Name: Fresh Spring Rolls
Prep time: 30 min
Total time: 30 min
Cuisine: Vietnamese-Inspired
Ingredients: Rice vermicelli noodles or other rice noodles; Rice paper wrappers; Carrot, julienned; English cucumber, julienned; Extra-firm tofu, cut into strips; Jalapeño pepper, stemmed, seeded, and cut into strips; Mango, peeled and cut into strips; Avocado, cut into strips; Fresh basil leaves; Fresh mint leaves; Fresh cilantro leaves; Peanut sauce, for dipping

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These fresh spring rolls are light, vibrant, and full of texture. I make them with rice noodles, tofu, crisp vegetables, juicy mango, creamy avocado, and a medley of fragrant herbs. Served cold with a rich peanut dipping sauce, they make a perfect appetizer or a refreshing light meal, especially in warmer weather.

Fresh Spring Rolls

Why You’ll Love This Recipe

I like that these fresh spring rolls strike the perfect balance between refreshing and satisfying. The noodles give them body, the tofu adds protein, and the vegetables and herbs bring crunch and fragrance. The mango and avocado make every bite feel special, while the peanut sauce ties it all together with a sweet-savory richness. I also love that I can mix and match fillings depending on my mood or what’s in my fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rice vermicelli noodles or other rice noodles
Rice paper wrappers
Carrot, julienned
English cucumber, julienned
Extra-firm tofu, cut into strips
Jalapeño pepper, stemmed, seeded, and cut into strips
Mango, peeled and cut into strips
Avocado, cut into strips
Fresh basil leaves
Fresh mint leaves
Fresh cilantro leaves
Peanut sauce for dipping

Directions

I prepare the noodles according to the package instructions, then drain and rinse them under cold water.
I fill a large bowl with warm water and dampen a clean kitchen towel, spreading it out on a flat surface.
I soak a rice paper wrapper in warm water for about 15 seconds, just until pliable, then lay it flat on the towel.
I place a small pile of noodles, carrot, cucumber, tofu, jalapeño, mango, avocado, basil, mint, and cilantro in the center of the wrapper.
I fold the sides inward, then fold up the bottom flap and roll tightly to seal.
I repeat with the remaining wrappers and fillings.
I serve them immediately with peanut sauce for dipping.

Servings and timing

This recipe makes about 8 spring rolls and serves 2 to 4 people, depending on whether they’re served as a meal or appetizer. Prep time is around 30 minutes, with no cooking required beyond preparing the noodles.

Variations

I often swap or add ingredients based on what I have:

Bean sprouts, red bell pepper, or purple cabbage for extra crunch
Green leaf or butter lettuce as a fresh inner layer
Thinly sliced green onions for extra flavor
More fresh herbs—using a mix of cilantro, basil, and mint together makes them even better
For a heartier roll, I sometimes add sautéed mushrooms instead of tofu

Storage/reheating

I think these spring rolls are best enjoyed fresh, but if I need to make them ahead, I wrap each roll individually in plastic wrap to keep the rice paper from drying out. They store well in the refrigerator for up to 3 days. If I plan to store them longer, I leave out the avocado to prevent browning. They’re served cold, so reheating isn’t necessary.

FAQs

Can I make these spring rolls ahead of time?

Yes, I can make them a few hours ahead. I keep them covered with a damp towel until serving, or wrap them individually in plastic wrap for up to 3 days in the fridge.

What can I use instead of tofu?

I like to substitute sautéed mushrooms, extra vegetables, or even cooked shrimp if I’m not making them vegan.

How do I keep the rice paper from tearing?

I soften the wrapper just until pliable, then handle it gently on a damp towel. Over-soaking makes it too fragile.

Can I make these without mango or avocado?

Absolutely. I simply increase the other fillings or add something else fresh like bell pepper or lettuce.

What dipping sauces work besides peanut sauce?

I enjoy serving these with sesame ginger dressing, carrot ginger dressing, or a coconut-basil dipping sauce for a different flavor profile.

Conclusion

I love how these fresh spring rolls combine simple ingredients into something so colorful and satisfying. Whether I make them as a quick lunch, a light dinner, or a party appetizer, they always feel fresh and special. The best part is how customizable they are—I can stick to the classic mix or play with new flavors every time I roll them up.