33+ Fresh and Flavorful Spring Wrap Recipes You Need to Try

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As the weather warms and fresh ingredients begin to pop up at local markets, there’s no better time to embrace the light, healthy, and vibrant flavors of spring wraps.

These wraps, often made with fresh vegetables, fruits, and lean proteins, offer a refreshing alternative to heavier meals.

Whether you’re craving something crunchy, creamy, spicy, or savory, there’s a spring wrap for everyone.

Plus, they’re quick and easy to prepare, making them ideal for busy weeknights, outdoor picnics, or meal prep for the week ahead.

In this blog article, we’ll explore 33+ delicious spring wrap recipes, each one brimming with fresh, seasonal ingredients.

From classic vegetable wraps to creative combinations like spicy crab and avocado or teriyaki chicken and pineapple, these recipes offer something for everyone.

So, roll up your sleeves and get ready to discover the best spring wraps that will bring a burst of flavor to your table!

33+ Fresh and Flavorful Spring Wrap Recipes You Need to Try

Spring wraps are the perfect way to celebrate the season’s bounty with fresh, light, and healthy meals.

These versatile wraps can be filled with anything from crisp vegetables and fruits to flavorful proteins, all wrapped up in a soft rice paper or lettuce leaf.

Whether you’re preparing them as an appetizer, a main dish, or a snack, spring wraps offer endless possibilities for creativity in the kitchen.

With these 33+ recipes, you’ll be able to enjoy a variety of delicious, wholesome wraps that are as easy to make as they are delicious.

So, get inspired and start wrapping your way to a season of fresh flavors!

Fresh Veggie Spring Rolls

Fresh veggie spring rolls are light, nutritious, and bursting with flavor. Packed with colorful vegetables and served with a tangy dipping sauce, these rolls make for a healthy snack or appetizer. Perfect for those looking for a low-calorie, fresh dish with a crunchy texture and zesty finish.

Ingredients:

10 rice paper wraps
1 cup shredded carrots
1 cup cucumber, julienned

1 cup red bell pepper, julienned
1 cup lettuce, shredded
1/2 cup fresh mint leaves

1/2 cup cilantro leaves
1/2 cup vermicelli noodles (optional)
Dipping sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp honey

Instructions:

Prepare all the vegetables by julienning or shredding them. If using vermicelli noodles, cook according to package instructions.
Dip each rice paper wrap in warm water for a few seconds until it softens. Lay it flat on a clean surface.

In the center of the rice paper, arrange a few strips of carrots, cucumber, bell pepper, lettuce, and herbs. Add vermicelli noodles if using.
Carefully fold the sides of the rice paper in and roll it up tightly, ensuring the ingredients stay inside.
For the dipping sauce, mix soy sauce, rice vinegar, sesame oil, and honey in a small bowl until well combined.

Serve the spring rolls with the dipping sauce on the side.

Fresh veggie spring rolls are a delightful dish that captures the essence of spring in every bite. The crispy vegetables, fresh herbs, and smooth rice paper come together for a healthy and satisfying snack or appetizer. The dipping sauce adds a flavorful, tangy punch that enhances the overall experience. These rolls are not only easy to prepare but also a great way to enjoy raw vegetables in a fun and delicious format.

Shrimp and Avocado Spring Rolls

Shrimp and avocado spring rolls offer a perfect balance of savory and creamy flavors. The shrimp provides a protein-packed base, while the avocado adds richness and creaminess. Paired with crunchy vegetables and wrapped in a soft rice paper, these rolls are a refreshing and satisfying treat.

Ingredients:

10 rice paper wraps
1/2 pound cooked shrimp, peeled and deveined

1 ripe avocado, sliced thinly
1 cup shredded lettuce
1/2 cup cucumber, julienned

1/2 cup carrots, julienned
1/4 cup fresh cilantro leaves
2 tbsp soy sauce

1 tbsp rice vinegar
1 tsp sesame oil
1 tsp ginger, grated

Instructions:

Prepare the ingredients: slice the avocado, julienne the cucumber and carrots, and shred the lettuce.
Fill a shallow dish with warm water and dip each rice paper wrap for about 10 seconds to soften.

Lay the softened rice paper on a flat surface and start layering the ingredients: shrimp, avocado slices, lettuce, cucumber, and carrots.
Sprinkle with fresh cilantro leaves.
Carefully fold the sides of the rice paper and roll it tightly to enclose the filling.

For the dipping sauce, mix soy sauce, rice vinegar, sesame oil, and grated ginger in a small bowl.
Serve the spring rolls with the dipping sauce.

These shrimp and avocado spring rolls are not just a treat for the taste buds but a feast for the eyes, with their vibrant colors and fresh ingredients. The shrimp’s savory flavor pairs perfectly with the creamy avocado, while the crunchy vegetables add texture to every bite. The simple dipping sauce enhances the dish, making it an ideal appetizer or light meal, especially during warmer months when fresh and light meals are the best.

