30+ Delicious Spring Roll Lunch Recipes for Every Taste

Spring rolls are the epitome of fresh, vibrant, and healthy eating, making them an ideal choice for lunch.

Whether you’re looking for a light meal or something more filling, spring rolls offer endless possibilities.

With a variety of fillings ranging from shrimp, chicken, and tofu to vegetables, there’s a spring roll recipe to satisfy every craving.

Not only are they easy to prepare, but they can also be customized to suit different dietary preferences, making them the perfect lunch solution.

In this blog article, we’ll explore 30+ spring roll lunch recipes that will bring a burst of flavor and color to your midday meals.

Whether you’re a fan of classic ingredients or looking to experiment with new flavors, these recipes will inspire you to roll up something delicious today!

30+ Delicious Spring Roll Lunch Recipes for Every Taste

Spring rolls are a versatile and exciting lunch option that never gets old. With a wide variety of fillings, textures, and dipping sauces, you can enjoy these rolls in countless ways.

From fresh, crunchy vegetable rolls to protein-packed shrimp and chicken variations, these 30+ spring roll lunch recipes offer something for everyone.

Not only are they quick and easy to make, but they’re also a great way to incorporate fresh, healthy ingredients into your daily routine.

So, whether you’re meal prepping for the week or just looking for a quick lunch idea, these spring rolls will surely become a go-to recipe in your cooking repertoire. Roll up some fun and flavor today!

Crispy Chicken Spring Rolls

These crispy chicken spring rolls are a delightful fusion of tender, seasoned chicken, fresh vegetables, and a touch of spice, all wrapped in a crispy, golden wrapper. Perfect for a light yet satisfying lunch, they can be served with a tangy dipping sauce for added flavor.

Ingredients:

• 1 lb ground chicken
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• 1/2 tsp black pepper
• Spring roll wrappers
• Vegetable oil for frying

Instructions:

1. In a large pan, heat sesame oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.
2. Add ground chicken to the pan and cook, breaking it up with a spoon, until browned and cooked through.
3. Stir in soy sauce, ginger, black pepper, and cook for another 2 minutes. Remove from heat.
4. In a large bowl, combine the cooked chicken mixture with shredded cabbage, carrots, and green onions.
5. Lay a spring roll wrapper flat on a clean surface. Place 2 tablespoons of the chicken mixture in the center and roll tightly, folding in the sides as you go.
6. Heat vegetable oil in a deep pan over medium heat. Once hot, fry the spring rolls in batches, turning occasionally until golden and crispy (about 3-4 minutes per side).
7. Remove from oil and drain on paper towels.

These crispy chicken spring rolls are the perfect combination of crunch, flavor, and freshness. The seasoned chicken and veggies make them a hearty and delicious option for lunch, while the crispy wrapper adds a satisfying texture. Serve them with your favorite dipping sauce to elevate the flavor even further, making it a meal that everyone will enjoy.

Vegetarian Thai Spring Rolls

These fresh and healthy vegetarian Thai spring rolls are packed with vibrant vegetables, fresh herbs, and rice noodles, all wrapped in rice paper. They are light, refreshing, and can be served with a spicy peanut dipping sauce for a delicious twist.

Ingredients:

• 8-10 rice papers
• 1 cup cooked rice noodles
• 1 cup shredded lettuce
• 1/2 cup sliced cucumber
• 1/4 cup chopped cilantro
• 1/4 cup sliced red bell pepper
• 1/4 cup shredded carrots
• 1/4 cup sliced avocado (optional)
• 1 tbsp lime juice
• Salt to taste

For the Peanut Dipping Sauce:

• 1/4 cup peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp honey
• 1 tsp chili sauce (optional)

Instructions:

1. Prepare the peanut dipping sauce by whisking together peanut butter, soy sauce, lime juice, honey, and chili sauce in a bowl. Adjust the sweetness and spiciness to taste.
2. Fill a large bowl with warm water and dip a rice paper sheet into it for about 10 seconds, until it softens.
3. Lay the softened rice paper flat on a clean surface. Layer a small handful of lettuce, rice noodles, cucumber, cilantro, red bell pepper, carrots, and avocado in the center.
4. Drizzle a small amount of lime juice and a pinch of salt over the vegetables for extra flavor.
5. Fold in the sides of the rice paper and roll tightly. Repeat with the remaining ingredients.
6. Serve the rolls with the peanut dipping sauce on the side.

These vegetarian Thai spring rolls offer a light yet satisfying lunch option, bursting with fresh flavors and crisp textures. The combination of crunchy vegetables, aromatic herbs, and creamy avocado makes each bite a refreshing treat. The peanut dipping sauce adds a savory and slightly spicy kick that brings everything together perfectly. They are ideal for meal prep and can be enjoyed as a quick, healthy lunch.

