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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 156.4
  • Total Fat: 1.9 g
  • Cholesterol: 35.1 mg
  • Sodium: 112.3 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 3.8 g
  • Protein: 16.6 g

View full nutritional breakdown of Spring Rolls calories by ingredient
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Spring Rolls

Submitted by: CHEF_MEG
Spring Rolls

Introduction

This recipe is really easy; it's really more of a process than a recipe. Rice paper wrappers, which are available in the ethnic sections of most larger supermarkets these days, are a great way to wrap your veggies and protein for a quick snack or light lunch.

This recipe is really easy; it's really more of a process than a recipe. Rice paper wrappers, which are available in the ethnic sections of most larger supermarkets these days, are a great way to wrap your veggies and protein for a quick snack or light lunch.


Number of Servings: 3

Ingredients

    3 sheets rice paper

    Spicy Sauce
    1 T reduced-fat mayonnaise
    1 T sriracha

    Filling
    1 c carrots, shredded
    1 c broccoli slaw or chopped broccoli
    2 bell peppers, sliced
    1 c mushrooms, sliced

    Protein: select one, (nutritional info is based on chicken)
    6 oz chicken breast, shredded
    6 oz turkey, sliced
    6 oz tofu, crumbled

Tips

Use whatever vegetables and protein you have on hand; feel free to improvise! The only tricky part is learning how to handle the rice paper; after that, it's a cinch!


Directions

Combine the sauce ingredients in a small bowl.

Fill a shallow dish with hot tap water. Working one at a time, immerse the rice paper in the hot water. Remove from the water and lay flat on a clean kitchen towel. Spread sauce on the rice paper, then fill with 1/3 of the vegetables and meat or tofu.

Fold in sides of the paper to form a seal, then roll from the bottom of the circle away from you to form an egg roll shape. Repeat until all three rice papers have been filled. Serve immediately.

Makes 3 rolls.





TAGS:  Snacks | Snack | Snacks Snack |

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Member Ratings For This Recipe



  • 89 of 92 people found this review helpful
    I'm vietnamese and we always eat spring rolls. We put shrimp or pork, lettuce, cucumbers, fresh mint, basil, and rice vermicelli noodles in ours. - 2/8/10

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  • 52 of 52 people found this review helpful
    I don't think these need any kind of mayonnaise at all. Our Vietnamese restaurant serves these with a rice vinegar-based dipping sauce and they are amazing. And yes, shrimp, lettuce, cucumber, vermicelli, fresh basil and mint, plus pickled daikon and carrot are all you need. Delicious. - 6/20/10

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  • 37 of 38 people found this review helpful
    Try using leftover chopped pork tenderloin, leaf of green leaf lettuce with rib cut out, bean sprouts, mint leaves, cilantro leaves, shredded carrots, basil leaves, whole wheat spaghetti, chopped peanuts. Sauce: hoisin sauce, lemon juice,srircha chili sauce, minced garlic, little honey, chop peanuts - 6/8/10

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  • Incredible!
    35 of 36 people found this review helpful
    Delicious! I mixed some fish sauce in with the slaw mix before making the rolls and didn't need any of the mayonnaise sauces. Try finding "Three Ladies" brand of rice paper -- it's the best I've found. There's a good article on buying various rice papers at the Viet World Kitchen website. - 7/1/10

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  • Incredible!
    18 of 18 people found this review helpful
    Easy, healthy and very tasty. I love the idea of making different rice rolls, some with turkey, some with chicken and some with cheese. gr8 idea to serve visitors while waiting for the main meal. - 2/8/10

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  • 17 of 57 people found this review helpful
    So the recipe for Thai Sauce is mayo + Thai Sauce?! That doesn't make any sense. That's like giving a recipe for pesto that includes prepared pesto.