Chicken and Mango Spring Rolls

Chicken and mango spring rolls combine savory grilled chicken with the sweetness of ripe mango. The tropical fruit adds a touch of sweetness that contrasts beautifully with the savory flavors of the chicken and fresh vegetables. This spring roll recipe is perfect for those who enjoy a balance of sweet and savory flavors in a fresh, healthy wrap.

Ingredients:

10 rice paper wraps

2 chicken breasts, grilled and sliced thinly
1 ripe mango, peeled and sliced into thin strips
1/2 cup shredded lettuce

1/4 cup fresh basil leaves
1/4 cup fresh cilantro leaves
1/2 cup shredded carrots

Dipping sauce: 2 tbsp peanut butter, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp lime juice, 1 tsp honey

Instructions:

Grill the chicken breasts and slice them thinly once cooked. Prepare the mango, lettuce, carrots, and herbs.

Dip each rice paper wrap in warm water for about 10-15 seconds until softened, then lay them flat on a clean surface.
Layer the sliced chicken, mango strips, lettuce, shredded carrots, basil, and cilantro in the center of the rice paper.
Gently fold in the sides of the rice paper and roll it tightly.

For the dipping sauce, whisk together peanut butter, soy sauce, rice vinegar, lime juice, and honey until smooth.
Serve the chicken and mango spring rolls with the peanut dipping sauce.

Chicken and mango spring rolls are a delightful mix of tropical and savory flavors. The tender grilled chicken combined with the sweet mango creates a unique balance of taste and texture. The fresh vegetables and aromatic herbs elevate the flavor, while the creamy peanut dipping sauce adds depth and richness to each bite. These spring rolls are perfect for a light lunch, appetizer, or even as part of a festive meal with friends and family.

Thai-Inspired Tofu Spring Rolls

These Thai-inspired tofu spring rolls are packed with crispy fried tofu, fresh vegetables, and vibrant herbs, creating a flavorful and satisfying dish. The combination of earthy tofu and crunchy veggies, paired with a tangy peanut dipping sauce, makes for a delightful, plant-based spring roll that’s perfect for vegans or anyone looking to try something new and fresh.

Ingredients:

10 rice paper wraps

1 block firm tofu, pressed and cut into strips
1 cup shredded cabbage
1/2 cup shredded carrots

1/4 cup fresh mint leaves
1/4 cup fresh basil leaves
1/4 cup cucumber, julienned

Dipping sauce: 3 tbsp peanut butter, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp rice vinegar, 1 tsp maple syrup

Instructions:

Press the tofu to remove excess moisture, then cut it into strips. Heat a little oil in a pan and fry the tofu until golden and crispy on all sides.

Prepare the vegetables by shredding the cabbage, carrots, and julienning the cucumber.
Dip each rice paper wrap in warm water for 10-15 seconds until softened and place it on a flat surface.
Layer the tofu, cabbage, carrots, cucumber, and fresh herbs in the center of the rice paper.

Gently fold the sides of the rice paper over the filling and roll it up tightly.
For the dipping sauce, whisk together peanut butter, soy sauce, lime juice, rice vinegar, and maple syrup until smooth.
Serve the tofu spring rolls with the peanut dipping sauce.

These Thai-inspired tofu spring rolls offer a deliciously fresh alternative to traditional spring rolls. The crispy tofu gives the dish a hearty, savory element, while the fresh vegetables and aromatic herbs provide a burst of flavor. The peanut dipping sauce adds a creamy, slightly sweet finish that enhances the entire dish. Perfect for a light lunch or appetizer, these rolls are full of plant-based goodness that will leave you feeling satisfied and nourished.

Spicy Chicken and Cucumber Spring Rolls

Spicy chicken and cucumber spring rolls are the perfect blend of heat and freshness. Grilled chicken coated in a spicy marinade is paired with crisp cucumber and fresh herbs, all wrapped up in rice paper for a cool, crunchy bite. These rolls are perfect for anyone who loves a bit of spice in their food, balanced with the refreshing crunch of veggies.

Ingredients:

10 rice paper wraps
2 chicken breasts, grilled and sliced thinly
1 cucumber, julienned

1/2 cup fresh cilantro leaves
1/4 cup fresh mint leaves
1/2 cup shredded lettuce

Spicy marinade: 2 tbsp sriracha, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp sesame oil, 1 tsp lime juice
Dipping sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1/2 tsp chili flakes

Instructions:

Mix the sriracha, soy sauce, honey, sesame oil, and lime juice in a bowl to make the spicy marinade. Coat the grilled chicken slices with the marinade and let it sit for a few minutes.
Prepare the vegetables by julienning the cucumber and shredding the lettuce.
Dip each rice paper wrap in warm water for 10-15 seconds to soften, and then place it on a clean surface.

Layer the spicy chicken, cucumber, lettuce, cilantro, and mint in the center of the rice paper.
Fold the sides of the rice paper in and roll tightly to enclose the filling.
For the dipping sauce, combine soy sauce, rice vinegar, sesame oil, and chili flakes in a small bowl.

Serve the spicy chicken and cucumber spring rolls with the dipping sauce on the side.