Shrimp and Avocado Spring Rolls

Shrimp and avocado spring rolls are a flavorful, fresh lunch option. They combine succulent shrimp, creamy avocado, and crisp vegetables, all wrapped in soft rice paper. These rolls are not only delicious but also healthy, offering a great balance of protein and healthy fats.

Ingredients:

• 12 large shrimp, peeled and deveined
• 1 avocado, sliced
• 1 cup lettuce (or spinach)
• 1/2 cup shredded carrots
• 1/4 cup chopped cilantro
• 8-10 rice papers
• 1 tbsp lime juice
• Salt and pepper to taste

For the Dipping Sauce:

• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil

Instructions:

1. Cook the shrimp by boiling them in salted water for 2-3 minutes until pink and cooked through. Drain and set aside to cool.
2. Once cooled, slice the shrimp into halves or thirds.
3. Fill a large bowl with warm water and dip each rice paper into it for about 10 seconds, until soft and pliable.
4. Lay the rice paper flat on a clean surface. Layer a few leaves of lettuce, a couple of slices of avocado, some shredded carrots, a few pieces of shrimp, and a sprinkle of cilantro.
5. Drizzle lime juice over the fillings and season with salt and pepper.
6. Fold in the sides of the rice paper and roll tightly to encase the filling.
7. For the dipping sauce, whisk together soy sauce, honey, rice vinegar, and sesame oil in a small bowl.
8. Serve the rolls with the dipping sauce on the side.

Shrimp and avocado spring rolls are a perfect light lunch that doesn’t sacrifice flavor. The combination of tender shrimp, creamy avocado, and crunchy vegetables is not only healthy but also incredibly satisfying. With the addition of the sweet and tangy dipping sauce, these rolls offer a refreshing and flavorful lunch option that can be enjoyed anytime. They’re quick to make and perfect for those looking for a nutritious meal without the hassle.

Spicy Tofu Spring Rolls

Spicy tofu spring rolls are a vegan-friendly and protein-packed lunch option. The tofu is marinated in a flavorful sauce, then pan-fried to a crispy golden brown before being wrapped in fresh rice paper with crunchy vegetables. These rolls offer a perfect balance of spice, crunch, and protein, with a tasty dipping sauce to bring it all together.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 tbsp soy sauce
• 1 tbsp sriracha sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 cup shredded cabbage
• 1/2 cup sliced bell peppers (red or yellow)
• 1/4 cup chopped cilantro
• 8-10 rice papers
• 1 tbsp lime juice
• Salt and pepper to taste

For the Dipping Sauce:

• 2 tbsp soy sauce
• 1 tbsp honey or agave
• 1 tsp sriracha
• 1 tbsp lime juice

Instructions:

1. Press the tofu to remove excess water. Once pressed, cut into cubes.
2. In a bowl, combine soy sauce, sriracha, rice vinegar, and sesame oil. Add the tofu cubes to the marinade and let it sit for 15 minutes.
3. Heat a pan over medium heat and cook the tofu for 5-6 minutes, turning occasionally, until it’s crispy and golden brown.
4. While the tofu cooks, prepare the vegetables by slicing the bell peppers and shredding the cabbage.
5. Fill a large bowl with warm water and dip each rice paper into the water for about 10 seconds until it softens.
6. Lay the softened rice paper flat on a clean surface. Add a few slices of cabbage, bell peppers, tofu cubes, and cilantro to the center.
7. Drizzle a small amount of lime juice, season with salt and pepper, and roll tightly.
8. For the dipping sauce, whisk together soy sauce, honey, sriracha, and lime juice in a bowl.
9. Serve the rolls with the dipping sauce on the side.

These spicy tofu spring rolls offer a satisfying and flavorful lunch, with a perfect blend of textures from the crispy tofu, crunchy vegetables, and soft rice paper. The spicy sriracha marinade gives the tofu a nice kick, which is beautifully complemented by the sweet and tangy dipping sauce. These rolls are ideal for anyone looking for a healthy, vegan-friendly option packed with flavor and protein. They can easily be made in advance for a quick lunch during the week.

BBQ Chicken Spring Rolls

BBQ chicken spring rolls are a savory, fusion-style lunch that brings together the bold flavors of BBQ chicken and fresh vegetables wrapped in a light rice paper. These rolls are perfect for using up leftover BBQ chicken, turning it into a fresh and exciting meal. Paired with a zesty dipping sauce, they’re a fun twist on the traditional spring roll.

Ingredients:

• 2 cups cooked, shredded BBQ chicken (leftovers work great)
• 1/2 cup shredded lettuce
• 1/4 cup sliced cucumber
• 1/4 cup grated carrots
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• 8-10 rice papers

For the Dipping Sauce:

• 2 tbsp BBQ sauce
• 1 tbsp soy sauce
• 1 tsp honey
• 1 tbsp rice vinegar

Instructions:

1. In a bowl, combine the shredded BBQ chicken with a tablespoon of BBQ sauce to coat evenly.
2. Fill a large bowl with warm water and dip each rice paper into the water for about 10 seconds until it becomes pliable.
3. Lay the rice paper flat on a clean surface. Add a few spoonfuls of BBQ chicken, followed by shredded lettuce, cucumber slices, grated carrots, green onions, and cilantro.
4. Drizzle a little extra BBQ sauce if desired, and roll tightly.
5. For the dipping sauce, whisk together BBQ sauce, soy sauce, honey, and rice vinegar in a small bowl.
6. Serve the rolls with the dipping sauce on the side.

