Fancy a fresh take on your favorite finger food? Spring rolls are the perfect canvas for creativity, offering endless possibilities for quick dinners, seasonal flavors, and crowd-pleasing appetizers. Whether you’re craving something light and veggie-packed or indulgent and crispy, we’ve gathered 20 delicious recipes to inspire your next kitchen adventure. Dive in and discover a new favorite for every occasion!
Classic Vietnamese Fresh Spring Rolls
Tantalizingly light yet bursting with vibrant flavors, Classic Vietnamese Fresh Spring Rolls offer a refreshing escape from heavy meals, perfect for a crisp December day. These translucent parcels, filled with crisp vegetables and tender shrimp, are a delightful balance of textures and tastes, inviting you to savor each bite with a sense of culinary adventure. Their elegant simplicity makes them an ideal appetizer or light lunch, celebrating the essence of fresh, wholesome ingredients.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 5 minutes
Ingredients
– Rice paper wrappers – 8 sheets
– Shrimp – 8 oz, peeled and deveined
– Rice vermicelli noodles – 4 oz
– Lettuce – 8 leaves
– Carrot – 1 medium, julienned
– Cucumber – 1 medium, julienned
– Mint leaves – ¼ cup
– Cilantro – ¼ cup
Instructions
1. Bring a medium pot of water to a boil over high heat, then add the shrimp and cook for exactly 2 minutes until they turn pink and opaque.
2. Remove the shrimp with a slotted spoon, transfer to an ice bath for 5 minutes to stop the cooking, then slice each shrimp in half lengthwise.
3. In the same boiling water, add the rice vermicelli noodles and cook for 3–4 minutes until tender but not mushy, then drain and rinse under cold water to prevent sticking.
4. Fill a large shallow dish with warm water at 110°F and dip one rice paper wrapper for 10 seconds until pliable but not overly soft.
5. Lay the damp wrapper flat on a clean, damp kitchen towel to absorb excess moisture, which helps prevent tearing.
6. Place one lettuce leaf in the center of the wrapper, then top with a small handful of noodles, a few carrot and cucumber strips, 2–3 mint leaves, and 2–3 cilantro sprigs.
7. Arrange 2–3 shrimp halves on top of the vegetables, aligning them neatly for an attractive presentation.
8. Fold the bottom edge of the wrapper over the filling, then fold in the sides tightly, and roll upward firmly to enclose everything, pressing gently to seal.
9. Repeat steps 4–8 with the remaining ingredients, keeping the rolls covered with a damp cloth to prevent drying out.
10. Serve immediately or refrigerate for up to 2 hours, storing them in a single layer with parchment paper between rolls to avoid sticking.
Now, these spring rolls captivate with their delicate chew from the rice paper and a satisfying crunch from the fresh vegetables, while the shrimp adds a subtle sweetness. For a creative twist, serve them with a spicy peanut sauce or a tangy lime-chili dip, or arrange them on a platter with edible flowers for an elegant touch at holiday gatherings.
Crispy Baked Vegetable Spring Rolls
Unveiling a lighter take on a beloved appetizer, these Crispy Baked Vegetable Spring Rolls transform humble vegetables into a golden, shatteringly crisp delight. Perfect for holiday gatherings or a sophisticated snack, they offer all the satisfying crunch without the fuss of deep-frying.
Serving: 12 rolls | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– Spring roll wrappers – 12
– Shredded cabbage – 2 cups
– Shredded carrots – 1 cup
– Minced garlic – 2 cloves
– Soy sauce – 2 tbsp
– Sesame oil – 1 tbsp
– Vegetable oil – 2 tbsp
– Egg – 1
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Heat the vegetable oil in a large skillet over medium-high heat for 1 minute.
3. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
4. Add the shredded cabbage and shredded carrots to the skillet.
5. Cook the vegetables, stirring frequently, for 5-7 minutes until they are wilted and tender.
6. Stir in the soy sauce and sesame oil, then remove the skillet from the heat and let the filling cool for 10 minutes.
7. Beat the egg in a small bowl to create an egg wash.
8. Lay one spring roll wrapper on a clean surface in a diamond orientation.
9. Place 2 tablespoons of the cooled vegetable filling near the bottom corner of the wrapper.
10. Fold the bottom corner over the filling, then fold in the left and right corners tightly.
11. Roll the wrapper upward firmly, then brush the top corner with the egg wash to seal the roll completely.
12. Place the sealed spring roll seam-side down on the prepared baking sheet and repeat with the remaining wrappers and filling.
13. Lightly brush the tops of all the spring rolls with the remaining egg wash.
14. Bake the spring rolls on the middle oven rack for 18-20 minutes, flipping them halfway through, until they are uniformly golden brown and crisp.
15. Transfer the baked spring rolls to a wire rack to cool for 5 minutes before serving.
Baked to a perfect, audible crisp, each roll delivers a savory burst of garlic and sesame from the tender vegetable core. Serve them warm with a simple dipping sauce of soy sauce and rice vinegar, or present them alongside a fresh salad for a complete, elegant starter that’s sure to impress.
Spicy Thai Shrimp Spring Rolls
Delicate rice paper wrappers encase a vibrant medley of crisp vegetables and succulent shrimp, elevated by a fiery chili-lime sauce that awakens the palate with each refreshing bite. This elegant yet approachable appetizer brings the bright, aromatic flavors of Thai street food to your table, perfect for a light lunch or an impressive starter. Its assembly invites a playful, hands-on experience, making it ideal for gatherings where guests can customize their rolls.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 5 minutes
Ingredients
– Rice paper wrappers – 8 sheets
– Shrimp – 1 lb, peeled and deveined
– Rice vermicelli noodles – 4 oz
– Carrot – 1, julienned
– Cucumber – 1, julienned
– Fresh mint leaves – ½ cup
– Fresh cilantro leaves – ½ cup
– Lime juice – 3 tbsp
– Fish sauce – 2 tbsp
– Thai chili – 1, minced
– Sugar – 1 tsp
Instructions
1. Bring a medium pot of water to a boil over high heat, then add the shrimp and cook for 2–3 minutes until they turn pink and opaque.
