Fresh and Colourful Summer Spring Rolls
These spring rolls are crisp, light, and full of vibrant flavour, making them perfect for warm-weather meals or a healthy platter to share. Packed with fresh herbs, crunchy vegetables, and your choice of protein, they feel both refreshing and satisfying. You’re going to love how fun they are to assemble and how easily they can be customised with seasonal produce.
Rolling It All Together
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Soak noodles in boiling water for 5–10 minutes until tender, then drain, rinse, and toss with sesame oil and a little salt.
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Mix green onion, mint, and coriander in a small bowl to create a fresh herb blend.
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Fill a shallow dish with water and prepare a clean tea towel on the bench.
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Dip one rice paper sheet in water for 20 seconds until pliable but still firm.
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Lay the sheet flat on the towel and layer fillings, starting with lettuce, then noodles, cabbage, and your chosen vegetables or protein. Sprinkle with herbs.
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Fold the bottom edge up, tuck in the sides, and roll firmly until sealed.
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Repeat with the remaining wrappers and fillings.
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Whisk together the sauce ingredients with a little water until creamy.
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Serve rolls sprinkled with sesame seeds, alongside the dipping sauce.
Why These Rolls Are So Nourishing
Fresh herbs such as mint and coriander bring a refreshing lift while also providing natural phytonutrients. Vegetables like red cabbage and carrots add fibre, colour, and crunch, helping to create a balanced and satisfying bite. The miso-almond butter dipping sauce adds richness along with plant-based protein and healthy fats.
Create, Share, and Enjoy
These spring rolls make a beautiful light meal, a picnic addition, or a platter to share with friends. You can change the fillings to suit what is in season or use tempeh, tofu, or chicken for variety. Enjoy them freshly rolled and pair with your favourite dipping sauce. For more fresh and creative meal ideas, explore the Happy Healthy You Recipe Hub and share your versions in our supportive community group.
Fresh and Colourful Summer Spring Rolls
These spring rolls are crisp, light, and full of vibrant flavour, making them perfect for warm-weather meals or a healthy platter to share. Packed with fresh herbs, crunchy vegetables, and your choice of protein, they feel both refreshing and satisfying. You’re going to love how fun they are to assemble and how easily they can be customised with seasonal produce.
Rolling It All Together
-
Soak noodles in boiling water for 5–10 minutes until tender, then drain, rinse, and toss with sesame oil and a little salt.
-
Mix green onion, mint, and coriander in a small bowl to create a fresh herb blend.
-
Fill a shallow dish with water and prepare a clean tea towel on the bench.
-
Dip one rice paper sheet in water for 20 seconds until pliable but still firm.
-
Lay the sheet flat on the towel and layer fillings, starting with lettuce, then noodles, cabbage, and your chosen vegetables or protein. Sprinkle with herbs.
-
Fold the bottom edge up, tuck in the sides, and roll firmly until sealed.
-
Repeat with the remaining wrappers and fillings.
-
Whisk together the sauce ingredients with a little water until creamy.
-
Serve rolls sprinkled with sesame seeds, alongside the dipping sauce.
Why These Rolls Are So Nourishing
Fresh herbs such as mint and coriander bring a refreshing lift while also providing natural phytonutrients. Vegetables like red cabbage and carrots add fibre, colour, and crunch, helping to create a balanced and satisfying bite. The miso-almond butter dipping sauce adds richness along with plant-based protein and healthy fats.
Create, Share, and Enjoy
These spring rolls make a beautiful light meal, a picnic addition, or a platter to share with friends. You can change the fillings to suit what is in season or use tempeh, tofu, or chicken for variety. Enjoy them freshly rolled and pair with your favourite dipping sauce. For more fresh and creative meal ideas, explore the Happy Healthy You Recipe Hub and share your versions in our supportive community group.
Method
- Put the noodles in a bowl and cover with boiling water. Let sit for 5-10 minutes—until just cooked—then drain and rinse under cool water. Toss the noodles with the sesame oil and salt. Set aside.
- Prepare your herb mix by combining the green onion, coriander and mint in a small bowl. Mix gently.
- Next, fill a shallow pan, a big pot lid or a shallow plate (a pie pan or 9″ round cake pan works great) with an inch of water. Fold a lint-free tea towel in half and place it next to the dish.
- To assemble the rolls, place one rice paper in the water and let it rest for about 20 seconds. Wait until the sheet is still a little firm but not super floppy. Carefully lay it flat on the towel.
- Leaving about 1 inch of space around the edges, cover the lower third of the sheet with a few pieces of lettuce, followed by a small handful of rice noodles, some cabbage, and your favourite fillings. Sprinkle generously with the herb mix.
- Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.
- To make the sauce, whisk together all the ingredients in a small bowl. Add 2 to 3 tablespoons water, as needed to make a creamier dipping sauce.
- Sprinkle some sesame seeds over the spring rolls and serve with the miso-almond butter sauce on the side. You can serve them whole or sliced in half.
- Enjoy!