BBQ chicken spring rolls offer a delightful twist on classic spring rolls, combining the smoky sweetness of BBQ chicken with fresh, crunchy vegetables. The combination of the juicy chicken and crisp veggies wrapped in soft rice paper makes these rolls a satisfying and fun lunch option. The dipping sauce adds a nice depth of flavor that complements the BBQ chicken perfectly. These rolls are perfect for a quick meal that feels like a treat, yet is packed with flavor.

Pork and Apple Spring Rolls

Pork and apple spring rolls are a unique and flavorful lunch option, featuring savory ground pork, sweet apples, and fresh vegetables all wrapped in a delicate rice paper. The combination of flavors gives these rolls a delicious balance of savory and sweet, and they’re complemented by a tangy dipping sauce.

Ingredients:

• 1 lb ground pork
• 1 apple, peeled and diced
• 1/2 cup shredded cabbage
• 1/4 cup chopped green onions
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp ground black pepper
• 8-10 rice papers

For the Dipping Sauce:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp sesame oil

Instructions:

1. In a pan, heat sesame oil over medium heat. Add garlic and cook for 1 minute until fragrant.
2. Add the ground pork to the pan and cook, breaking it apart with a spoon, until browned.
3. Stir in diced apple, soy sauce, rice vinegar, and black pepper. Cook for another 3-4 minutes until the apples are slightly softened.
4. Remove from heat and set aside to cool.
5. Fill a large bowl with warm water and dip each rice paper into the water for 10 seconds until softened.
6. Lay the rice paper flat on a clean surface. Add a few spoonfuls of the pork and apple mixture, followed by shredded cabbage and green onions.
7. Roll tightly, folding in the sides to secure the filling inside.
8. For the dipping sauce, whisk together soy sauce, rice vinegar, honey, and sesame oil in a small bowl.
9. Serve the rolls with the dipping sauce on the side.

Pork and apple spring rolls offer a delicious balance of savory and sweet flavors, with the richness of ground pork perfectly complementing the freshness of the apples. The crunchy vegetables add a nice texture, and the dipping sauce enhances the flavors with its tangy sweetness. These rolls are a great option for lunch, offering a unique twist on traditional spring rolls and a satisfying blend of flavors that will leave you feeling nourished and full.

Mango Chicken Spring Rolls

Mango chicken spring rolls combine the sweetness of fresh mango with the savory flavor of marinated chicken, all wrapped in delicate rice paper. These rolls are light, refreshing, and full of vibrant flavor, making them an ideal option for a fresh lunch. Paired with a tangy dipping sauce, they provide the perfect balance of sweet, savory, and spicy elements.

Ingredients:

• 1 lb chicken breast, cooked and sliced thin
• 1 ripe mango, peeled and julienned
• 1/2 cup shredded lettuce
• 1/4 cup sliced cucumber
• 1/4 cup chopped cilantro
• 8-10 rice papers

For the Dipping Sauce:

• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp chili garlic sauce
• 1 tbsp water

Instructions:

1. Cook the chicken breast and slice it thinly. You can use leftover chicken or grill it for a smoky flavor.
2. Prepare the mango by peeling it and cutting it into thin julienne strips.
3. Fill a large bowl with warm water and dip each rice paper into the water for about 10 seconds until it softens.
4. Lay the softened rice paper on a clean surface. Add a few slices of chicken, mango, cucumber, shredded lettuce, and a sprinkle of cilantro in the center.
5. Drizzle with a little hoisin sauce and roll the rice paper tightly, folding in the sides as you go.
6. For the dipping sauce, whisk together hoisin sauce, rice vinegar, chili garlic sauce, and water until smooth.
7. Serve the rolls with the dipping sauce on the side.

These mango chicken spring rolls are a perfect lunch for those craving something light and flavorful. The sweetness of the mango complements the savory chicken beautifully, while the fresh vegetables add crunch and freshness. The dipping sauce, with its slight spice and tang, ties the dish together perfectly. These rolls are a great way to enjoy a healthy, balanced meal that’s quick and easy to prepare.

Beef and Veggie Spring Rolls

Beef and veggie spring rolls are a hearty yet healthy option for lunch. Ground beef is sautéed with flavorful seasonings, then combined with crunchy vegetables and wrapped in soft rice paper for a satisfying meal. The savory beef and fresh veggies, paired with a savory dipping sauce, make these rolls a great lunch choice.

