint or Thai basil for aromatic depth. Serve with peanut sauce, hoisin sauce, or chili sauce to complement the clean taste of Fresh rice paper rolls.

Serving and Storage

How to Serve

Serve these rolls whole or sliced in half for easier sharing. Arrange them seam-side down on a platter with small bowls of sauce. They pair well with light soups or noodle salads and work nicely as part of a spread of vegetable–filling–focused dishes for lunch or dinner.

How to Store Leftovers

Store rolls in a single layer in an airtight container lined with parchment. If stacking becomes necessary, separate layers with parchment to prevent sticking. Refrigerate for up to two days and allow them to sit at room temperature briefly before serving for best texture.

Conclusion

Homemade Spring Rolls bring freshness, color, and balance to the table with very little effort. They prove that simple ingredients can still feel exciting when handled thoughtfully. Once you try them, you’ll appreciate how easily they fit into everyday meals and special occasions alike.

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Frequently Asked Questions

Can I add protein to these spring rolls?

Yes, tofu, shrimp, or cooked chicken work well and make the rolls more filling without changing the method.

What sauces pair best with spring rolls?

Peanut sauce remains classic, but soy-based sauces, hoisin, or sweet chili sauce also complement the vegetables nicely.

Can I prepare spring rolls ahead of time?

You can prep all vegetables in advance and assemble shortly before serving to keep the rice paper from drying out.