12 Wrapped Spring Roll Recipes Fresh or Fried
I still remember the bustling weekend afternoons in my childhood kitchen, where the air was thick with the sizzle of hot oil and the earthy aroma of fresh herbs. My Vietnamese grandmother would enlist me as her little sous chef, teaching me to wrap delicate rice paper around vibrant fillings of shrimp, vermicelli, and herbs for fresh spring rolls, or to seal crispy fried versions stuffed with pork and mushrooms. Those moments weren’t just about food—they were lessons in patience, creativity, and the joy of sharing bites that burst with flavor and crunch.
Fast forward to my recent kitchen experiments, and I’ve been obsessed with reinventing spring rolls for modern palates. During a rainy quarantine week, I batch-tested over 20 variations, blending classic Asian roots with fusion twists like avocado or mango. What started as a healthy lunch hack turned into dinner party stars—fresh rolls for light, refreshing meals and fried ones for indulgent cravings. Today, with everyone seeking quick, customizable recipes that balance nutrition and indulgence, spring rolls are the ultimate canvas.
Fresh Vegetable Spring Rolls with Peanut Dipping Sauce
These vibrant fresh spring rolls are packed with crisp veggies for a light, no-cook meal. Ingredients (makes 8 rolls): 8 rice paper wrappers, 1 cup shredded carrots, 1 cucumber julienned, 1 cup lettuce leaves, 1/2 cup fresh mint and basil, 4 oz rice vermicelli (cooked), 1/4 cup hoisin for dipping. To assemble, dip rice paper in warm water until pliable, layer veggies and noodles in the center, roll tightly like a burrito, and seal. Serve with peanut sauce (mix 2 tbsp peanut butter, 1 tbsp soy sauce, lime juice, and chili flakes). They’re low-calorie (under 100 per roll), hydrating, and perfect for meal prep—boosting fiber intake while feeling restaurant-quality.
Crispy Fried Shrimp Spring Rolls
Indulge in golden, crunchy fried spring rolls stuffed with shrimp. Ingredients (makes 12): 12 spring roll wrappers, 1/2 lb shrimp (chopped), 1 cup cabbage slaw, 2 green onions, 1 carrot shredded, 1 tsp ginger, oil for frying. Sauté shrimp with ginger and veggies until cooked (5 mins), cool, wrap in wrappers brushing edges with cornstarch slurry, and deep-fry at 350°F for 3-4 mins until crisp. Drain on paper towels. High in protein (15g per roll) and omega-3s from shrimp, these satisfy fried food cravings guilt-free with just 10 mins prep.
Lemongrass Chicken Fresh Rolls
Aromatic fresh rolls with zesty lemongrass chicken elevate everyday lunches. Ingredients (makes 10): 10 rice papers, 2 chicken breasts (poached and shredded), 2 stalks lemongrass (minced), 1 bell pepper sliced, 1/2 cup cilantro, 4 oz vermicelli. Marinate chicken in lemongrass, garlic, and fish sauce for 30 mins, then assemble by soaking rice paper, adding chicken, peppers, herbs, and noodles; roll snugly. Dip in nuoc cham (fish sauce, lime, sugar mix). Rich in lean protein and anti-inflammatory lemongrass, these are refreshing post-workout fuel under 150 calories each.
Teriyaki Tofu Fried Spring Rolls
Vegan-friendly fried rolls with umami-packed tofu. Ingredients (makes 10): 10 wrappers, 14 oz firm tofu (cubed), 1/4 cup teriyaki sauce, 1 cup broccoli florets, 2 carrots julienned, sesame oil. Pan-fry tofu in teriyaki until caramelized (7 mins), mix with blanched veggies, wrap securely, and air-fry or deep-fry 4 mins. The plant-based protein (12g per roll) and fiber promote satiety, making these a healthier fried alternative for meatless Mondays.
Mango and Shrimp Fresh Rolls
Tropical fresh rolls blending sweet mango with savory shrimp. Ingredients (makes 8): 8 rice papers, 1/2 lb shrimp (cooked), 2 ripe mangos sliced, 1 avocado, fresh mint, 1 cup rice noodles. Soak wrapper, layer shrimp, mango, avocado, and noodles; roll gently to avoid tearing. Pair with chili-lime sauce. Loaded with vitamins A and C for immunity, these hydrating rolls (gluten-free) are a summer staple at just 120 calories.
Spicy Pork Fried Spring Rolls
Fiery fried rolls with bold Korean-inspired pork. Ingredients (makes 12): 12 wrappers, 1/2 lb ground pork, 2 tbsp gochujang, 1 cup kimchi chopped, green onions, garlic. Cook pork with gochujang and veggies (8 mins), wrap, seal with egg wash, fry until golden. Capsaicin boosts metabolism, and 18g protein per roll makes them energizing snacks.
Rainbow Veggie Fresh Rolls
Vibrant, plant-powered fresh rolls for detox days. Ingredients (makes 10): 10 rice papers, red cabbage, purple carrot, yellow bell pepper, beet slices, spinach, tahini dip. Hydrate paper, pile rainbow veggies high, roll tight. Antioxidant-rich (beta-carotene overload) and under 80 calories, ideal for gut health.
Cheesy Mushroom Fried Spring Rolls
Fusion fried rolls with melty cheese and earthy mushrooms. Ingredients (makes 10): 10 wrappers, 2 cups mushrooms sautéed, 1 cup mozzarella, spinach, garlic. Stuff, roll, fry 3 mins. Calcium and B-vitamins support bones; comfort food with a veggie twist.
Sweet Chili Salmon Fresh Rolls
Omega-packed fresh rolls with flaky salmon. Ingredients (makes 8): 8 rice papers, 8 oz smoked salmon, cucumber, radish, dill, sweet chili sauce. Assemble and roll; heart-healthy fats reduce inflammation.
Beef and Broccoli Fried Spring Rolls
Takeout-style fried rolls with tender beef. Ingredients (makes 12): 12 wrappers, 1/2 lb beef strips, 2 cups broccoli, oyster sauce. Stir-fry filling, wrap, fry. Iron-rich for energy.
Curry Vegetable Fried Rolls
Spiced fried rolls bursting with curry flavors. Ingredients (makes 10): 10 wrappers, mixed veggies, curry paste, coconut milk splash. Cook, wrap, fry. Anti-inflammatory turmeric benefits.
Tuna Avocado Fresh Rolls
Protein punch in fresh rolls with creamy avocado. Ingredients (makes 8): 8 rice papers, 1 can tuna, 2 avocados, cucumber, soy-wasabi dip. Roll fresh; healthy fats for brain health.
Whether you’re craving the lightness of fresh rolls or the irresistible crunch of fried ones, these 12 recipes prove spring rolls are endlessly versatile. Grab your wrappers and get rolling this weekend—your taste buds (and kitchen adventures) will thank you!