Ingredients:

• 1 lb ground beef
• 1/2 cup chopped bell peppers
• 1/2 cup shredded carrots
• 1/2 cup sliced green onions
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 8-10 rice papers

For the Dipping Sauce:

• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar

Instructions:

1. In a pan, heat sesame oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
2. Add ground beef to the pan and cook until browned, breaking it apart as it cooks.
3. Stir in chopped bell peppers, shredded carrots, green onions, soy sauce, and hoisin sauce. Cook for an additional 2-3 minutes until the vegetables are tender.
4. Fill a large bowl with warm water and dip each rice paper into the water for about 10 seconds until it becomes soft.
5. Lay the softened rice paper flat on a clean surface. Add a few spoonfuls of the beef and veggie mixture to the center of the rice paper.
6. Roll tightly, folding in the sides as you go.
7. For the dipping sauce, whisk together soy sauce, hoisin sauce, sesame oil, and rice vinegar in a small bowl.
8. Serve the rolls with the dipping sauce on the side.

These beef and veggie spring rolls are a great option for a protein-packed and flavorful lunch. The combination of seasoned beef and fresh vegetables gives each roll a delicious savory flavor with a satisfying crunch. The dipping sauce adds a touch of sweetness and richness that elevates the entire dish. These rolls are quick to prepare and can be enjoyed as a light meal that still leaves you feeling satisfied.

Salmon and Cucumber Spring Rolls

Salmon and cucumber spring rolls are a light yet filling lunch option. The delicate, tender salmon is paired with crunchy cucumber and fresh herbs, wrapped in soft rice paper for a refreshing and healthy meal. These rolls are perfect for a seafood lover, offering a unique twist on traditional spring rolls.

Ingredients:

• 1 lb cooked salmon, flaked
• 1/2 cucumber, thinly sliced
• 1/4 cup chopped mint
• 1/4 cup chopped cilantro
• 8-10 rice papers

For the Dipping Sauce:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 tsp honey

Instructions:

1. Flake the cooked salmon into bite-sized pieces. You can use grilled, baked, or leftover salmon for this recipe.
2. Slice the cucumber thinly and chop the mint and cilantro.
3. Fill a large bowl with warm water and dip each rice paper into the water for 10-15 seconds until it becomes soft and pliable.
4. Lay the softened rice paper on a clean surface. Add a small handful of salmon, cucumber slices, and fresh herbs to the center.
5. Roll the rice paper tightly, folding in the sides as you go.
6. For the dipping sauce, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, and honey in a bowl.
7. Serve the rolls with the dipping sauce on the side.

Salmon and cucumber spring rolls are an excellent choice for a light and flavorful lunch. The richness of the salmon pairs perfectly with the freshness of the cucumber and herbs, creating a balanced dish. The tangy dipping sauce with hints of sesame oil and ginger adds depth to the rolls, making each bite incredibly satisfying. These rolls are an easy and elegant lunch option, great for anyone looking to enjoy a fresh, healthy, and seafood-packed meal.

Shrimp and Avocado Spring Rolls

Shrimp and avocado spring rolls are a delightful combination of sweet shrimp, creamy avocado, and crisp vegetables, all wrapped in soft rice paper. These rolls are not only healthy but also full of fresh flavors, making them the perfect light lunch. Paired with a zesty dipping sauce, they offer a refreshing, satisfying meal that’s easy to prepare and enjoyable to eat.

Ingredients:

• 12-14 large shrimp, peeled and deveined
• 1 avocado, sliced
• 1/2 cup shredded lettuce
• 1/4 cup shredded carrots
• 1/4 cup fresh cilantro, chopped
• 8-10 rice papers

For the Dipping Sauce:

• 3 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp sesame oil
• 1 tsp chili paste (optional)
• 1 tsp honey

Instructions:

1. Cook the shrimp by boiling or sautéing them until pink and cooked through. Once cooked, let them cool slightly and cut them in half lengthwise.
2. Fill a large bowl with warm water and dip each rice paper into the water for about 10 seconds until it softens.
3. Lay the softened rice paper flat on a clean surface. Add a few pieces of shrimp, a slice of avocado, some shredded lettuce, carrots, and cilantro to the center.
4. Roll the rice paper tightly, folding in the sides as you go.
5. For the dipping sauce, whisk together soy sauce, lime juice, sesame oil, chili paste, and honey in a small bowl.
6. Serve the rolls with the dipping sauce on the side.

Shrimp and avocado spring rolls are a delicious, fresh lunch option that perfectly balances flavors and textures. The combination of sweet shrimp, creamy avocado, and crisp veggies wrapped in soft rice paper makes for a light yet satisfying meal. The dipping sauce adds a burst of flavor with its tangy and slightly spicy notes. These rolls are perfect for anyone seeking a healthy and flavorful lunch that’s both easy to make and full of delicious ingredients.