Spicy chicken and cucumber spring rolls are a perfect combination of heat and freshness. The spicy chicken provides a satisfying kick, while the cool cucumber and herbs add a refreshing balance. The rice paper wraps hold everything together, offering a light and satisfying bite. With the tangy dipping sauce adding another layer of flavor, these rolls make an excellent appetizer, snack, or light meal that’s sure to please those who enjoy a bit of spice.

Salmon and Avocado Spring Rolls

Salmon and avocado spring rolls bring together the richness of fresh salmon and the creaminess of ripe avocado in a light, refreshing wrap. This combination creates a melt-in-your-mouth texture and offers a healthy, flavorful twist on traditional spring rolls. Perfect for a sushi-inspired snack, these rolls are sure to impress with their delicate flavors.

Ingredients:

10 rice paper wraps
1/2 pound fresh salmon, thinly sliced

1 ripe avocado, sliced thinly
1/2 cup cucumber, julienned
1/4 cup fresh cilantro leaves

1/4 cup fresh basil leaves
1/2 cup shredded carrots
Dipping sauce: 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1/2 tsp wasabi paste (optional)

Instructions:

Slice the fresh salmon into thin strips and prepare the vegetables by julienning the cucumber and shredding the carrots.
Soften each rice paper wrap by dipping it in warm water for about 10-15 seconds and placing it on a flat surface.

In the center of the rice paper, layer the salmon slices, avocado, cucumber, carrots, and fresh herbs.
Carefully fold in the sides of the rice paper and roll tightly to secure the filling.
For the dipping sauce, whisk together soy sauce, sesame oil, rice vinegar, and wasabi paste (if using).

Serve the salmon and avocado spring rolls with the dipping sauce.

Salmon and avocado spring rolls offer a sophisticated and delicious twist on traditional spring rolls. The fresh salmon and creamy avocado create a luxurious texture, while the vegetables and herbs add freshness and crunch. The dipping sauce provides a slightly tangy and savory kick, making these rolls a perfect appetizer or light meal for those who love seafood. These spring rolls are a wonderful choice for anyone looking to enjoy a healthy and tasty dish that feels like a special treat.

Sweet Potato and Black Bean Spring Rolls

Sweet potato and black bean spring rolls are a wholesome and hearty option that combines the earthy sweetness of roasted sweet potatoes with the protein-packed goodness of black beans. Paired with crunchy veggies and a flavorful dipping sauce, these rolls are a great choice for anyone looking for a vegetarian or vegan-friendly snack or meal.

Ingredients:

10 rice paper wraps
1 large sweet potato, peeled and diced

1/2 cup black beans, cooked or canned (drained and rinsed)
1/2 cup shredded cabbage
1/2 cup sliced bell pepper

1/4 cup fresh cilantro leaves
1/4 cup green onions, chopped
1/2 tsp cumin

1/2 tsp chili powder
Dipping sauce: 2 tbsp tahini, 1 tbsp lemon juice, 1 tsp maple syrup, 1 tbsp water

Instructions:

Preheat your oven to 400°F (200°C). Toss the diced sweet potato with olive oil, cumin, chili powder, salt, and pepper. Roast for about 25 minutes or until tender.
While the sweet potato roasts, prepare the vegetables: shred the cabbage, slice the bell pepper, and chop the green onions.
Dip each rice paper wrap in warm water for 10-15 seconds until softened and place it on a clean surface.

In the center of the rice paper, add a few spoonfuls of roasted sweet potato, black beans, cabbage, bell pepper, cilantro, and green onions.
Carefully fold the sides of the rice paper and roll tightly to enclose the filling.
For the dipping sauce, mix tahini, lemon juice, maple syrup, and water in a small bowl until smooth.

Serve the spring rolls with the tahini dipping sauce.

Sweet potato and black bean spring rolls are a nutritious and satisfying dish that balances sweet, savory, and spicy flavors. The roasted sweet potatoes add a comforting, slightly caramelized taste, while the black beans offer protein and texture. The fresh vegetables provide crunch and color, making each bite a delight. Paired with the creamy and tangy tahini dipping sauce, these rolls are a perfect vegan-friendly snack or meal that’s filling and flavorful.

Pork and Pineapple Spring Rolls

Pork and pineapple spring rolls bring together savory, tender pork with the juicy sweetness of pineapple. This combination creates a perfect balance of flavors, with the richness of the pork and the brightness of the pineapple, all wrapped in rice paper with fresh herbs and vegetables. The result is a deliciously tropical and savory snack.

