vietnamese spring rolls

Two vietnamese spring rolls on a rectangle plate with sweet chili sauce and chopsticks on the side.

Vietnamese spring rolls are surprisingly easy to prepare. If you have the wrappers in your pantry, you can mix the veggies you have on hand to create a crunchy, fresh appetizer. Add some shrimp or a scoop of quinoa and a dash of peanut sauce to make these a meal. I like to see a colorful blend of ingredients peeking through the transparent wrapper.

vietnamese spring roll

Serves: 6


  • ¼ head napa cabbage, shredded
  • 12 spinach leaves, stacked and thinly sliced
  • ¼ red onion, thinly sliced
  • 1 carrot, peeled and julienned
  • ¼ cucumber, peeled and julienned
  • 12 spring roll wrappers
  • Optional:
  • ½ cup quinoa
  • ½ medium zucchini, julienned
  • ¼ sweet bell pepper, thinly sliced
  • 3 green onions, sliced diagonally
  • ½ cup snow peas
  • 1 cup shrimp
  • Rice noodles, softened in warm water
  • Suggested for dipping:
  • Peanut sauce
  • Sweet chili sauce
  • Plum sauce



Prepare the cabbage, spinach leaves, red onion, carrot, and cucumber; toss together in a large bowl.


Set the veggies and wrappers next to your sink (alongside a work space if possible) to prepare the rolls. Be sure to keep any unused wrappers dry until you need them.


Hold a wrapper under warm running water until it becomes pliable (about


10 seconds).


Lay the wrapper on your work surface, and spread about ½ cup of the vegetable mixture on the half of the wrapper closest to you.


Pick up the edge closest to you, then fold it over the veggies to the middle of the wrapper to encase the filling. Tuck the edge under the vegetables. Next, fold both the left and right sides inward about an inch to seal the ends. Finish rolling the wrap into a cylinder (the moist wrap should stick to itself and hold the roll to its form).


Serve immediately or cover tightly with plastic wrap and refrigerate for up to 2 hours. Note that these do not keep well. The rice paper will harden up in the fridge, so it’s best to make just as many as you plan to serve (store any extra filling in the refrigerator to roll later or to use for another purpose).


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