Chicken Caesar Spring Rolls

Chicken Caesar spring rolls are a fun twist on the classic Caesar salad, featuring grilled chicken, romaine lettuce, and a creamy Caesar dressing all wrapped in rice paper. This innovative take on the traditional spring roll is an easy-to-make, portable lunch option that delivers the familiar flavors of a Caesar salad in a light, fresh form.

Ingredients:

• 2 cups cooked, sliced chicken breast
• 1 1/2 cups romaine lettuce, chopped
• 1/4 cup shredded parmesan cheese
• 1/4 cup croutons, crushed
• 8-10 rice papers

For the Dipping Sauce:

• 2 tbsp Caesar dressing
• 1 tbsp lemon juice
• 1 tsp olive oil

Instructions:

1. Cook and slice the chicken breast. If grilling, season with salt and pepper before cooking.
2. Crush the croutons into smaller pieces for added crunch.
3. Fill a large bowl with warm water and dip each rice paper into the water for 10-15 seconds until softened.
4. Lay the softened rice paper on a clean surface. Add a few slices of chicken, a handful of chopped romaine lettuce, a sprinkle of parmesan, and a small amount of crushed croutons.
5. Drizzle a bit of Caesar dressing over the filling, then roll the rice paper tightly, folding in the sides as you go.
6. For the dipping sauce, whisk together Caesar dressing, lemon juice, and olive oil in a small bowl.
7. Serve the rolls with the dipping sauce on the side.

Chicken Caesar spring rolls offer a fresh, lighter alternative to a traditional Caesar salad. The grilled chicken, crisp lettuce, and crunchy croutons are wrapped up in rice paper, creating a portable version of the beloved salad. The Caesar dressing adds a creamy richness, making each bite full of flavor. These rolls are perfect for a quick, satisfying lunch that delivers all the classic flavors of Caesar salad in a fun, innovative form.

Vegetarian Rice Paper Rolls with Peanut Dipping Sauce

These vegetarian rice paper rolls are packed with fresh vegetables like carrots, cucumbers, and bell peppers, making them an excellent option for a healthy, plant-based lunch. The addition of a creamy peanut dipping sauce adds depth to the dish, making it a satisfying and flavorful meal. These rolls are light yet packed with nutrients, perfect for a quick lunch or snack.

Ingredients:

• 1/2 cup shredded carrots
• 1/2 cup sliced cucumber
• 1/4 cup sliced bell peppers (red or yellow)
• 1/4 cup fresh basil leaves
• 8-10 rice papers

For the Peanut Dipping Sauce:

• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey
• 1-2 tbsp water (to thin the sauce)

Instructions:

1. Prepare the vegetables by shredding the carrots, slicing the cucumber and bell peppers, and chopping the fresh basil.
2. Fill a large bowl with warm water and dip each rice paper into the water for about 10 seconds until it softens.
3. Lay the softened rice paper on a clean surface. Add a handful of shredded carrots, cucumber slices, bell peppers, and a few basil leaves to the center.
4. Roll the rice paper tightly, folding in the sides to secure the filling inside.
5. For the dipping sauce, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, and water in a small bowl. Adjust the water for your desired consistency.
6. Serve the rolls with the peanut dipping sauce on the side.

Vegetarian rice paper rolls are a fresh and healthy lunch option, filled with vibrant, crunchy vegetables. The peanut dipping sauce adds a rich, savory flavor that complements the fresh ingredients beautifully. These rolls are easy to prepare, nutrient-packed, and offer a satisfying meal for those who prefer plant-based dishes. Whether enjoyed as a light lunch or a snack, these rolls are a great way to incorporate more vegetables into your diet while indulging in delicious flavors.

Tofu and Avocado Spring Rolls

Tofu and avocado spring rolls are a delicious and nutritious vegetarian option, featuring creamy avocado, crispy tofu, and fresh vegetables wrapped in soft rice paper. These rolls are not only packed with flavor but are also rich in protein, making them a satisfying and wholesome lunch. The peanut dipping sauce brings a deliciously creamy, savory element that pairs perfectly with the fresh ingredients.

Ingredients:

• 1 block firm tofu, drained and sliced into strips
• 1 avocado, sliced
• 1/2 cup shredded lettuce
• 1/4 cup julienned carrots
• 8-10 rice papers
• 1 tbsp olive oil (for pan-frying tofu)

For the Peanut Dipping Sauce:

• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp honey
• 1-2 tbsp water (to thin the sauce)

Instructions:

1. Drain the tofu and slice it into strips. Heat olive oil in a pan and sauté the tofu strips for about 5-7 minutes until golden and crispy.
2. Fill a large bowl with warm water and dip each rice paper into the water for about 10 seconds until it softens.
3. Lay the softened rice paper on a clean surface. Add a few strips of crispy tofu, slices of avocado, shredded lettuce, and julienned carrots to the center.
4. Roll the rice paper tightly, folding in the sides to secure the filling.
5. For the peanut dipping sauce, whisk together peanut butter, soy sauce, lime juice, honey, and water in a small bowl to achieve a smooth, creamy texture.
6. Serve the rolls with the peanut dipping sauce on the side.

