Vietnamese Spring Rolls {a How-To}
These Vietnamese spring rolls are so easy, bright, fresh and flavorful, you won’t even realize how many vegetables you are consuming!
I love spring rolls but have yet to be adventurous enough to make them at home…until now. They were so easy, I can’t believe I thought it would elevate me to “adventurous” status to actually make them! I’m still quite boring, unfortunately.
These spring rolls are so bright and fresh and flavorful, they’ll have you singing from the rooftops about how many vegetables you are consuming without realizing it.
And the dipping sauce? Like icing on the cake (or roll, if you will). The tender chewiness of the spring roll wrapper encloses the fantastic crunch of healthful vegetables and the delicious Thai-inspired marinaded chicken.
Understandably, some of you may be nervous about the Asian-style ingredients, but keep in mind that I live in Timbuktu (or nearly) and I was easily able to locate all of these ingredients, including the rice paper wrappers, at my local, larger grocery store.
I’ve included step-by-step photos of the rolling process below the recipe.
P.S. Another gluten-free recipe – be sure to check the labels on the Asian ingredients to double check gluten-freeness (uh, is that a word?). The giveaway is still open, so don’t forget to enter! Winners will be announced tomorrow.
Grilled Rosemary Buttermilk Chicken
Fresh fruit or a light fruit salad like this Honey Lime Fruit Salad
Hummus with chips or crackers
One Year Ago: Chicken Gyros
Two Years Ago: Chicken with Mushrooms and Zucchini
Plan Ahead: this recipe requires marinating the meat, so plan ahead! Gluten-Free: also, check the labels on the bottled Asian ingredients to double check that they are gluten-free. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Vietnamese Spring Rolls {a How-To}
Ingredients
For the Rolls:
Meat Marinade:
Hoisin Peanut Dipping Sauce:
Instructions
Notes
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After dipping the rice paper wrapper in water, lay it flat on a large cutting board and layer the vegetables/ingredients on the lower third of the wrapper, leaving a small border on the sides and bottom and a large border on the top.
Take the bottom of the wrapper and gently bring it up and around the ingredients, gently pressing on the ingredients with your fingers to keep the filling in place. The wrappers have a bit of “stretch” to them but can tear easily so don’t pull too hard.
Continue folding the wrapper up over the ingredients, tucking everything together.
Holding the middle of the spring roll with your fingertips, start folding in the sides of the wrapper, kind of like a burrito.
When the sides have been folded in, continue rolling the wrapper all the way to the top.
The rice paper will be sticky so when you get to the top, roll it all the way to seal itself and set it aside.
I made these today and I don’t know what I was expecting but are the wrappers supposed to be so gummy? I had a hard time enjoying them. I love all the fresh ingredients and the chicken tasted wonderful. Did I do something wrong or is the wrap meant to be soggy?
Hi Sara, yes, the wrapper is soft not stiff and crunchy.
I see that you can make these a day in advance but is it necessary to wrap them individually so they don’t stick together? And what do you use to keep the wrapper from either drying out or sticking? Thanks!
Yes, they will stick if they are all lumped together. You could wrap them each in plastic wrap. They shouldn’t dry out if they are wrapped well.
I don’t know why I haven’t tried these before now! They are so yummy, and fresh, and light! I think the marinade would even be great for chicken all by it’s lonesome. I have a couple who aren’t fans of the spring roll wrapper texture, so we’ve found them to be very yummy lettuce wraps as well.
Hi Mel –
I’m wondering if you’ve had any experience making these ahead and if so, how long can they be refridgerated for before serving?
Thanks –
Wendy – These can be made up to a day in advance.
I have made these several times. They are a favorite with my kids. (And i think they are better than anything i had in Vietnam.) And living in Singapore, all the ingredients are so easy to get and cheap–except for the peanut butter!
heyyyyy! mel this looks great when i saw it i wanted to throw my lemon at it but i added cheese sauce and a hint of lime with a beer reduction
I have loved ALL of your recipes so far and I am super excited to try this one! I noticed carrots were not listed as one of the ingredients? I think I can figure that out though. I love carrots in spring rolls. Thanks again!
Joy – I don’t believe I used carrots when I made these and took a picture but you could easily add them in!
Melanie I have been craving these for weeks now and have been meaning to look up a recipe. I knew you could help. I can not wait it looks so fresh and yummy! Thanks
I’ve made them many times with many ingredients. Also very light and delicious as well. By using mint leaves brings out the fresh aroma to it. I recommend you to use “Lee Kum Kee brand for hoison or any type of sauces. ( not sure if its gluten-free) but its one of the best brand. Have you tried Sriracha? It goes well on everything. Love the photos!!
I love spring rolls, I’ll definitely be trying these. On another note, your hands are beautiful!
i just love the paper-thin, see-through wrappers. they make for some great presentation!
P.S. on the printable recipe with pics, all the pics of the step-by-step are of the finished product–thought you should know!
I still have some wrappers left from a vegan meal I made last year and I’m so going to make these with them! Droooooling here!
These look so delish! Thanks so much! I will be making these. My hubby will be so glad!
I have had Spring rolls very similar to these, but the marinade for the chicken sounds amazing! I am going to give these a try! I love the step by step photos; takes the guesswork out! Thanks 🙂
You’ve done a real service in hyping this type of spring roll. I’ve made them many times with many ingredients. Try them, people.
These look amazing! I appreciate you posting this recipe. It is hard to find a good asian recipe that doesn’t have soy sauce in it. I’m definitely going to try these. Yum.
Oh my gosh, Mel! These looks fantastic! I am hosting an Asian themed party in September, and these will be on the menu! Thanks! 🙂