These fresh spring rolls aren’t just a meal—they’re a whole moment. Think crisp veggies, cool herbs, and a creamy peanut dipping sauce that might just make you forget about everything else in the fridge. I started making these after a trip to a local Vietnamese market where I saw bundles of rice paper and thought, ‘How hard could it be?’ Turns out, not hard at all. Just a little prep, a little rolling (okay, maybe a few messy first tries), and boom—you’ve got something light, colorful, and super satisfying. If you’re tired of heavy meals or just craving something fresh that doesn’t feel like rabbit food, these rolls are a happy medium. They’re packed with tofu, rice noodles, crunchy vegetables, and herbs that smell like spring. Plus, they’re a fun excuse to play with your food—and nobody’s judging how tight you roll them. They fit right into your list of Spring Recipes and go hand-in-hand with Spring Meals, Fresh Recipes, and yes, they even pair beautifully with a cheeky Spring Dessert. Whether you’re meal prepping or putting together a snack plate, they bring balance and bold flavor every time.

1) Key Takeaways
2) Easy Fresh Spring Rolls Recipe
3) Ingredients for Fresh Spring Rolls
4) How to Make Fresh Spring Rolls
5) Tips for Making Fresh Spring Rolls
6) Making Fresh Spring Rolls Ahead of Time
7) Storing Leftover Fresh Spring Rolls
8) Try these Appetizer Recipes next!
9) Fresh Spring Rolls
10) Nutrition

1) Key Takeaways

Fresh spring rolls are light, customizable, and filled with crisp veggies.
They require no oven time, making them ideal for warm days.
The recipe includes tofu, herbs, noodles, and a simple dipping sauce.
You can prep all the fillings ahead to assemble quickly.
They’re perfect for Spring Recipes and feel like a fresh meal every time.

2) Easy Fresh Spring Rolls Recipe

I remember the first time I rolled one of these—it looked like a mini pillow stuffed with crunchy rainbow dreams. Not beautiful, but delicious. These spring rolls are colorful, fresh, and way easier than they seem.

They’ve become my go-to for light spring meals when I don’t want to cook but still want something that feels like actual food. You just chop, roll, and dip. That’s it. No ovens, no stress. Great for the kind of day where you want food that feels alive.

Loaded with rice noodles, tofu, veggies, and herbs, these spring rolls are endlessly flexible. Swap the tofu for shrimp. Skip the cabbage if you hate purple food. But don’t skip the dipping sauce—trust me. This fits right in the category of Spring Recipes and tastes even better when eaten on a patio.

3) Ingredients for Fresh Spring Rolls

Rice Paper Wrappers: You’ll find these in the international aisle. They’re delicate, so go easy while soaking.

Rice Noodles: Vermicelli works best. They soften quickly and hold up inside the rolls.

Extra-Firm Tofu: Pressed, pan-seared tofu adds protein and texture. I like a golden crust on mine.

Red Cabbage: Adds crunch and color. Shred it finely so it folds easily inside the roll.

Carrots: I julienne these for thin strips. They bring sweetness and snap in each bite.

Cucumber: Cool and crisp. Peel or don’t—your call.

Mint and Cilantro: Use both. One cool, one sharp. Together, magic.

Oil: Just a splash to cook the tofu. Nothing fancy needed.

4) How to Make Fresh Spring Rolls

Step 1: Boil the noodles per the instructions, rinse them under cold water, and set them aside. No need to overthink it.

Step 2: In a skillet, heat oil and fry tofu slices until both sides are golden. Let them cool a bit—no one wants lava tofu.

Step 3: Fill a shallow plate with warm water. Dip a rice paper sheet in for about 10 seconds. Not too long or it gets sticky fast.

Step 4: On a flat surface, layer noodles, tofu, cabbage, carrot, cucumber, and herbs. Don’t overload. Leave space to fold.

Step 5: Fold the sides in, then roll tightly from the bottom. Think burrito but more delicate.

Step 6: Serve those beautiful rolls with dipping sauce. I go for peanut sauce, but hoisin’s great too.

5) Tips for Making Fresh Spring Rolls

Start with everything prepped. Once the wrappers are wet, things move fast. You don’t want to scramble with wet hands looking for mint.

Don’t soak the wrappers too long. Ten seconds tops. They soften more while you assemble. If you over-soak, you’ll end up with tears—literally and emotionally.

Don’t overstuff. I’ve done it. The wrapper tears, fillings fly, and what you’ve got is more like a salad taco. Keep it light and tidy. These fresh food recipes reward patience.

6) Making Fresh Spring Rolls Ahead of Time

You can prep the fillings ahead of time. Keep noodles, tofu, and veggies in separate containers in the fridge. That way, you can roll a few at a time and they stay fresh.

If you must roll them early, wrap each one in a damp paper towel and then plastic wrap. This helps them stay soft without drying out. Don’t stack them. They stick. Trust me.

Spring meals don’t always hold well, but these can work with a little prep. Add the dipping sauce just before eating or serve it on the side. It keeps things less soggy and way more satisfying.

7) Storing Leftover Fresh Spring Rolls

Leftover rolls? Wrap them in damp paper towels and pop them in a sealed container. They’ll keep in the fridge for up to two days.

If the wrappers stiffen, don’t toss them. Let them rest at room temp for 10 minutes or give them a gentle steam to bring them back to life.

Leftover spring recipes don’t last forever. Eat them sooner than later. And keep the dipping sauce separate. That’s the part that turns weird first.

8) Try these Appetizer Recipes next!

9) Fresh Spring Rolls