2. Remove the shrimp with a slotted spoon, transfer to a bowl of ice water to stop the cooking process, and let cool for 5 minutes before slicing in half lengthwise.
3. In the same boiling water, add the rice vermicelli noodles and cook for 3–4 minutes until tender, then drain and rinse under cold water to prevent sticking.
4. Prepare the sauce by whisking together lime juice, fish sauce, sugar, and minced Thai chili in a small bowl until the sugar dissolves completely.
5. Fill a large shallow dish with warm water (about 100°F) and dip one rice paper wrapper for 10 seconds until pliable but not soggy.
6. Lay the softened wrapper flat on a clean surface and place 3 shrimp halves, a small handful of noodles, carrot, cucumber, mint, and cilantro in the center, leaving a 1-inch border.
7. Fold the bottom edge over the filling, then fold in the sides tightly, and roll upward to seal, pressing gently to avoid tearing.
8. Repeat steps 5–7 with the remaining wrappers and ingredients, keeping finished rolls under a damp towel to prevent drying out.
9. Serve the spring rolls immediately with the prepared chili-lime sauce for dipping.
A symphony of textures awaits—the tender shrimp and chewy noodles contrast with the crunch of fresh vegetables, all wrapped in a delicate, slightly chewy rice paper. The sauce adds a tangy, spicy kick that balances the herbal notes of mint and cilantro. For a creative twist, arrange the rolls on a platter with extra herbs and lime wedges, or slice them diagonally to showcase the colorful layers.
Vegan Rainbow Spring Rolls with Peanut Sauce
Meticulously crafted and visually stunning, these Vegan Rainbow Spring Rolls with Peanut Sauce transform fresh vegetables and herbs into an edible work of art. Their translucent rice paper wrappers reveal a vibrant mosaic of colors, promising a crisp, refreshing bite that’s both light and satisfying. Paired with a rich, creamy peanut sauce, this dish offers a delightful balance of textures and flavors perfect for a bright lunch or elegant appetizer.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 0 minutes
Ingredients
– Rice paper wrappers – 8 sheets
– Carrot – 1 large, julienned
– Red bell pepper – 1, julienned
– Cucumber – 1, julienned
– Purple cabbage – ½ cup, thinly sliced
– Fresh mint leaves – ½ cup
– Fresh cilantro leaves – ½ cup
– Creamy peanut butter – ½ cup
– Soy sauce – 2 tbsp
– Lime juice – 2 tbsp
– Maple syrup – 1 tbsp
– Water – ¼ cup
– Garlic – 1 clove, minced
Instructions
1. Prepare all vegetables: julienne the carrot, red bell pepper, and cucumber into 3-inch matchsticks, and thinly slice the purple cabbage.
2. Rinse the mint and cilantro leaves, then pat them completely dry with paper towels to prevent the rice paper from becoming soggy.
3. Make the peanut sauce by combining peanut butter, soy sauce, lime juice, maple syrup, minced garlic, and water in a small bowl.
4. Whisk the sauce vigorously until completely smooth and creamy, adjusting with an extra tablespoon of water if it appears too thick.
5. Fill a large, shallow dish or pie plate with warm water at about 100°F—it should feel comfortably warm to the touch, not hot.
6. Submerge one rice paper wrapper in the water for 10 seconds until pliable but still slightly firm, as it will continue to soften on your work surface.
7. Lay the softened wrapper flat on a clean, damp kitchen towel to absorb excess moisture and prevent sticking.
8. Arrange a small bundle of carrot, red bell pepper, cucumber, and purple cabbage horizontally across the lower third of the wrapper.
9. Top the vegetables with 5–6 mint leaves and 5–6 cilantro leaves, evenly distributing the herbs for consistent flavor in each bite.
10. Fold the bottom edge of the wrapper tightly over the filling, then fold in the sides to enclose it.
11. Roll the wrapper upward firmly but gently to form a tight cylinder, pressing to seal the edge; repeat with remaining wrappers and filling.
12. Arrange the finished spring rolls on a platter, covering them with a damp paper towel to keep them fresh until serving.
Kaleidoscopic in appearance, each roll delivers a crisp, juicy crunch from the fresh vegetables, contrasted by the soft, chewy rice paper and fragrant herbs. The velvety peanut sauce adds a savory, slightly sweet depth with a hint of tang from lime, making it an irresistible dip. For a creative presentation, slice the rolls diagonally to showcase the colorful layers, or serve them alongside a light salad for a complete, vibrant meal.
Korean Kimchi Spring Rolls
Perfectly marrying the vibrant, fermented tang of Korean kimchi with the delicate, translucent wrapper of Vietnamese spring rolls, this fusion dish offers a refreshing twist on two beloved classics. Imagine crisp vegetables and savory fillings enveloped in a chewy rice paper, each bite delivering a satisfying crunch and a burst of umami. It’s an elegant, hand-held appetizer that’s as beautiful to present as it is delightful to eat.
Serving: 8 rolls | Pre Time: 25 minutes | Cooking Time: 5 minutes
Ingredients
- Rice paper wrappers – 8 sheets
- Kimchi – 1 cup, chopped
- Cooked shrimp – ½ lb, peeled and deveined
- Rice vermicelli noodles – 2 oz
- Carrot – 1, julienned
- Cucumber – 1, julienned
- Fresh mint leaves – ¼ cup
- Water – for soaking
Instructions
- Place the rice vermicelli noodles in a heatproof bowl and cover with boiling water; let sit for 5 minutes until softened, then drain and rinse under cold water to stop cooking—this prevents them from becoming mushy.
- Fill a large, shallow dish with warm water and submerge one rice paper wrapper for 10 seconds until pliable but still slightly firm, as over-soaking can cause tearing.
- Lay the softened wrapper flat on a clean, damp kitchen towel to absorb excess moisture.
- Arrange 2 tablespoons of chopped kimchi in a horizontal line across the center of the wrapper, leaving a 1-inch border on each side.
- Top the kimchi with 2 shrimp, a small handful of rice vermicelli noodles, several strips of carrot and cucumber, and 3-4 mint leaves.