Ingredients:

10 rice paper wraps
1/2 pound cooked pork (shredded or thinly sliced)

1/2 cup fresh pineapple, diced
1/2 cup shredded lettuce
1/4 cup fresh mint leaves

1/4 cup fresh basil leaves
1/4 cup shredded carrots
1/4 cup cucumber, julienned
Dipping sauce: 2 tbsp hoisin sauce, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil

Instructions:

Prepare the ingredients: shred or slice the cooked pork, dice the pineapple, and julienne the cucumber. Shred the lettuce and carrots.
Dip each rice paper wrap in warm water for 10-15 seconds until softened and lay it flat on a clean surface.
Place a few pieces of shredded pork, diced pineapple, lettuce, carrots, cucumber, and fresh herbs in the center of the rice paper.
Carefully fold the sides of the rice paper over the filling and roll it tightly.
For the dipping sauce, whisk together hoisin sauce, soy sauce, rice vinegar, and sesame oil in a small bowl.
Serve the pork and pineapple spring rolls with the dipping sauce on the side.

Pork and pineapple spring rolls offer a tantalizing combination of savory and sweet, with tender pork and juicy pineapple complementing the fresh crunch of vegetables and herbs. The vibrant flavors are well-balanced, and the simple dipping sauce enhances the dish without overpowering it. These spring rolls are perfect for anyone looking for a unique twist on traditional spring rolls, offering a refreshing and tropical take on a classic dish.

Eggplant and Bell Pepper Spring Rolls

Eggplant and bell pepper spring rolls are a fantastic vegetarian option, offering rich and smoky flavors from the roasted eggplant combined with the sweetness and crunch of bell peppers. These rolls are light yet filling and make a perfect snack or appetizer for those seeking a flavorful, plant-based dish.

Ingredients:

10 rice paper wraps
1 large eggplant, sliced into thin strips
1 red bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
1/2 cup shredded lettuce
1/4 cup fresh basil leaves
1/4 cup fresh parsley leaves
1 tbsp olive oil
1 tsp smoked paprika
Dipping sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp honey

Instructions:

Preheat the oven to 400°F (200°C). Toss the eggplant strips with olive oil and smoked paprika. Roast for about 20 minutes or until tender and slightly crispy on the edges.
Slice the bell peppers into thin strips. Prepare the fresh herbs and shredded lettuce.
Dip each rice paper wrap in warm water for 10-15 seconds until softened and place on a clean surface.
In the center of each rice paper, layer roasted eggplant, bell peppers, lettuce, and fresh herbs.
Carefully fold in the sides of the rice paper and roll tightly to encase the filling.
For the dipping sauce, whisk together soy sauce, rice vinegar, sesame oil, and honey in a small bowl until smooth.
Serve the eggplant and bell pepper spring rolls with the dipping sauce.

Eggplant and bell pepper spring rolls offer a delightful combination of flavors and textures, with the smoky roasted eggplant and sweet bell peppers creating a savory filling that’s both satisfying and light. The fresh herbs and lettuce add a refreshing crunch, while the dipping sauce provides a tangy and slightly sweet finish. These rolls are perfect for anyone looking for a hearty vegetarian snack or appetizer, full of rich flavors and healthy ingredients.

Avocado and Shrimp Spring Rolls

Avocado and shrimp spring rolls combine the richness of ripe avocado with the succulent sweetness of shrimp, creating a luxurious, fresh flavor in each bite. Paired with crisp vegetables and a light, tangy dipping sauce, these rolls are perfect for anyone who enjoys seafood and healthy, refreshing ingredients in one neat, bite-sized package.

Ingredients:

10 rice paper wraps
1/2 pound cooked shrimp, peeled and deveined
1 ripe avocado, sliced thinly
1/2 cup shredded lettuce
1/4 cup fresh cilantro leaves
1/4 cup fresh basil leaves
1/4 cup cucumber, julienned
Dipping sauce: 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp honey, 1 tsp sesame oil

Instructions:

Prepare the ingredients by peeling and deveining the shrimp, and slicing the avocado into thin strips. Julienne the cucumber and shred the lettuce.
Dip each rice paper wrap in warm water for about 10-15 seconds to soften and place it on a clean surface.
In the center of each rice paper, layer shrimp, avocado, lettuce, cucumber, and fresh herbs.
Carefully fold the sides of the rice paper and roll tightly to secure the filling.
For the dipping sauce, whisk together soy sauce, lime juice, honey, and sesame oil in a small bowl.
Serve the avocado and shrimp spring rolls with the dipping sauce.

Avocado and shrimp spring rolls are an elegant and light dish, perfect for a healthy appetizer or snack. The creamy avocado and sweet shrimp complement each other beautifully, while the fresh veggies and herbs add texture and brightness. The simple yet flavorful dipping sauce ties everything together, making these rolls a perfect balance of flavors. They are ideal for a fresh, seafood-inspired meal, and their lightness makes them perfect for warm-weather gatherings.

Chicken Caesar Salad Spring Rolls

Chicken Caesar salad spring rolls combine the classic Caesar salad with the convenience and lightness of spring rolls. Tender grilled chicken, crispy romaine lettuce, and a creamy Caesar dressing are rolled up in rice paper for a fun, fresh twist on a traditional salad. This dish is a perfect fusion of flavors and textures that will satisfy your craving for a lighter, yet indulgent meal.

