Fresh Spring Rolls
Rice paper wrappers, rice vermicelli and cooked prawns come together in this Thai seafood — 60 minutes, 6 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
At medium difficulty across 6 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (9)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Shellfish Peanut Soy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Cook the rice vermicelli according to the packet, then rinse under cold water, drain well and set aside so it does not stick.
- Cut the carrot and cucumber into thin matchsticks, halve the cooked prawns lengthways, and arrange all the fillings and herbs within easy reach.
- Stir the hoisin and peanut butter together with a squeeze of lime and a splash of warm water to make a smooth dipping sauce.
- Dip one rice paper wrapper into a wide bowl of warm water for about 10 seconds until just softened but still slightly firm, then lay it flat on a damp board.
- Place a lettuce leaf, a small nest of noodles, some carrot, cucumber and herbs across the lower third, lay three prawn halves cut-side up just above, then fold the bottom up, fold in the sides and roll tightly into a snug cylinder.
- Repeat with the remaining wrappers, keeping the finished rolls under a damp cloth, and serve fresh with the peanut-hoisin dipping sauce.
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Lime
- lemon
What to serve with Fresh Spring Rolls
- Pad See Ew Chicken
- Thai Green Curry Chicken
- Massaman Beef curry Beef
- Panang chicken curry (kaeng panang gai) Chicken
Tips & common questions
How long does Fresh Spring Rolls take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Original recipe — developed in-house by Consomee. How we source, test & correct recipes.
Fresh Spring Rolls is an original Thai recipe developed in-house by Consomee. Photo: DFC 5238- Freshly prepared spring roll parcels arranged on a banana leaf-lined plate, ready to enjoy.jpg by Pattaya Patrol, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.