- Fold the bottom edge of the wrapper tightly over the filling, then fold in the sides and roll upward firmly to enclose everything, pressing gently to seal—a tight roll ensures the spring roll holds its shape.
- Repeat steps 2 through 6 with the remaining ingredients to make 8 spring rolls total.
- Serve immediately, or cover with a damp paper towel and refrigerate for up to 2 hours to maintain freshness without drying out.
Delicate yet robust, these spring rolls offer a textural symphony: the chewy rice paper gives way to the crisp vegetables and tender shrimp, all elevated by the kimchi’s spicy, fermented kick. For a creative presentation, slice each roll diagonally and arrange on a platter with a drizzle of sesame oil or a side of soy-based dipping sauce, making them an instant centerpiece at any gathering.
Chinese Pork and Cabbage Spring Rolls
Nestled between the crisp, golden wrapper and the savory filling lies a delightful harmony of flavors in these Chinese Pork and Cabbage Spring Rolls. Perfect for holiday gatherings or a festive appetizer, they offer a satisfying crunch with each bite, marrying traditional ingredients with accessible preparation. Their elegant appearance belies a straightforward process, making them an impressive yet approachable addition to any table.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– Ground pork – 1 lb
– Green cabbage – 2 cups, finely shredded
– Soy sauce – 2 tbsp
– Sesame oil – 1 tbsp
– Ginger – 1 tsp, grated
– Garlic – 2 cloves, minced
– Spring roll wrappers – 12
– Vegetable oil – 2 cups, for frying
– Water – ¼ cup
Instructions
1. Heat a large skillet over medium-high heat and add the ground pork, cooking for 5–7 minutes until browned and no pink remains, breaking it into small pieces with a spatula.
2. Add the shredded cabbage to the skillet and cook for 3–4 minutes until wilted and tender, stirring occasionally to combine with the pork.
3. Stir in the soy sauce, sesame oil, grated ginger, and minced garlic, cooking for 1–2 minutes until fragrant, then remove from heat and let the mixture cool completely to room temperature to prevent soggy wrappers.
4. Lay a spring roll wrapper on a clean surface with one corner pointing toward you, placing 2 tablespoons of the cooled filling in the center of the lower third.
5. Fold the bottom corner over the filling, then fold in the left and right corners tightly to enclose it, rolling upward firmly but gently to form a cylinder.
6. Dip your finger in the water and moisten the top corner of the wrapper, pressing to seal the roll securely to prevent unraveling during frying.
7. Repeat steps 4–6 with the remaining wrappers and filling, placing the finished rolls on a tray without touching to avoid sticking.
8. In a deep pot or Dutch oven, heat the vegetable oil to 350°F, using a thermometer to ensure accurate temperature for even browning.
9. Fry the spring rolls in batches of 3–4 for 2–3 minutes per side until golden brown and crispy, adjusting heat as needed to maintain 350°F and avoiding overcrowding for optimal crispness.
10. Transfer the fried rolls to a wire rack or paper towel-lined plate to drain excess oil, letting them cool slightly before serving.
Savory and satisfying, these spring rolls boast a tender, flavorful filling encased in a shatteringly crisp exterior. Serve them hot with a side of sweet chili sauce or soy-based dip for a delightful contrast, or pair them with a light salad to balance the richness. Their versatility makes them perfect for parties or a cozy night in, offering a taste of tradition with every crunchy bite.
Gluten-Free Rice Paper Spring Rolls
Fragile rice paper sheets transform into elegant, translucent wrappers for these gluten-free spring rolls, offering a light yet satisfying crunch that belies their delicate appearance. Perfect for holiday gatherings or a refreshing summer appetizer, they showcase vibrant vegetables and herbs in a beautiful, edible package that’s as visually appealing as it is delicious. With a simple dipping sauce, they become an effortless way to impress guests while accommodating dietary needs without sacrificing flavor.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– Rice paper sheets – 8 sheets
– Cooked shrimp – 1 cup, peeled and deveined
– Rice vermicelli noodles – 2 oz
– Carrot – 1, julienned
– Cucumber – 1, julienned
– Fresh mint leaves – ½ cup
– Fresh cilantro leaves – ½ cup
– Soy sauce – ¼ cup
– Lime juice – 2 tbsp
– Sugar – 1 tsp
– Water – ¼ cup
Instructions
1. Place the rice vermicelli noodles in a bowl and cover with boiling water; let them soak for 5 minutes until softened, then drain and set aside.
2. Fill a large, shallow dish with warm water at 100°F to soften the rice paper sheets without tearing them.
3. Dip one rice paper sheet into the warm water for 10 seconds until pliable but still firm, then lay it flat on a clean, damp kitchen towel to prevent sticking.
4. Arrange 2 tablespoons of cooked shrimp, 2 tablespoons of rice vermicelli noodles, a few strips of carrot and cucumber, and a sprinkle of mint and cilantro leaves in the center of the sheet, leaving a 1-inch border on all sides.
5. Fold the bottom edge of the rice paper over the filling, then fold in the sides tightly to enclose it, and roll upward firmly to form a neat cylinder; repeat with the remaining sheets and ingredients.
6. In a small bowl, whisk together the soy sauce, lime juice, sugar, and water until the sugar dissolves completely to create a balanced dipping sauce.
7. Serve the spring rolls immediately with the dipping sauce on the side to maintain their crisp texture.
8. Store any leftovers by wrapping them individually in damp paper towels and placing them in an airtight container in the refrigerator for up to 2 hours to prevent drying out.
Soft yet resilient, these spring rolls offer a delightful contrast between the chewy rice paper and the crisp vegetables, with the fresh herbs lending a bright, aromatic note. The tangy soy-lime dipping sauce enhances the savory shrimp and adds a zesty finish, making each bite refreshing and light. For a creative twist, serve them sliced on a platter with extra herbs and a sprinkle of toasted sesame seeds for added texture and visual appeal.
