Fresh Summer Spring Rolls

Fresh summer spring rolls always remind me of my weekend farmer’s market runs when I come back home with overflowing bags of herbs and crisp vegetables and I just want something cool and vibrant to match the season. The first time I made these rolls it was on a hot afternoon and I didn’t want to turn on the stove and so I just chopped up what I had and wrapped it all in rice paper and to my surprise they turned out light refreshing and absolutely addictive.

Over time I began tweaking the filling and adding tofu or fresh herbs and eventually they became a staple for lunches, quick dinners or when I have guests and want something colorful and healthy to offer. The contrast of crunchy veggies, soft tofu and fragrant herbs all wrapped in a translucent rice paper is not just delicious but also fun to make and eat!

Ingredients :

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Rice paper wrappers – The delicate shell that holds everything together.
• Extra-firm tofu – Adds protein and a creamy texture.
• Carrots – For color and crunch.
• Bell peppers – Bring sweetness and vibrant colors.
• Cucumber – Adds a fresh, juicy crunch.
• Fresh cilantro – Infuses each bite with herbal brightness.
• Mint leaves – Optional but give a cooling pop of flavor.
• Romaine or lettuce leaves – Offer crispness and structure.
• Cooked vermicelli noodles – Optional but add soft texture and substance.

Tools You’ll Need

• Sharp Knife – To slice veggies and tofu cleanly and evenly.
• Cutting Board – For prepping all your fresh ingredients.
• Large Bowl or Shallow Dish – To soften the rice paper in warm water.
• Clean Towel or Surface – For rolling your spring rolls easily.
• Small Mixing Bowl – If making a dipping sauce.
• Tongs – Optional, but helpful when handling hot or slippery ingredients.

Instructions

Step 1: Prep the Fillings

I begin by slicing all my vegetables into thin matchsticks and then I cut the tofu into strips or cubes. If I’m using noodles I cook and rinse them under cold water and then set everything up in bowls to make rolling easier.

Step 2: Soften the Rice Paper

In a large shallow bowl I fill it with warm water and quickly dip one rice paper wrapper for about 5 to 10 seconds. I lay it flat on a damp kitchen towel or clean surface and wait a few seconds until it becomes pliable.

Step 3: Assemble the Roll

I place the lettuce or romaine first in the lower third of the wrapper and then I layer in the tofu, carrots, peppers, cucumber and fresh herbs. If I’m using noodles I add a small pinch on top. I make sure not to overfill!

Step 4: Roll It Up

I fold the sides inward like a burrito and then I tightly roll from the bottom up. If the wrapper tears I just use a second one around it. I continue this until all the fillings are used.

Step 5: Serve with Dipping Sauce

I like to serve these with a peanut dipping sauce or a mix of soy sauce and lime juice. I arrange them on a plate with a garnish of herbs or sesame seeds and they’re ready to enjoy!

Tips

I always keep a bowl of warm water nearby to rehydrate more wrappers as I go. If you’re new to rolling these don’t worry if the first few are a little wonky it gets easier with practice. You can also swap tofu for shrimp, tempeh, or just load up with extra veggies. And for extra flavor I sometimes marinate the tofu in soy sauce and sesame oil beforehand.

Ways to Serve

I love serving these as a light appetizer or a main dish on warm days. They’re perfect alongside miso soup, a chilled noodle salad, or even on a platter with fresh fruit. You can also pre-roll them for picnics or work lunches just keep them covered with a damp paper towel to stay fresh.

Frequently Asked Questions

Can I make Fresh Summer Spring Rolls ahead of time?

Yes but I recommend storing them under a damp towel and in an airtight container in the fridge for up to 1 day.

Are Fresh Summer Spring Rolls gluten-free?

They can be! Just make sure your dipping sauce and fillings like tofu or noodles are labeled gluten-free.

What dipping sauce goes best with Fresh Summer Spring Rolls?

I love a peanut hoisin sauce but a soy-lime dip or even spicy sriracha-lime mix works beautifully too.

See You in the Kitchen

I hope you give these Fresh Summer Spring Rolls a try! They’re one of my favorite things to make when I want something light, fun, and full of flavor. Feel free to experiment with the fillings and dipping sauces and let me know how you made them your own.

Happy Cooking!

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