Tofu and avocado spring rolls offer a plant-based, protein-rich lunch option that’s both light and filling. The crispy tofu combined with the creamy avocado and fresh vegetables creates a deliciously balanced dish. The peanut dipping sauce enhances the flavors with its richness and umami, making these rolls a standout option for those looking to enjoy a healthy and flavorful meal. These rolls are perfect for vegetarians, vegans, or anyone looking to reduce their meat consumption while enjoying a fresh and satisfying lunch.

Spicy Tuna Spring Rolls

Spicy tuna spring rolls are a fresh, flavorful, and slightly spicy alternative to traditional sushi rolls. Combining fresh tuna with a spicy mayo sauce and crunchy vegetables, these spring rolls offer a light and satisfying lunch option. Wrapped in delicate rice paper, they provide a healthier alternative to fried rolls while still delivering bold flavors.

Ingredients:

• 1/2 lb fresh tuna, diced
• 1/4 cup mayonnaise
• 1 tbsp sriracha sauce (adjust for spice level)
• 1/2 cucumber, thinly sliced
• 1/4 cup shredded lettuce
• 1/4 cup chopped green onions
• 8-10 rice papers

For the Dipping Sauce:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey

Instructions:

1. In a small bowl, combine the diced tuna with mayonnaise and sriracha sauce, adjusting the sriracha to your desired spice level.
2. Fill a large bowl with warm water and dip each rice paper into the water for 10-15 seconds until it softens.
3. Lay the softened rice paper on a clean surface. Add a spoonful of the spicy tuna mixture, a few slices of cucumber, shredded lettuce, and green onions to the center.
4. Roll the rice paper tightly, folding in the sides as you go.
5. For the dipping sauce, whisk together soy sauce, rice vinegar, sesame oil, and honey in a small bowl.
6. Serve the rolls with the dipping sauce on the side.

Spicy tuna spring rolls offer a delightful blend of heat and freshness, perfect for anyone craving sushi-inspired flavors in a healthier, handheld form. The spicy tuna mixture adds richness and depth, while the crisp vegetables provide a refreshing crunch. The dipping sauce ties the dish together with its tangy and slightly sweet profile, creating a perfect balance to the spicy tuna. These rolls are ideal for a light lunch that’s still packed with flavor and excitement.

Vietnamese Pork Spring Rolls

Vietnamese pork spring rolls are a traditional and flavorful option for a satisfying lunch. These rolls feature seasoned pork, fresh herbs, and crunchy vegetables, all wrapped up in soft rice paper. The combination of savory pork and refreshing vegetables, paired with a tangy dipping sauce, creates a perfect balance of flavors and textures. These rolls are easy to make and offer a delicious, authentic Vietnamese taste.

Ingredients:

• 1 lb ground pork
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1/4 cup shredded carrots
• 1/2 cup shredded lettuce
• 1/4 cup fresh mint leaves
• 8-10 rice papers

For the Dipping Sauce:

• 2 tbsp fish sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tbsp lime juice
• 1 clove garlic, minced
• 1-2 red chilies, chopped (optional)

Instructions:

1. In a pan, cook the ground pork over medium heat with minced garlic, fish sauce, and soy sauce until browned and fully cooked.
2. Fill a large bowl with warm water and dip each rice paper into the water for 10-15 seconds until it softens.
3. Lay the softened rice paper on a clean surface. Add a few spoonfuls of cooked pork, some shredded carrots, shredded lettuce, and fresh mint leaves to the center.
4. Roll the rice paper tightly, folding in the sides as you go.
5. For the dipping sauce, whisk together fish sauce, rice vinegar, sugar, lime juice, garlic, and red chilies in a small bowl until well combined.
6. Serve the rolls with the dipping sauce on the side.

Vietnamese pork spring rolls are a delicious and flavorful way to enjoy traditional Vietnamese cuisine. The seasoned ground pork paired with fresh vegetables and herbs creates a satisfying and savory filling, while the dipping sauce provides a burst of tangy, salty, and sweet flavors. These rolls are perfect for a light lunch that still delivers bold, authentic flavors. Whether you’re familiar with Vietnamese cuisine or trying it for the first time, these pork spring rolls are sure to be a hit.

Grilled Chicken and Mango Spring Rolls

Grilled chicken and mango spring rolls are a fresh, fruity, and savory combination that makes for a perfect lunch. The tender grilled chicken, sweet and juicy mango, and crisp vegetables come together in soft rice paper wrappers, making these rolls both flavorful and satisfying. Paired with a tangy dipping sauce, these rolls are light but full of deliciousness, perfect for a warm day or when you’re craving something tropical.