Avocado and Mango Spring Rolls
Zesty yet refined, these Avocado and Mango Spring Rolls offer a vibrant, fresh twist on a classic appetizer. Perfect for holiday gatherings or a light summer lunch, they combine creamy avocado, sweet mango, and crisp vegetables in a delicate rice paper wrapper. The result is a colorful, elegant dish that’s as beautiful to present as it is delightful to eat.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– Rice paper wrappers – 8 sheets
– Avocado – 1, large
– Mango – 1, large
– Carrot – 1, medium
– Cucumber – 1, medium
– Fresh mint leaves – ¼ cup
– Fresh cilantro leaves – ¼ cup
– Lime juice – 2 tbsp
– Salt – ½ tsp
Instructions
1. Fill a large, shallow dish with warm water (about 100°F) and set it on a clean work surface.
2. Peel the avocado and mango, then slice them into thin, ¼-inch strips.
3. Peel the carrot and cucumber, then julienne them into matchstick-sized pieces.
4. Combine the avocado, mango, carrot, cucumber, mint, cilantro, lime juice, and salt in a medium bowl, tossing gently to coat evenly.
5. Dip one rice paper wrapper into the warm water for 10 seconds until pliable but still slightly firm.
6. Lay the wrapper flat on a damp kitchen towel to prevent sticking.
7. Place about 2 tablespoons of the filling mixture in the center of the wrapper, leaving a 1-inch border on all sides.
8. Fold the bottom edge of the wrapper over the filling, then fold in the sides tightly.
9. Roll the wrapper upward firmly to enclose the filling completely, pressing gently to seal.
10. Repeat steps 5–9 with the remaining wrappers and filling, working one at a time.
11. Arrange the spring rolls on a serving platter, seam-side down.
12. Serve immediately or cover with a damp paper towel and refrigerate for up to 1 hour.
Key to their appeal, these spring rolls boast a delightful contrast of textures—the soft, creamy avocado and juicy mango against the crisp vegetables and chewy wrapper. Their bright, tangy flavor from the lime and herbs makes them a refreshing standalone snack or an elegant starter paired with a spicy peanut or sweet chili dipping sauce.
Teriyaki Chicken Spring Rolls
Nestled between the crisp embrace of rice paper and the savory allure of teriyaki, these spring rolls offer a delightful fusion of Japanese-American flavors, perfect for a light lunch or elegant appetizer. They transform simple ingredients into a handheld masterpiece, where each bite delivers a satisfying crunch followed by the tender, umami-rich filling. This recipe streamlines the process for a stress-free, impressive result that’s sure to become a staple in your culinary repertoire.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– Rice paper wrappers – 8 sheets
– Chicken breast – 1 lb, boneless, skinless
– Soy sauce – ¼ cup
– Brown sugar – 2 tbsp
– Rice vinegar – 1 tbsp
– Ginger – 1 tsp, grated
– Garlic – 2 cloves, minced
– Carrot – 1 medium, julienned
– Cucumber – 1 medium, julienned
– Green onions – 2, thinly sliced
– Vegetable oil – 1 tbsp
– Water – 1 cup, warm
Instructions
1. Slice the chicken breast into thin, ¼-inch strips.
2. In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, ginger, and garlic to create the teriyaki sauce.
3. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Add the chicken strips to the skillet and cook for 4–5 minutes, stirring occasionally, until they turn opaque and are lightly browned.
5. Pour the teriyaki sauce over the chicken in the skillet, reduce the heat to medium, and simmer for 3–4 minutes until the sauce thickens and coats the chicken evenly, stirring frequently to prevent burning.
6. Remove the skillet from the heat and let the chicken cool for 5 minutes to avoid steaming the rice paper.
7. Prepare the vegetables by julienning the carrot and cucumber into 2-inch matchsticks and thinly slicing the green onions.
8. Fill a large, shallow dish with the warm water and dip one rice paper wrapper into it for 10–15 seconds until it becomes pliable but not overly soft.
9. Lay the dampened wrapper flat on a clean, damp kitchen towel to prevent sticking.
10. Place 2–3 tablespoons of the cooled teriyaki chicken in the center of the wrapper, then top with a small handful of carrot, cucumber, and green onions.
11. Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll tightly upward to enclose completely, pressing gently to seal.
12. Repeat steps 8–11 with the remaining wrappers and filling, keeping the finished rolls covered with a damp towel to prevent drying out.
13. Serve immediately or refrigerate for up to 2 hours before serving.
Perfectly balanced, these spring rolls boast a delicate, chewy exterior that gives way to the juicy, flavorful chicken and crisp vegetables within. Pair them with a simple dipping sauce of soy sauce and a splash of lime for an extra zing, or arrange them on a platter with fresh herbs like cilantro or mint to elevate the presentation for guests.
Mediterranean-Inspired Spring Rolls
Merging the vibrant flavors of the Mediterranean with the delicate crunch of a spring roll, this recipe transforms classic ingredients into a refreshing, hand-held appetizer perfect for any gathering. Imagine sun-drenched tomatoes, briny olives, and creamy feta, all wrapped in a crisp, translucent rice paper shell. It’s a light yet satisfying bite that brings a touch of elegance to your table.
Serving: 12 rolls | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– Rice paper wrappers – 12 sheets
– Cherry tomatoes – 1 cup, halved
– Kalamata olives – ½ cup, pitted and sliced
– Feta cheese – ¾ cup, crumbled
– Fresh mint leaves – ¼ cup, packed
– Extra virgin olive oil – 2 tbsp
– Lemon juice – 1 tbsp
Instructions
1. Fill a large, shallow dish with warm water (about 110°F).
2. Submerge one rice paper wrapper in the water for 10 seconds until pliable but still slightly firm.
3. Lay the softened wrapper flat on a clean, damp kitchen towel to prevent sticking.
4. Place 3 cherry tomato halves, 4 olive slices, 1 tablespoon of feta, and 3 mint leaves in the center of the wrapper.
5. Fold the bottom edge of the wrapper over the filling, then fold in the sides tightly.
6. Roll the wrapper upward firmly to enclose the filling completely, sealing the top edge.
7. Repeat steps 2 through 6 with the remaining wrappers and ingredients.
8. In a small bowl, whisk together the olive oil and lemon juice until emulsified.
9. Arrange the spring rolls on a serving platter and drizzle with the prepared dressing just before serving.
Creating these spring rolls yields a delightful contrast: the tender, juicy interior bursts with tangy and salty notes, while the wrapper offers a satisfying, chewy bite. For a creative twist, serve them alongside a dollop of tzatziki or arrange them on a platter with lemon wedges and extra fresh herbs for a vibrant presentation.
