These fresh summer spring rolls are colorful and crunchy, filled with crispy veggies and tasty herbs. Perfect for warm days, they’re light and fun to eat!
Making them is like creating your own little edible art. I love to dip them in peanut sauce for extra flavor. It’s like a party in each bite! 🎉
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for the spring rolls. If you can’t find rice paper, try using lettuce leaves. However, the texture won’t be the same. I prefer the classic rice paper for that chewy bite!
Chicken: Cooked chicken breast is perfect for these rolls. You can use rotisserie chicken for convenience or substitute with tofu for a vegetarian option. Honestly, shredded chicken from leftovers works great too!
Carrots: Shredded carrots add crunch and color. You can swap them for cucumber or bell peppers if you want to mix things up. I often use both for extra flavor!
Cucumber: Fresh, juicy cucumbers bring balance. If you don’t have any, zucchini cut thinly also provides a nice crisp texture. Remember to squeeze out excess water from cucumbers to prevent sogginess.
Vermicelli Rice Noodles: These are great for adding substance. You can replace them with quinoa or even cooked rice if you prefer. I find they give a nice chewy texture that makes the rolls filling.
How Can I Roll Perfect Spring Rolls?
Rolling spring rolls might take a little practice, but it’s pretty straightforward once you get the hang of it. Here’s the secret to perfect rolls:
- Soften the rice paper in warm water until it’s flexible, but still slightly firm. Too much soaking will make it tear!
- Lay the wrapper flat and use a lettuce leaf as a base; it acts like a protective layer for other ingredients.
- Be mindful of the filling amounts! Overstuffing can lead to messy rolls; less is often better.
- When rolling, tuck the filling in tightly but don’t pull too hard, as this might cause tearing.
- Practice makes perfect! Don’t worry if the first few aren’t perfect; they’ll still taste great!
How to Make Easy Fresh Summer Spring Rolls
Ingredients You’ll Need:
- 8 rice paper wrappers
- 1 cup cooked chicken breast, cut into strips (grilled or poached)
- 1 cup shredded carrots
- 1 cup cucumber, julienned or cut into thin sticks
- 1 cup cooked vermicelli rice noodles
- 8 large lettuce leaves (butter lettuce or romaine works well)
- Optional fresh herbs: mint, cilantro, or basil
- Dipping sauce of choice (e.g., peanut sauce, hoisin sauce, or soy sauce)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. You’ll spend a little time chopping and cooking the ingredients, then about 30 minutes to roll the spring rolls. They’re best enjoyed fresh right after making, but you can make them ahead for a gathering!
Step-by-Step Instructions:
1. Prepare the Filling Ingredients:
Start by getting all your fillings ready! Cook and slice the chicken, shred the carrots, julienne the cucumber, and cook the vermicelli rice noodles according to the package instructions. Make sure to drain the noodles well to keep everything from getting soggy.
2. Soften the Rice Paper:
Fill a large shallow dish or pie plate with warm water. Take one rice paper wrapper and dip it into the water for about 10-15 seconds until it softens but is still slightly firm—don’t worry, it will become more pliable as you roll.
3. Lay It Flat:
Carefully remove the wrapper from the water and lay it flat on a clean surface or plate. This is where we’ll build our delicious filling!
4. Add the Lettuce Leaf:
Place one lettuce leaf on the bottom third of the wrapper. This acts as a nice barrier for the other ingredients and adds crunch!
5. Fill with Veggies and Chicken:
On top of the lettuce, arrange a small handful of vermicelli noodles, some shredded carrots, cucumber sticks, and a few pieces of chicken. Feel free to sprinkle some fresh herbs if you like! Mint or cilantro really elevate the flavor.
6. Roll It Up:
Now, it’s time to roll! Fold the bottom edge of the wrapper over the filling, tuck it in gently, then fold in the sides tightly. Continue rolling up until you have a neat, closed roll. Don’t worry about making it perfect; it’s the taste that counts!
7. Repeat with the Remaining Fillings:
Continue this process with the remaining wrappers and fillings until all your ingredients are used up.
8. Slice for Serving:
Using a sharp knife, slice each roll in half diagonally for easier eating and lovely presentation. They look great on a platter!
9. Serve with Dipping Sauce:
Serve your fresh spring rolls with your favorite dipping sauce. Peanut sauce is a classic combo, but soy sauce or hoisin sauce also works beautifully.
These spring rolls are fresh, crunchy, and colorful, making them perfect for a light summer meal or appetizer! Enjoy your homemade treat!
FAQs About Easy Fresh Summer Spring Rolls
Can I Use Different Proteins in This Recipe?
Absolutely! While cooked chicken breast is a popular choice, you can swap it for grilled shrimp, tofu, or even tempeh for a vegetarian option. Make sure your protein is cooked and flavorful for the best results!
How Do I Store Leftover Spring Rolls?
If you have any leftover spring rolls, store them in an airtight container in the refrigerator for up to 1 day. To prevent sticking, you can place a damp paper towel between the rolls. Enjoy them cold or at room temperature, as they’re best fresh!
Can I Make These Spring Rolls Ahead of Time?
Yes, you can prepare the fillings in advance and store them separately in the fridge for up to 2 days. However, it’s best to roll them just before serving to keep the rice papers fresh and avoid sogginess!
What Dipping Sauces Pair Well with Spring Rolls?
Some great options include peanut sauce, hoisin sauce, or soy sauce. You can also make a spicy dipping sauce by mixing soy sauce with chili paste or sriracha for an extra kick!
