32+ Mouthwatering Spring Roll Recipes for Every Occasion

Spring rolls are one of those versatile, globally adored dishes that can be customized to fit every dietary need, flavor profile, and occasion.

Whether you’re in the mood for a fresh, crunchy veggie roll, a savory combination of shrimp and herbs, or even a sweet dessert-style wrap, spring rolls have got you covered.

These delicious, bite-sized wraps are perfect as appetizers, snacks, or light meals, and they can be tailored with a wide variety of fillings, from fresh vegetables to meats, seafood, and even fruits.

In this blog, we’ll be exploring over 32+ spring roll recipes that offer a range of flavors and textures to delight your taste buds.

Whether you’re a beginner looking for simple recipes or an experienced chef wanting to try something new, this collection has something for everyone.

Each recipe is designed to be easy to make and packed with fresh ingredients, so you can enjoy healthy and delicious spring rolls at home.

From crispy fried versions to delicate fresh rolls, these recipes will inspire you to roll up something fresh, flavorful, and fun for your next meal or gathering.

32+ Mouthwatering Spring Roll Recipes for Every Occasion

Spring rolls are incredibly versatile, making them a perfect dish for any occasion, whether it’s a light snack, a vibrant appetizer, or a satisfying meal.

With over 32 different recipes, there’s no shortage of ways to customize these delicious wraps to suit your tastes.

From the freshness of vegetables and herbs to the richness of meats and seafood, you can enjoy countless variations that promise to impress your guests or satisfy your hunger.

So, why not get creative in the kitchen and try your hand at making your favorite spring rolls from this extensive collection?

The endless combinations of flavors and fillings ensure you’ll always find a new roll to fall in love with.

Enjoy rolling up something new and tasty today!

Fresh Vietnamese Spring Rolls

Fresh Vietnamese spring rolls, also known as Gỏi cuốn, are a delicious and healthy snack or appetizer. These rolls feature rice paper wrapped around a fresh combination of shrimp, crunchy vegetables, and fragrant herbs, all paired with a tangy peanut or hoisin dipping sauce. Perfect for a light lunch or as part of a larger meal, these rolls are gluten-free, low in calories, and packed with vibrant flavors.

Ingredients:

• 8-10 rice papers
• 1/2 lb cooked shrimp, peeled and deveined
• 1 cup rice vermicelli noodles, cooked and drained
• 1 cup shredded lettuce or mixed greens
• 1/2 cup julienned carrots
• 1/2 cup cucumber, julienned
• Fresh cilantro leaves
• Fresh mint leaves
• Fresh basil leaves
• Dipping Sauce:
  • 1/4 cup hoisin sauce
  • 1 tbsp peanut butter
  • 1 tbsp lime juice
  • 1 tbsp water
  • 1 tsp sesame oil

Instructions:

1. Prepare all ingredients by washing and cutting vegetables, and cooking the shrimp and noodles.
2. Fill a large bowl with warm water. Dip one rice paper into the water for about 5 seconds, or until softened.
3. Lay the softened rice paper flat on a clean surface.
4. In the center of the rice paper, layer lettuce, noodles, carrots, cucumber, shrimp, and herbs.
5. Carefully fold in the sides of the rice paper and roll it tightly into a cylinder.
6. Repeat with the remaining rice papers and fillings.
7. For the dipping sauce, combine hoisin sauce, peanut butter, lime juice, water, and sesame oil in a bowl and mix until smooth.
8. Serve the fresh spring rolls with the dipping sauce on the side.

Fresh Vietnamese spring rolls are a fantastic addition to any meal, offering a refreshing balance of textures and flavors. The combination of fresh vegetables, aromatic herbs, and succulent shrimp wrapped in chewy rice paper creates a satisfying bite that is both nutritious and indulgent. The dipping sauce ties everything together with its savory-sweet notes, making each roll a delightful experience. These spring rolls are not only healthy but also highly customizable, allowing you to adjust the ingredients based on your preferences. Perfect for warm weather or a light snack, they are sure to be a crowd-pleaser.

Thai Style Mango and Chicken Spring Rolls

This Thai-inspired version of spring rolls incorporates the sweet, juicy flavor of ripe mangoes paired with grilled chicken and fresh vegetables. The balance between the tangy mango, savory chicken, and crisp veggies is complemented by a zingy dipping sauce, creating a delightful contrast in each bite. These spring rolls are a great option for a light meal or appetizer that feels tropical and fresh.

Ingredients:

• 8 rice papers
• 2 chicken breasts, grilled and thinly sliced
• 1 ripe mango, peeled and julienned
• 1 cup shredded cabbage
• 1/2 red bell pepper, julienned
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• Dipping Sauce:
  • 1/4 cup fish sauce
  • 2 tbsp lime juice
  • 1 tbsp brown sugar
  • 1 small red chili, finely chopped
  • 1 tsp garlic, minced

Instructions:

1. Grill the chicken breasts and slice them thinly once cooled.
2. In a large bowl, prepare the mango, cabbage, bell pepper, cilantro, and mint.
3. In a separate bowl, mix the ingredients for the dipping sauce: fish sauce, lime juice, brown sugar, chopped chili, and garlic.
4. Fill a shallow bowl with warm water and dip one rice paper into the water until softened.
5. Place the softened rice paper on a flat surface. Layer the grilled chicken, mango, shredded cabbage, bell pepper, and herbs in the center.
6. Fold the sides of the rice paper over the filling and roll it up tightly.
7. Repeat with the remaining rice papers and ingredients.
8. Serve with the dipping sauce on the side.

Thai style mango and chicken spring rolls are a vibrant fusion of fresh and bold flavors. The sweetness of ripe mango pairs beautifully with the savory grilled chicken, while the crunchy vegetables and fragrant herbs add texture and freshness. The dipping sauce, with its salty, sour, and slightly spicy kick, elevates the rolls to a whole new level. These spring rolls are light yet satisfying, making them a perfect option for a summer appetizer or a healthy lunch. Their colorful appearance and unique flavor combinations will undoubtedly impress anyone lucky enough to try them.

