Cold Spring Rolls

Cold Spring Rolls

Summertime fun all wrapped up!

A refreshing way to add vegetables and a variety of colours to your diet – get creative and have fun.

These colourful fresh rolls are a favourite appetizer (sometimes meal) of mine and I’m sure you’re going to love them as well. They make a great addition to summer BBQs and picnics.

Cold spring rolls are easy to make and so versatile, you can add in any ingredients that you have on hand and they always turn out delicious. All you need to do is a little chop, chop, chopping and the rest is easy. The rice paper wraps are a little sticky to work with, just be gentle and patient with them and I’m sure you’ll get the hang of rolling them. I have included a quick video clip below to show how I wrap them. These can stay in the fridge for a day or two as long as they are tightly sealed.

I have made a few different versions of these depending on what ingredients I find in my fridge, some include chicken, some shrimp and some are just filled with vegetables. A few different examples are shared below, but you can add in or delete ingredients to your personal preference. Dipping these rolls into a sauce just makes them even more delicious, below I have included 3 different dipping sauces I have made and loved.

The first thing to do is collect your vegetables and cut them into long, thin pieces, also if you are using noodles or a protein, prep and cool them first.

I bought a pack of rice paper wrappers at my local Asian market and they have lasted me a while. The rice paper wraps are hard and need to be soaked in a shallow bowl of water for about 10-15 seconds until softened. Once softened, handle them with care, they can rip easily. I usually soak one at a time, then stuff and wrap it before soaking the next one.


Add your fillings into the middle of the wrap leaving room at the edges.


Gently roll the wrap at the sides, then from the bottom, try to roll them as tight as you can keeping the wrap sealed at the edges.


Here are a few of the different variations that I have made and enjoyed:

Cold Spring Rolls

These were stuffed with:

  • fresh mint leaves
  • sliced red pepper
  • sliced carrots
  • sliced green onions
  • sliced cucumbers
  • chopped spinach
  • lemon pepper shrimp (sliced in half lengthwise)



These were stuffed with:

  • chopped Romain lettuce
  • sliced carrots
  • sliced green onions
  • sliced cucumbers
  • shredded Sriracha chicken



These were stuffed with:

  • sliced avocado
  • sliced spring onions
  • sliced yellow peppers
  • sliced carrots
  • chopped spinach
  • fresh mint
  • spinach rice noodles
  • cooked shrimp (sliced lengthwise)


Combination possibilities are endless…


Dipping Sauces:

Peanut Ginger Sauce:

  • 2 tbsp. natural peanut butter
  • 1 tsp. ginger powder
  • 1 -2 tsp Sriracha sauce (to taste)
  • 1 tsp sesame oil,
  • 1 -2 tbsp. water

Mix together well till smooth.

Creamy Spicy Sauce:

  • 1 -2 tsp. Sriracha sauce (to taste)
  • 2 tbsp. plain yogurt
  • 1 tsp. lemon juice

Mix well till smooth

Sweet and Spicy Sauce:

  • 1 tbsp. honey
  • 1-2 tsp. Sriracha sauce (to taste)
  • 1 tsp rice vinegar (or white or apple cider will work as well)
  • 1/2 tsp ground ginger
  • 1/2 tsp ground garlic
  • 1 tsp fish sauce (optional)

Add all the ingredients into a sauce pan and heat on lower till sauce thickens.




Note: * foodfitnesshealth.ig was my previous Instagram name, all pictures are mine 😉








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