• Home
  • About Alice
  • Recipes
    • Popular Recipes
    • Quick Meals
    • Healthy Recipes
    • Gluten Free
    • Appetizers
      • Soups
      • Salads
    • Dinner
      • Asian Food
      • Beef
      • Korean Food
      • Pork
      • Poultry
      • Pasta
      • Pizza
      • Sushi
      • Vegetarian
    • Desserts
      • Brownies
      • Cakes
      • Cookies
      • Cupcakes
      • Ice Cream
    • Drinks / Cocktails
    • Browse All
  • Videos
    • Recipe Videos
    • YouTube Channel
  • Press
  • Work With Me
  • Family
  • Meal Planning
  • Contact

Asian Spring Rolls

July 6, 2012 by hipfoodiemom 17 Comments

Facebook
Pinterest49
Twitter
Yummly12
61Shares

Light, fresh & packed with vegetables, Asian Spring Rolls are filling, healthy and versatile. Fill these babies with an assortment of the veggies you want! #asianfood #chinesenewyear #lunarnewyear

We had a little impromptu spring roll party today! This also came off the tail end of a conversation we had the night before with one of our friends who recently started the Paleo Diet. He’s been eating strict Paleo for over a month, feels great, is working out hard, has a lot of energy and looks terrific! So anyway, I thought we should celebrate with some veggies and get rollin’! So, I called up some girlfriends and went to the Asian market to buy ingredients for asian spring rolls.

If you’ve never been to an Asian Market, you need to visit one soon. Don’t be scared of things that might seem strange or unfamiliar to you, people speaking different languages or the smell of fish. . it’s all GOOD. Much like any grocery store, I think you can tell if an Asian market is good by their produce. Is everything clean and fresh? If not, then- you can walk out.

Visiting Asian markets takes me back to my childhood. My parents have owned and operated a Korean grocery store for as long as I can remember. We would go there as kids and walk through the candy/snack aisle and run up to my mom asking if we could take some home. When we got older, we would help my mom out every Christmas & New Years by helping her cut Korean rice cake. We didn’t always like it, but I’m glad my parents made us do that. That was kind of our family tradition and made us appreciate our parents and their hard work even more.

My mom was finally able to retire a couple of years ago. She worked hard. I learned so much about having a good work ethic from my parents. In addition to the thousands of other things they taught us and drilled into our heads while growing up- ALWAYS WORK HARD was up there and repeated to us constantly. I always appreciated all of their hard work while growing up, giving us everything we always wanted and needed, paying for our college educations and teaching by example. Their jobs weren’t always glamorous but they always (and still do) have a lot of pride in what they do and have taught us to celebrate being Korean-American.

So, here’s to my parents! My mom actually ate the asian spring rolls with us today These are great for gatherings with friends. . everyone can roll their own! Hope you give this one a try!

Light, fresh & packed with vegetables, Asian Spring Rolls are filling, healthy and versatile. Fill these babies with an assortment of the veggies you want! #asianfood #chinesenewyear #lunarnewyear

Print Recipe

Homemade Asian Spring Rolls!!

Course: Main or Appetizer
Cuisine: Asian
Author: Hip Foodie Mom

Ingredients

  • 1 package Rice Paper Wraps for Spring rolls available at most stores in the Asian food section or at any Asian market; large round ones are easier to work with
  • 3-4 medium to large carrots sliced really thin lengthwise or julienned
  • 4-6 cups washed hardy greens spinach, lettuce, basil, cilantro; chopped or sliced
  • 1-2 red bell peppers sliced lengthwise
  • 1 large cucumber sliced lengthwise or julienned
  • 1 bunch green onions sliced lengthwise
  • 1-2 avocados optional, only include if eating right away
  • 1 pound fresh shrimp
  • Peanut sauce
  • Sriracha sauce
  • Fish sauce optional

Instructions

  • If adding shrimp, boil some water. Peel and clean the shrimp. Boil the shrimp until the shrimp starts to turn pink; only a few minutes. Then, slice them in half.
  • Wash and prep all of your veggies: Wash your greens, and leave them whole in a bowl and set aside. Julienne your carrots and set aside in a separate bowl. Continue with the rest of the veggies, making sure to keep them all separate, either in bowls or on a large platter or cutting board.
  • To make the spring rolls, prepare a clean work surface on a counter top or a large cutting board. You can also just use a large plate.
  • Get a large mixing bowl and fill it with very hot tap water or water that you have boiled.
  • Take a piece of rice paper and dip it in the bowl of water to soften. You may have to dip and rotate the rice paper in order to get the entire thing wet.
  • Remove from the bowl and lay flat on the work space or plate.
  • To assemble: start laying your shrimp and all of your veggies (lay down more towards the bottom so it's easier to roll).
  • Once you have everything you want in your spring roll, start rolling. Roll from the bottom. Roll as tight as possible; without tearing the rice paper. As you are rolling, fold in the ends and roll to close. (If you've ever rolled a burrito, it's the same technique).
  • Serve with dipping sauce & enjoy!
  • For the sauce, you can do the following:
  • Just use the ready made peanut sauce by itself
  • Use the peanut sauce and add some sriracha sauce
  • Use the peanut sauce and add a little fish sauce