Spicy Tofu and Avocado Spring Rolls

For those looking for a vegetarian or vegan-friendly option, these spicy tofu and avocado spring rolls deliver an exciting punch of flavor. Firm tofu is marinated and pan-fried to create a crispy, savory base, while creamy avocado provides a smooth contrast. Coupled with crunchy vegetables and a spicy dipping sauce, these spring rolls are a hearty yet healthy choice for anyone craving something light but flavorful.

Ingredients:

• 8 rice papers
• 1 block firm tofu, pressed and sliced into strips
• 1 avocado, sliced
• 1 cup shredded carrots
• 1/2 cup cucumber, julienned
• 1/2 cup lettuce or mixed greens
• Fresh cilantro leaves
• Fresh basil leaves
• Dipping Sauce:
  • 2 tbsp soy sauce
  • 1 tbsp sriracha sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp sugar

Instructions:

1. Press and slice the tofu into strips. Marinate the tofu with soy sauce and a splash of sesame oil for about 10-15 minutes.
2. Pan-fry the tofu in a non-stick skillet over medium heat until crispy on all sides. Remove from heat and set aside to cool.
3. Prepare the fresh vegetables: slice the avocado, shred the carrots, and julienne the cucumber.
4. In a shallow bowl, soak one rice paper at a time in warm water for about 5 seconds until soft.
5. Lay the softened rice paper on a flat surface. In the center, place a few slices of tofu, avocado, shredded carrots, cucumber, and herbs.
6. Carefully fold the sides in and roll tightly to enclose the filling.
7. Repeat the process with the remaining ingredients.
8. For the dipping sauce, combine soy sauce, sriracha, rice vinegar, sesame oil, and sugar in a small bowl. Mix well.
9. Serve the rolls with the spicy dipping sauce.

Spicy tofu and avocado spring rolls offer a bold and satisfying vegetarian option without compromising on taste. The crispy, marinated tofu provides a savory, umami-rich base, while the creamy avocado offers a smooth contrast that balances the heat of the spicy dipping sauce. These spring rolls are an excellent choice for those seeking a lighter meal or snack, offering plenty of texture and flavor in each bite. The fresh vegetables add a refreshing crunch, making these rolls a perfect addition to a summer spread or as a meal on their own. With the kick of sriracha in the sauce, these spring rolls will leave your taste buds dancing with delight!

Shrimp and Avocado Spring Rolls with Lime Dressing

These shrimp and avocado spring rolls are an elegant and refreshing option, perfect for a light lunch or appetizer. The combination of sweet shrimp, creamy avocado, and crisp vegetables is enhanced by a zesty lime dressing that brings everything together. Wrapped in delicate rice paper, these rolls offer a satisfying texture with each bite. Paired with a tangy lime sauce, they make for a flavorful yet healthy dish that’s sure to impress.

Ingredients:

• 8 rice papers
• 1/2 lb cooked shrimp, peeled and deveined
• 1 avocado, sliced
• 1 cup lettuce or mixed greens
• 1/2 cucumber, julienned
• 1/2 carrot, julienned
• Fresh cilantro leaves
• Fresh mint leaves
• Lime Dressing:
  • 1/4 cup fresh lime juice
  • 1 tbsp olive oil
  • 1 tsp honey or maple syrup
  • 1/2 tsp garlic, minced
  • Salt and pepper, to taste

Instructions:

1. Prepare the shrimp by peeling and deveining them. Slice the avocado and julienne the cucumber and carrot.
2. Prepare the lime dressing by whisking together lime juice, olive oil, honey, garlic, salt, and pepper in a small bowl. Set aside.
3. Fill a shallow bowl with warm water. Dip one rice paper at a time into the water for about 5 seconds until it softens.
4. Lay the softened rice paper on a clean surface. Arrange a few shrimp, avocado slices, lettuce, cucumber, carrot, and herbs in the center.
5. Fold in the sides and roll tightly into a cylinder. Repeat with the remaining rice papers and fillings.
6. Drizzle the lime dressing over the spring rolls or serve on the side for dipping.

Shrimp and avocado spring rolls are a beautifully light dish that brings together a variety of fresh, vibrant flavors. The tender shrimp combined with the creamy avocado and crunchy vegetables create a perfect balance of textures, while the lime dressing adds a refreshing tang. These rolls are not only delicious but also visually striking with their vibrant colors, making them a great addition to any meal or gathering. Whether served as a healthy snack or a sophisticated appetizer, these spring rolls are guaranteed to leave your guests wanting more.

Crispy Fried Spring Rolls with Pork and Vegetables

For those who love a crispy, savory snack, these fried spring rolls are the perfect treat. Filled with a flavorful mixture of ground pork, mushrooms, and vegetables, these rolls are deep-fried to golden perfection, offering a satisfying crunch with each bite. Served with a sweet and sour dipping sauce, these spring rolls are a crowd-pleasing appetizer that combines rich flavors and textures in every mouthful.

Ingredients:

• 12 spring roll wrappers
• 1/2 lb ground pork
• 1/2 cup mushrooms, finely chopped
• 1/2 cup cabbage, shredded
• 1/4 cup carrots, julienned
• 1/4 cup onion, chopped
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp ground pepper
• 1 egg (for sealing)
• Vegetable oil (for frying)
• Sweet and sour dipping sauce:
  • 1/4 cup sugar
  • 1/4 cup rice vinegar
  • 2 tbsp ketchup
  • 1 tbsp soy sauce
  • 1 tbsp water

Instructions:

1. In a skillet, cook the ground pork over medium heat until browned. Add the garlic and onions, and cook for another 2 minutes until softened.
2. Add the mushrooms, cabbage, and carrots to the skillet. Cook for another 5 minutes, allowing the vegetables to soften. Stir in soy sauce, sesame oil, and pepper, and set aside to cool.
3. In a small bowl, whisk the egg to use for sealing the spring rolls.
4. Fill a shallow bowl with warm water. Dip one spring roll wrapper into the water for about 5 seconds to soften.
5. Place the softened wrapper on a clean surface. Spoon a small amount of the filling into the center and fold the sides in. Brush the edges with the beaten egg and roll tightly to seal.
6. Heat vegetable oil in a deep pan over medium heat. Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
7. For the dipping sauce, combine sugar, rice vinegar, ketchup, soy sauce, and water in a saucepan. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from heat and let cool.
8. Serve the fried spring rolls with the sweet and sour dipping sauce on the side.