Sweet Potato and Black Bean Spring Rolls
Delicately balancing earthy sweetness with hearty protein, these Sweet Potato and Black Bean Spring Rolls offer a vibrant, plant-based twist on a classic appetizer. Wrapped in crisp rice paper, they’re a delightful fusion of textures and flavors, perfect for festive gatherings or a light, wholesome meal. Their golden, tender filling and satisfying crunch make them an elegant yet approachable addition to any table.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– Sweet potatoes – 2 medium (about 1½ cups mashed)
– Black beans – 1 (15-ounce) can, drained and rinsed
– Rice paper wrappers – 12 sheets
– Avocado oil – 2 tbsp
– Lime juice – 2 tbsp
– Cilantro – ¼ cup chopped
– Salt – ½ tsp
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Peel and dice the sweet potatoes into ½-inch cubes, then toss them with 1 tbsp avocado oil and ¼ tsp salt on the baking sheet.
3. Roast the sweet potatoes for 20 minutes, or until fork-tender and lightly caramelized at the edges, stirring halfway through for even cooking.
4. Transfer the roasted sweet potatoes to a bowl and mash them gently with a fork, leaving some texture for a rustic feel.
5. Stir in the black beans, lime juice, and chopped cilantro until well combined, adjusting with the remaining ¼ tsp salt if desired.
6. Fill a shallow dish with warm water and dip one rice paper wrapper for 10 seconds until pliable but not overly soft.
7. Lay the wrapper flat on a clean surface, place 2 tbsp of the filling in the center, and fold the sides inward before rolling tightly from bottom to top to seal.
8. Repeat with the remaining wrappers and filling, keeping the rolls covered with a damp towel to prevent drying.
9. Heat the remaining 1 tbsp avocado oil in a nonstick skillet over medium-high heat until shimmering.
10. Pan-fry the spring rolls in batches for 2–3 minutes per side, or until golden brown and crisp, avoiding overcrowding to ensure even browning.
11. Drain the spring rolls on a paper towel-lined plate to absorb excess oil before serving.
Yieldingly crisp on the outside with a soft, savory-sweet interior, these spring rolls boast a delightful contrast that pairs beautifully with a tangy dipping sauce. Their vibrant colors and fresh cilantro notes make them a visually stunning centerpiece, ideal for serving alongside a simple salad or as a crowd-pleasing appetizer at holiday feasts.
Cheesy Spinach and Mushroom Spring Rolls
Elegant yet approachable, these Cheesy Spinach and Mushroom Spring Rolls transform humble ingredients into a sophisticated appetizer. The crisp, golden wrapper gives way to a savory, molten filling that balances earthy mushrooms with creamy cheese and fresh spinach. Perfect for holiday gatherings or an elevated weeknight treat, they offer a delightful contrast of textures and flavors in every bite.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– Spring roll wrappers – 12
– Olive oil – 2 tbsp
– Cremini mushrooms – 8 oz, finely chopped
– Fresh spinach – 4 cups, packed
– Ricotta cheese – 1 cup
– Parmesan cheese – ½ cup, grated
– Garlic – 2 cloves, minced
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Vegetable oil – for frying
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the chopped mushrooms and cook, stirring occasionally, until they release their moisture and turn golden brown, 6–8 minutes.
3. Stir in the minced garlic and cook until fragrant, 30 seconds.
4. Add the fresh spinach and cook, tossing constantly, until wilted, 2–3 minutes.
5. Transfer the mushroom-spinach mixture to a bowl and let cool to room temperature, 5 minutes.
6. Mix in the ricotta cheese, grated Parmesan, salt, and black pepper until fully combined.
7. Lay a spring roll wrapper on a clean surface with a corner pointing toward you.
8. Place 2 tbsp of the filling in the center of the wrapper, shaping it into a log.
9. Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner, sealing the edge with a dab of water.
10. Repeat with the remaining wrappers and filling.
11. Heat 1 inch of vegetable oil in a deep skillet to 350°F, using a thermometer to ensure accuracy.
12. Fry the spring rolls in batches, 2–3 at a time, until golden brown and crisp, 2–3 minutes per side, turning once.
13. Drain on a paper towel-lined plate.
14. Serve immediately while hot and crisp.
Unwrap these spring rolls to reveal a creamy, savory interior that melds the earthy mushrooms with the bright spinach and rich cheeses. The exterior shatters delicately, offering a satisfying crunch that contrasts beautifully with the soft filling. For a creative twist, serve them with a side of sweet chili sauce or a drizzle of truffle oil to enhance their elegant profile.
Tempura Shrimp Spring Rolls
Delicately crisp and elegantly layered, these Tempura Shrimp Spring Rolls offer a refined twist on a classic appetizer, blending the airy crunch of Japanese tempura with the fresh, vibrant fillings of Vietnamese cuisine. Perfect for holiday gatherings or a sophisticated starter, they bring a touch of culinary artistry to any table, with a golden exterior that shatters to reveal succulent shrimp and crisp vegetables. This recipe transforms simple ingredients into an impressive dish that’s both visually stunning and delightfully flavorful.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– Rice paper wrappers – 8 sheets
– Shrimp – 1 lb, peeled and deveined
– All-purpose flour – 1 cup
– Cornstarch – ½ cup
– Baking powder – 1 tsp
– Ice water – 1 cup
– Vegetable oil – 2 cups
– Carrot – 1, julienned
– Cucumber – 1, julienned
– Fresh mint leaves – ¼ cup
– Soy sauce – 2 tbsp
– Rice vinegar – 1 tbsp
Instructions
1. Pat the shrimp dry with paper towels to ensure the tempura batter adheres properly.
2. In a medium bowl, whisk together the all-purpose flour, cornstarch, and baking powder until fully combined.
3. Gradually pour in the ice water while whisking continuously to form a smooth, lump-free batter; keep the batter cold by placing the bowl over ice for a crispier texture.
