Spring Rolls

Packed with succulent cooked shrimp, vibrant fresh herbs, and a medley of colorful, sliced fruits and vegetables, these Vietnamese-inspired spring rolls (sometimes called fresh spring rolls or summer rolls) are a feast for the senses. The real charm lies in their versatility: This is the perfect opportunity to repurpose leftover meats like roast chicken or even your Thanksgiving turkey, or skip the meat altogether for a vegetarian spin. As far as the fruits and veggies, it's best to use what's available! Feel free to wander through the produce section and pick out something tasty and seasonal. These rolls are an absolute dream for a healthy lunch or a hearty snack, so get rolling!

What are spring roll wrappers?

Spring roll wrappers are round and made from a rice flour and water paste that is traditionally stamped into bamboo mats and left to dry. The only preparation these thin rice wrappers need is a brief dip in warm water until they are translucent, sticky, and pliable. Then, simply place springy rice noodles, cooked shrimp, and lots of raw vegetables, herbs, and fruit into the softened rice paper and roll it up! Spring roll wrappers can be found on the international aisle of most grocery stores or at Asian specialty markets. They are different from refrigerated egg roll and wonton wrappers, which are often made of wheat.

Can you make spring rolls in advance?

Spring rolls are at their absolute best when they are freshly made. If you make them in advance, you run the risk of the rolls sticking together and/or the crisp produce getting soggy. You can, however, chop and cook most of the ingredients ahead of time. The peanut sauce will last for 5 days in the refrigerator and cooked shrimp will stay fresh for 3 days in the refrigerator. The rice noodles can be prepared and stored in the refrigerator for up to 3 days as well. The cucumber and red bell pepper can be sliced and stored in the refrigerator for up to 2 days. Wait to slice the mango and gather fresh herbs until just before making the rolls.