Crispy fried spring rolls with pork and vegetables are a savory and indulgent treat that never fails to satisfy. The combination of tender ground pork, sautéed vegetables, and aromatic seasonings creates a flavorful filling that is perfectly complemented by the crispy, golden wrapper. Dipped in the tangy-sweet dipping sauce, each bite offers a delicious contrast of textures and flavors. These spring rolls are perfect for gatherings or as a comforting snack, and their crunchy exterior paired with the savory interior makes them a popular choice for anyone craving something hearty and flavorful.

Spicy Buffalo Chicken Spring Rolls

For those who enjoy bold flavors with a little heat, these spicy buffalo chicken spring rolls are the perfect fusion of comfort food and Asian-inspired wraps. Packed with shredded buffalo chicken, creamy blue cheese, and crunchy vegetables, these rolls are deep-fried to crispy perfection. Served with a side of ranch dressing or additional buffalo sauce for dipping, they make a fantastic appetizer for any game day or party.

Ingredients:

• 10 spring roll wrappers
• 1 lb cooked chicken breast, shredded
• 1/4 cup buffalo sauce
• 1/4 cup crumbled blue cheese
• 1/2 cup celery, finely chopped
• 1/2 cup shredded carrots
• 1/4 cup green onions, chopped
• 1 egg (for sealing)
• Vegetable oil (for frying)
• Ranch dressing or extra buffalo sauce for dipping

Instructions:

1. In a large bowl, toss the shredded chicken with buffalo sauce, blue cheese, celery, carrots, and green onions until everything is well-coated.
2. In a shallow bowl, whisk the egg for sealing the rolls.
3. Fill a shallow bowl with warm water and dip one spring roll wrapper at a time into the water for about 5 seconds to soften.
4. Lay the softened wrapper on a clean surface. Spoon a small amount of the buffalo chicken mixture into the center. Brush the edges of the wrapper with egg and fold in the sides. Roll tightly to seal.
5. Heat vegetable oil in a deep pan or wok over medium heat. Fry the spring rolls in batches until golden brown and crispy, about 4-5 minutes per batch. Drain on paper towels.
6. Serve with ranch dressing or extra buffalo sauce for dipping.

Spicy buffalo chicken spring rolls are a bold and flavorful twist on the traditional spring roll. The heat of the buffalo sauce pairs perfectly with the creamy blue cheese and crunchy vegetables, creating a balance of flavors that will satisfy any spice lover. Fried to a crispy golden perfection, these spring rolls are sure to be a hit at your next party or gathering. With their irresistible crunch and spicy, savory filling, they are the perfect snack for anyone looking to enjoy a comforting yet exciting dish. Serve with ranch or extra buffalo sauce for a complete experience!

Sweet Potato and Black Bean Spring Rolls

Sweet potato and black bean spring rolls offer a hearty, vegetarian-friendly option that is both satisfying and nutritious. The creamy texture of roasted sweet potatoes combined with the earthy flavor of black beans creates a delicious filling. Topped with fresh cilantro, mint, and a sprinkle of lime juice, these rolls are refreshing and packed with vibrant flavors. Paired with a tangy tahini or avocado dipping sauce, they make a great snack or light meal.

Ingredients:

• 8 rice papers
• 1 medium sweet potato, peeled and diced
• 1/2 cup black beans, cooked or canned (drained and rinsed)
• 1/4 cup red bell pepper, julienned
• 1/4 cup carrots, julienned
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1 avocado (for dipping sauce)
• 2 tbsp tahini (for dipping sauce)
• 1 tbsp lime juice (for dipping sauce)
• 1 tbsp olive oil (for roasting sweet potato)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potato with olive oil and roast on a baking sheet for 20-25 minutes until tender and slightly caramelized.
2. In a bowl, mix the roasted sweet potato, black beans, red bell pepper, and carrots.
3. Prepare the dipping sauce by blending the avocado, tahini, lime juice, and a pinch of salt until smooth and creamy.
4. Fill a shallow bowl with warm water. Dip one rice paper at a time into the water for about 5 seconds to soften.
5. Lay the softened rice paper on a flat surface. Spoon a portion of the sweet potato and black bean mixture into the center and top with cilantro and mint leaves.
6. Fold in the sides and roll tightly to form a spring roll. Repeat with the remaining ingredients.
7. Serve the spring rolls with the creamy avocado-tahini dipping sauce on the side.

Sweet potato and black bean spring rolls are a delightful combination of earthy and fresh flavors, making them a perfect option for a healthy lunch or light dinner. The creamy roasted sweet potatoes contrast beautifully with the hearty black beans, while the fresh herbs add a burst of flavor. The smooth avocado-tahini dipping sauce ties everything together with its creamy, nutty texture and tangy finish. These rolls are not only vegan and gluten-free but also incredibly versatile and can be easily customized with other vegetables or protein options. Perfect for meal prepping, they are an ideal choice for anyone craving a nutritious yet flavorful dish.

Spicy Crab and Cucumber Spring Rolls

Spicy crab and cucumber spring rolls are a flavorful twist on traditional seafood rolls. The tender crab meat is seasoned with a spicy mayo sauce, offering a creamy and slightly tangy filling. When paired with fresh cucumber, avocado, and a few fresh herbs, these rolls become a perfect fusion of textures and flavors. With a mild crunch from the cucumber and a touch of heat from the spicy mayo, these spring rolls are an irresistible appetizer or light meal.