    I also HATE the inclusion of dairy in an asian recipe. That's wrong and unnecessary. Use tofu as a protein option. String cheese would be disgusting - 7/30/11

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  • Very Good
    16 of 16 people found this review helpful
    I made my own dipping sauce with lemon juice, olive oil, tamari and fresh ginger. - 2/15/11

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  • Incredible!
    16 of 16 people found this review helpful
    These were amazing, so simple but sooo yummy! Just a little bit of sauce goes a long way. I made the basil sauce but used sundried tomato pesto instead of regular pesto and it was even better! (I've tried it both ways) - 7/8/10

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  • 16 of 16 people found this review helpful
    There is a wonderful Vietnamese restaurant in downtown Orlando. They make them as an appetizer with grilled pork. When we go, I order two servings and eat as a meal. When you make these, don't soak the papers too long or too many at a time. I had to eat in bowl as a salad with gummy slime. LOL - 6/22/10

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  • 15 of 15 people found this review helpful
    love these rolls I make mine with tofu. - 2/9/10

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  • Incredible!
    12 of 12 people found this review helpful
    Just made these. You have to practice to get them rolled right. I used the small papers - needed to use the larger ones I think - couldn't get much rolled into them. I used the broccoli slaw and shrimp, green onions and cilantro. I used the peanut dipping sauce, store made - it was great. - 8/27/10

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  • Incredible!
    11 of 11 people found this review helpful
    absolutely fantastic. A great and easy and low in the "bad" carbs - thanks for this!! (I put in very little mayo and will probably leave it out next time. it's not necessary.) - 7/31/10

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  • 8 of 8 people found this review helpful
    The best mushroom for spring rolls is the "nam meo" (black fungus) available in most Asian markets pre-sliced. Saigon style are fried (use soy or olive oil). We also make a vegan style rolls which are a favorite of certain of our friends. - 10/30/11

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  • 8 of 8 people found this review helpful
    These are more salad rolls than spring rolls. The greatest thing is that they are totally transportable, especially if you spritz them lightly with a bit of oil so they don't stick together - 9/29/11

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  • Very Good
    6 of 6 people found this review helpful
    Rice vinegar with a little mirin is a nice fresh dipping sauce, though I also make my own "peanut sauce" using almond butter, hot water, and siracha. I've never put cheese in mine, tofu, shrimp, chicken, or just veggies! My fav fillings are carrot, lettuce, cucumber, bean sprouts, and rice noodles. - 7/30/11

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  • 5 of 10 people found this review helpful
    I just copied your recipes book thank you so much for doing those books for us ..I hope you see this here for I couldn't fine a place to reply on the cookbook page.... - 4/17/10

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  • Incredible!
    5 of 5 people found this review helpful
    I made these and they were easy and delicious! They went great with the Thai sauce! - 2/13/10

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  • Incredible!
    5 of 5 people found this review helpful
    this was easy and very delicious! definitely hit the spot. - 2/9/10

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  • 4 of 4 people found this review helpful
    I've tried replicating what we get as salad rolls in a Vietnamese restaurant. I use chicken, bean sprouts, and vermicelli and whatever else comes to mind. These make a great lunch for kids at school - just fill with what they like. Yummy! - 6/27/12

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  • Very Good
    4 of 4 people found this review helpful
    I used mock duck and it is great. It takes a lot more time than 5 minutes to make these. 5 minutes only works if you don't count prep time. - 4/24/12

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  • 4 of 19 people found this review helpful
    You don't put cheese in a spring roll. Chef fail. Just use veggies. - 2/9/12

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  • Incredible!
    4 of 5 people found this review helpful
    Very refreshing and light!! - 7/31/10

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  • 4 of 6 people found this review helpful
    Just watched the video for this and its so easy. I need to put some of the ingredients on my grocery list for a fun healthy family meal. - 5/25/10

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  • 3 of 4 people found this review helpful
    Just asking...do you eat the veg raw....(no cooking at all)
    and when they are made...no frying, cooking nothing.... - 7/30/12