Ingredients:

• 2 boneless, skinless chicken breasts, grilled and sliced
• 1 ripe mango, peeled and julienned
• 1/2 cup shredded lettuce
• 1/4 cup cilantro leaves
• 8-10 rice papers

For the Dipping Sauce:

• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp lime juice
• 1 tsp sesame oil

Instructions:

1. Grill the chicken breasts until fully cooked and slice them into thin strips.
2. Peel and julienne the mango into thin strips.
3. Fill a large bowl with warm water and dip each rice paper into the water for about 10 seconds until softened.
4. Lay the softened rice paper on a clean surface. Add a few strips of grilled chicken, mango slices, shredded lettuce, and fresh cilantro leaves to the center.
5. Roll the rice paper tightly, folding in the sides as you go to secure the filling.
6. For the dipping sauce, whisk together soy sauce, rice vinegar, honey, lime juice, and sesame oil in a small bowl.
7. Serve the rolls with the dipping sauce on the side.

Grilled chicken and mango spring rolls offer a refreshing, tropical twist on your standard spring roll. The sweetness of the mango beautifully complements the savory grilled chicken, while the fresh cilantro adds a burst of herbaceous flavor. The dipping sauce ties everything together with its tangy and slightly sweet profile. These rolls are perfect for a light lunch or a summer picnic, providing both fresh flavors and satisfying textures in every bite.

Beef and Kimchi Spring Rolls

Beef and kimchi spring rolls combine the richness of seasoned beef with the spicy, tangy kick of kimchi, wrapped in soft rice paper. These rolls bring together a delightful mix of savory, spicy, and umami flavors, making for an exciting and flavorful lunch. Paired with a tangy dipping sauce, these rolls offer a bold and satisfying meal that’s perfect for anyone who enjoys Korean-inspired flavors.

Ingredients:

• 1 lb ground beef
• 1/2 cup kimchi, chopped
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/4 cup shredded carrots
• 8-10 rice papers

For the Dipping Sauce:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp chili paste (optional)

Instructions:

1. In a pan, cook the ground beef over medium heat until fully browned. Add the soy sauce and sesame oil, then stir in the chopped kimchi and cook for another 2-3 minutes.
2. Fill a large bowl with warm water and dip each rice paper into the water for about 10 seconds until softened.
3. Lay the softened rice paper on a clean surface. Add a spoonful of the beef and kimchi mixture, a few shredded carrots, and roll tightly, folding in the sides as you go.
4. For the dipping sauce, whisk together soy sauce, rice vinegar, honey, and chili paste in a small bowl.
5. Serve the rolls with the dipping sauce on the side.

Beef and kimchi spring rolls offer a flavorful fusion of savory beef and spicy kimchi, creating a dynamic and exciting lunch option. The heat from the kimchi pairs perfectly with the rich beef, while the fresh vegetables provide a satisfying crunch. The dipping sauce adds a tangy, slightly sweet element to balance the bold flavors of the rolls. These rolls are ideal for anyone craving a lunch full of Korean-inspired flavors with a fresh, light twist.

Crispy Sweet Potato and Black Bean Spring Rolls

Crispy sweet potato and black bean spring rolls are a vegetarian-friendly lunch option that’s both hearty and nutritious. The combination of roasted sweet potatoes and protein-packed black beans, along with fresh veggies, makes for a filling and satisfying meal. These rolls are crispy on the outside and tender on the inside, with an added crunch of fresh vegetables. Paired with a creamy avocado dipping sauce, they offer a perfect blend of flavors and textures.

Ingredients:

• 1 medium sweet potato, peeled and cubed
• 1/2 cup cooked black beans
• 1/4 cup red bell pepper, thinly sliced
• 1/4 cup shredded lettuce
• 8-10 rice papers

For the Dipping Sauce:

• 1 ripe avocado
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tbsp water (for thinning)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potato with olive oil, salt, and pepper, and roast for 20-25 minutes, or until tender.
2. Fill a large bowl with warm water and dip each rice paper into the water for about 10 seconds until softened.
3. Lay the softened rice paper on a clean surface. Add roasted sweet potato cubes, black beans, red bell pepper slices, and shredded lettuce to the center.
4. Roll the rice paper tightly, folding in the sides to secure the filling.
5. For the dipping sauce, blend the avocado, lime juice, olive oil, and water in a blender until smooth. Season with salt and pepper to taste.
6. Serve the rolls with the avocado dipping sauce on the side.

Crispy sweet potato and black bean spring rolls are a delicious and hearty option for a light yet filling lunch. The sweet roasted sweet potatoes pair beautifully with the savory black beans, while the fresh vegetables add crunch and brightness. The creamy avocado dipping sauce enhances the flavors with its richness, providing a perfect balance to the earthy ingredients. These rolls are a fantastic vegetarian choice that offers both taste and nutrition in every bite.

