80+ Trending Spring Rolls Ideas And Recipes

Spring rolls are one of those foods that feel like a little gift. You get a warm, crunchy bite or a cool, fresh one, plus a dipping sauce that makes you want “just one more.” After cooking for over 50 years, I still make spring rolls when I want something fun, shareable, and easy to mix and match. I have rolled these at family parties, during game nights, and on quiet Sundays when I am cleaning out the veggie drawer.

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Here is my biggest lesson from all those years:

“Keep the filling dry, season it well, and do not overstuff. The roll will do the rest.”

Below are 10 spring roll recipes I make often, from classic Vietnamese fresh rolls to crunchy fried versions and a couple of playful fusion ideas.

A Quick Overview Of Top 10 Spring Food Recipes

Recipe	Style	Best For	Main Flavor
Goi Cuon (Classic Vietnamese Fresh Rolls)	Fresh	Light meals	Herbs, shrimp, peanut sauce
Classic Vegetable Spring Rolls	Crispy fried	Snacks, parties	Cabbage, garlic, soy
Chicken Spring Roll Recipe	Crispy fried	Dinner add-on	Ginger, savory chicken
Mixed Veg & Glass Noodle Rolls	Crispy fried	Meatless option	Slippery noodles, umami
Sesame Ginger Spring Rolls	Fresh	Lunch	Toasty sesame, bright ginger
Soy Garlic Spring Rolls	Fresh or baked	Quick weeknight	Sweet-salty garlic
Crunchy Cabbage Carrot Rolls	Fresh	Fast prep	Crisp slaw crunch
Sweet Chili Veg Spring Rolls	Crispy fried	Game day	Sweet heat dip
Home-Style Street Spring Rolls	Crispy fried	Crowd-pleaser	Pork, shrimp, pepper
Asian Fusion Spring Rolls	Fresh	New flavors	Tangy, creamy, bold

1. Goi Cuon (Classic Vietnamese Fresh Rolls)

This is my “hot day” favorite. I make these when I want dinner that feels clean and fresh, but still filling. The trick I learned the hard way is to keep the noodles cool and dry before rolling.

Ingredients:

• 10 rice paper wrappers
• 4 oz rice vermicelli, cooked and cooled
• 1 cup cooked shrimp, halved (or tofu)
• 1 cup lettuce leaves, torn
• 1 cucumber, cut into thin sticks
• 1 carrot, cut into thin sticks
• Fresh mint and cilantro
• Dipping sauce: hoisin + peanut butter + warm water + lime (to taste)

How to make?

• Prep all fillings and set up a rolling station.
• Dip one rice paper in warm water for 5 to 8 seconds.
• Lay it on a damp towel, add lettuce, noodles, herbs, then shrimp.
• Fold sides in, roll tight like a burrito.
• Mix dipping sauce until smooth. Serve right away.

2. Classic Vegetable Spring Rolls

These are the crunchy, golden ones I grew up making for potlucks. I always cook the filling first, then let it cool so the wrappers stay crisp, not soggy.

Ingredients:

• 12 spring roll wrappers (or egg roll wrappers)
• 3 cups shredded cabbage
• 1 cup shredded carrots
• 1 cup bean sprouts
• 3 green onions, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch + 2 teaspoons water (seal)
• Oil for frying

How to make?

• Sauté garlic, cabbage, carrots, and green onions 3 to 4 minutes.
• Add bean sprouts, soy sauce, and sesame oil. Cook 1 minute. Cool.
• Add 2 tablespoons filling to a wrapper. Roll snug, seal with slurry.
• Fry at 350°F until golden, about 3 to 4 minutes.
• Drain on a rack. Serve with soy sauce or sweet chili sauce.

Read More: 100+ This Year Trending Spring Foods Ideas And Recipes

3. Chicken Spring Roll Recipe

When I have leftover cooked chicken, this is the first thing I think about. I like a little ginger in the mix because it keeps the flavor bright.

Ingredients

• 12 spring roll wrappers
• 2 cups cooked shredded chicken (or ground chicken, cooked)
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 cup chopped mushrooms
• 2 teaspoons grated ginger
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Cornstarch-water slurry to seal
• Oil for frying

How to make?

• Cook mushrooms, garlic, and ginger for 2 minutes.
• Add cabbage and carrots, cook 3 minutes. Stir in chicken and soy sauce. Cool.
• Fill and roll wrappers tightly. Seal the edge.
• Fry until crisp and browned.
• Rest 2 minutes, then serve. They stay juicier inside that way.

4. Mixed Veg & Glass Noodle Rolls

Glass noodles look plain, but they soak up flavor like a sponge. I always cut the noodles a bit after soaking, or they pull out in one long “spaghetti prank” bite.

Ingredients:

• 12 spring roll wrappers
• 2 oz glass noodles (bean thread), soaked and drained
• 2 cups shredded cabbage
• 1 cup carrots
• 1 cup bell pepper, thin sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• Pepper to taste
• Slurry to seal, oil for frying

How to make?

