If you're anything like me, you'd walk to the edge of the universe for a good spring roll. Or perhaps take the more effective route and call in a takeout order. But if you're really feeling frisky, you can try your hand at making spring rolls at home! They're easy and fun for the whole family, and you can put a wide variety of fresh produce in them. And don't get me started on the dipping sauce!
Since it's spring, it’s only appropriate that we enjoy spring rolls with fresh spring produce. It’s like eating chili when it’s chilly outside and popsicles when it’s hot. It’s just something we do. We spring roll in the spring.
I love spring rolls for a number of reasons. First, the tasty ingredients. This one includes in-season asparagus, butter lettuce, and avocado--a simple yet tasty combination with great texture. Second, the dipping sauce! For this recipe, I thought a light citrus dipping sauce would go well with the asparagus, but you can also make the peanut sauce from Kiersten’s Crispy Tofu Sandwiches with Ginger-Peanut Sauce recipe. Dipping sauces are as good as gold in my book. Third, spring rolls are like miniature burritos. Anything remotely resembling a burrito is also as good as gold!
If you’ve never made spring rolls, there’s no need to be intimidated! Although the spring roll wrappers can be a little tricky to get used to, they are very easy to work with once you get the hang of them. You simply heat up a saucepan of water to just below a boil and get one wrapper wet at a time. I’ve found that quickly rolling the edges of the wrapper in water works well and prevents the wrapper from collapsing onto itself.
You lay the wrapper flat on a cutting board or a piece of parchment paper and stack the filling ingredients on top of each other. You then take the top part of the wrapper and fold it all the way over the filling, followed by folding in the two sides of the wrapper, and then rolling the spring roll over the rest of the wrapper so that it’s completely encased. What happens next is a double-dipping spring-roll-ravaging fiesta of deliciousness.
Where do you find spring roll wrappers and vermicelli noodles? I got mine from the ethnic section at my local grocery store. If your local chain store doesn't carry them, you should be able to find them at an Asian grocery store or Whole Foods.
Whatever you fancy in your spring roll, roll it up!
Ingredients
For the Citrus Dipping Sauce:
- 1 teaspoon orange zest
- 3 tablespoons fresh orange juice
- 2 tablespoons lemon juice
- 2 tablespoons liquid aminos or low sodium soy sauce
- 1 teaspoon chili garlic sauce see note
For the Spring Rolls:
- 10 asparagus spears tough ends removed
- 20 leaves butter lettuce hard ribs removed
- 2 avocados sliced
- 2 ounces bean or rice vermicelli noodles
- 10 large basil or mint leaves
- 10 spring roll wrappers
Instructions
To prepare the Citrus Dipping Sauce:
- Stir together all ingredients for the sauce in a small bowl and refrigerate until ready to use.
To prepare the Asparagus and Avocado Spring Rolls:
- Add a few inches of water to a wide, shallow saucepan and bring to a full boil. Add the asparagus spears and cook until bright green but still crunchy on the inside, about 2 minutes. Drain the water and place the asparagus on a plate. Refrigerate until completely cool. Once cool, cut the asparagus spears in half.
- Fill the saucepan with water and bring it to a full boil, then add the vermicelli noodles. Cook for 45 seconds to 1 minute, or until the noodles are soft. Drain the water and keep the noodles in a colander.
- Fill the saucepan with 1 to 2 inches of water and bring to almost a boil. Remove from heat. Carefully and quickly lay one spring roll wrapper on top of the water, just until the full surface of the wrapper touches the surface of the water and it becomes pliable. Remove the wrapper from the water and place it on a smooth cutting board or a piece of parchment paper.
- Place two pieces of asparagus in the center of the wrapper, followed by the vermicelli noodles, two thick pieces of avocado, and one basil or mint leaf. Roll up one lettuce leaf and place it on top of the avocado. Wrap the spring roll tightly. Repeat for remaining ingredients.
- Serve immediately with Citrus Dipping Sauce or wrap rolls individually in plastic wrap and refrigerate.
Raquel @ My California Roots says
Spring rolls have been on my to-make list for a while now, but I never seem to get around to it! You may have just convinced me, though. Also, I love those chopsticks in your photos. They're beautiful!
Julia Mueller says
Yes and yes! I hope you give them a go! If I can roll a spring roll, you can too, m'dear! I inherited the chopsticks from an old college roommate, but I think you can still find them at World Market 😉
Laura @ Raise Your Garden says
Hello!
Asparagus and avocado are my new two best friends this year. Putting them in everything. I like the "good for me fat" in avocado. I refuse to be afraid of good fats!! I like nuts and avocado and prefer that you don't include calorie info. Who cares if it's good for you!!
But like you said, spring rolls are intimidating for an up-and-coming cook like myself. But you're directions are so clear. It's time to give them a whirl! So springy =)
Julia Mueller says
I'm ALL ABOUT avocado fat...in fact, I pretty much consider avocados to be calorie-less because of their health benefits and because they're too flipping tasty to pass up. So happy you like the idea of these rolls and I hope you try them out!
dishing up the dirt says
Lovely recipe Julia! Perfect for this time of year. I used to be scared of spring rolls and love your easy instructions!