The ingredients to look for at the Asian market:

Light, fresh & packed with vegetables, Asian Spring Rolls are filling, healthy and versatile. Fill these babies with an assortment of the veggies you want! #asianfood #chinesenewyear #lunarnewyear

Light, fresh & packed with vegetables, Asian Spring Rolls are filling, healthy and versatile. Fill these babies with an assortment of the veggies you want! #asianfood #chinesenewyear #lunarnewyear

Light, fresh & packed with vegetables, Asian Spring Rolls are filling, healthy and versatile. Fill these babies with an assortment of the veggies you want! #asianfood #chinesenewyear #lunarnewyear

Light, fresh & packed with vegetables, Asian Spring Rolls are filling, healthy and versatile. Fill these babies with an assortment of the veggies you want! #asianfood #chinesenewyear #lunarnewyear

 

 

You might also like...

  • Avocado & Grilled Corn Salad with Cilantro VinaigretteAvocado & Grilled Corn Salad with Cilantro Vinaigrette
  • Easy Chicken Marinades! The best and easiest way to ensure you have tasty, juicy chicken breasts! I hope you try one of these marinades!Easy Chicken Marinades
  • Almond Butter Banana Overnight OatsAlmond Butter Banana Overnight Oats
Facebook
Pinterest49
Twitter
Yummly12
61Shares

Related Recipes

Filed Under: Appetizers, Asian, healthy, Meals, Side Dishes, Vegetables, Vegetarian Tagged With: dinner, food, good work ethic, korean grocery store, paleo diet, vegetarian

« Cumin Rubbed Baby Back Ribs (my 101st post!)
One Lovely Blog Award! »

Comments

  1. virginiaplantation says

    July 6, 2012 at 9:48 pm

    Yum! I love spring rolls. I have been eating them over the last three months and I have even lost weight! Love it!!

    Reply
    • hipfoodiemom says

      July 6, 2012 at 9:59 pm

      Wow, that’s great! Yes, I am seriously going to be incorporating more veggies into everything I make. I need to cut back on the pasta and bread but it’s so hard!

      Reply
      • virginiaplantation says

        July 6, 2012 at 10:04 pm

        You that is how I have been losing the weight. I have pretty much cut out pasta and breads. I know, it is so hard. But to see the weight going it great! And I love spring rolls so this recipe is just right for me to take to work for lunch! Thanks!

        Reply
  2. Shira says

    July 10, 2012 at 8:09 am

    These look gorgeous! Love your choice of sauces – so good! I am making these again this week – I got so many great ideas!

    Reply
    • hipfoodiemom says

      July 10, 2012 at 1:49 pm

      Thank you! We made these again with salmon and pork (different rolls) in place of the shrimp. They were really good. Next time I want to try your sauce . I just didn’t have access to any almond butter and wanted to see if I could get everything at the Asian market 🙂

      Reply
  3. eat, little bird says

    July 11, 2012 at 11:51 pm

    One of my favourite dishes!! I make this quite often at home and it’s also fun to make when we have guests over, though only for those guests who we feel would be comfortable eating with their hands 😉

    It’s interesting that you call them “spring rolls”. I know them as “cold rolls” or “rice paper rolls”, whilst “spring rolls” are the fried versions which Americans call “egg rolls”. Very confusing but makes for an interesting discussion nonetheless! Actually, in French, these are also called “spring rolls” (roleaux au printemps).

    Reply
  4. Neil Paterson says

    April 25, 2013 at 6:12 am

    Great Recipie, my only question is how long will these spring rolls keep once made as I’m keen to take them to work for lunch and would ideally make them a few days in advance.

    Reply
    • hipfoodiemom says

      April 25, 2013 at 6:56 am

      Hi Neil,
      Thank you! These should be eaten immediately once made due to the rice paper wraps and veggies, so I would not make them a few days in advance. Sorry!

