Fresh Spring Rolls

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  • Cook time icon 25 minutes Prep
  • Servings icon 6-8 Servings
Fresh Spring Rolls

Dipping Sauce

  • 1 clove garlic, minced
  • ½ cup peanut butter
  • ¼ cup Duke’s Mayonnaise
  • 1 Tbsp. soy sauce
  • 2 Tbsp. seasoned rice vinegar
  • 1 tsp. honey
  • 1 tsp. red pepper flakes
  • 2 green onions, finely chopped

Spring Rolls

  • 8 clear, edible rice paper sheets
  • ½ lb. cooked, peeled, deveined shrimp, shopped if desired
  • 1 cup grated carrots
  • 2 cups shredded cabbage
  • 1 cup cooked rice vermicelli noodles
  • 1 bunch cilantro, washed


Dipping Sauce:

1. Combine all ingredients in a bowl. Cover with plastic wrap and refrigerate until use.

Spring Rolls:

1. Dip a sheet of rice paper wrapper into a pan of warm water until rehydrated, about 5 seconds. Lay on a clean, flat work surface.
2. Lay a small amount of shrimp, carrot, cabbage, vermicelli and cilantro down the middle of the rice paper sheet.
3. Carefully roll the spring roll burrito-style, tucking in the sides, and folding the closes part of the rice paper towards the opposite end. Use caution when rolling, if rolled to tightly the spring roll will split.
4. Place completed spring rolls on a plate, serve immediately with dipping sauce.


Many ingredients are suitable for this recipe including snow peas, avocado, fresh basil, mint, cooked pork or chicken, tofu and bell pepper.


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