Julia Mueller says
<3 <3 <3 It's time Tumbleweed Farm gets to spring rolling! Spring rolls and beer? Let's do this!
Kristin says
Yeah for spring rolls and orange dipping sauce! 😀
Beautiful images!
Thank you for all that you do!
Pinned,
K-
Julia Mueller says
You got it, sister! Thanks for sharing them and for your kind words!
[email protected] Beard and Bonnet says
I LOVE this!! These are going on my "must-make" list for lunch next week for sure.
Julia Mueller says
Waaaaadehoooooo! So happy to hear it, m'lady!
Dixya @ Food, Pleasure, and Health says
delicious..i am not great at rolling them but regardless i like eating them 🙂
Julia Mueller says
It typically takes me multiple rice wrapper collapses each time I make spring rolls and I definitely end up with unsightly ones, but yup - they're so worth the effort!
Courtney @ The Fig Tree says
What a great idea!!! Love the combination of asparagus and avocado. The dipping sauce is perfect for spring. Such bright flavours 🙂
Julia Mueller says
Thanks, Courtney! I've always been a big fan of sushi rolls that have asparagus and avocado so I figured they'd be wonderful together in a spring roll. xoxo
Laura (Tutti Dolci) says
I love spring rolls, these look fab especially with the citrus dipping sauce!
Julia Mueller says
Woop woop! Dipping sauce is really what seals the deal on a spring roll IMO 😀
Puja @ Indiaphile.info says
I love spring rolls but it's has to find great veggie ones. These sound delicious. Can't wait to try them!
Julia Mueller says
Great to hear you're going to give the a go! Let us know what you think! 🙂
lisacng @ expandng.com says
They sound perfect for spring!
Julia Mueller says
Heck yes! Get them while the getting's good 🙂
Emma says
These are so gorgeous. I haven't made Spring Rolls for ages but obviously now's the time to!
Julia Mueller says
Yes, yes! And the avo/asparigus combo is so wonderful! Let us know if you try them!
Nicole says
Very awesome idea! I love spring rolls!
Julia Mueller says
Glad you like them! Spring roll lovers unite!
Nina says
I'm trying them tonight! I love springrolls, asparagus and avocado so I'm sure they'll be awesome! I would have never thought of this stuffing by myself so I'm glad you shared this recipe! I might add a bit of red cabbage in it too since I have some in the fridge.
Julia Mueller says
So happy to hear it, Nina!! Red cabbage would be awesome! I was going to add cabbage, myself, but I had extra butter lettuce in my fridge, ha! Let me know how you like them! 😀
Nina says
I LOVED them! Probably the best springrolls I had! They were super fresh and filling. I used red cabbage and romaine and added a bit of Thai basil and they were perfect! So was the dipping sauce. Thank you again!
Julia Mueller says
Yippy!! I'm so glad you enjoyed them! I just love how simple they are and all of the textures and flavors combined. Thanks, Nina, and hope you had an excellent weekend! 😀
Erica {Coffee & Quinoa} says
Dying over these! That citrus dipping sauce has my name ALL over it.
Julia Mueller says
Yeeeeaaaaaaaaah! Thanks, Erica!
Sommer @ASpicyPerspective says
I love Spring Rolls! These rolls are so beautiful! Pinned
Julia Mueller says
Aren't they fun?! Thanks Sommer, and hope you have a great weekend!!
Eat Good 4 Life says
These look amazing. I have some rice wrappers as well that I have been waiting to use. As the hot weather approaches I will put them to use. I love the veggie choice of the spring rolls. You can't really go wrong with any combination really!!
Julia Mueller says
You said it! I seriously think you could put any veggie (and fruit) combo in spring rolls and have them turn out fantastically. I love the avocado and the asparagus together. 🙂
The Veggie Couple says
Wow, these look absolutely amazing. I am going to have to try this next time I make fresh rolls! I can taste them already!
Julia Mueller says
So glad to hear it! Let us know how you like them 😀
Joanne says
I generally can't understand eating spring rolls in winter either! I mean, sometimes I do it, but I don't understand it. But they definitely feel more right in the spring!
Julia Mueller says
Exactly 🙂 As soon as spring hits, I crave spring rolls non-stop. I'm thinking my next spring roll venture will need to include mango, avocado, and cabbage....mmmmmm!!
Sara says
Just made these for dinner! They were delicious!
Julia Mueller says
Sara, I'm so glad you made and enjoyed the spring rolls! I feel like I could eat them on a weekly basis! They're definitely lots of fun and are an excellent change-up to my regular meals 🙂
Amber says
Hi, I don't know who you are, or where you come from, but I just made these and I ate 5 by myself. There are 5 left in the fridge for my Husband, and he's lucky I have dessert to make/consume still. The flavors in my mouth are lingering, the party that was over too soon. Be still my heart, for I have fallen for a recipe.