Ingredients:

• 8 rice papers
• 1/2 lb crab meat (preferably fresh or imitation)
• 2 tbsp mayonnaise
• 1 tbsp sriracha sauce (or to taste)
• 1/2 cucumber, julienned
• 1 avocado, sliced
• Fresh cilantro leaves
• 1/4 cup shredded carrots
• Lime wedges for garnish
• Soy sauce for dipping

Instructions:

1. In a bowl, mix the crab meat with mayonnaise and sriracha sauce until the crab is well-coated. Adjust the spice level with more sriracha if desired.
2. Prepare the vegetables by julienning the cucumber and shredding the carrots. Slice the avocado.
3. Fill a shallow bowl with warm water. Dip one rice paper into the water for 5 seconds, until it softens.
4. Lay the softened rice paper on a flat surface. Place a few spoonfuls of the spicy crab mixture in the center of the rice paper, followed by cucumber, avocado, and cilantro.
5. Fold the sides of the rice paper inward, then roll tightly into a cylinder.
6. Repeat the process with the remaining ingredients.
7. Serve with soy sauce and lime wedges on the side for dipping.

Spicy crab and cucumber spring rolls are a deliciously light and fresh option with a perfect balance of heat and sweetness. The spicy mayo gives the crab a creamy, zesty kick, while the crisp cucumber and creamy avocado provide a refreshing contrast. These rolls are perfect for a quick meal, offering a satisfying combination of flavors without feeling heavy. The soy sauce adds a savory touch, enhancing the overall experience. Whether you’re a fan of seafood or just looking to try something new, these spring rolls are sure to be a hit at any gathering.

Thai Peanut Chicken Spring Rolls

Thai peanut chicken spring rolls bring together tender chicken with a creamy, nutty peanut sauce. The chicken is marinated in a flavorful blend of lime, soy sauce, and spices, giving it a savory and slightly tangy base. Combined with crunchy vegetables like carrots and cucumber and wrapped in rice paper, these rolls are perfect for those who enjoy a flavorful dish with a bit of spice. The peanut dipping sauce adds an extra layer of richness, making these rolls irresistible.

Ingredients:

• 8 rice papers
• 2 chicken breasts, cooked and thinly sliced
• 1/4 cup shredded carrots
• 1/4 cup cucumber, julienned
• 1/4 cup red bell pepper, julienned
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• Peanut dipping sauce:
  • 1/4 cup peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp honey or brown sugar
  • 2 tbsp warm water
  • 1/2 tsp sriracha (optional for heat)

Instructions:

1. Cook the chicken breasts, then slice them thinly. Marinate the chicken in a mixture of soy sauce, lime juice, and a pinch of salt for 10-15 minutes.
2. Prepare the vegetables by julienning the carrots, cucumber, and red bell pepper.
3. Make the peanut dipping sauce by whisking together peanut butter, soy sauce, lime juice, honey, warm water, and sriracha (if using) until smooth.
4. Fill a shallow bowl with warm water. Dip one rice paper into the water for about 5 seconds, until it softens.
5. Lay the softened rice paper on a clean surface. Layer the marinated chicken, shredded carrots, cucumber, red bell pepper, and fresh herbs in the center.
6. Carefully fold in the sides and roll tightly into a spring roll.
7. Repeat the process with the remaining ingredients.
8. Serve the rolls with the peanut dipping sauce on the side.

Thai peanut chicken spring rolls are a flavorful and satisfying option that offers a delightful combination of tender marinated chicken, crunchy vegetables, and rich peanut sauce. The creamy peanut sauce provides a nutty and savory finish, while the fresh herbs and crisp vegetables balance out the dish with their freshness. These spring rolls are perfect for anyone looking for a lighter meal or appetizer with bold flavors and textures. Easy to prepare and even easier to enjoy, they are a great choice for any gathering or casual meal.

Mango and Coconut Spring Rolls

Mango and coconut spring rolls are a tropical-inspired treat that combines the sweetness of ripe mangoes with the rich flavor of coconut. These fresh spring rolls are light, refreshing, and full of flavor, making them a great option for a summer appetizer or snack. Wrapped in rice paper, the filling of juicy mango, shredded coconut, and fresh mint is a delightful contrast of sweetness and herbal freshness. Paired with a simple honey-lime dipping sauce, these spring rolls are the perfect balance of exotic and refreshing.

Ingredients:

• 8 rice papers
• 1 large ripe mango, peeled and sliced thinly
• 1/4 cup shredded coconut (unsweetened)
• 1/4 cup fresh mint leaves
• 1 tbsp lime juice
• Honey-lime dipping sauce:
  • 2 tbsp honey
  • 1 tbsp fresh lime juice
  • 1 tsp water

Instructions:

1. Prepare the mango by peeling and slicing it into thin strips. Set aside.
2. In a small bowl, mix the honey and lime juice with a little water to create the dipping sauce. Stir well and set aside.
3. Fill a shallow bowl with warm water. Dip one rice paper into the water for about 5 seconds, until it softens.
4. Lay the softened rice paper on a flat surface. Place a few slices of mango, a sprinkle of shredded coconut, and a few fresh mint leaves in the center.
5. Carefully fold in the sides and roll tightly to form a spring roll.
6. Repeat with the remaining rice papers and fillings.
7. Serve the spring rolls with the honey-lime dipping sauce on the side.

Mango and coconut spring rolls offer a refreshing and naturally sweet alternative to traditional savory rolls. The juicy mango pairs wonderfully with the chewy coconut, while the fresh mint adds a burst of herbal brightness. These rolls are not only incredibly light and healthy but also a delight for the senses with their vibrant colors and tropical flavors. The honey-lime dipping sauce complements the sweetness of the mango and provides a tangy, smooth finish. Whether served at a summer gathering or as a snack, these spring rolls are an excellent way to enjoy a tropical-inspired treat.

Teriyaki Tofu and Vegetable Spring Rolls

For a vegan option, teriyaki tofu and vegetable spring rolls bring together marinated tofu, crunchy veggies, and a savory teriyaki sauce that’s full of umami flavor. The tofu is pan-fried until crispy, adding a satisfying texture to the rolls. Paired with fresh vegetables like lettuce, carrots, and cucumber, these rolls are wrapped in delicate rice paper for a fresh and healthy meal or snack. The teriyaki dipping sauce gives the rolls an extra layer of flavor, making them a delicious choice for anyone craving something savory and plant-based.

