These Summer Spring Rolls are fresh, crunchy, and packed with colorful veggies! Perfect for a light snack or a fun party appetizer, they bring a taste of summer in every bite.
Rolling them up can be a bit messy, but that’s part of the fun! I like to dip mine in peanut sauce for an extra yummy kick—give it a try, and you might love it too!
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for holding your ingredients together. If you can’t find rice paper, you can use lettuce leaves for a low-carb option, but they won’t have the same texture.
Rice Vermicelli Noodles: These noodles give a nice chewy texture. If you’re avoiding gluten, consider using glass noodles or even zucchini noodles for a lighter twist.
Chicken: Shredded cooked chicken is great for protein. If you’re vegetarian, try tofu or chickpeas for a plant-based alternative. You could also use shrimp or beef if you prefer.
Cucumber and Carrots: Both add crunch and freshness. Feel free to swap these for bell peppers or radishes if you like a bit of spice! Use any in-season veggies you have on hand.
Fresh Herbs: Mint and cilantro brighten up the rolls. If you’re not a fan of cilantro, try basil or parsley for a different flavor.
How Do You Properly Roll Spring Rolls Without Breaking Them?
Rolling spring rolls can be tricky at first, but with a little practice, you’ll get the hang of it! Here are some tips to help you achieve perfect rolls every time:
- Make sure the rice paper is adequately soaked, but not too soggy. 10-15 seconds in warm water should do the trick.
- Start with the lower third of the wrapper for your filling. Overfilling can lead to breakage, so be modest in your amounts.
- Fold the sides in before rolling up tightly from the bottom. This keeps the filling secure and prevents leakage.
- Use a damp towel to help prevent sticking; it keeps the rolls from drying out.
- If a roll tears, don’t worry! Just wrap it in another piece of rice paper for support!
How to Make Summer Spring Rolls
Ingredients You’ll Need:
Wraps and Fillings:
- 8-10 rice paper wrappers
- 1 cup cooked rice vermicelli noodles
- 1 cup cooked chicken breast, shredded or sliced
- 1 cup cucumber, julienned
- 1 cup carrots, julienned
- 1 cup lettuce leaves (butter lettuce or romaine)
- Fresh herbs (mint and cilantro), chopped
Dipping Sauces:
- Soy sauce or peanut sauce, for dipping
How Much Time Will You Need?
This recipe will take you about 20 minutes. This includes prep time for cutting and cooking, plus a little bit of time to roll your spring rolls. They’re quick, fresh, and perfect for a summer snack!
Step-by-Step Instructions:
1. Prepare Your Ingredients:
First things first, let’s get organized! Cook your rice vermicelli noodles according to the package instructions, then drain them and let them cool down. While that’s happening, shred or slice your cooked chicken breast and julienne the cucumber and carrots. Having everything ready will make rolling the spring rolls much easier and faster!
2. Set Up Your Rolling Station:
Find a flat surface where you can work, like a clean countertop or a kitchen table. Place a clean, damp kitchen towel on the surface to help keep the rice paper wrappers from sticking. Now, fill a large bowl with warm water. You’ll be dipping the wrappers in here!
3. Dip and Prepare the Rice Paper Wrappers:
Take one rice paper wrapper and dip it into the warm water for about 10-15 seconds, or until it becomes soft and pliable. Lay it flat on the damp towel. Make sure it’s good and wet so that it rolls easily!
4. Fill the Wrapper:
Now it’s time to add your fillings! On the lower third of the rice paper, place a small amount of the cooked vermicelli noodles, some pieces of chicken, a few cucumber sticks, julienned carrots, and a couple of lettuce leaves. Don’t forget to sprinkle some fresh herbs on top for extra flavor!
5. Roll It Up:
It’s rolling time! Fold the sides of the rice paper over the filling, then starting from the bottom, gently roll it up tightly to enclose everything inside. Make sure it’s snug but not too tight to avoid tearing the wrapper. Repeat this process with the remaining wrappers and filling ingredients.
6. Serve and Enjoy:
Once all your spring rolls are ready, serve them up with soy sauce or peanut sauce for dipping. Enjoy your fresh and tasty summer spring rolls! They’re perfect for sharing or for a light meal.
Can I Use Different Proteins Instead of Chicken?
Absolutely! You can substitute the chicken with shrimp, tofu, or even leftover grilled vegetables for a vegetarian option. Just make sure any protein you use is cooked and seasoned beforehand for the best flavor.
How to Store Leftover Spring Rolls?
If you have any leftovers, store them in an airtight container in the fridge. They’re best consumed within a day to maintain freshness. You can place a damp paper towel alongside them to help prevent them from drying out.
What Can I Use Instead of Rice Vermicelli Noodles?
You can opt for other types of noodles like rice noodles or even soba noodles! Just be sure to cook them according to their package instructions and let them cool before adding to your spring rolls.
Can I Prepare Spring Rolls in Advance?
Yes, you can! Prepare the filling and roll them in advance, then store them in the fridge. Just remember to cover them with a damp paper towel or a lid to prevent them from drying out, and enjoy them within a day for the best texture!