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  • 3 of 4 people found this review helpful
    I love the Vietnamese spring rolls. Those ooze freshness. This recipe, not so much. Mayo? Really? - 7/29/12

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  • 2 of 3 people found this review helpful
    I would like the recipe for the spring rolls shown in the photo!! Also for the clear dipping sauce. I wish SP would stop using photos that don't represent the recipe! - 6/16/12

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  • 2 of 2 people found this review helpful
    I make these with a little curry paste mixed with shredded crab. Then add shredded carrots and sliced cucumbers. - 3/25/12

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  • 1 of 2 people found this review helpful
    recipe is not for what is pictured -- picture has a leafy green, what looks like some kind of sprout, what looks like maybe green onions and shrimp -- I long for the day when the recipes match the photos, which always look better than the recipe sounds - 4/6/13

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  • 1 of 1 people found this review helpful
    Tofu would also be a good source of protein for a vegetarian version of this. - 7/31/12

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  • 1 of 1 people found this review helpful
    I like using bib lettuce in place of the paper. Also a simple peanut sauce makes a nice change.....so may possibilities - 7/30/12

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  • Incredible!
    1 of 1 people found this review helpful
    Very good, but I omitted the mayo. - 6/16/12

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  • 1 of 1 people found this review helpful
    You're missing the best part, the fresh herbs. There is nothing more amazing than biting into a really good spring roll and having your tastebuds hit by Basil, Mint and celintro. My vietnamese hubby gets normal with noodles, but i replace noodles with Veg. and don't forget Tofu as a lovly protien - 6/6/12

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  • 1 of 1 people found this review helpful
    Something I like better is Summer Rolls, and instead of meat inside, put tofu or shrimp with lots of lettuce and veggies, then dip in plum sause with a dap of chili sause. No sause inside...you dip in the sause. - 5/31/12

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  • 1 of 2 people found this review helpful
    lettuce, cucumbers, fresh mint, basil,...bean sprouts, mint leaves, cilantro leaves, shredded carrots, basil leaves, whole wheat spaghetti, chopped peanuts...shrimp...tofu...great with the Thai sauce
    - 6/22/11

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  • 1 of 3 people found this review helpful
    sounds great i make it for dinner tonight - 6/8/11

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  • Very Good
    1 of 1 people found this review helpful
    Didnt use same ingredients, but these were suprizingly easy to put together and I enjoyed very much. thanks for the video! - 5/23/11

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  • I've made spring rolls at home, but never with these ingredients. This is more like they tried to put a sandwich in a lower calorie wrapper I think. While it isn't a bad idea, it just isn't a spring roll anymore! Springrolls to me are lettuce, noodles, mint, shrimp/crab/tofu, cucumber, carrot. - 3/31/14

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  • These were great, but I found that using all the veggies called for in the recipe is way too much for the roll (you can't get it rolled up). Next time I'll halve the recipe so that I don't have monster rolls. A cup of veggies is a lot to cram in these. - 3/24/14

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  • I will try it with chicken or turkey. - 8/1/13

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  • Sounds good. - 7/31/13

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  • I liked the broccoli slaw a lot in this and I like to add chopped fresh basil. - 7/30/13

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  • 0 of 1 people found this review helpful
    I've never used spring rolls, but I am looking forward to making this recipe, sounds yummie!! - 6/26/13

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  • We love to make something similar with cucumber, shredded carrots, mint, lettuce and shrimp. We like it with hoisin sauce. Yum and very cheap on calories! - 6/22/13

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  • We loved these! I can't wait to make them with different fillings. - 4/13/13

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  • 0 of 1 people found this review helpful
    The picture looks as though it uses sai fun or tai fun, and yet it's not in the recipe???? - 3/31/13

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  • Awesome, I didn't have any mayo so I put a tablespoon of peanut sauce. I made a vegetarian version but will try soon with shrimps. Will definitely make this again and again. Quick and easy dinner for my school nights - 3/11/13