Ingredients:

• 8 rice papers
• 1 block firm tofu, drained and pressed
• 2 tbsp teriyaki sauce
• 1/4 cup shredded carrots
• 1/4 cup cucumber, julienned
• 1/4 cup lettuce, shredded
• 2 tbsp sesame seeds (optional)
• Teriyaki dipping sauce:
  • 1/4 cup soy sauce
  • 1 tbsp honey or maple syrup
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 1/2 tsp grated ginger

Instructions:

1. Slice the tofu into thin strips and marinate in teriyaki sauce for at least 15 minutes.
2. Heat a skillet over medium heat and pan-fry the tofu strips until golden and crispy on both sides, about 4-5 minutes per side. Set aside.
3. Prepare the vegetables by shredding the carrots, julienning the cucumber, and shredding the lettuce.
4. In a small bowl, whisk together soy sauce, honey (or maple syrup), rice vinegar, sesame oil, and ginger to make the teriyaki dipping sauce. Set aside.
5. Fill a shallow bowl with warm water and dip one rice paper into the water for 5 seconds until it softens.
6. Lay the softened rice paper on a clean surface. Place a few pieces of crispy tofu, shredded carrots, cucumber, and lettuce in the center.
7. Carefully fold in the sides and roll tightly to seal.
8. Repeat with the remaining rice papers and fillings.
9. Serve the spring rolls with the teriyaki dipping sauce on the side.

Teriyaki tofu and vegetable spring rolls are a great way to enjoy a savory and plant-based meal with a burst of flavors. The crispy tofu paired with crunchy vegetables creates a perfect balance of textures, while the teriyaki sauce adds a rich, savory depth. These rolls are a wholesome choice for anyone looking for a fresh and satisfying dish, whether as a light lunch, appetizer, or snack. The teriyaki dipping sauce enhances the rolls’ umami profile, bringing the flavors together in a way that will have you coming back for more. Healthy, filling, and full of flavor, these spring rolls are a fantastic addition to any meal.

Thai Basil Chicken Spring Rolls

Thai basil chicken spring rolls are a flavorful and aromatic dish that combines the savory richness of chicken with the vibrant, peppery notes of fresh Thai basil. The chicken is seasoned with a hint of fish sauce and lime juice, and then combined with crunchy vegetables like carrots and cabbage, along with the fragrant basil. These fresh rolls are wrapped in rice paper and paired with a zesty dipping sauce that complements the herbaceous flavors of the basil. Perfect as an appetizer or a light meal, these rolls offer an explosion of Thai flavors in every bite.

Ingredients:

• 8 rice papers
• 2 chicken breasts, cooked and thinly sliced
• 1/4 cup Thai basil leaves (fresh)
• 1/4 cup shredded carrots
• 1/4 cup shredded cabbage
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp olive oil
• Thai dipping sauce:
  • 2 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp sugar
  • 1/2 tsp chili flakes (optional)

Instructions:

1. Cook the chicken breasts, then slice them thinly. Marinate the chicken in fish sauce, lime juice, and soy sauce for about 10 minutes.
2. In a bowl, mix the shredded carrots, cabbage, and fresh Thai basil leaves.
3. Make the dipping sauce by whisking together fish sauce, lime juice, sugar, and chili flakes in a small bowl.
4. Fill a shallow bowl with warm water. Dip one rice paper into the water for 5 seconds until it softens.
5. Lay the softened rice paper on a clean surface. Place a few slices of marinated chicken, shredded carrots, cabbage, and Thai basil leaves in the center.
6. Carefully fold in the sides and roll tightly to seal.
7. Repeat with the remaining rice papers and fillings.
8. Serve the spring rolls with the Thai dipping sauce on the side.

Thai basil chicken spring rolls are bursting with fresh, aromatic flavors that make them a standout dish. The combination of marinated chicken and fragrant basil is perfectly complemented by the crunch of carrots and cabbage, creating a satisfying and balanced meal. The Thai dipping sauce adds a tangy and slightly sweet finish, enhancing the flavors in the spring rolls. These rolls are not only fresh and light but also rich in the bold, vibrant flavors typical of Thai cuisine. They’re a fantastic choice for anyone craving a deliciously fresh and aromatic dish.

Avocado and Shrimp Spring Rolls

Avocado and shrimp spring rolls offer a light, healthy, and satisfying meal, blending tender shrimp with the creamy richness of avocado. The shrimp is lightly seasoned and paired with crisp vegetables like lettuce and cucumber, creating a fresh and flavorful filling. Wrapped in delicate rice paper and served with a tangy dipping sauce, these spring rolls are an ideal choice for a refreshing appetizer or a light dinner. The addition of creamy avocado elevates these rolls, making them a perfect balance of textures and tastes.

Ingredients:

• 8 rice papers
• 1/2 lb shrimp, peeled and deveined
• 1 avocado, sliced
• 1/4 cup shredded lettuce
• 1/4 cup cucumber, julienned
• 1/4 cup fresh cilantro leaves
• 1 tbsp lime juice
• Soy sauce for dipping

Instructions:

1. Cook the shrimp by boiling them for 2-3 minutes until they turn pink and opaque. Once cooked, slice them into halves or thirds, depending on the size.
2. Prepare the vegetables by slicing the avocado and julienning the cucumber. Set aside.
3. Fill a shallow bowl with warm water. Dip one rice paper into the water for about 5 seconds until it softens.
4. Lay the softened rice paper on a clean surface. Arrange a few pieces of shrimp, slices of avocado, cucumber, lettuce, and cilantro in the center.
5. Carefully fold in the sides and roll tightly to form a spring roll.
6. Repeat with the remaining rice papers and ingredients.
7. Serve the spring rolls with soy sauce for dipping.

Avocado and shrimp spring rolls are a simple yet elegant dish, offering a delightful mix of creamy, sweet, and savory flavors. The shrimp adds a touch of protein and heartiness, while the avocado provides a velvety texture that complements the freshness of the vegetables. The soy sauce dipping adds a salty, umami contrast to the creamy avocado. These rolls are perfect for anyone craving something light, fresh, and full of flavor, whether for a casual meal or as an appetizer for a dinner party. Healthy and versatile, these spring rolls are a delicious way to enjoy the best of both seafood and fresh produce.