Ingredients:

10 rice paper wraps
2 boneless chicken breasts, grilled and sliced thinly
1 cup romaine lettuce, chopped
1/4 cup grated Parmesan cheese
1/4 cup Caesar dressing (store-bought or homemade)
1/4 cup croutons, broken into small pieces
Dipping sauce: 2 tbsp Caesar dressing, 1 tsp lemon juice

Instructions:

Grill the chicken breasts, then slice them thinly. Chop the romaine lettuce and grate the Parmesan cheese.
Dip each rice paper wrap in warm water for 10-15 seconds until softened and place it flat on a clean surface.
Layer the chicken, romaine lettuce, Parmesan cheese, croutons, and a drizzle of Caesar dressing in the center of each rice paper.
Carefully fold the sides of the rice paper and roll tightly.
For the dipping sauce, mix Caesar dressing with a bit of lemon juice to create a thinner consistency.
Serve the chicken Caesar salad spring rolls with the dipping sauce.

These chicken Caesar salad spring rolls offer all the flavors of a classic Caesar salad in a fun and portable form. The grilled chicken provides protein and richness, while the lettuce and Parmesan cheese bring freshness and a sharp flavor. The croutons add a delightful crunch, and the Caesar dressing ties the whole dish together with its creamy, tangy taste. These spring rolls are a great option for a light lunch, snack, or even as an appetizer for gatherings.

Mango and Jerk Chicken Spring Rolls

Mango and jerk chicken spring rolls combine the tropical sweetness of mango with the bold, spicy flavors of jerk chicken, making them a flavorful and satisfying dish. The heat of the jerk seasoning is balanced by the juicy mango and fresh vegetables, wrapped up in rice paper for a light, refreshing bite. These spring rolls are perfect for anyone who loves a bit of spice and sweetness in their meals.

Ingredients:

10 rice paper wraps
2 boneless chicken breasts, grilled and sliced thinly
1 mango, peeled and sliced into thin strips
1/2 cup shredded lettuce
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves
1/2 cup cucumber, julienned
Jerk seasoning: 1 tbsp paprika, 1 tsp thyme, 1/2 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cinnamon
Dipping sauce: 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp honey, 1 tsp sesame oil

Instructions:

Mix the jerk seasoning ingredients together and rub it onto the chicken breasts. Grill the chicken until cooked through, then slice thinly.
Slice the mango into thin strips and julienne the cucumber.
Dip each rice paper wrap in warm water for 10-15 seconds until softened, and lay it on a clean surface.
In the center of each rice paper, layer the jerk chicken, mango, lettuce, cucumber, and fresh herbs.
Carefully fold the sides of the rice paper and roll tightly.
For the dipping sauce, whisk together soy sauce, lime juice, honey, and sesame oil in a small bowl.
Serve the mango and jerk chicken spring rolls with the dipping sauce.

Mango and jerk chicken spring rolls offer a perfect balance of bold and refreshing flavors. The spicy jerk chicken brings heat and complexity, while the sweet mango adds a refreshing contrast. The vegetables and herbs contribute crunch and freshness, making these spring rolls an exciting and satisfying snack or appetizer. Paired with the tangy dipping sauce, these rolls are sure to please anyone who loves a flavorful, tropical twist on a classic dish.

Tofu and Cabbage Spring Rolls

Tofu and cabbage spring rolls are a healthy, plant-based option that combines crispy tofu with the crunch of fresh cabbage and other vegetables. This recipe is ideal for vegetarians and those looking for a light, nutritious snack or appetizer. The combination of flavors and textures makes these rolls both satisfying and refreshing, and they’re perfect when paired with a tangy dipping sauce.

Ingredients:

10 rice paper wraps
1 block firm tofu, pressed and sliced into strips
1/2 cup shredded cabbage
1/4 cup shredded carrots
1/4 cup cucumber, julienned
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp rice vinegar
Dipping sauce: 2 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp honey, 1 tsp sesame oil

Instructions:

Press the tofu to remove excess moisture, then slice it into thin strips. Heat sesame oil in a pan and cook the tofu strips until crispy and golden brown, about 5-7 minutes on each side. Drizzle with soy sauce and rice vinegar for added flavor.
Prepare the vegetables by shredding the cabbage, carrots, and julienning the cucumber.
Dip each rice paper wrap in warm water for 10-15 seconds until softened and lay it flat on a clean surface.
In the center of each rice paper, add a few pieces of crispy tofu, shredded cabbage, carrots, cucumber, and fresh herbs.
Carefully fold the sides of the rice paper and roll tightly to secure the filling.
For the dipping sauce, whisk together soy sauce, rice vinegar, honey, and sesame oil in a small bowl.
Serve the tofu and cabbage spring rolls with the dipping sauce.

Tofu and cabbage spring rolls are a light yet satisfying meal packed with plant-based protein from tofu and crunch from fresh vegetables. The flavors are simple yet delicious, and the dipping sauce adds an extra layer of flavor with its savory and slightly sweet profile. These spring rolls are perfect for anyone seeking a healthy snack or a vegan meal that is both flavorful and nutritious.