      Reply
      • Audrey says

        February 20, 2015 at 7:50 am

        Responding to Neil Paterson’s question: (sorry, just saw this two years later!) The veggies would definitely be OK for a few days. I don’t know how the rice papers are made – surely, the rice is cooked and would, therefore, keep for a few days as well??

        Reply
        • hipfoodiemom says

          February 20, 2015 at 8:05 am

          Hi Audrey!
          yes, these were shared on Today.com (The Today Show) yesterday so this post has come back to life! 🙂 Yes, the veggies would definitely be ok prepped and cut a few days in advance. But the rice paper wraps (see product shot above) are hard when you buy them. When making the spring rolls, you dip the rice paper sheets in water to soften and then assemble and roll. I personally like to eat my spring rolls fresh, right after they are made. I’ve actually never stored them in the fridge (there are never any leftovers when I make these!) so highly recommend making and eating them right away. . but like I said earlier, you are right! The veggies can certainly be cut and prepped a few days in advance and stored in an air tight container in the fridge. I hope you try these!

          Reply
          • Audrey says

            February 20, 2015 at 8:12 am

            Thanks for your quick response! I have never used rice paper wraps before even though, a long time ago, a visiting student from Japan gave me some. There were no instructions included, so I eventually threw them away, sorry to say!

            I will try these for one of our lunches (at home, we are retired) and I know we’ll enjoy them. Not sure about peanut sauce, though – it’s OK in restaurants that we frequent, but I’m not crazy about peanuts. Is there another sauce that would be good with them, and is there a recipe for such on your web site?

          • JenF. says

            February 20, 2015 at 10:51 am

            We’ve made these many times and we wrap each roll in saran wrap and store in refrigerator. They last a couple days in the fridge. The wrapper is a bit tougher but still tastes yummy!

          • hipfoodiemom says

            February 20, 2015 at 1:41 pm

            Thanks Jen for sharing!!

    • Chef Dra' says

      July 18, 2018 at 8:25 pm

      depending on what you put in the spring rolls you can make up to 2 days in advance if wrapped indivually and stored in an air tight container like a mason jar

      Reply

Trackbacks

  1. Fresh Asian Noodle Bowl for #WeekdaySupper - Hip Foodie Mom says:
    April 14, 2015 at 5:55 pm

    […] food. Depending on what it is, there’s something so fresh, vibrant and flavorful about it. Spring Rolls, Kim bap, soba noodles or this lovely bowl of brown rice noodles with fresh vegetables. Eating […]

    Reply
  2. Fresh Asian Noodle Bowl for #WeekdaySupper • Hip Foodie Mom says:
    January 31, 2019 at 11:47 am

    […] food. Depending on what it is, there’s something so fresh, vibrant and flavorful about it. Spring Rolls, Kim bap, soba noodles or this lovely bowl of brown rice noodles with fresh vegetables. Eating […]

    Reply
  3. The top 35 Ideas About Chinese Spring Rolls Recipes – Best Round Up Recipe Collections says:
    January 24, 2022 at 5:47 am

    […] Best Chinese Spring Rolls Recipes from Asian Spring Rolls • Hip Foo Mom. Source Image: hipfoodiemom.com. Visit this site for details: hipfoodiemom.com […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




  • TikTok
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Facebook

Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

Popular Posts

Delicious Spinach Artichoke Rice Bowl
Instant Pot Chicken Ramen! Have homemade chicken ramen on your table in about 25 minutes! So flavorful and delicious!!
Summer Pasta Salad with a Dijon vinaigrette. So easy to make and delicious! Super versatile, use any short or small pasta, mix with the raw veggies of your choice and mix in the dressing and enjoy!
Back-to-school meal plan. Here's a meal plan to help you ease back into the new school year. Breakfast and lunch recipes are included.
15 Instant Pot Recipes to Make Now. With Fall just around the corner, I've pulled together some of my favorite instant pot recipes. Get dinner on the table faster with these instant pot recipes.
Comfort Food: This Week for Dinner! Here are some of my favorites for fall! If you need some dinner inspiration this week or some great recipes to try, check them out!

JOIN HIP FOODIE MOM

Subscribe today for a FREE weekly newsletter!




Facebook | Twitter | Pinterest | Privacy Policy

Copyright © 2022 Hip Foodie Mom. All content, recipes and photographs are copyrighted to Alice Choi and are the property of Hip Foodie Mom. They may not be republished in part or whole without permission and proper credit. Contact me to seek republishing and syndication rights.

JOIN THOUSANDS OF FOOD LOVERS!!

Get a weekly newsletter with RECIPES delivered straight to your inbox for FREE!

Your information will *never* be shared or sold to a 3rd party, nor will we spam your inbox.