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  • this so good, I would love to have for lunch every day - 11/18/12

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  • Good
    0 of 1 people found this review helpful
    swounds good - 8/25/12

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  • Question: Is a serving half a roll? If a serving is 1 ounce of protein source, I would be absolutely famished. They sound great but I am concerned that a serving wouldn't be much for me to eat. - 8/24/12

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  • 0 of 1 people found this review helpful
    I love spring rolls from our local farmer's market but I certainly wouldn't mind trying Meg's version. The ratings provide plenty of inspiring ideas for great fillings. - 8/24/12

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  • Bad
    0 of 1 people found this review helpful
    ummm... that picture looks like there are vermicelli noodles in the roll, maybe some red onion or red cabbage and no mushrooms... it certainly doesn't look like there's any mayo involved: which would be really weird anyway: is this pic of the actual recipe???? - 8/11/12

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  • vegan version, leave off meat and make dipping sauce from peanut butter, rice vinegar and soy sauce - 8/7/12

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  • 0 of 1 people found this review helpful
    Spring rolls are one of my faves at the local Thai restaurant. I'll pass on the mayo-based sauces since I dislike mayo. I'll make a light dipping sauce of ponzu and lemon juice. - 8/3/12

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  • 0 of 1 people found this review helpful
    Never thought of using the rice paper like that, have them all the time for Shabu Shabu but now I will have to make the spring rolls - mmmm a new quick lunch food for me! - 8/2/12

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  • Good
    0 of 1 people found this review helpful
    These will make a light, easy lunch that I can fit it into my low-carb budget! I definitely won't make those sauces though. Fat-free mayo is not real food, "Thai sauce" is not a thing unless you think ALL of Thailand eats only one condiment, and I can make my own peanut sauce anyway. - 7/31/12

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  • 0 of 1 people found this review helpful
    Love the idea of using swiss chard leaves instead of rice paper! Will have to try it both ways. - 7/30/12

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  • Very Good............I didn't change any of the ingredients and loved them. - 7/30/12

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  • very good - 7/30/12

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  • Yummy way to get your veggies! - 7/30/12

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  • 0 of 1 people found this review helpful
    I have never put any sauce inside a spring roll. you dampen the edges of the rice paper as you go and they stay shut. And i never put meat or cheese in mine either. A Filipino friend of mine taught me to make vegetarian lumpia that is similar to these sans sauce, meat and cheese. - 7/30/12

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  • 0 of 1 people found this review helpful
    Once again, picture dies not match the recepe; where are the vermicelli, laituce & shrimps In the ingredients. And what about That sauce that looks nothing Line mayo ... - 7/30/12

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  • I've been doing this for year with all different combos as fillings. I also keep different dipping sauces on hand to make it interesting. Great for a snak or appetizer....even company loves them. - 7/30/12

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  • 0 of 1 people found this review helpful
    I haven't tried these yet but they look like a healthy version of a spring roll. I don't think I'd use cheese in the filling though. - 7/14/12

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  • these are great
    - 7/13/12

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  • These are good but I doubt anybody would cut a wrap in half and say that's it. - 7/11/12

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  • Created a chicken and a veg version using salsa sauce (with the chicken) and chow mein with the veg. Went down a treat as a starter. - 6/21/12

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  • I added thinly sliced white spanish onions & sprinkled some hemp seeds. or you could use sesame seeds. Nice addition. - 6/16/12

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  • I love and adore spring rolls . first time i tried them was years ago at a buffet in north carlionia .. i searched for a recipe that was close or near to that . this is it . delicous . - 6/16/12

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  • Help.. I tried using the rice wrappers and they were gummy. Can they get old? The store I purchased them from didn't look like there was a high turnover of the wrappers. - 6/7/12

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  • OR for protein, you can add tofu. (Who puts CHEESE in a spring roll?!) - 6/7/12