Shrimp and Cucumber Spring Rolls

Shrimp and cucumber spring rolls are a light and refreshing choice for a healthy lunch. These rolls feature succulent shrimp, crunchy cucumber, and fresh herbs wrapped in delicate rice paper. The simplicity of the ingredients makes these rolls flavorful without being overwhelming. Paired with a zesty dipping sauce, they offer a satisfying meal that is both fresh and vibrant.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cucumber, julienned
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 8-10 rice papers

For the Dipping Sauce:

• 3 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp honey
• 1/2 tsp grated ginger
• 1 tbsp sesame oil

Instructions:

1. Cook the shrimp in boiling water for about 2-3 minutes or until pink and fully cooked. Drain and set aside.
2. Fill a large bowl with warm water and dip each rice paper into the water for about 10 seconds until softened.
3. Lay the softened rice paper on a clean surface. Add a few shrimp, julienned cucumber, fresh cilantro, and mint leaves to the center.
4. Roll the rice paper tightly, folding in the sides as you go to secure the filling.
5. For the dipping sauce, whisk together soy sauce, lime juice, honey, grated ginger, and sesame oil in a small bowl.
6. Serve the rolls with the dipping sauce on the side.

Shrimp and cucumber spring rolls are the epitome of fresh, light, and healthy eating. The tender shrimp and crisp cucumber create a harmonious balance of flavors, while the fresh herbs provide a burst of brightness. The dipping sauce adds a savory, tangy contrast that brings the whole dish together. Perfect for a quick lunch or as a starter to a larger meal, these rolls offer a refreshing way to enjoy seafood and vegetables in one easy-to-eat package.

Chicken and Rice Noodle Spring Rolls

Chicken and rice noodle spring rolls are a satisfying and wholesome lunch option. Packed with lean chicken, rice noodles, and fresh vegetables, these rolls are light yet filling. They’re a great way to use up leftovers, especially if you have cooked chicken or rice noodles on hand. With a savory dipping sauce to complement the flavors, these rolls are a simple but delicious choice for lunch.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 1/2 cup rice noodles, cooked and drained
• 1/4 cup shredded cabbage
• 1/4 cup shredded carrots
• 8-10 rice papers

For the Dipping Sauce:

• 2 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp chili paste (optional)
• 1 tsp sesame oil

Instructions:

1. Cook the chicken breasts until fully cooked and shred them using two forks.
2. Prepare the rice noodles according to package instructions, then drain and set aside.
3. Fill a large bowl with warm water and dip each rice paper into the water for about 10 seconds until softened.
4. Lay the softened rice paper on a clean surface. Add a few spoonfuls of shredded chicken, rice noodles, shredded cabbage, and shredded carrots to the center.
5. Roll the rice paper tightly, folding in the sides as you go to secure the filling.
6. For the dipping sauce, whisk together hoisin sauce, soy sauce, rice vinegar, chili paste (if using), and sesame oil in a small bowl.
7. Serve the rolls with the dipping sauce on the side.

Chicken and rice noodle spring rolls are a versatile and satisfying option for lunch. They are easy to assemble and can be made with leftover ingredients, making them both practical and delicious. The combination of lean chicken, rice noodles, and vegetables offers a balanced meal, while the dipping sauce adds a rich, slightly sweet, and savory contrast. These rolls are perfect for a light yet fulfilling lunch that doesn’t compromise on flavor.

Vegetarian Tempeh Spring Rolls

Vegetarian tempeh spring rolls are a flavorful plant-based option that’s packed with protein, thanks to the tempeh. Combined with fresh vegetables and a zesty dipping sauce, these rolls are a satisfying and nutritious lunch. The tempeh adds a nutty flavor and firm texture, making it a great meat alternative, while the veggies provide freshness and crunch.

Ingredients:

• 1 block tempeh, sliced thinly
• 1/2 cup shredded lettuce
• 1/4 cup shredded carrots
• 1/4 cup cucumber, julienned
• 1/4 cup fresh basil leaves
• 8-10 rice papers

For the Dipping Sauce:

• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp peanut butter
• 1 tsp maple syrup

Instructions:

1. Slice the tempeh thinly and sauté it in a pan over medium heat with a little sesame oil until golden brown and crispy, about 5-7 minutes.
2. Fill a large bowl with warm water and dip each rice paper into the water for about 10 seconds until softened.
3. Lay the softened rice paper on a clean surface. Add a few slices of tempeh, shredded lettuce, shredded carrots, julienned cucumber, and fresh basil leaves to the center.
4. Roll the rice paper tightly, folding in the sides to secure the filling.
5. For the dipping sauce, whisk together soy sauce, rice vinegar, sesame oil, peanut butter, and maple syrup in a small bowl until smooth and creamy.
6. Serve the rolls with the dipping sauce on the side.

Vegetarian tempeh spring rolls are a wonderful, plant-based lunch option that’s rich in protein and flavor. The tempeh provides a hearty, nutty flavor that pairs perfectly with the fresh vegetables and aromatic basil. The dipping sauce adds a creamy, savory, and slightly sweet element to the rolls, enhancing the overall flavor. These rolls are perfect for vegetarians, vegans, or anyone looking for a delicious and healthy lunch.

Note: More recipes are coming soon!