Duck and Plum Spring Rolls

Duck and plum spring rolls are an exotic and indulgent take on traditional spring rolls. The rich, tender duck paired with sweet, tangy plums creates a delightful contrast of flavors that is both savory and slightly sweet. The freshness of the herbs and vegetables inside the rice paper adds a bright crunch, making these rolls perfect for a special occasion or as a unique appetizer.

Ingredients:

10 rice paper wraps
1/2 pound cooked duck breast, thinly sliced
2 ripe plums, sliced into thin strips
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1/4 cup shredded lettuce
1/4 cup shredded carrots
1 tbsp hoisin sauce
1 tbsp soy sauce
Dipping sauce: 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tsp sesame oil

Instructions:

Cook the duck breast by searing it in a hot pan for 4-5 minutes on each side, then slice it thinly against the grain.
Slice the plums into thin strips, and prepare the fresh mint, cilantro, lettuce, and shredded carrots.
Dip each rice paper wrap in warm water for 10-15 seconds until softened and lay it on a clean surface.
In the center of each rice paper, layer the sliced duck, plum strips, lettuce, carrots, and fresh herbs.
Carefully fold the sides of the rice paper and roll tightly to secure the filling.
For the dipping sauce, whisk together hoisin sauce, rice vinegar, and sesame oil in a small bowl.
Serve the duck and plum spring rolls with the dipping sauce.

Duck and plum spring rolls are an elegant, flavorful dish that brings together the richness of duck with the sweetness of ripe plums. The combination of savory duck, tangy plums, and fresh herbs makes these rolls a sophisticated option for a dinner party or special occasion. The dipping sauce adds an extra layer of flavor that complements the dish perfectly, making these spring rolls a truly memorable treat.

Thai Beef and Mint Spring Rolls

Thai beef and mint spring rolls are packed with bold, vibrant flavors. Tender strips of beef are seasoned with Thai spices and paired with refreshing mint and basil, giving these rolls an aromatic and zesty profile. The combination of savory beef, fresh herbs, and crunchy vegetables creates a deliciously satisfying meal that is both light and full of flavor.

Ingredients:

10 rice paper wraps
1/2 pound flank steak, grilled and thinly sliced
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves
1/2 cup shredded lettuce
1/4 cup julienned bell pepper
1/4 cup shredded carrots
Dipping sauce: 2 tbsp fish sauce, 1 tbsp lime juice, 1 tsp brown sugar, 1 tsp chili paste

Instructions:

Grill the flank steak, then slice it thinly against the grain.
Prepare the vegetables by shredding the lettuce, julienning the bell pepper, and shredding the carrots. Chop the fresh mint and basil.
Dip each rice paper wrap in warm water for 10-15 seconds until softened and place on a clean surface.
In the center of each rice paper, layer the sliced beef, mint, basil, lettuce, bell pepper, and carrots.
Carefully fold the sides of the rice paper and roll tightly to secure the filling.
For the dipping sauce, whisk together fish sauce, lime juice, brown sugar, and chili paste in a small bowl until the sugar dissolves.
Serve the Thai beef and mint spring rolls with the dipping sauce.

Thai beef and mint spring rolls are a delicious and flavorful dish that brings a fresh, spicy kick to traditional spring rolls. The tender, flavorful beef pairs perfectly with the refreshing mint and basil, while the vegetables provide crunch and texture. The zesty dipping sauce ties the flavors together, making these spring rolls a delightful choice for anyone craving a light, savory dish with a touch of Thai-inspired heat.

Spicy Tuna and Avocado Spring Rolls

Spicy tuna and avocado spring rolls offer a bold and creamy flavor combination, perfect for sushi lovers. The fresh tuna is lightly spiced with Sriracha, while the smooth avocado adds a rich, cooling balance to the heat. These spring rolls are a light and healthy alternative to sushi rolls, with all the freshness of a sushi restaurant in the convenience of a handheld snack or appetizer.

Ingredients:

10 rice paper wraps
1/2 pound sushi-grade tuna, diced into small cubes
1 ripe avocado, sliced thinly
1/4 cup cucumber, julienned
1/4 cup shredded carrots
1 tbsp mayonnaise
1 tsp Sriracha sauce
1 tbsp soy sauce
Dipping sauce: 2 tbsp soy sauce, 1 tbsp wasabi, 1 tsp rice vinegar

Instructions:

Dice the sushi-grade tuna into small cubes and mix with mayonnaise and Sriracha sauce to make a spicy tuna mixture.
Slice the avocado thinly and julienne the cucumber. Shred the carrots for added crunch.
Dip each rice paper wrap in warm water for 10-15 seconds to soften and lay it flat on a clean surface.
In the center of each rice paper, layer the spicy tuna mixture, avocado slices, cucumber, and carrots.
Carefully fold the sides of the rice paper and roll tightly to secure the filling.
For the dipping sauce, mix soy sauce, wasabi, and rice vinegar in a small bowl.
Serve the spicy tuna and avocado spring rolls with the dipping sauce.

