Sure! I can provide you with a basic recipe for making spring rolls. Here’s a step-by-step guide:


  • Spring roll wrappers (also known as rice paper wrappers)
  • Vegetables (such as carrots, cabbage, bell peppers, bean sprouts, and mushrooms), julienned or thinly sliced
  • Cooked protein of your choice (such as shrimp, chicken, or tofu), thinly sliced or shredded
  • Rice noodles, cooked according to package instructions
  • Fresh herbs (such as cilantro, mint, or Thai basil)
  • Soy sauce or dipping sauce of your choice
  • Oil for frying (optional)


  1. Prepare all the ingredients by cutting or slicing them into thin, long strips. Make sure the vegetables and protein are cooked and cooled before using them in the spring rolls.
  2. Fill a large bowl with warm water. Dip one spring roll wrapper into the water for about 10 seconds until it becomes soft and pliable. Place it on a clean, damp kitchen towel or a plastic cutting board.
  3. In the center of the wrapper, place a small amount of the cooked rice noodles, followed by a few strips of vegetables, protein, and fresh herbs. Be careful not to overfill the wrapper, as it will be difficult to roll.
  4. To roll the spring roll, fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll it tightly, similar to rolling a burrito, until it is completely sealed. Repeat the process with the remaining ingredients.
  5. If you prefer crispy spring rolls, you can deep fry them. Heat oil in a deep frying pan or a deep fryer to around 350°F (175°C). Carefully place the spring rolls into the hot oil and fry until they turn golden brown and crispy. Remove them from the oil and place them on a paper towel to drain excess oil.
  6. If you prefer fresh spring rolls, you can serve them as is without frying. They will have a slightly chewy texture from the rice paper wrapper.
  7. Serve the spring rolls with soy sauce or a dipping sauce of your choice, such as sweet chili sauce, peanut sauce, or hoisin sauce.

Enjoy your homemade spring rolls!

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