4. Heat the vegetable oil in a deep pot to 350°F, using a thermometer to maintain the temperature for even frying.
5. Dip each shrimp into the batter, letting excess drip off, then carefully lower it into the hot oil.
6. Fry the shrimp for 2–3 minutes until golden brown and crispy, flipping once halfway through for uniform cooking.
7. Remove the shrimp with a slotted spoon and drain on a wire rack to prevent sogginess.
8. Soak one rice paper wrapper in warm water for 10 seconds until pliable but not overly soft.
9. Lay the wrapper flat and place 2–3 shrimp, some carrot, cucumber, and mint leaves in the center.
10. Fold the sides inward, then roll tightly from the bottom to form a neat spring roll.
11. Repeat with the remaining wrappers and fillings until all are assembled.
12. In a small bowl, mix the soy sauce and rice vinegar to create a dipping sauce.
13. Serve the spring rolls immediately with the sauce on the side.
Unbelievably light and crunchy, these rolls offer a satisfying contrast between the delicate tempura coating and the fresh, herbaceous interior. The subtle sweetness of the shrimp pairs beautifully with the tangy dipping sauce, while the crisp vegetables add a refreshing bite. For a creative presentation, slice them diagonally and arrange on a platter with extra mint sprigs, or serve alongside a spicy chili-lime dressing to elevate the flavors further.
Lobster and Avocado Spring Rolls
Heralding the fusion of coastal luxury and fresh vibrancy, these Lobster and Avocado Spring Rolls offer an elegant twist on a classic appetizer. Imagine tender, sweet lobster paired with creamy avocado, all wrapped in a crisp rice paper shell—a dish that feels both celebratory and refreshingly light, perfect for holiday gatherings or a sophisticated summer soirée.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 5 minutes
Ingredients
– Rice paper wrappers – 8 sheets
– Cooked lobster meat – 1 cup, chopped
– Avocado – 1, diced
– Fresh mint leaves – ¼ cup
– Lime juice – 2 tbsp
– Soy sauce – 1 tbsp
– Sesame oil – 1 tsp
Instructions
1. Fill a large shallow bowl with warm water at 100°F to 110°F for soaking the rice paper wrappers.
2. In a medium bowl, combine the chopped lobster meat, diced avocado, and fresh mint leaves.
3. Add the lime juice, soy sauce, and sesame oil to the lobster mixture, gently tossing to coat evenly without mashing the avocado.
4. Soak one rice paper wrapper in the warm water for 10 seconds until pliable but not overly soft.
5. Lay the soaked wrapper flat on a clean, damp kitchen towel to prevent sticking.
6. Place 2 tablespoons of the lobster mixture in the center of the wrapper, spreading it into a horizontal line.
7. Fold the bottom edge of the wrapper over the filling, then fold in the sides tightly.
8. Roll the wrapper upward from the bottom to form a tight cylinder, pressing gently to seal.
9. Repeat steps 4 through 8 with the remaining wrappers and filling, working quickly to avoid drying.
10. Arrange the spring rolls on a serving platter and serve immediately for best texture.
Only the freshest ingredients will do here, as the delicate flavors shine through in every bite. The contrast of the crisp wrapper against the creamy avocado and succulent lobster creates a harmonious balance, while a drizzle of extra lime juice or a side of spicy chili sauce can elevate this dish to new heights.
Tofu and Glass Noodle Spring Rolls
Oozing with vibrant freshness, these Tofu and Glass Noodle Spring Rolls are a celebration of crisp textures and clean flavors, perfect for a light lunch or elegant appetizer. Wrapped in translucent rice paper, they offer a delightful contrast between the soft, savory tofu and the delicate, slippery noodles, creating a dish that is as beautiful to behold as it is satisfying to eat. This recipe transforms simple ingredients into a handheld masterpiece, ideal for sharing or enjoying as a refreshing solo meal.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 5 minutes
Ingredients
– Rice paper wrappers – 8 sheets
– Extra-firm tofu – 8 oz, pressed for 30 minutes
– Glass noodles – 2 oz
– Carrot – 1 medium, julienned
– Cucumber – 1 medium, julienned
– Fresh mint leaves – ½ cup
– Fresh cilantro leaves – ½ cup
– Soy sauce – 2 tbsp
– Rice vinegar – 1 tbsp
– Sesame oil – 1 tsp
– Warm water – 1 cup, for dipping
Instructions
1. Press the extra-firm tofu between paper towels with a heavy object for 30 minutes to remove excess moisture, then slice it into ¼-inch thick strips.
2. Bring a medium pot of water to a boil over high heat, add the glass noodles, and cook for 3 minutes until translucent and tender, then drain and rinse under cold water to stop the cooking process.
3. In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil to create a dipping sauce, and set it aside.
4. Prepare a clean work surface and arrange the julienned carrot, cucumber, mint leaves, cilantro leaves, cooked glass noodles, and tofu strips in separate piles for easy assembly.
5. Fill a large, shallow dish with 1 cup of warm water at 100°F, dip one rice paper wrapper into the water for 5 seconds until pliable but not soggy, and lay it flat on the work surface.
6. Place a small handful of glass noodles in the center of the wrapper, followed by 2-3 strips of tofu, a few pieces of carrot and cucumber, and a sprinkle of mint and cilantro leaves, leaving a 1-inch border around the edges.
7. Fold the bottom edge of the wrapper over the filling, then fold in the sides tightly, and roll upward firmly to seal the spring roll, repeating with the remaining wrappers and ingredients.
8. Serve the spring rolls immediately with the prepared dipping sauce on the side.
Bursting with a crisp, refreshing bite, these spring rolls offer a delightful interplay of soft tofu and chewy noodles against the crunch of fresh vegetables. The herbs lend a fragrant, bright note that complements the savory soy-based sauce, making each roll a harmonious blend of textures and flavors. For a creative twist, serve them sliced on a platter with extra herbs and a sprinkle of toasted sesame seeds for added visual appeal and nuttiness.