Spicy tuna and avocado spring rolls are a perfect fusion of fresh ingredients and exciting flavors. The combination of the spicy tuna with the creamy avocado creates a satisfying balance, while the crunchy vegetables add texture. The dipping sauce enhances the overall experience, providing a savory contrast to the richness of the tuna and avocado. These rolls are an excellent option for a light, flavorful appetizer or a healthy snack.

Grilled Vegetable and Pesto Spring Rolls

Grilled vegetable and pesto spring rolls are an aromatic, vegetarian-friendly dish that bursts with flavors of fresh grilled vegetables and zesty pesto. These rolls offer a smoky char from the grilled vegetables and the herbaceous richness of pesto, creating a deliciously healthy wrap perfect for warm weather. This recipe makes for a satisfying lunch, light dinner, or a crowd-pleasing appetizer at gatherings.

Ingredients:

10 rice paper wraps
1 zucchini, sliced thinly
1 red bell pepper, sliced into strips
1 eggplant, sliced into rounds
1 tbsp olive oil
1/4 cup pesto (store-bought or homemade)
1/4 cup fresh basil leaves
1/4 cup shredded mozzarella cheese (optional)
Dipping sauce: 2 tbsp balsamic vinegar, 1 tsp honey, 1 tbsp olive oil

Instructions:

Preheat the grill or grill pan and brush the zucchini, bell pepper, and eggplant slices with olive oil.
Grill the vegetables until tender and lightly charred, about 3-4 minutes per side.
Dip each rice paper wrap in warm water for 10-15 seconds to soften, then place it on a clean surface.
Spread a thin layer of pesto in the center of each rice paper, then layer with grilled vegetables, fresh basil, and mozzarella (if using).
Carefully fold the sides of the rice paper and roll tightly to secure the filling.
For the dipping sauce, whisk together balsamic vinegar, honey, and olive oil.
Serve the grilled vegetable and pesto spring rolls with the balsamic dipping sauce.

Grilled vegetable and pesto spring rolls offer a delightful medley of smoky, savory, and fresh flavors. The grilled vegetables lend a hearty and satisfying texture, while the pesto ties the entire dish together with its rich, herbaceous flavor. These rolls are a healthy and flavorful option for vegetarians or anyone looking for a light, refreshing meal. The balsamic dipping sauce adds a touch of sweetness and acidity that perfectly complements the grilled veggies and pesto, creating a well-rounded dish.

Spicy Crab and Mango Spring Rolls

Spicy crab and mango spring rolls combine the sweetness of ripe mango with the delicate heat of spicy crab, creating a burst of flavors in every bite. The richness of the crab meat pairs wonderfully with the tropical fruit, while the fresh herbs and crisp vegetables add an extra dimension of texture and flavor. This recipe is perfect for seafood lovers who want a refreshing and zesty appetizer or light meal.

Ingredients:

10 rice paper wraps
1/2 pound cooked crab meat (preferably fresh or lump crab)
1 ripe mango, peeled and sliced into thin strips
1/4 cup cucumber, julienned
1/4 cup fresh cilantro leaves
1 tbsp mayonnaise
1 tsp Sriracha sauce
1 tbsp lime juice
Dipping sauce: 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp chili flakes

Instructions:

In a bowl, mix the crab meat with mayonnaise, Sriracha sauce, and lime juice to create a spicy crab mixture.
Peel and slice the mango into thin strips, and julienne the cucumber.
Dip each rice paper wrap in warm water for 10-15 seconds to soften and place it on a clean surface.
In the center of each rice paper, layer the spicy crab mixture, mango slices, cucumber, and cilantro.
Carefully fold the sides of the rice paper and roll tightly to secure the filling.
For the dipping sauce, mix soy sauce, lime juice, and chili flakes in a small bowl.
Serve the spicy crab and mango spring rolls with the dipping sauce.

Spicy crab and mango spring rolls are a delightful fusion of fresh seafood and tropical fruit. The sweet mango contrasts perfectly with the spicy crab filling, creating a harmonious balance of flavors. The fresh herbs and cucumber provide an extra layer of freshness and crunch. Paired with the zesty dipping sauce, these spring rolls are a perfect light meal or appetizer that is sure to impress with its exotic and flavorful combination.

Teriyaki Chicken and Pineapple Spring Rolls

Teriyaki chicken and pineapple spring rolls combine tender teriyaki-marinated chicken with the sweetness of fresh pineapple, creating a mouthwatering fusion of savory and tropical flavors. The chicken is perfectly seasoned with a rich teriyaki glaze, while the pineapple adds a juicy, sweet contrast. These spring rolls are fresh, light, and bursting with flavor, making them a great appetizer or snack for any occasion.

