Fresh Spring Rolls {& Lettuce Wraps}

Yes, I do realize that the Super Bowl is this weekend. I also realize that this isn’t really your typical Super Bowl fare. Although it could be–I mean, what’s not to like? Avocado? Good. Cilantro? Good? Jam? Good. Kidding about the jam, 5 million dollars if you catch reference. Also kidding about the 5 million dollars. If I had 5 million dollars, let alone 5 million dollars to get away, I’d be hiding in a tropical location, eating Reese’s Peanut Butter Cups on the beach.

The first time I ever had fresh spring rolls was in college when my roommate Sara made them for us, the same Sara who gave my the Spanish Rice recipe. They were so fun and so different from anything I’d ever eaten before. Since then, I’ve expanded what I put in spring rolls–a little sushi rice, cucumbers, avocados, and spicy sushi mayo like it’s a spicy California roll, Asian salad dressing and nuts like it’s a salad, and the sauce from our Thai Peanut Noodles for dipping or drizzling inside the rolls. Seriously, you really can’t go wrong here–you’re not going to screw up the spring roll because everything tastes good together. These can be as healthy or as naughty as you want them to be. It’s all part of the fun.

First, you’re going to need something to wrap them in. You can do them in spring roll wrappers or you can just wrap them in butter lettuce if you’re watching your carbs.

You’ll also need an assortment of fillings.

In this picture, I have avocado, mango, basil, shredded carrots, cucumber, cilantro, and mint. Off the top of my head, here’s a more complete list of ideas for fillings:

Chopped cilantro
Chopped basil
Chopped mint
Lime wedges (for squeezing lime juice)
Thinly sliced avocado
Thinly sliced mango
Thinly sliced fresh pineapple
Seeded, thinly sliced jalapeno peppers
Cucumber, seeded and julienned
Shredded or julienned carrots
Chopped peanuts and/or cashews
Sushi rice
Soaked rice noodles
Shredded purple cabbage
Baby spinach

I made mine vegetarian, but you could definitely throw in some grilled shrimp, steak, or chicken. However, given the post-spring-roll disastrous state of my kitchen without cooking meat, I personally would probably forgo it unless Tim Riggins was coming over for dinner. Or Tammy Taylor, because I so desperately want her to like me. She’s not fictional, not fictional, not fictional.

The first thing to do is to make your dipping sauces. I made 3 that are pretty different, and you can mix and match them however you want to. First, I made that spicy mayo that you sometimes get on spicy sushi rolls. Then I made a sweet and savory peanut sauce and an Asian-inspired vinaigrette.

You can do this a few days ahead of time if you want to save yourself some work on the day of the spring rolling.

If you just want to make lettuce wraps and forgo the rice wrappers, wash your lettuce (actually, wash it either way). I like using butter lettuce because it’s large, flexible, and has a nice, sweet flavor. All you need to do is fill your lettuce leaves with your desired toppings and enjoy!

If you’re using the rice paper wrappers, fill a medium mixing bowl or a shallow saucepan with very warm water. Working with one rice wrapper at a time, soak until softened and flexible, so it kind of looks like plastic wrap. Lay the softened wrapper flat, then lay a piece of butter lettuce on top of it. Add desired toppings on top of the lettuce and, if you’d like, any sauces (you can also dip them later.) Carefully roll up as tightly as possible, starting with the right and left sides, then fold up the bottom, then folding the top over and rolling tightly(ish).

These can be assembled ahead of time, placed on a parchment-lined baking sheet, and refrigerated, or when you serve them, you can allow your eaters to make their own spring rolls.

These are so fun for a crowd SO delicious. Like awesome restaurant delicious. But in case that’s not gonna cut it for you and your Super Bowl party, here’s a link to the Appetizer section of the blog–poke around and I’m sure you’ll find something amazing for your game-watching enjoyment!

Fresh Spring Rolls {& Lettuce Wraps} with 3 Dipping Sauces

5 from 3 votes

Fresh, customizable spring rolls filled with crisp veggies, herbs, and optional protein. Served with your choice of 3 homemade dipping sauces.