Spicy Tofu and Cucumber Spring Rolls

Spicy tofu and cucumber spring rolls are a vibrant, vegetarian-friendly option that offers a perfect balance of heat and freshness. The crispy tofu is marinated in a spicy soy sauce blend, while the cucumber adds a refreshing crunch. With the addition of fresh cilantro and mint, these rolls offer layers of flavor, from savory to spicy to herbal. Paired with a tangy dipping sauce, these rolls are a great option for anyone looking for a light and satisfying dish with a kick of heat.

Ingredients:

• 8 rice papers
• 1 block firm tofu, drained and pressed
• 2 tbsp soy sauce
• 1 tbsp sriracha sauce (or to taste)
• 1/2 cucumber, julienned
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1 tbsp sesame oil (for frying)
• Dipping sauce:
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tsp honey
  • 1 tsp sesame oil

Instructions:

1. Slice the tofu into thin strips and marinate them in soy sauce and sriracha for 10-15 minutes.
2. Heat sesame oil in a skillet over medium heat and pan-fry the tofu until golden and crispy on both sides, about 4-5 minutes per side. Set aside to cool.
3. Prepare the cucumber by julienning it and set it aside along with the fresh cilantro and mint leaves.
4. In a small bowl, mix soy sauce, rice vinegar, honey, and sesame oil to make the dipping sauce. Set aside.
5. Fill a shallow bowl with warm water. Dip one rice paper into the water for 5 seconds until it softens.
6. Lay the softened rice paper on a flat surface. Place a few pieces of crispy tofu, cucumber, cilantro, and mint in the center.
7. Carefully fold in the sides and roll tightly to seal.
8. Repeat with the remaining rice papers and fillings.
9. Serve with the dipping sauce on the side.

Spicy tofu and cucumber spring rolls are a deliciously healthy choice for those who enjoy a bit of heat with their meals. The spicy tofu provides a savory and flavorful protein base, while the cucumber adds a cooling, refreshing crunch. The fresh herbs like cilantro and mint lend an aromatic touch, making each bite a complex and satisfying experience. The dipping sauce perfectly complements the rolls with its tangy, slightly sweet flavor. These rolls are ideal for anyone looking for a light, vegan meal that packs a punch in flavor and texture. They’re easy to prepare, full of goodness, and perfect for a quick, nutritious snack or meal.

Chicken and Veggie Spring Rolls with Peanut Sauce

Chicken and veggie spring rolls are a savory combination of tender chicken, crunchy vegetables, and aromatic herbs, wrapped in delicate rice paper. The addition of a rich and creamy peanut sauce elevates the dish, providing a delicious contrast to the fresh ingredients. This dish is light yet satisfying and makes for a perfect appetizer, snack, or even a quick lunch. The peanut sauce adds a layer of richness, turning these rolls into a savory delight.

Ingredients:

• 8 rice papers
• 2 chicken breasts, cooked and shredded
• 1/4 cup shredded carrots
• 1/4 cup cucumber, julienned
• 1/4 cup red bell pepper, julienned
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• Peanut dipping sauce:
  • 1/4 cup peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tbsp honey
  • 2 tbsp warm water
  • 1/2 tsp sriracha (optional for heat)

Instructions:

1. Cook the chicken breasts and shred them. Season with a pinch of salt and set aside.
2. Prepare the vegetables by shredding the carrots, julienning the cucumber, and slicing the red bell pepper into thin strips.
3. To make the peanut dipping sauce, whisk together peanut butter, soy sauce, lime juice, honey, warm water, and sriracha (if using) until smooth and creamy.
4. Fill a shallow bowl with warm water. Dip one rice paper into the water for about 5 seconds until it softens.
5. Lay the softened rice paper on a clean surface. Place a few pieces of shredded chicken, carrots, cucumber, bell pepper, and fresh herbs in the center.
6. Carefully fold in the sides and roll tightly to seal.
7. Repeat the process with the remaining rice papers and fillings.
8. Serve the spring rolls with the peanut dipping sauce on the side.

Chicken and veggie spring rolls with peanut sauce are a perfect combination of savory and fresh flavors. The tender chicken provides a great protein base, while the vegetables add a crunchy texture and a burst of color. The creamy peanut dipping sauce enhances the rolls with its rich and nutty flavor, making them even more satisfying. These spring rolls are ideal for anyone seeking a fresh and healthy meal that is full of flavor and easy to make. Whether you’re preparing them for a light lunch or a fun appetizer, these rolls are sure to impress.

Sweet Potato and Black Bean Spring Rolls

Sweet potato and black bean spring rolls are a hearty, plant-based option that’s both nutritious and satisfying. The creamy, roasted sweet potatoes complement the savory black beans, while fresh veggies like bell peppers and avocado add color and crunch. This dish is wrapped in rice paper and served with a tangy lime dipping sauce, making it a perfect meal for anyone looking to enjoy a healthy, flavorful, and filling option. These spring rolls are not only delicious but also packed with fiber, vitamins, and plant-based protein, making them an excellent choice for a nutritious snack or meal.

Ingredients:

• 8 rice papers
• 1 medium sweet potato, peeled and cubed
• 1/2 cup black beans, cooked (or canned, drained, and rinsed)
• 1/2 avocado, sliced
• 1/4 cup shredded red cabbage
• 1/4 cup shredded carrots
• 1/4 cup fresh cilantro leaves
• 1 tbsp olive oil
• Salt and pepper to taste
• Lime dipping sauce:
  • 2 tbsp lime juice
  • 1 tbsp soy sauce
  • 1 tbsp honey or maple syrup
  • 1/2 tsp garlic powder
  • Pinch of chili flakes (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until soft and slightly caramelized. Set aside.
2. Prepare the vegetables by slicing the avocado and shredding the cabbage and carrots. Set aside.
3. In a small bowl, whisk together the lime juice, soy sauce, honey, garlic powder, and chili flakes (if using) to make the dipping sauce.
4. Fill a shallow bowl with warm water and dip one rice paper into the water for about 5 seconds until it softens.
5. Lay the softened rice paper on a clean surface. Place a few pieces of roasted sweet potato, black beans, avocado slices, shredded cabbage, carrots, and cilantro in the center.
6. Carefully fold in the sides and roll tightly to seal.
7. Repeat with the remaining rice papers and fillings.
8. Serve the spring rolls with the lime dipping sauce on the side.