• Soak noodles per package, drain well, snip into shorter strands.
• Sauté garlic, cabbage, carrots, and pepper 3 to 4 minutes.
• Add noodles, soy sauce, vinegar, sugar, and pepper. Toss, then cool.
• Roll, seal, and fry until shatter-crisp.
• Serve with chili sauce or soy-lime dip.

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5. Sesame Ginger Spring Rolls

These are fresh rolls with a punchy sesame-ginger dip. I make them for lunch and feel like I did something fancy, even though it takes about 20 minutes.

Ingredients:

• 10 rice paper wrappers
• 4 oz rice noodles, cooked and cooled
• 1 cup shredded carrots
• 1 cucumber, thin sticks
• 1 avocado, sliced (optional)
• Mint or basil
• Dip: 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, 1 teaspoon honey, sesame seeds

How to make?

• Stir dip ingredients and set aside.
• Soften rice paper in warm water, then lay flat.
• Add noodles, veggies, herbs, and avocado.
• Roll tight and slice in half with a damp knife.
• Sprinkle dip with sesame seeds and serve.

6. Soy Garlic Spring Rolls

When my family wants big flavor with simple ingredients, I go soy-garlic. I sometimes bake these for less mess, and they still come out crunchy if you brush oil lightly.

Ingredients:

• 12 spring roll wrappers
• 3 cups shredded cabbage
• 1 cup carrots
• 1 cup chopped spinach (optional)
• 3 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Oil spray or brush (for baking)

How to make?

• Cook garlic, cabbage, and carrots 4 minutes. Add spinach to wilt. Cool.
• Mix soy sauce, sugar, vinegar, sesame oil. Toss with cooled filling.
• Roll and seal.
• Bake at 425°F, brushed with oil, 12 to 15 minutes, turning once.
• Dip in extra soy-garlic sauce on the side.

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7. Crunchy Cabbage Carrot Rolls

These are my “no stove” spring rolls. They taste like a crisp salad wrapped up neat. The key is squeezing extra moisture from the cabbage so the rice paper stays springy.

Ingredients:

• 10 rice paper wrappers
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 2 green onions, thin sliced
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• Pinch of salt and pepper
• Cilantro or mint
• Optional: crushed peanuts
• Dip: sweet chili sauce or soy-lime

How to make?

• Toss cabbage and carrots with salt. Wait 5 minutes, then squeeze dry.
• Mix in vinegar, sugar, green onions, pepper, and herbs.
• Soften rice paper and fill with the crunchy mix.
• Roll tight. Add peanuts for extra crunch if you like.
• Serve right away for the best texture.

8. Sweet Chili Veg Spring Rolls

I keep a bottle of sweet chili sauce around for nights like this. It makes basic veggie rolls taste party-ready. I like these extra crispy, so I fry in small batches.

Ingredients:

• 12 spring roll wrappers
• 2 cups cabbage
• 1 cup carrots
• 1 cup bean sprouts
• 1 red bell pepper, thin sliced
• 2 cloves garlic
• 2 tablespoons soy sauce
• Sweet chili sauce, for dipping
• Slurry to seal, oil for frying

How to make?

• Sauté garlic and vegetables 4 to 5 minutes. Season with soy sauce. Cool.
• Roll, seal, and keep covered while you work (wrappers dry fast).
• Fry until deep golden.
• Drain on a rack, not paper towels, to keep them crisp.
• Dip generously in sweet chili sauce.

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9. Home-Style Street Spring Rolls

This is my “big batch” recipe when people are coming over. It is inspired by street-style crunchy rolls: savory, a little peppery, and hard to stop eating.

Ingredients:

• 15 spring roll wrappers
• 1/2 lb ground pork (or turkey)
• 1 cup chopped shrimp (optional but great)
• 2 oz glass noodles, soaked and chopped
• 1 cup grated carrots
• 1 cup chopped onion
• 2 cloves garlic
• 2 tablespoons soy sauce
• 1 teaspoon black pepper
• Oil for frying, slurry to seal

How to make?

• Cook pork until no longer pink. Add garlic and onion, cook 2 minutes.
• Stir in shrimp, carrots, noodles, soy sauce, and pepper. Cool fully.
• Roll tight. These should feel firm, not loose.
• Fry until crisp and browned, 4 to 6 minutes.
• Serve with vinegar-soy dip or sweet chili.

10. Asian Fusion Spring Rolls

These are for when you want to play with flavors. I love doing a mix like teriyaki chicken, crunchy veg, and creamy avocado. It sounds wild, but it eats so well.

Ingredients

• 10 rice paper wrappers
• 2 cups cooked teriyaki chicken (or tofu)
• 1 cucumber, thin sticks
• 1 cup shredded carrots
• 1 avocado, sliced
• Handful of baby greens
• Optional: kimchi, drained and chopped
• Dip: sriracha mayo or soy-lime

How to make?