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  • 0 of 1 people found this review helpful
    I looked for thai sauce at my local supermarket and they didn't have it. Where can I find this? - 5/14/12

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  • 0 of 1 people found this review helpful
    I shall save this recipe for future use, for when I fly in June to carry along with me - love how low the sodium is and yet filling! thank you Meg! - 5/4/12

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  • low on carbs but high in flavor! Easy to prepare. - 5/4/12

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  • I replace the meat and cheese with vega-meats. - 3/18/12

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  • Very Good
    0 of 2 people found this review helpful
    thank you for a spring roll recipe - i finally obtained some rice papers and was starting to look for a recipe - i met spring rolls in vietnam and they are wonderful especially at a hole in the wall restaurant with their barbecued whatever meat (some things are best not to know) - 2/9/12

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  • 0 of 1 people found this review helpful
    I am surely going to try it. I love Spring Rolls! - 12/4/11

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  • yum! - 12/4/11

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  • I live vietnamese spring rolls with a bit of peanut sauce! this recipe
    is great because it is vegan. - 12/4/11

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  • Thanks! this recipe will become a regular on my table! - 10/10/11

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  • I am limited on grocery funds. Instead of buying the ingredients for the sauces, I bought a bottle of sweet and sour sauce. Tasted great. - 9/1/11

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  • Incredible!
    0 of 1 people found this review helpful
    great recipe for something different and delicious. Thanks Meg! - 8/18/11

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  • Incredible!
    0 of 2 people found this review helpful
    this looks great! I have been looking for something like this. - 7/30/11

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  • Love this recipe! - 7/30/11

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  • These are fabulous! I made them for one of my SparkTeams get together in Colorado, and they were a hit! - 7/30/11

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  • 0 of 2 people found this review helpful
    no cooking? - 7/30/11

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  • I found this recipe easy to make and would make it again. - 6/30/11

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  • Very Good
    0 of 1 people found this review helpful
    One of those recipes that I would need someone to teach me before I could do on my own - 6/7/11

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  • Incredible!
    0 of 1 people found this review helpful
    Great recipe! Can't wait to try it! The comments really gave one an idea on how to change it up - 6/7/11

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  • 0 of 2 people found this review helpful
    Yes!!! - 6/7/11

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  • 0 of 1 people found this review helpful
    Has anyone made this with shrimp instead of chicken, turkey or cheese? If so, how did it affect the nutritional status? - 5/31/11

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  • I love this recipe & make them all the time for lunch. I change them sometimes by changing the veggies or the sauce. - 3/6/11

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  • used more veggies, just mixed up what i had in the fridge! turned out great! - 11/1/10

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  • 0 of 2 people found this review helpful
    now THIS looks great. I can't wait to try this. I bought dipping sauce a few weeks back & forgot the recipe I bought it for. now I can use this. thanks meg super idea - 10/26/10

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  • I made these this summer for a party & guests. I too used rice vermicelli sprinkled with rice vinegar, carrots, green onions, red bell peppers & pickled ginger. I also made peanut sauce for dipping & a mandarin dressing. Didn't use a protein. They disappeared. - 10/16/10

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  • Very tasty! The rice paper was a little hard to deal with since I'd never done it before, but it got easier. Very tasty with a little hoisin sauce too! - 10/3/10

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  • I tried this recipe and loved it. - 10/3/10

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  • The best yet, kind of like Lumpia, a Filipino roll that is loaded with veggies and some protein, then deep fried. - 9/29/10

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  • 0 of 1 people found this review helpful
    I love spring rolls, now I can make them myself. - 9/28/10

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  • 0 of 1 people found this review helpful
    I don't understand why this recipe calls for mayonnaise, since it's unnecessary and not authetnic. Why not use hoisin,oyster sauce, or rice vinegar? - 9/27/10

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  • YUM-YUM! - 9/27/10

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