11 Fresh Spring Roll Recipes for Wraps
As a child growing up in a bustling Vietnamese household, spring rolls were the ultimate family affair. I’d watch my mom and aunts assemble these fresh, vibrant wraps on lazy Sunday afternoons, rice paper softening in warm water like magic, filled with crisp veggies, herbs, and tender proteins. The air filled with the zesty scent of lime and fish sauce dipping sauce—it was our ritual, a hands-on lesson in fresh flavors that stuck with me.
Lately, I’ve been experimenting in my own kitchen, twisting classics into lighter, seasonal versions perfect for spring. With farmers’ markets bursting with asparagus, radishes, and pea shoots, I’ve been rolling up everything from vegan powerhouses to seafood stunners. These recipes are all about no-cook ease, bold contrasts, and that satisfying crunch—ideal for meal prep, picnics, or guilt-free snacking in our health-conscious world.
Classic Vegetable Spring Rolls
These timeless rolls are packed with shredded carrots, cucumber juliennes, bean sprouts, fresh mint, cilantro, and butter lettuce. Dip rice paper wrappers in warm water for 10 seconds, layer ingredients in the center, fold sides in, then roll tightly like a burrito. Serve with a peanut-lime dipping sauce made from peanut butter, hoisin, lime juice, and chili flakes.
They’re incredibly refreshing, low-calorie (under 100 per roll), and customizable—boost your veggie intake without cooking, perfect for beginners or detox days.
Shrimp and Mango Spring Rolls
Sauté 12 medium shrimp briefly in garlic and lime, then pair with ripe mango slices, avocado, red cabbage slaw, and Thai basil. Soften rice paper, add shrimp at one end, pile on fillings, and roll snugly. Chill for 15 minutes to set.
The sweet-tangy mango cuts through the shrimp’s savoriness for a tropical vibe; high in protein and vitamin C, these are a 150-calorie beach-ready snack that impresses guests effortlessly.
Tofu and Avocado Fresh Rolls
Crumble firm tofu marinated in soy-ginger sauce, mix with sliced avocado, enoki mushrooms, scallions, and sesame seeds. Wet rice paper, arrange fillings horizontally, tuck, and roll. Pair with tamari-soy dip.
Vegan and heart-healthy with omega-3s from avocado, these offer creamy texture and sustained energy—ideal for plant-based diets at just 120 calories each.
Chicken and Peanut Spring Rolls
Poach shredded chicken breast in lemongrass broth, combine with crushed peanuts, carrot ribbons, cilantro, and pickled daikon. Dip wrapper, layer chicken first, roll firmly, and serve with spicy peanut sauce.
Protein-packed and satisfying, they balance crunch and creaminess while aiding muscle recovery—quick prep under 20 minutes for busy weeknights.
Spicy Sriracha Beef Rolls
Thinly slice flank steak, marinate in sriracha-soy, quick-sear, and fill with bell peppers, jalapeños, rice noodles, and hoisin. Assemble on softened rice paper and roll tight.
Heat lovers rejoice: capsaicin boosts metabolism, and lean beef provides iron—a bold, 180-calorie roll that’s gym-fuel disguised as fun.
Teriyaki Salmon Spring Rolls
Flake grilled teriyaki salmon, add asparagus spears, edamame, and nori strips. Soften paper, place salmon prominently, roll with greens like spinach. Dip in wasabi-soy.
Omega-3 rich for brain health and glowing skin, these sushi-inspired rolls are anti-inflammatory and elegant for date nights.
Rainbow Veggie Rolls
Layer red cabbage, yellow bell peppers, purple carrots, green zucchini ribbons, and white daikon with fresh herbs. No protein needed—roll simply after dipping paper. Sweet chili sauce on side.
A feast for the eyes and gut with fiber from every color; zero-cook, 80-calorie detox rolls that celebrate spring produce vibrantly.
Thai Basil Chicken Rolls
Stir-fry ground chicken with garlic and Thai basil, add cucumber sticks, mango, and vermicelli. Wrap in rice paper and seal with a quick steam if needed. Nuoc cham dip.
Aromatic and aromatic basil aids digestion; high-protein (20g per roll) for satiety, fusing Thai flair into portable perfection.
Sweet Potato and Kale Vegan Rolls
Roast sweet potato noodles and massage kale with lime, mix with quinoa, pomegranate seeds, and tahini. Roll generously in double-layered paper for sturdiness.
Antioxidant powerhouse for immunity, naturally sweet and gluten-free—vegan comfort at 140 calories, great for batch prepping.
Crab and Cucumber Rolls
Use fresh lump crabmeat, English cucumber matchsticks, radish slices, and microgreens. Minimal assembly: wet paper, mound crab center, roll delicately. Ponzu dip.
Luxurious yet light (seafood’s low-cal protein), hydrating cukes refresh—elevate brunch with these coastal gems.
Mediterranean Feta and Olive Rolls
Crumble feta, add Kalamata olives, cherry tomatoes, artichoke hearts, and arugula. Soften rice paper, roll Mediterranean-style with a yogurt-tahini dip.
Probiotic feta for gut health, olive’s healthy fats shine; a fusion twist at 160 calories, bridging Asian wraps with Greek zest.
These 11 fresh spring roll recipes prove that wrapping up flavor doesn’t need heat or fuss—just imagination and quality ingredients. Grab some rice paper this weekend, get your crew involved like I did as a kid, and roll your way to lighter, brighter meals. Which one will you try first? Share your twists in the comments!
