Fresh Spring Rolls

Spring rolls are one of my favorite appetizers! They are much healthier than egg rolls because they are not deep-fried and most of the ingredients are fresh. The really neat thing about spring rolls is that you can put just about any ingredients you like while eliminating those you dislike, so you do not necessarily have to use all the ingredients listed below. Spring rolls are typically eaten as an appetizer, but they definitely make great lunches, too!

Serves: 4-5 people (makes 12-15 spring rolls)


3 ounces large rice vermicelli

1 package large dried rice wrappers

1½ cups chopped green onion

4 leave Romaine lettuce, chopped (or iceberg lettuce)

1 cucumber, peeled and sliced into matchstick-like pieces

4 eggs (optional)

1 tablespoon olive oil

2 tablespoons of oyster sauce

2 cups ground pork (If Vegetarian, substitute with tofu. Slice tofu into matchstick-like pieces. May need around 12-15 pieces, or however much you are planning to make).


Peanut Dipping Sauce:

4 ounces Lee Kum Kee Peanut Flavored Sauce

¼ tablespoon Lee Kum Kee Hoisin Sauce

1 tablespoon crushed peanuts

1½ tablespoons sugar

½ tablespoons fish sauce

¼ tablespoon fresh lime juice

¼ tablespoon sriracha sauce (optional if like spicy)



1.  Prepare vermicelli noodle:

Fill a medium saucepan halfway with water. When water boils, put vermicelli noodles in. Use wooden spoon to occasionally stir and let boil for 5 minutes then decrease heat. Make sure to stir all the way to bottom of saucepan, otherwise, vermicelli noodle will get stuck onto the bottom. Stir for another 5 minutes, or until soften. Test to see if vermicelli noodle is ready by taking a couple strands, rinse with cold water and taste. If a grainy texture exists in center of noodle strand, it is not ready, let boil for a few more minutes. If grainy texture does not exist, vermicelli noodle is ready. Drain and rinse with cold water. Set aside.

2.  Prepare ground pork:

In a large wok (or skillet), heat 1 tablespoon of olive oil and add ground pork. Stir-fry ground pork for 8-10 minutes or until pink is no longer visible. Add oyster sauce and green onion and stir for another 3-5 minutes, or until green onion is soften. Remove from heat. Set aside.   

3.  Prepare eggs (optional):

Break eggs into bowl. Whisk with a fork until yolk has been broken. In a skillet, heat 1 tablespoon of olive oil and pour in egg mixture. Swirl the egg mixture around to coat the pan, same method as making an omelet. When you start to see the egg whites cooked on top, the bottom layer may be cooked. Break the sheet in half with your spatula and flip to let other side cook. Remove egg sheets from skillet onto a chopping board and cut into strips (can be same size as cucumbers). Set aside.


4.  Prepare Peanut Dipping Sauce:

Place all ingredients except 1 tablespoon of crushed peanuts in blender. Blend on low speed until well mixed. Pour sauce into bowl and stir in crushed peanuts. Set aside.

5.  Prepare the wrapper:

Fill a large bowl with warm water. Soak each rice wrapper in water for about 3-5 seconds (for thicker wrappers, soak a few seconds more; for thinner, soak a few seconds less, but do not over soak them as they will become gelatinous and stick together.) Lay wrapper flat onto a large round plate or clean area. Let it sit for 5-8 seconds; you’ll notice that the wrapper has gotten softer and most of the moisture is gone. It is ready for fillings!

6.  Finally, it’s wrapping time! (Check out my wrapping trick!)

On top corner closest to you and about 2 inches in, place about half a handful of vermicelli noodle, one spoonful of ground pork, 1-2 strands of eggs, 1 cucumber stick and half a handful of lettuce, leaving about 2 inches uncovered on each side. Fold top uncovered side inward, follow by the other two uncovered sides and tightly roll the wrapper. Repeat the same process with remaining ingredients.

Serve spring rolls with peanut dipping sauce. Enjoy!


2 Responses to “Fresh Spring Rolls”

  1. “I thoroughly enjoyed reading PaNhia’s blog post, “Fresh Spring Rolls”. In this blog, she gives a step by step process for how to make delicious spring rolls. I have never had a spring roll in my life, but after seeing all of the pictures that she posted, I think I’m going to change that very soon. I have only had egg rolls in my time, but like PaNhia states in her blog, “they are much healthier than egg rolls because they are not deep-fried and most of the ingredients are fresh.” That fact alone makes me want to try them. I like how PaNhia lists the ingredients and directions in a well organized fashion. I felt like I was reading a recipe from a cookbook at times. She is very articulate with her directions and clearly numbers and explains each step. She lists her steps in sequential order, which is very helpful for those who want to try her recipe. I also love how she has pictures by most steps, for those people who are visual learners (like me!).” —From Esperanza

  2. “Yum! Yum! Yum! Pa Nhia’s fresh spring rolls made my mouth water.” —From Laura

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