Chef Chris Cho making Fresh Spring Rolls — This is how you make Fresh Spring Rolls!

These Fresh Spring Rolls are inspired by Vietnamese Goi Cuon. It’s veggie-packed, easily customizable, and super delicious!

Like I always say, I don’t usually make recipes for the purpose of sharing online, I simply share recipes that my family and I often eat. On one particular Sunday, my wife and I craved for some Fresh Spring Rolls, so I thought of sharing this recipe on my Facebook live.

This is only inspired by Vietnamese Spring Rolls, so it’s not authentic in any way, especially since we make it differently at home. It’s one of those quick, healthy meals I actually enjoy eating because it’s colorful, refreshing, and so tasty. Additionally, this is the only time I’ll eat that many veggies FR!! We eat this as our main meal, but this can also be an appetizer or a side to a noodle dish. Let’s go!

What You’ll Need For Fresh Spring Rolls

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Rice Paper

Rice papers are essentially made of rice and water. They are circular sheets that feel like plastic, but become soft and pliable once hydrated. You can usually find these in Asian grocery stores.

To hydrate rice papers, you can either use a rice paper dipping bowl or a large flat container (that fits the whole sheet) with room temperature water.

Variety of Vegetables (with Preparation Instructions)

Carrots, Mushrooms, Mung Bean Sprouts, Cucumber, Peppers

In the classic Vietnamese spring rolls, they usually use rice noodles, lettuce or cabbage, cucumber, carrots, and herbs. But the great thing about this dish is that it can be customizable to what you like or what’s available to you. That’s mainly why in our family, we use a variety of veggies prepared in different ways.

Green and Red Pepper – Sliced julienne
Cucumber – Sliced julienne or using a mandolin, just before you hit the seeds to keep it from being watery when added to the spring roll
Carrots – Sliced julienne or using a mandolin, then blanched and drained
Mung Bean Sprouts – Blanched, washed, and drained
Shiitake Mushrooms – Chopped, blanched, and drained
Onion – Sliced, then blanched and drained
Perilla Leaves – Chopped, skip if you don’t like them
Avocados – Sliced

All the veggies are sliced into strips, so it’s easier to tuck in when rolled. For the ones prepared by blanching, ensure to drain them well, and pat dry to keep them from watering down the roll later on, as the water content may tear the rice paper.

Choice of Protein

In this recipe, I used blanched beef and fish roe as my protein of choice, while the most commonly used meats in spring rolls are usually shrimp and pork. You can actually customize it to your liking too, and I think you can even use leftover bulgogi, bossam, or BBQ chicken here, and it would still taste great!

Spring Roll Dipping Sauce

We like to keep it simple by using Fish Sauce with Green Peppers, Soy Sauce, and Sriracha as the sauce, drizzled inside the roll before rolling.

However, you can also use the Vietnamese-style dips like Nouc Cham and Peanut Sauce.

How to Wrap Spring Rolls Plus Tips:

Prepare the ingredients in your work station

1. Prepare the rice paper dipping bowl, all the veggies, meat, and sauce in a dedicated work station so you can be quick and maintain focus on the roll.

2. Prepare a cutting board or large plate as a rolling station as well.

3. Dip the rice paper in water for 1-2 seconds. It may still feel hard after dipping, but it will continue to hydrate/soften up as you work on it. Do not over-hydrate, as this may cause tearing.

Place the veggies and meat in the middle of rice paper

Drizzle sriracha over the veggies and meat

4. Place 1-3 pieces of each vegetable in the middle of the sheet, top with beef and fish roe, and drizzle about 1/2 tablespoon of the sauce and some sriracha.

Fold side then the bottom of the rice paper

5. Fold one side of the rice paper while keeping the other open, then take the bottom part, and fold and tuck in all the fillings.

6. Roll and tuck until it is closed. The rice paper can be delicate and sticky at the same time, so handle it carefully yet with firmness to tuck all the ingredients properly. Enjoy!

Serving and Storage

For as long as I can remember, Korean-style spring rolls have been served communally and consumed immediately. This means all the ingredients are served in the middle of the table, and each one makes their own rolls until they are satisfied. I love this method because it allows everyone to customize their rolls to their liking, then consume them freshly made.

As such, store any leftover vegetables in an airtight container and keep for a few days in the fridge, then make fresh rolls only when you are about to consume them.

Can You Make Spring Rolls Ahead of Time?

I don’t recommend making rolls ahead of time, as the rice papers can dry out or may tear when stored together. However, preparing the vegetables and other ingredients separately is ok.

Other veggie-packed dishes you need to try:

Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!

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