• Prep fillings and keep them dry (pat kimchi and cucumber).
• Soften rice paper and layer greens, chicken, veggies, avocado.
• Roll snug and let it sit 1 minute to seal.
• Slice with a damp knife.
• Serve with your favorite dip.

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Complete List Of 80+ Spring Roll Ideas

Spring Roll Ideas And Recipes

• Classic Vegetable Spring Rolls
• Chicken Spring Roll Recipe
• Mixed Veg & Glass Noodle Rolls
• Sesame Ginger Spring Rolls
• Soy Garlic Spring Rolls
• Crunchy Cabbage Carrot Rolls
• Sweet Chili Veg Spring Rolls
• Home-Style Street Spring Rolls
• Asian Fusion Spring Rolls

Vietnamese Spring Roll Recipes

• Goi Cuon (Classic Vietnamese Fresh Rolls)
• Shrimp & Pork Vietnamese Rolls
• Lemongrass Chicken Vietnamese Rolls
• Rice Paper Herb Rolls
• Vietnamese Vermicelli Spring Rolls
• Mint Cilantro Rice Paper Rolls
• Vietnamese Tofu Fresh Rolls
• Peanut Dipping Sauce Rolls
• Authentic Hanoi-Style Rolls

Shrimp Spring Roll Recipes

• Shrimp Avocado Spring Rolls
• Garlic Shrimp Spring Rolls
• Shrimp Rice Paper Rolls
• Sweet Chili Shrimp Rolls
• Coconut Shrimp Spring Rolls
• Crispy Fried Shrimp Rolls
• Shrimp Mango Spring Rolls
• Shrimp & Glass Noodle Rolls
• Thai-Style Shrimp Rolls

Fresh Spring Roll Ideas

• Fresh Veggie Rice Paper Rolls
• Lettuce Wrapped Fresh Rolls
• Cucumber Carrot Fresh Rolls
• Mango Fresh Spring Rolls
• Avocado Herb Fresh Rolls
• Fresh Garden Spring Rolls
• Cold Rice Noodle Rolls
• Herb Loaded Fresh Rolls
• No-Cook Fresh Spring Rolls

Thai Spring Roll Ideas

• Thai Basil Veg Spring Rolls
• Thai Chicken Spring Rolls
• Sweet Chili Thai Rolls
• Thai Peanut Spring Rolls
• Spicy Thai Herb Rolls
• Thai Lemongrass Rolls
• Thai Glass Noodle Rolls
• Street-Style Thai Rolls

Sauce Spring Roll Ideas

• Peanut Butter Dipping Rolls
• Sweet Chili Sauce Spring Rolls
• Garlic Soy Dipping Rolls
• Honey Sesame Dipped Rolls
• Spicy Mayo Spring Rolls
• Hoisin Sauce Spring Rolls
• Sriracha Lime Rolls
• Ginger Garlic Sauce Rolls

Salad Spring Roll Ideas

• Salad-Style Spring Rolls
• Caesar Salad Spring Rolls
• Greek Salad Spring Rolls
• Asian Slaw Spring Rolls
• Quinoa Salad Rolls
• Cabbage Crunch Salad Rolls
• Fresh Green Salad Rolls
• Sesame Salad Spring Rolls

Tofu Spring Roll Ideas

• Crispy Tofu Spring Rolls
• Spicy Tofu Rice Paper Rolls
• Teriyaki Tofu Spring Rolls
• Garlic Tofu Spring Rolls
• Tofu Veggie Fresh Rolls
• Sesame Tofu Rolls
• Herb Tofu Spring Rolls
• Marinated Tofu Rolls

Vegan Spring Roll Ideas

• Vegan Veggie Spring Rolls
• Vegan Rice Paper Rolls
• Sweet Potato Vegan Rolls
• Mushroom Vegan Spring Rolls
• Avocado Vegan Rolls
• Vegan Thai Spring Rolls
• Vegan Crunchy Rolls
• Vegan Fresh Herb Rolls

Fried Spring Roll Ideas

• Crispy Vegetable Fried Rolls
• Chinese Fried Spring Rolls
• Chicken Fried Spring Rolls
• Cheese Stuffed Fried Rolls
• Street-Style Fried Spring Rolls
• Golden Crunch Fried Rolls
• Spicy Fried Spring Rolls
• Deep Fried Glass Noodle Rolls
• Party Style Fried Spring Rolls

Frequently Asked Questions

Conclusion

If you learn one skill in this list, make it this: keep your filling tasty and not watery, then roll snug. After that, spring roll recipes become a choose-your-own-adventure. I still get a little happy every time I hear that first crunchy bite, or see a fresh roll packed with bright herbs. Pick one recipe this week, then try a new one next week. That is how the favorites are born.