Sweet potato and black bean spring rolls are a great way to enjoy a filling, nutritious meal in a light and fresh format. The combination of roasted sweet potatoes and black beans provides a satisfying texture and flavor, while the avocado adds a creamy touch. The fresh veggies and cilantro bring crunch and brightness, balancing the richness of the ingredients. The lime dipping sauce adds a tangy kick, bringing all the flavors together. These rolls are perfect for those looking for a hearty yet healthy option, full of plant-based protein and fiber. Whether served as an appetizer or a light meal, they are sure to be a hit.

Grilled Chicken and Pineapple Spring Rolls

Grilled chicken and pineapple spring rolls offer a tropical twist on traditional spring rolls by combining the savory taste of grilled chicken with the sweet and tangy flavors of pineapple. The grilled chicken is marinated with a zesty citrus marinade that gives it a burst of flavor, while the pineapple provides a juicy, refreshing element. Paired with crisp veggies and wrapped in rice paper, these rolls are complemented by a sweet and savory dipping sauce, making them a perfect choice for a fun and flavorful appetizer or light meal.

Ingredients:

• 8 rice papers
• 2 chicken breasts, grilled and thinly sliced
• 1/2 cup fresh pineapple, diced
• 1/4 cup shredded lettuce
• 1/4 cup shredded carrots
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro leaves
• Marinade for chicken:
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1 tsp ground cumin
  • Salt and pepper to taste
• Dipping sauce:
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 1 tsp sesame oil
  • 1 tsp chili sauce (optional for heat)

Instructions:

1. Marinate the chicken breasts in olive oil, lime juice, honey, cumin, salt, and pepper for at least 30 minutes.
2. Grill the marinated chicken breasts over medium heat for 6-7 minutes on each side, or until cooked through and golden. Let the chicken rest for a few minutes before thinly slicing it.
3. Prepare the vegetables and pineapple by dicing the pineapple and shredding the lettuce and carrots.
4. In a small bowl, whisk together the soy sauce, honey, lime juice, sesame oil, and chili sauce (if using) to create the dipping sauce.
5. Fill a shallow bowl with warm water and dip one rice paper into the water for about 5 seconds until it softens.
6. Lay the softened rice paper on a clean surface. Place a few slices of grilled chicken, diced pineapple, shredded lettuce, carrots, and cilantro in the center.
7. Carefully fold in the sides and roll tightly to seal.
8. Repeat with the remaining rice papers and fillings.
9. Serve the spring rolls with the dipping sauce on the side.

Grilled chicken and pineapple spring rolls are a tropical delight, offering a beautiful balance of savory and sweet flavors. The marinated grilled chicken adds a rich, smoky element, while the fresh pineapple brings a juicy burst of sweetness that perfectly complements the other ingredients. The crunchy vegetables and fresh cilantro add texture and freshness, while the dipping sauce provides an extra layer of flavor. These rolls are light, flavorful, and perfect for a summer appetizer or a fun, light meal. With their vibrant colors and delicious taste, they are sure to be a crowd-pleaser at any gathering.

Spicy Crab and Mango Spring Rolls

Spicy crab and mango spring rolls combine the sweet, juicy flavor of mango with the delicate, briny taste of crab, creating an exciting fusion of flavors. The crab meat is seasoned with a hint of spice and a splash of lime juice, while the mango adds a refreshing sweetness that balances the heat. Fresh vegetables like cucumber and cilantro add a nice crunch and brightness to the rolls, making them a perfect choice for a light appetizer or a flavorful snack. These spring rolls are a great way to enjoy the flavors of the sea with a tropical twist.

Ingredients:

• 8 rice papers
• 1/2 lb cooked crab meat (or imitation crab)
• 1 mango, peeled and julienned
• 1/4 cup cucumber, julienned
• 1/4 cup fresh cilantro leaves
• 1 tbsp lime juice
• 1 tbsp sriracha sauce (or to taste)
• 1 tbsp mayonnaise
• 1 tsp sesame oil
• Dipping sauce:
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1/2 tsp chili paste

Instructions:

1. In a bowl, mix the crab meat with sriracha sauce, mayonnaise, lime juice, and sesame oil. Stir well to combine.
2. Prepare the mango and cucumber by peeling and julienning them. Set aside.
3. In a small bowl, whisk together soy sauce, rice vinegar, sugar, and chili paste to create the dipping sauce.
4. Fill a shallow bowl with warm water. Dip one rice paper into the water for 5 seconds until it softens.
5. Lay the softened rice paper on a flat surface. Place a few spoonfuls of the spicy crab mixture, julienned mango, cucumber, and cilantro in the center.
6. Carefully fold in the sides and roll tightly to seal.
7. Repeat with the remaining rice papers and ingredients.
8. Serve with the dipping sauce on the side.

Spicy crab and mango spring rolls are a wonderful combination of sweet, spicy, and savory flavors. The seasoned crab provides a delicate brininess, while the mango adds a tropical sweetness that contrasts beautifully with the spice. The fresh cucumber and cilantro offer a refreshing crunch that balances out the richness of the crab. These rolls are perfect for anyone who enjoys seafood with a twist, offering a fun and flavorful way to enjoy fresh ingredients in a light and healthy format. Paired with a tangy dipping sauce, these spring rolls make an impressive appetizer or a delicious snack.

Thai Chicken and Mint Spring Rolls

Thai chicken and mint spring rolls are a flavorful and aromatic dish that combines tender chicken with the fresh, herbal kick of mint leaves. These rolls are packed with crisp vegetables like carrots, cucumber, and bell pepper, creating a perfect balance of textures. The chicken is marinated in a simple yet flavorful combination of Thai-inspired ingredients, giving it a savory and slightly sweet taste. Wrapped in soft rice paper and served with a tangy peanut dipping sauce, these spring rolls are a light, refreshing, and satisfying meal or appetizer for any occasion.