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

ServingsServings6 (2 spring roll) servings

Print Rate

Pinterest Facebook Email

Share

Ingredients

Spring Rolls – Use your choice of fillings from the list below

• rice paper wrappers/spring roll skins/banh trang you can also skip these and just do butter lettuce wraps if desired
• butter lettuce washed
• chopped cilantro
• chopped basil
• chopped mint
• lime wedges for squeezing lime juice
• thinly sliced avocado
• thinly sliced mango
• thinly sliced fresh pineapple
• thinly sliced seeded jalapeno peppers
• cucumber seeded and julienned
• shredded or julienned carrots
• chopped peanuts and/or cashews
• soaked rice noodles
• shredded purple cabbage
• baby spinach
• sushi rice recipe below
• cooked protein of choice shrimp, chicken, beef, fish

Sushi Rice – Optional spring roll filling

• ½ cups sushi rice or very short-grain glutinous rice
• ¾ cups water
• 2 tablespoons rice vinegar
• 1 tablespoon white sugar
• ¼ teaspoon kosher salt
• ¾ teaspoon oil olive oil or vegetable oil

Spicy Sushi Mayo – Recipe from Serious Eats

• ½ cup mayonnaise light mayo is fine
• 2 tablespoons Sriracha sauce
• 1 teaspoon lime juice optional

Peanut Sauce – Recipe from Our Best Bites Thai Peanut Noodles

• ½ cup chicken broth vegetable broth, or water
• 3 tablespoons creamy peanut butter
• Sriracha chili sauce to taste
• 1 ½ tablespoons honey
• 3 tablespoons soy sauce
• 1 ½ tablespoons fresh minced ginger
• 2-3 cloves garlic pressed or minced

Soy-Ginger Dressing – Recipe adapted from The Pioneer Woman

• 1 whole lime juiced
• ½ cup olive oil or vegetable oil if you prefer a milder flavor
• ½ cup soy sauce
• 2 tablespoons sesame oil
• ⅓ cup brown sugar
• 3 tablespoons fresh ginger minced
• 2-3 cloves garlic minced
• Sriracha sauce to taste

Instructions

Spring Rolls

• Fill a medium mixing bowl or a shallow saucepan with very warm water. Working with one rice wrapper at a time, soak until softened and flexible, so it kind of looks like plastic wrap. Lay the softened wrapper flat, then lay a piece of butter lettuce on top of it. Add desired toppings on top of the lettuce and, if you’d like, any sauces (you can also dip them later). Carefully roll up as tightly as possible, starting with the right and left sides, then fold up the bottom, then folding the top over and rolling tightly(ish). These can be assembled ahead of time, placed on a parchment-lined baking sheet, and refrigerated, or when you serve them, you can allow your eaters to make their own spring rolls.

Sushi Rice

• Rinse the rice in a fine-mesh strainer until the water runs clear. Place in a medium saucepan and add the water. Bring to a boil and cover. Reduce heat to low and cook, covered, for 20 minutes. Remove from heat. Allow to stand covered for 5 minutes and then remove the lid and allow to cool for 20 minutes.

  In a small saucepan, combine vinegar, sugar, salt, and oil. Bring to a boil and then reduce, cooking until sugar dissolves. Allow to cool while rice is cooling.

  When the rice has cooled for 20 minutes, transfer to a serving dish. Drizzle the vinegar/sugar mixture over the rice and stir to combine. The mixture will be very wet. Allow to stand for a few minutes before using.

  Makes about 1 1/2 cups.

Spicy Sushi Mayo

• Whisk ingredients together. This will be spicy and a little goes a long way–try spooning it into a Ziploc bag and cut the corner so the sauce can be lightly drizzled or dotted over your food as desired.

Peanut Sauce

• Combine ingredients in a microwave-safe bowl and heat on high for 1 minute. Whisk to combine. If not completely smooth, cook for another 30 seconds-1 minute.

Soy-Ginger Dressing

• Combine ingredients in a jar and shake vigorously. Refrigerate any leftovers.

Notes

• Nutritional information is just an example of two spring rolls, assembled as in the post, with no dipping sauce. The ingredients for 12 spring rolls in the example include: 12 rice paper wrappers, 12 leaves of butter lettuce, 1/4 cup each of mint and basil leaves, 1 medium avocado, and 1 cup each of carrots, mango, and cucumber. 
• The sushi rice ingredients have been scaled down to make about 1 1/2 cups of sushi rice, for 12 spring rolls. If you are making more spring rolls, or like this rice and want a larger batch, see this original Sushi Rice post, which yields about 5-6 cups. 

Nutrition

Serving: 2spring rolls, Calories: 186kcal, Carbohydrates: 32g, Protein: 6g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 3mg, Sodium: 245mg, Potassium: 438mg, Fiber: 4g, Sugar: 6g, Vitamin A: 5983IU, Vitamin C: 19mg, Calcium: 61mg, Iron: 2mg

Course: Appetizers, Main Courses

Cuisine: Asian

Keyword: Fresh Spring Rolls with Dipping Sauces

Calories: 186kcal

Cost: $20

Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!