Ingredients:

10 rice paper wraps
1/2 pound cooked chicken breast, shredded
1/2 cup fresh pineapple, diced
1/4 cup shredded carrots
1/4 cup cucumber, julienned
1/4 cup fresh cilantro leaves
2 tbsp teriyaki sauce
1 tbsp sesame oil
Dipping sauce: 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp sesame oil

Instructions:

In a small bowl, toss the shredded chicken with teriyaki sauce to coat evenly.
Dice the pineapple and shred the carrots. Julienne the cucumber and prepare the cilantro leaves.
Dip each rice paper wrap in warm water for 10-15 seconds until softened, then place it on a clean surface.
In the center of each rice paper, layer the teriyaki chicken, pineapple, shredded carrots, cucumber, and cilantro.
Carefully fold the sides of the rice paper and roll tightly to secure the filling.
For the dipping sauce, whisk together soy sauce, honey, and sesame oil in a small bowl.
Serve the teriyaki chicken and pineapple spring rolls with the dipping sauce.

Teriyaki chicken and pineapple spring rolls bring a sweet and savory punch to traditional rice paper wraps. The rich umami of the teriyaki chicken is complemented by the fresh and juicy pineapple, while the crunch of cucumber and carrots adds texture. These rolls are perfect for those seeking a light yet flavorful appetizer or snack, and the dipping sauce enhances the overall dish with its balance of salty and sweet notes. These spring rolls offer a delightful combination of flavors that are sure to please.

Shrimp and Asparagus Spring Rolls

Shrimp and asparagus spring rolls are a fresh and healthy dish that combines the natural sweetness of shrimp with the crispness of asparagus. The shrimp is perfectly cooked and lightly seasoned, while the asparagus adds a savory crunch. With the addition of fresh herbs and a zesty dipping sauce, these spring rolls are both light and satisfying, making them an excellent choice for a healthy meal or appetizer.

Ingredients:

10 rice paper wraps
1/2 pound shrimp, peeled and deveined
1/2 bunch asparagus, trimmed and blanched
1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
1/4 cup shredded lettuce
1/4 cup cucumber, julienned
1 tbsp soy sauce
1 tbsp sesame oil
Dipping sauce: 2 tbsp fish sauce, 1 tbsp lime juice, 1 tsp sugar, 1 tsp chili flakes

Instructions:

Cook the shrimp in a pan with sesame oil and soy sauce until pink and tender, about 2-3 minutes per side.
Blanch the asparagus by placing it in boiling water for 2-3 minutes, then transfer to an ice bath to stop the cooking process. Cut the asparagus into 2-inch pieces.
Dip each rice paper wrap in warm water for 10-15 seconds until softened, then place it on a clean surface.
In the center of each rice paper, layer the shrimp, blanched asparagus, fresh basil, mint, shredded lettuce, and cucumber.
Carefully fold the sides of the rice paper and roll tightly to secure the filling.
For the dipping sauce, whisk together fish sauce, lime juice, sugar, and chili flakes in a small bowl.
Serve the shrimp and asparagus spring rolls with the dipping sauce.

Shrimp and asparagus spring rolls offer a light and healthy option for seafood lovers. The shrimp’s sweetness is beautifully complemented by the crisp asparagus, while the fresh herbs add a burst of flavor and fragrance. The dipping sauce adds a tangy, slightly sweet kick that elevates the rolls to the next level. These spring rolls are perfect for those looking for a refreshing, nutrient-packed snack or appetizer.

Sweet Potato and Black Bean Spring Rolls

Sweet potato and black bean spring rolls are a hearty, plant-based option that brings together the earthy flavors of black beans and the natural sweetness of roasted sweet potatoes. These rolls are packed with fiber and nutrients, making them a filling yet light meal. The creamy avocado adds richness, while the fresh cilantro and lime provide a burst of freshness. These spring rolls are great for vegetarians and anyone craving a healthy, satisfying snack.

Ingredients:

10 rice paper wraps
1 medium sweet potato, roasted and cubed
1/2 cup cooked black beans
1/4 cup fresh cilantro leaves
1 ripe avocado, sliced
1/4 cup shredded carrots
1/4 cup cucumber, julienned
1 tbsp lime juice
Dipping sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey

Instructions:

Roast the sweet potato by cubing it and placing it on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes until tender.
In a small bowl, mix the cooked black beans with lime juice for extra flavor.
Slice the avocado and julienne the cucumber. Shred the carrots and prepare the fresh cilantro.
Dip each rice paper wrap in warm water for 10-15 seconds to soften, then place it on a clean surface.
In the center of each rice paper, layer the roasted sweet potato cubes, black beans, avocado, shredded carrots, cucumber, and cilantro.
Carefully fold the sides of the rice paper and roll tightly to secure the filling.
For the dipping sauce, whisk together soy sauce, rice vinegar, and honey in a small bowl.
Serve the sweet potato and black bean spring rolls with the dipping sauce.

Sweet potato and black bean spring rolls are a nourishing and satisfying vegetarian option that provides a great balance of flavors and textures. The natural sweetness of the roasted sweet potato pairs wonderfully with the hearty black beans, while the avocado adds a creamy richness. The fresh cilantro and lime bring brightness to the dish, making these rolls a refreshing and fulfilling choice for a light meal or snack. The dipping sauce adds a tangy, savory finish to the rolls, making them a crowd-pleasing dish.

Note: More recipes are coming soon!

33+ Fresh and Flavorful Spring Wrap Recipes You Need to Try