Ingredients:

• 8 rice papers
• 2 chicken breasts, cooked and thinly sliced
• 1/4 cup fresh mint leaves
• 1/4 cup fresh basil leaves
• 1/4 cup shredded carrots
• 1/4 cup cucumber, julienned
• 1/4 cup red bell pepper, julienned
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• Dipping sauce:
  • 3 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tbsp honey
  • 1 tbsp warm water

Instructions:

1. Marinate the cooked, thinly sliced chicken in soy sauce, honey, and lime juice for 10-15 minutes to infuse flavor.
2. Prepare the vegetables by shredding the carrots, julienning the cucumber, and slicing the red bell pepper.
3. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, and warm water to make the dipping sauce.
4. Fill a shallow bowl with warm water and dip one rice paper into the water for about 5 seconds until it softens.
5. Lay the softened rice paper on a flat surface. Place a few slices of marinated chicken, mint, basil, carrots, cucumber, and red bell pepper in the center.
6. Carefully fold in the sides and roll tightly to seal the spring roll.
7. Repeat with the remaining rice papers and ingredients.
8. Serve the spring rolls with the peanut dipping sauce on the side.

Thai chicken and mint spring rolls are the perfect combination of fresh herbs and savory chicken. The mint and basil provide a fragrant, cooling contrast to the tangy marinade, while the vegetables add crunch and color. The peanut dipping sauce, with its creamy and slightly sweet flavor, complements the rolls beautifully. These spring rolls are a great choice for anyone craving a light but flavorful meal or appetizer. The combination of herbs, vegetables, and marinated chicken offers a delightful burst of Thai-inspired flavors that are sure to please any palate.

Spicy Veggie and Hummus Spring Rolls

Spicy veggie and hummus spring rolls are a fantastic vegetarian option for anyone looking for a satisfying, nutritious meal. These rolls are packed with a colorful mix of fresh vegetables like bell peppers, cucumbers, and lettuce, and paired with a creamy, spicy hummus spread. The hummus adds both richness and heat, making these rolls a flavorful and filling option. They are light yet satisfying, perfect for a quick lunch or as an appetizer at any gathering. The crunchy vegetables combined with the creamy hummus make for a delightful texture contrast.

Ingredients:

• 8 rice papers
• 1/2 cup hummus (store-bought or homemade)
• 1/4 cup shredded carrots
• 1/4 cup cucumber, julienned
• 1/4 cup bell pepper, julienned
• 1/4 cup fresh spinach leaves
• 1/4 cup fresh cilantro leaves
• 1 tsp sriracha sauce (or to taste)
• 1 tbsp lime juice
• Dipping sauce:
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tsp sesame oil
  • 1/4 tsp chili flakes (optional)

Instructions:

1. Mix the hummus with sriracha sauce and lime juice to make a spicy, tangy spread.
2. Prepare the vegetables by julienning the cucumber and bell pepper, and shredding the carrots.
3. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and chili flakes to make a dipping sauce.
4. Fill a shallow bowl with warm water and dip one rice paper into the water for about 5 seconds until it softens.
5. Lay the softened rice paper on a flat surface. Spread a thin layer of the spicy hummus in the center, then layer on the shredded carrots, cucumber, bell pepper, spinach, and cilantro.
6. Carefully fold in the sides and roll tightly to seal.
7. Repeat with the remaining rice papers and ingredients.
8. Serve with the dipping sauce on the side.

Spicy veggie and hummus spring rolls are a delicious, healthy choice for anyone looking for a quick and satisfying meal. The combination of creamy hummus, spicy sriracha, and fresh vegetables offers a wonderful balance of flavors and textures. The hummus provides richness, while the vegetables add crunch and freshness. The dipping sauce enhances the rolls with a tangy, slightly spicy kick. These rolls are ideal for vegetarians, vegans, or anyone looking to enjoy a light yet flavorful dish that’s packed with nutrients. They’re quick to make and perfect for a light lunch or a vibrant appetizer.

Teriyaki Beef Spring Rolls

Teriyaki beef spring rolls are an indulgent, savory treat that brings together tender beef with the sweet, savory flavors of teriyaki sauce. The beef is marinated in a teriyaki glaze and quickly seared to lock in the flavor. Paired with fresh vegetables like cucumber and carrots, these rolls offer a satisfying combination of rich, meaty flavor and crisp freshness. Wrapped in delicate rice paper and served with a tangy dipping sauce, they make for an exciting and flavorful appetizer or a fun lunch option.

Ingredients:

• 8 rice papers
• 1/2 lb beef sirloin or flank steak, thinly sliced
• 1/4 cup teriyaki sauce
• 1/4 cup shredded carrots
• 1/4 cup cucumber, julienned
• 1/4 cup fresh cilantro leaves
• 1 tbsp sesame oil (for searing)
• Dipping sauce:
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 1/2 tsp sesame oil
  • 1/4 tsp chili flakes (optional)

Instructions:

1. Marinate the thinly sliced beef in teriyaki sauce for at least 20 minutes.
2. Heat sesame oil in a skillet over medium-high heat. Quickly sear the marinated beef strips for 1-2 minutes, until they are just cooked through and slightly caramelized. Remove from heat and set aside.
3. Prepare the vegetables by julienning the cucumber and shredding the carrots.
4. In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and chili flakes (if using) for the dipping sauce.
5. Fill a shallow bowl with warm water and dip one rice paper into the water for about 5 seconds until it softens.
6. Lay the softened rice paper on a flat surface. Place a few pieces of teriyaki beef, shredded carrots, cucumber, and fresh cilantro in the center.
7. Carefully fold in the sides and roll tightly to seal.
8. Repeat with the remaining rice papers and ingredients.
9. Serve the spring rolls with the dipping sauce on the side.

Teriyaki beef spring rolls are a deliciously savory option that combines tender, flavorful beef with fresh vegetables. The teriyaki glaze on the beef adds a rich, umami flavor, while the crunchy vegetables provide a refreshing contrast. The dipping sauce adds an extra layer of depth, balancing the sweetness of the teriyaki sauce with tang and spice. These spring rolls are perfect for anyone craving a heartier version of spring rolls and are great for a flavorful appetizer or main dish. They are a crowd-pleaser with bold flavors that are sure to satisfy.

Note: More recipes are coming soon!