Curry Chicken Spring Rolls
Brimming with the aromatic warmth of Southeast Asian spices and the satisfying crunch of a golden wrapper, these Curry Chicken Spring Rolls transform humble ingredients into an elegant appetizer or light meal. They marry the comforting familiarity of chicken with the vibrant complexity of curry, all encased in a delicate, crispy shell that shatters with each bite. Perfect for holiday gatherings or a sophisticated weeknight treat, they offer a delightful fusion of textures and flavors that will impress any palate.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– Ground chicken – 1 lb
– Yellow curry powder – 2 tbsp
– Fish sauce – 1 tbsp
– Brown sugar – 1 tsp
– Green onions – 2, finely chopped
– Spring roll wrappers – 12
– Vegetable oil – 2 cups
– Water – ¼ cup
Instructions
1. In a large skillet over medium-high heat, cook the ground chicken for 5–7 minutes, breaking it into small pieces with a spatula until no pink remains.
2. Stir in the yellow curry powder and cook for 1 minute to toast the spices and deepen their flavor.
3. Add the fish sauce, brown sugar, and green onions, mixing thoroughly before removing the skillet from the heat to cool the filling completely to room temperature, which prevents soggy wrappers.
4. Place one spring roll wrapper on a clean surface in a diamond orientation, then spoon 2 tablespoons of the cooled chicken mixture onto the lower third of the wrapper.
5. Fold the bottom corner of the wrapper over the filling, tucking it snugly, then fold in the left and right corners to enclose the sides.
6. Brush the top corner of the wrapper with water using your fingertip, then roll it upward tightly to seal the spring roll, pressing firmly to ensure no gaps remain.
7. Repeat steps 4–6 with the remaining wrappers and filling, keeping the assembled spring rolls covered with a damp towel to prevent drying out.
8. In a deep pot or Dutch oven, heat the vegetable oil to 350°F, verified with a deep-fry thermometer for consistent results.
9. Carefully add 3–4 spring rolls to the hot oil and fry for 2–3 minutes, turning occasionally with tongs, until they are uniformly golden brown and crispy.
10. Transfer the fried spring rolls to a wire rack set over a baking sheet to drain excess oil, which helps maintain their crunch better than paper towels.
11. Repeat step 9 with the remaining spring rolls, allowing the oil to return to 350°F between batches to ensure even cooking.
12. Let the spring rolls cool for 5 minutes before serving to avoid burning your mouth.
Offering a symphony of textures, these spring rolls feature a shatteringly crisp exterior that gives way to a savory, warmly spiced chicken filling. Their golden hue and aromatic curry notes make them ideal for dipping in a tangy sweet chili sauce or serving alongside a fresh herb salad for contrast. Enjoy them immediately to savor the perfect balance of crunch and flavor in every bite.
Peanut Butter and Banana Spring Rolls
Just when you thought the classic peanut butter and banana combination couldn’t be elevated further, these spring rolls offer a delightful, crispy twist. Imagine the familiar, comforting flavors encased in a delicate, golden wrapper, creating a dessert that feels both nostalgic and sophisticated. Perfect for holiday gatherings or a special weekend treat, they transform simple ingredients into an elegant finale.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Rice paper wrappers – 12
– Creamy peanut butter – ¾ cup
– Ripe bananas – 2 medium
– Vegetable oil – 2 cups
– Powdered sugar – ¼ cup
Instructions
1. Fill a large, shallow bowl with warm water (about 100°F).
2. Submerge one rice paper wrapper in the water for 10 seconds until pliable but not overly soft.
3. Lay the wrapper flat on a clean, damp kitchen towel.
4. Spread 1 tablespoon of peanut butter in a line across the center third of the wrapper.
5. Slice a banana into 12 pieces and place one piece on top of the peanut butter line.
6. Fold the bottom edge of the wrapper over the filling, then fold in the sides tightly.
7. Roll the wrapper upward firmly to form a neat spring roll, sealing the top edge. (Tip: Avoid over-soaking the wrappers to prevent tearing.)
8. Repeat steps 2–7 with the remaining wrappers and filling.
9. Heat the vegetable oil in a deep pot or wok to 350°F, using a thermometer for accuracy.
10. Carefully place 3–4 spring rolls into the hot oil, frying for 2–3 minutes until golden brown and crisp, turning occasionally for even color.
11. Remove the spring rolls with a slotted spoon and drain on a wire rack set over a baking sheet. (Tip: Draining on a rack keeps them crispier than paper towels.)
12. Repeat step 10–11 until all spring rolls are fried.
13. Let the spring rolls cool for 5 minutes, then dust evenly with powdered sugar using a fine-mesh sieve.
14. Serve immediately while warm. (Tip: For a flavor boost, drizzle with honey or chocolate sauce after dusting with sugar.)
Each bite delivers a satisfying crunch that gives way to the warm, melted peanut butter and soft banana within. The powdered sugar adds a delicate sweetness that balances the richness perfectly. Enjoy them as a standalone dessert or pair with a scoop of vanilla ice cream for an indulgent contrast.
Rainbow Veggie Spring Rolls with Tahini Dip
Elegantly vibrant and refreshingly crisp, these Rainbow Veggie Spring Rolls with Tahini Dip transform fresh vegetables into a stunning, edible mosaic. Perfect for light lunches or elegant appetizers, they offer a delightful crunch with every bite. The creamy tahini dip provides a nutty, savory contrast that elevates the simple ingredients into a sophisticated dish.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– Rice paper wrappers – 8
– Carrot – 1 large, julienned
– Red bell pepper – 1, julienned
– Cucumber – 1, julienned
– Purple cabbage – ½ cup, thinly sliced
– Fresh mint leaves – ¼ cup
– Tahini – ½ cup
– Lemon juice – 2 tbsp
– Water – 3 tbsp
– Garlic – 1 clove, minced
– Salt – ¼ tsp
Instructions
1. Prepare all vegetables by julienning the carrot, red bell pepper, and cucumber into 3-inch matchsticks, and thinly slicing the purple cabbage.
