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How to Make Spring Rolls from Scratch

Name: How to Make Spring Rolls from Scratch
Ingredients: 1 lettuce leaf; 1 rice paper round; as needed vegetables; as needed herbs; as needed cooked protein

Fresh spring rolls start with rice paper that you soften in warm water for 10-15 seconds, then fill with raw vegetables, herbs, and cooked protein before rolling tightly. The wrapper should be pliable but not mushy, and you roll from the bottom up, folding in the sides halfway through. They're best eaten immediately but will keep wrapped in damp paper towels for a few hours.

Difficulty: Easy

Ingredients

1 lettuce leaf
1 rice paper round
as needed vegetables
as needed herbs
as needed cooked protein

Step by step

Prepare your filling ingredients. Wash and dry lettuce leaves, slice vegetables into thin strips, pick herb leaves from stems, and have any cooked proteins like shrimp or chicken ready. Everything should be at room temperature and as dry as possible to prevent soggy wrappers.
Set up your rolling station. Fill a large shallow dish with warm water. Lay out a clean, damp kitchen towel next to it. Have all your fillings arranged within easy reach. Work one roll at a time.
Soften the rice paper. Dip one rice paper round in the warm water for 10-15 seconds until it begins to soften but still has some firmness. It will continue softening as you work. Place it on the damp towel.
Add the fillings. Place a lettuce leaf in the center-bottom third of the wrapper. Add your other fillings on top in a neat line, leaving about 2 inches on each side. Don't overfill - less is more.
Start rolling. Fold the bottom edge over the filling and roll it up once, keeping it tight. The filling should be completely enclosed in this first roll.
Fold in the sides. Fold the left and right edges toward the center, creating an envelope. Press gently to seal.
Finish rolling. Continue rolling away from you until you reach the top edge. The rice paper should stick to itself. Place seam-side down on a plate covered with damp paper towels.

Tips & troubleshooting

Keep finished rolls covered with a damp towel to prevent the wrappers from drying out and cracking
If the rice paper tears while rolling, you can patch it with a small piece of wet rice paper
Make a test roll first to get the feel for how much filling to use and how tight to roll
Cut rolls in half diagonally with a sharp, wet knife for clean presentation

Variations

Protein Spring Rolls. Add cooked shrimp, chicken, or tofu. Layer the protein directly on the lettuce leaf so it shows through the wrapper.
Vegetarian Garden Rolls. Focus on fresh herbs like mint, cilantro, and Thai basil with cucumber, carrot, and avocado.
Rainbow Rolls. Use purple cabbage, orange carrot, yellow bell pepper, and green cucumber for colorful layers that show through the wrapper.

Questions

Why do my spring rolls keep tearing?: The rice paper is either too wet (soaked too long) or too dry (not soaked enough). It should be pliable but still have some structure when you start rolling.
Can I make spring rolls ahead of time?: They're best eaten within 2-3 hours of making. Store them covered with damp paper towels in the refrigerator, but the texture will change as they sit.
What's the difference between spring rolls and summer rolls?: They're the same thing - fresh rolls made with rice paper and raw fillings. Summer rolls is another common name for the same dish.
Do I need to cook the vegetables?: No, traditional fresh spring rolls use raw vegetables. The contrast of textures and the fresh crunch is part of what makes them special.