How to Make Spring Rolls (It’s Way Easier Than You Think)
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Learn how to make spring rolls with this step-by-step guide.
When you think of a spring roll, what comes to mind? Hint: If you’re dreaming about that deep-fried find in your Chinese takeout, you’re mistaken. Those are egg rolls! We’re talking about their close and less-calorie-laden cousin.
What are spring rolls?
Originating in southeast Asia, spring rolls are a popular bite of fresh vegetables sliced into matchsticks and wrapped in rice paper. (I love how the wrappers are translucent, so you can take a peek at the colorful flavors inside!)
Typically served cold alongside a dipping sauce, they’re crispy, crunchy and delicious. You can make spring rolls any time, despite their name.
Ready to give ’em a try? Follow along as we guide you, step by step, through our favorite spring roll recipe. On your marks….slice, bundle and roll!
How to Make Spring Rolls
This recipe comes to us from Marla Strader of Ozark, Missouri. They’re a fun appetizer or light main dish.
- 2 cups thinly sliced romaine
- 1-1/2 cups cubed cooked pork
- 1 cup thinly sliced fresh spinach
- 3/4 cup julienned carrot
- 1/3 cup thinly sliced celery
- 1/3 cup dried cherries, coarsely chopped
- 1 tablespoon sesame oil
- 12 round rice paper wrappers (8 inches)
- 1/4 cup sliced almonds
- 1/4 cup wasabi-coated green peas
- Sesame ginger salad dressing
Test Kitchen tip: Look for spring roll wrappers in the Asian aisle of your grocery store. They come in flat packages similar to tortillas. You can also buy rice paper wrappers on Amazon.
Would you use a sugar alternative in your baking recipes?
Step 1: Prep the filling
Take out your cutting board and begin with the romaine, spinach, carrot and celery. Use a chef’s knife (or mandoline slicer, if you have one) to julienne the vegetables. “Julienne” is the French term for cutting something into very thin slices, about the size of matchsticks. This technique makes the pieces small enough to fit in your roll, and ensures that you get a bit of everything in each bite. Roughly chop the cherries and dice the ham into tiny cubes.
Place the ingredients in a large bowl and drizzle with sesame oil. Give it a toss to coat.
Test Kitchen tip: With any spring roll recipe, it’s important to prepare your filling first. In the next step we’ll be dipping the rice paper in water. Once wet, the wrapper will harden quickly and become more difficult to roll. Gotta get that filling ready to move!
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Step 2: Prep the rice paper
Now let’s get to work with the wrapper. It’s likely that the rice paper you bought looks like a thin, brittle disc—but don’t worry—we’re going to soften it to wrap your spring rolls. Start by filling a large, shallow dish partway with water (a pie plate works perfectly for this). Take a single sheet of rice paper and dip it into the water until it just starts to soften. This should take 15 to 20 seconds.
Test Kitchen tip: If rice paper is dipped in water for too long, it becomes too limp and sticky to use and the wrapper will collapse on itself. (I learned this the hard way the first time I tried to use rice paper! It wasn’t a minute until my oversoaked wrappers became a sticky mess.)
Remove the rice wrapper from the water and place on a flat surface. Wait a minute or two to begin rolling, as the rice paper will fully soften in this time. Since it’s best to create spring rolls one at a time, skip to step 3 before soaking your next wrapper.
Taste of Home
Step 3: Wrap your spring rolls
When the rice paper has softened, layer a quarter cup of the filling, along with the almonds and peas, in a strip across the bottom third of the wrapper. Leave some room at the edges. Fold in both ends of the wrapper inward, then fold the bottom edge over the filling. Roll it up tightly and place on your serving plate with the seam side down. Repeat, starting with step 2, until you’re finished with the filling.
Test Kitchen tip: If your spring roll feels sticky, don’t stress! Spring rolls are meant to have a soft and slightly sticky texture.
Step 4: Enjoy
That’s a wrap! Pour the dressing into a ramekin and serve. It’s best to eat spring rolls right after they’re made.
Test Kitchen tip: If you’re planning on serving spring rolls at a party, prep the filling the night before. Then wrap the rolls right before the event.
Spring Roll Filling Ideas
Now that you know the basics for making a classic spring roll, it’s time to tweak the recipe to your liking. Experiment with fun and creative flavors from the farmers market. Got a bumper crop of cilantro? Toss it into the mix. Want to add a different protein like shrimp or chicken. Add it right in.
The key is to fill each rice-wrapped roll with about 1/3 cup of filling.
Looking for inspiration? Try these sweet ideas:
- Zesty Mango Spring Rolls: Sriracha, mango and avocado give this spring roll recipe a spicy twist.
- Strawberry Spring Rolls: Stuff thinly sliced spinach, chopped strawberries and crumbled feta in your roll. Drizzle with honey and enjoy as a light dessert.
- Caribbean Vacation Spring Rolls: Try this recipe for a snack that’s bursting with juicy mandarins and island spice.
Want to keep rolling? Learn how to make California sushi rolls next.