Easy, Fresh Spring Rolls {No-Cook Summer Appetizer}

When it is hot out, I want food that feels fresh and fun and does not require turning on the oven. These spring rolls are exactly that. Crunchy vegetables, herby bites, and a creamy peanut dipping sauce that makes everyone hover near the plate.

These are perfect for the nights when you want to eat something fresh and crunchy, but you don’t want to cook. Chop the fillings, mix the peanut sauce, and set up a little assembly line. Everyone builds their own, and you get to sit down sooner!

Before You Get Started

This is the quick setup that makes rolling easy.

• Wrapper timing: Dip rice paper in warm water for about 15–20 seconds, then let it finish softening on the counter.
• Rolling surface: Use a damp towel or a lightly damp cutting board so the rice paper does not stick.
• Prep first: Slice all fillings before you start rolling so you can work quickly once the wrappers are soft.

How to Make Fresh Vietnamese Spring Rolls

Once your fillings are prepped, the rolling goes fast, and it gets easier with each one.

1. Make The Peanut Sauce

Warm the peanut butter briefly so it stirs easily, then whisk it with soy sauce, maple syrup, lime juice, rice vinegar, garlic chili paste, ginger, and warm water until smooth.

Pro tip: Add the water a little at a time so the sauce stays thick but pourable.

2. Set Up Your Fillings

Arrange tofu, carrots, cucumbers, cabbage, herbs, and lettuce on a cutting board so you can grab a little of each quickly.

Pro tip: Keep everything in thin strips so the rolls are easier to bite cleanly.

3. Soften The Rice Paper Sheets

Dip one rice paper wrapper in warm water for 15–20 seconds, then lay it flat on your damp surface.

Pro tip: The wrapper will feel slightly firm when it comes out of the water, and that is perfect. It softens as you build the roll.

4. Add The Fillings

Place tofu in the center, then layer on the vegetables and herbs.

Pro tip: Leave a little space at the top and sides so you can fold neatly.

5. Roll It Up

Fold the bottom over the filling, fold in the sides, then roll up tightly (Most rice paper packs include step-by-step illustrations).

Pro tip: Use gentle pressure and keep the roll snug. A loose roll tends to split once you pick it up.

6. Serve With Peanut Sauce

Serve immediately with the peanut sauce for dipping.

Pro tip: Keep the finished rolls under a damp paper towel while you roll the rest so the rice paper stays soft.

Recipe Tips and Tricks

A few ways to make these fit your fridge and your crowd.

• Shrimp option: Use cooked shrimp sliced in half lengthwise for a pretty presentation and a quick protein swap.
• Chicken option: Use sliced cooked chicken for a heartier roll when you want it to feel more like dinner.
• Add avocado: Add a few thin slices for a creamy bite that pairs well with the herbs.
• Add rice noodles: Add a small handful of cooked rice vermicelli for a more classic spring roll feel.
• Add crunch: Add crushed peanuts or sesame seeds inside the roll for extra texture.
• Spice bump: Add jalapeño slices or a small dab of Sriracha inside if you like heat.

Dipping Sauce Ideas (Beyond Peanut Sauce!)

There are so many options when it comes to spring roll dipping sauces. Peanut sauce is the most traditional.

• Garlic soy sauce: Combine equal parts soy sauce (or tamari) and rice wine vinegar. Add a touch of sesame oil, a minced garlic clove, chopped green onions, and a pinch of chili flakes if you like things spicy. You can also add a touch of sugar if you like a sweeter sauce.
• Fish sauce-based dipping sauce: Fish sauce is traditionally used in almost all Vietnamese spring roll sauces. Try combining 3 tablespoons of fish sauce, 3 tablespoons of water, the juice of 1 lime, 2 tablespoons of brown sugar, a teaspoon of fresh ginger, and a teaspoon of Sriracha.
• Store-bought options: Sweet chili sauce, sesame ginger dressing, chicken satay sauce, a little hoisin sauce, duck sauce, thick teriyaki sauce, or straight-up Sriracha.

Serving Ideas

These rolls are great on their own, and they also fit easily into a bigger summer spread.

• Noodle bowl night: Pair with Vermicelli Noodle Bowls for a light summer dinner that still feels filling.
• Fresh side: Add Asian Peanut Slaw for extra crunch and a second thing that’s coated in peanut sauce.
• Simple add-on: Add a quick plate of cucumbers, carrots, and bell peppers, then use the peanut sauce as the dip for everything.
• Make it a full dinner: Add a bowl of Healthy Fried Rice on the side, or keep it lighter with Vegetable Fried Rice as a lower-carb option.

Storage & Reheating

These are best fresh, and a little storage strategy helps a lot.

• Store: Wrap each roll individually in plastic wrap to keep the rice paper from drying out or sticking. Store in an airtight container in the refrigerator for up to 2–3 days.
• Rehydrate: If rice paper dries out, mist lightly with water or wrap in a damp towel for a few minutes before serving.
• Prep ahead: Chop all your veggies and herbs in advance. You can even make the peanut sauce up to a week ahead!