How To Make Spring Rolls

Here’s me showing you how to make spring rolls. There’s a misconception about rolled-up foods that they are hard to make. Not true! Spring rolls, sushi, dolmas, fruit roll-ups: these things are easier than you probably think. You can put lots of different fillings in them, like cooked shrimp, fried tofu, cooked pork, you know what I mean — you’ve eaten at Vietnamese restaurants before, right?

Anyway, they’re a great thing to bring to a potluck because they will blow that sexy mail clerk’s mind AND impress the shit outta your boss. Bring some hoisin sauce or Sriracha or peanut sauce (secret recipe below!) to dip these mofos in and party down at the company picnic with the sack races and the Miller Lite. Whoo! Party!

To package them to-go, just layer them in a plastic container with moist paper towels between each layer so they don’t dry out.

how to make spring rolls

So purty

 

5.0 from 2 reviews

How To Make Spring Rolls
 
Prep time
Total time
 
Author:
Serves: 12
Ingredients
  • Rice paper wrappers (8″ or 22 cm diameter) – probably can make 12 rolls with the following amounts of filling ingredients
  • 2.5 ounces dry vermicelli noodles (rice or mung bean thread)
  • 1 t oil
  • 1 carrot cut into sticks about 4″ by ¼” by ¼”
  • 1 cucumber cut into sticks about 4″ by ¼” by ¼” (cut out or around the seedy center)
  • 1 cup shredded lettuce
  • 1 cup bean sprouts
  • ½ cup cilantro and/or mint and/or basil leaves
  • Secret Peanut Dipping Sauce: Recipe below
Instructions
  1. Cook the noodles in boiling water for just about 2 minutes. Turn off the heat and stir them around until they turn clear, not opaque. Drain and toss with the oil. Rinse with cold water for several seconds to cool them. Throw a couple ice cubes in there with them and let those melt. Cut the noodles with scissors, just a few times, right in the bowl.
  2. Fill a pie pan with hot water and place a rice paper wrapper in there and push it under until it softens, 10-30 seconds or so depending on how hot the water is.
  3. Pull it out and lay it on your work surface.
  4. Put your fillings on the lower third of the wrapper, in the center 4 inches. Fold up the bottom over the filling, while holding the filling together with your ring fingers, then the sides, then roll it tightly away from you. Put it on a plate and cover with a damp towel.
  5. Repeat with remaining rolls.
  6. Refrigerate, covered with damp towel, for up to a couple hours.

Eat these all summer long, dude!

5.0 from 2 reviews

Peanut Sauce Recipe for Dipping
 
Author:
Serves: 4
Ingredients
  • Peanut sauce!
  • ¼ cup peanut butter
  • 2 -4 tablespoons lime juice
  • 2 tablespoon soy sauce
  • 1 teaspoon sugar
  • ½ teaspoon minced garlic or ginger
  • cayenne pepper to taste
Instructions
  1. Combine all ingredients in a bowl with a whisk.
  2. Add a couple tablespoons of warm water if you’d like a thinner sauce.

 

Comments

  1. Enjoyed it as always. I’ve wanted to try my hand at these but was worried, not realizing they were so easy!

    • Hilah Cooking says:

      I was really happy when I realized how easy they are, too. It kind of changed my life…

  2. Awesome!

  3. I made this today for my husband’s birthday lunch and we both loved it! The sauce is really yummy and a bit different from the hoisin-y peanut sauces I’m used to. Thanks for the recipe! :)

  4. LOVE THIS! Definitely making it this next weekend when the bf is able to enjoy with the rest of us (he works swing shift, so his dinner M-Thurs is always some kind of leftover). Awesome thing for those of us with food allergies – this is REALLY EASY to make without having to do crazy substitutions! I’ve had a package of those rice papers for over a year now and had no idea what to do with them. Thanks for a great and easy recipe!

  5. Thank you, thank you, thank you. I made a version of these and it actually bordered on a spiritual experience. Sounds silly, but it’s true. The delicate beauty of both the preparation and the final product really touched me.

    If you are interested, you can see them at http://fightthefatfoodie.blogspot.com/2010/06/shrimp-spring-rolls.html

  6. Loved the video! I love making spring rolls but have never used the noodles because I didnt know which ones to use. Thanks for showing me. I’m thinking spring rolls for dinner tonight! Thumbs up!

  7. You’ve gained fans in San Francisco! Thank you.

    • Hilah Cooking says:

      Sweet! I love San Francisco! Good to know y’all eat more than Rice-a-Roni out there. Just Kidding!!!

  8. Okay, so it may begin to look like I am stalking you….Anyway Chica, I posted that I made your veggie burgers, your rice pilafs and your collards (one night with mustard and then tonight with collards)….okay, enough back story, on to the YUMMY!! YOU MADE ME OH SO HAPPY part; I made these spring rolls last night and hubby and I were in food glory! His words were, “these taste like the real deal.” Which we both know in man speak is the same has YUMMY AS HELL!!! Thanks again! How about a Hilah Quinoa recipe??? I make a greek style one that is YUMOLICOUS! – Can’t wait to see what’s comin’ next!

    • Hilah Cooking says:

      Cindy, I love “Yummy as hell”! You’re funny. Quinoa is a great idea! I got a bad ass quinoa salad but Greek-style sounds wicked, too. We shall see, girl! XO

  9. I saw your recipe on ifoodtv!! Cannot wait to try these… with the special secret sauce :-). Looks tasty!

  10. Jessica says:

    I am looking forward to making the spring rolls this week. I love how your video makes the process simple and entertaining!

    • Thanks Jessica! I hope you enjoy them. I think they are much easier than their reputation insists. :)

  11. Made these last night for a party. You were right, Hilah…impressed the shit out of everyone!
    Couldn’t find the ‘secret special sauce’ recipe though. Had to take store-bought hoisin sauce…yuk! Where can I find yours?

    • Hi Suzie! I’m so happy to hear that! The “secret sauce” recipe is the peanut sauce. I had the recipe for that in the same recipe “card” as the spring rolls, but to make it easier to find, I just broke it out into its own recipe card at the bottom of the post. Hope you make them again, with secret sauce next time! :)

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