2. Fill a large shallow dish with warm water (about 110°F) to soak the rice paper wrappers.
3. Dip one rice paper wrapper into the warm water for 5 seconds until pliable but still slightly firm.
4. Lay the softened wrapper flat on a clean, damp kitchen towel to prevent sticking.
5. Arrange a small handful of carrot, red bell pepper, cucumber, purple cabbage, and 3-4 mint leaves horizontally across the lower third of the wrapper.
6. Fold the bottom edge of the wrapper over the filling, then fold in the sides tightly.
7. Roll the wrapper upward firmly to form a tight cylinder, pressing gently to seal.
8. Repeat steps 3-7 with the remaining wrappers and vegetables.
9. To make the tahini dip, whisk together tahini, lemon juice, water, minced garlic, and salt in a small bowl until smooth and creamy.
10. Let the dip rest for 5 minutes to allow the flavors to meld, adjusting consistency with an extra tablespoon of water if too thick.
11. Arrange the spring rolls on a platter seam-side down to maintain their shape.
12. Serve immediately with the tahini dip on the side.
Delightfully crisp and bursting with color, these spring rolls offer a satisfying crunch from the fresh vegetables, complemented by the creamy, nutty tahini dip. For an elegant presentation, slice them diagonally to reveal the vibrant rainbow layers, or serve them whole alongside a sprinkle of sesame seeds and extra mint leaves for garnish. The contrast between the cool, crunchy rolls and the rich, savory dip makes this dish a refreshing centerpiece for any gathering.
BBQ Pulled Pork Spring Rolls
Delightfully bridging Southern barbecue tradition with Asian-inspired flair, these BBQ Pulled Pork Spring Rolls offer a sophisticated twist on two beloved classics. Imagine tender, smoky pulled pork nestled within a crisp, golden wrapper, creating an elegant appetizer or light meal that’s both comforting and refined.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
- Spring roll wrappers – 12
- Pulled pork – 2 cups
- BBQ sauce – ½ cup
- Coleslaw mix – 1 cup
- Vegetable oil – 2 cups
Instructions
- Combine the pulled pork and BBQ sauce in a bowl, mixing thoroughly until the pork is evenly coated.
- Lay one spring roll wrapper on a clean surface with a corner pointing toward you, keeping the remaining wrappers covered with a damp towel to prevent drying.
- Place 2 tablespoons of the BBQ pulled pork mixture in a horizontal line across the center of the wrapper, leaving a 1-inch border at the sides.
- Top the pork with 1 tablespoon of coleslaw mix, arranging it neatly over the pork.
- Fold the bottom corner of the wrapper over the filling, then fold in the left and right corners tightly to enclose the sides.
- Roll the wrapper upward firmly but gently to form a tight cylinder, sealing the top corner with a dab of water to secure it.
- Repeat steps 2 through 6 with the remaining wrappers and filling, placing the finished rolls on a parchment-lined tray.
- Heat the vegetable oil in a deep skillet or pot to 350°F, using a thermometer to ensure accuracy for optimal crispiness.
- Fry the spring rolls in batches of 3-4 for 3-4 minutes, turning occasionally, until they are golden brown and crisp on all sides.
- Transfer the fried rolls to a wire rack set over a baking sheet to drain excess oil, which helps maintain their crunch.
Here, the contrast of the crackling wrapper against the succulent, smoky pork creates a textural symphony, while the coleslaw adds a refreshing crunch. Serve these warm with a side of extra BBQ sauce for dipping, or slice them diagonally for an artful presentation on a platter garnished with fresh herbs.
Coconut Shrimp Spring Rolls with Sweet Chili Sauce
Brimming with vibrant flavors and textures, these Coconut Shrimp Spring Rolls offer a delightful fusion of crispy, succulent shrimp and fresh vegetables, all wrapped in delicate rice paper and served with a tangy sweet chili sauce—a perfect appetizer for festive gatherings or a light, elegant meal. The combination of tropical coconut and zesty sauce creates a harmonious balance that is both refreshing and satisfying, making it an irresistible dish for any occasion.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– Rice paper wrappers – 8 sheets
– Shrimp – 1 lb, peeled and deveined
– Coconut flakes – 1 cup
– All-purpose flour – ½ cup
– Egg – 1
– Water – ½ cup
– Vegetable oil – 2 cups
– Carrot – 1, julienned
– Cucumber – 1, julienned
– Fresh mint leaves – ¼ cup
– Sweet chili sauce – ½ cup
Instructions
1. Pat the shrimp dry with paper towels to ensure the coating adheres well.
2. In a shallow bowl, whisk together the all-purpose flour, egg, and water until smooth to create a batter.
3. Place the coconut flakes in a separate shallow bowl.
4. Dip each shrimp into the batter, allowing excess to drip off, then coat evenly in the coconut flakes, pressing gently to adhere.
5. Heat the vegetable oil in a deep skillet to 350°F, using a thermometer for accuracy.
6. Fry the coated shrimp in batches for 2–3 minutes until golden brown and crispy, turning once halfway through.
7. Transfer the fried shrimp to a paper towel-lined plate to drain excess oil.
8. Fill a large bowl with warm water and dip one rice paper wrapper for 10–15 seconds until pliable but not soggy.
9. Lay the softened wrapper on a clean surface and place 2–3 shrimp, some carrot, cucumber, and mint leaves in the center.
10. Fold the sides of the wrapper inward, then roll tightly from the bottom to enclose the filling, repeating with remaining wrappers and ingredients.
11. Serve the spring rolls immediately with the sweet chili sauce for dipping.
Notably, these spring rolls boast a satisfying crunch from the coconut-crusted shrimp against the soft, chewy rice paper, while the sweet chili sauce adds a spicy-sweet kick that enhances the fresh herbs and vegetables. For a creative twist, arrange them on a platter with extra mint sprigs and lime wedges, or pair with a light salad for a complete meal—each bite delivers a burst of tropical flavor that is both elegant and utterly delicious.
Summary
Looking for a tasty way to celebrate any event? This collection of 20 spring roll recipes has you covered, from classic to creative. We hope you find a new favorite to make at home! Give one a try, then let us know which you loved in the comments. If you enjoyed this roundup, please share it on Pinterest to spread the delicious inspiration.
