Vietnamese spring rolls are everyone’s favorite snack. This recipe is fast, fun, and easy to make.

Everyone loves egg rolls, golden crispy bundles of meaty flavor. However, what’s not so loveable is the grease and fatty oil that comes with this popular fried food.

I know what we’re all thinking, why do the unhealthiest food have to be oh so irresistible, mocking us with their horrible tasty goodness? 

Well, chins up everyone, this recipe will prove that you can still be healthy without sacrificing taste, because both are just as important. What’s the point in eating it if you’re not enjoying it right?

So if that craving for egg rolls is still lingering, quickly cross out that idea and replace it with the pure thought of spring rolls. Not fried, spring rolls are all natural, low in calories, and is usually filled with herbs, vegetables, and meat that’s actually good for you. 


That way, you’re actually eating the sweet refreshing taste of real food, not a mouthful of oily grease. Plus, the fun of making these things is undeniably addicting, so pull up those sleeves and get rolling.

Cuisine/Recipe Type: Vietnamese Appetizer/Snack

Servings: Approximately 6 people

Total Time: 30 minutes


-1 lb. of shrimp, prawns, lobster, or crab meat

-Bean thread noodles
(Thin, clear noodles made from Mung beans that can usually be picked up at Asian markets or natural food stores)

-1 tablespoon of rice vinegar

-Red or Boston leaves/lettuce

(Rinse, separate, and dry the leaves)

-Fresh mint leaves, basil, and cilantro, all washed, dried, and coarsely chopped

-Shredded carrots

-Spring roll wrappers, 8.5 inches in diameter

(Can also be bought at Asian markets) 


  1. Slice the meat, if you’re using shrimp or prawns, slice them in half lengthwise.
  2. Soak the bean thread noodles in hot water for 15 minutes, then drain in a sieve or colander.
  3. Pat the noodles dry with paper towels, toss them with rice vinegar, then refrigerate until later.

Here Comes the Fun Part: Rolling

  1. Soak the spring roll wrappers in warm water for 10 seconds, until they’re soft but still flexible to play with
  2. Lay out the wraps for 30 seconds before rolling. Remember to handle with care and only use 1 wrap at a time, these fragile little things are prone to breaking.
  3. Place the ingredients into the center of the wrap, leaving a 1 inch border. Although the filling’s pretty irresistible, don’t be greedy and overfill, or you’ll end up with more of a spring blob than a roll.
  4. Pressing down on the filling, fold the bottom end of the wrapper (the side near you) over the filling, and roll into a cylindrical shape halfway.
  5. Fold the right and left sides inward, then finish rolling the remaining half. If the wrap starts drying up, use hot water to moisten the edges.
  6. Just keep on rolling and soon you’ll have created a beautiful plate of spring rolls waiting to be eaten and enjoyed (that part won’t be hard). 

Oh we’re not done yet, what’s spring rolls without the sauce? Many sauces can go well with spring rolls, ranging from garlic lime sauce to strawberry sauce. It just all depends on your mood and taste preference, so get creative and see what rocks your boat. A popular favorite is the Spicy Peanut Sauce.

-Cilantro leaves

-1 Cup of peanut butter

-1 Tablespoon of sesame oil

-1/2 Cup of soy sauce

-2 ½ Tablespoons of sugar

-3 Cloves of minced garlic

-1 Tablespoon of hot chili sauce

-1 Tablespoon of rice vinegar


In a food processor or blender, mix everything together until smooth. The natural taste of the spring rolls mixed with the slightly sweet and spicy taste of this sauce, makes for a perfect refreshing combination.







Another reason to love spring rolls is that they’re as versatile as our tastes are. There’s no set rule on what the filling has to include, the only rule is to add what you like and like what you eat, just be spontaneous and listen to your taste buds.

So the next person who tells you that healthy food can’t be tasty, just simply hand them one of these. With this healthy alternative that’s both delicious and good for you, you’ll get the best of both worlds.


If you’re in the mood for more healthy Asian alternatives, check out our Bok Choy recipe as well!



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A writer and photographer who's in love with new experiences, visual art, and the written word. Born and raised in Chicago, I've also spent time living in New York City, Hong Kong, and traveled throughout various places. A travel enthusiast by heart, I love roaming new places and exploring the people & food that comes with it. As an avid story teller, I love sharing my discoveries, whether it be my latest travel experience or newest food adventure. I truly believe that food is the universal factor that connects all of us, no matter how different we may be in other ways, we cannot deny that there’s at least one thing that we love to eat and that one favorite food magically and unconditionally gives us comfort and pleasure. That feeling is one of the purest forms of happiness and I’d love to share that feeling through my work

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