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Vegetable Spring Rolls

  • Author: a Couple Cooks
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 12 rolls 1x


These fresh vegetable spring rolls are packed with Thai basil, carrots, lettuce, green onion, and more! Bonus: they’re naturally gluten-free.


  • 12 rice paper wrappers
  • 4 ounces dried rice vermicelli noodles
  • 8 lettuce leaves
  • 3 to 4 carrots
  • 6 green onions
  • 1 red Thai chili (for spice) or red bell pepper (for less spice)
  • 1 small bunch Thai basil (highly recommended! or substitute other types of basil)
  • Other filling ideas: Cilantro, mint, bean sprouts, cucumber, cooked shrimp, chopped peanuts – try to have at least one fresh herb!
  • 2 limes (or about 2 tablespoons fresh lime juice)
  • 2 tablespoons soy sauce (or fish sauce, to be authentic Khmer (Cambodian!))*
  • 1 tablespoon sugar
  • 1 to 2 Thai bird’s eye chili peppers (or substitute 1 teaspoon red pepper flakes in a pinch)


  1. Cook the rice vermicelli noodles according to the package instructions.
  2. Prepare the veggies: Wash all vegetables. Chop the lettuce leaves and Thai basil. Peel the carrot, and slice it into fine strips. Thinly slice the green onions and red chili.
  3. Assemble the rolls: Set up a large bowl with warm tap water. Slide in one of the wrappers for about 20 to 30 seconds, until soft and pliable. Transfer the wrapper carefully to a work surface (we found a plate or cutting board work well!). The wrapper may stick to itself or may tear, but never fear! After a couple times you’ll get the hang of it.
  4. Place a handful of each of the ingredients filling in a horizontal line at the bottom third of the wrapper, leaving about an inch on each the left and right sides. Fold each side of the wrapper inward, then tightly roll the wrapper up, starting from the bottom. Place the finished roll on a platter.
  5. Repeat for each of the rolls. (You’ll get better as you do each one.) Avoid stacking the rolls on top of each other, as they will likely stick together.
  6. Make the dipping sauce: Thinly slice the bird’s eye chili pepper. Mix 2 tablespoons fresh lime juice, 2 tablespoons soy sauce (or fish sauce), 1 tablespoon sugar, and the chili pepper. Taste, and adjust seasonings as desired.
  7. Serve immediately, or cover the rolls with a damp paper towel and plastic wrap; they’ll last for about 2 hours in a cool place (but not the refrigerator).


*Double check that your soy sauce is gluten-free. Some brands do contain gluten!

  • Category: Appetizer
  • Method: Raw
  • Cuisine: Asian

Keywords: vegetable spring rolls, spring rolls