Thai Spring Rolls

These spring rolls are easy, colorful, and tasty! They make a great appetizer or side dish to bring to an event or make with the family.

  • Prep Time25 min
  • Total Time25 min
  • Yield6 servings
  • Serving Size1 serving
  • Energy75 cal


For spring rolls

  • 6 spring roll wrappers (available in Asian markets)
  • 12 medium shrimp, cooked and shelled or 1.5 cups cooked shredded chicken
  • 1 cup shredded leaf lettuce
  • 1/3 cup chopped cilantro
  • 1/2 cup peeled, seeded, chopped cucumber
  • 1 medium carrot, julienned

Quick Thai dipping sauce

  • 1 tablespoon light soy sauce
  • 1 tablespoon white-wine vinegar or rice vinegar
  • 3 tablespoons mirin
  • 1/4 teaspoon grated ginger root (optional)




In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat.


Place 1/6 of each ingredient down middle of wrapper, starting with lettuce.


Fold over each end and tightly roll the wrapper, as if making a burrito. Moisten at seam; press to close.


Lay rolls on plate, cover with moist paper towel and refrigerate until ready to serve. Then serve with Quick Thai Dipping Sauce or peanut sauce.


To make the Quick Thai dipping sauce, combine all ingredients in a small bowl.

These are very versatile. Fill them up with vegetables and a protein of your choice! We recommend adding tofu or avocado for vegetarians. If you are gluten-free, you must check if there is gluten in your soy sauce.
  • Nutrition Facts

  • Serving Size1 serving
  • Amount per serving
  • Calories75
  • % Daily Value*Standard DV
  • Total Fat0.3 g78 g0.38%
  • Sodium290 mg2300 mg12.61%
  • Total Carbohydrate12.8 g275 g4.65%
  • Dietary Fiber0.5 g28 g1.79%
  • Protein3.5 g50 g7%
  • Calcium14.5 mg1300 mg1.12%
  • Iron0.5 mg18 mg2.78%