5 Healthy Spring Roll Recipes

Enjoy these 5 different Healthy Spring Roll Recipes from vegetarian, protein packed, and even fruity spring rolls plus how to make a special spring roll dipping sauce for each one – these spring rolls are really fun, fresh, and super easy!

Warm and sunny spring and summer days always get me craving dishes that are light and full of fresh, seasonal veggies. They just make this insane heat a bit more bearable, you know?

When talking about such light meals, salads instantly come to mind. Whether it’s one of my Make-ahead Mason Jar salad recipes or this Chopped Thai Salad with Peanut Dressing, one cannot survive through the summer on salads alone. Well, I can’t at least.

Sorry, Salad, I still love you tons.

Enter the Spring Roll. If you’ve never had a spring roll, think of it like a bunch of your favorite fresh, crunchy veggies in a nice, thin rice wrapping paper. And, you get to dip it into delicious, savory sauce. Yum! What’s not to love?

Again, though — I need variety. So, I decided to gather all my favorite healthy spring rolls recipes in one place. From the crunchy veggie spring rolls to protein packed and spicy ones, but also fruity spring rolls. Not only that, I make a dipping sauce for each one of them.

HOW TO MAKE SPRING ROLLS

If you’ve ever wondered how to make spring rolls, the good news is it’s super easy. Just follow these easy steps and you’ll be in spring roll heaven in no time:

First, you need to get the rice paper flexible for wrapping the spring rolls so dip one in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water.
Then, lay the wrapper onto your work surface which should be clean and flat.
Near the bottom of the spring roll in the center, lay out the veggies, protein, or fruit. If you want something to be visible on the outside of the spring roll (like sliced strawberries or shrimp lined up in a row, this should be the last ingredient for the filling.
Fold the bottom of the spring roll over the end of the filling, then fold the uncovered sides inward, then tightly roll the wrapper all the way. The idea is to get it as tightly wrapped as possible.

See? Super simple and easy to make your own homemade spring rolls. You can also check out the step by step images above to see exactly how to fill a spring roll and also how to roll a spring roll.

TIP: Make sure to have all your ingredients cut and prepped BEFORE getting the spring roll wrapper wet. The longer the wrapper sits, the more flexible it gets and you want it to be sitting for just 30-60 seconds before you start to roll it op or it will get sticky and more difficult to roll.

WHAT IS RICE PAPER?

To make spring rolls, you’ll need to have rice paper which you can buy in a pack. The great thing about rice paper is they don’t have to be cooked to eat as long as they have been softened. That means you get a healthy wrapper that is free of oil and fats. All that’s in the wrapper is white rice flour, tapioca flour, salt, and water.

To get rice paper flexible for wrapping our spring rolls, dip the rice paper in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat. The rice paper will soak up the water and become soft and pliable in about 30 seconds which is the time you’ll put all your fillers onto the wrapper, before you start to roll.

Looking for where to buy spring roll wrappers (rice paper)? You can usually find rice paper in the Asian section of most supermarkets. You can get about a pack of about 30 wrappers for less than $3 so they are great for eating on a budget. You can also buy it here.

ARE SPRING ROLLS HEALTHY?

It’s all about the fillings. If you want to make your spring rolls super healthy, pack them up with fresh seasonal veggies. Just mix and match until you get the perfect flavor combo and use up all the fresh veggies. Fresh carrots, cucumbers, cabbage, and peppers work great in spring rolls. To make your spring rolls more a meal than just a light snack, add some lean protein, like shrimp or cooked chicken breast. Top off with some avocado slices and you’re ready to roll!

Like, literally.

Spring rolls are great because they can easily be made paleo, too. Just wrap them up in lettuce leaves or collard greens instead of rice paper. Although I love egg rolls, choosing spring rolls instead can cut out more than half the amount of calories and fat from your meal.

HOW LONG DO THE SPRING ROLLS LAST?

Spring rolls taste best when they’re fresh. But, you can definitely store the leftover spring rolls (if there are any) in the fridge for later. Just make sure you wrap each spring roll in plastic wrap and put them in an airtight container. The rice paper wrapper will dry out some in the fridge which will make the texture a little more rubbery, but the spring rolls will still be pretty great!

IDEAS FOR DIPPING SAUCES FOR SPRING ROLLS

Ah, the dips.

Just as with the spring roll fillings, you can totally go crazy here and dip the spring rolls into whichever sauce you like. If you’re trying to keep your sodium and processed foods intake in place (duh!), staying away from store-bought sauces is best. Fortunately, you can whip up your own delicious sauce in a matter of minutes anyway. Just scroll down and discover my 5 favorite dipping sauces for spring rolls and which spring roll recipes they go best with!

Now, are you ready to roll? ?

5 Healthy Spring Roll Recipes

Rainbow Spring Rolls with Ginger Peanut Dipping Sauce

Eat the rainbow with my healthy Rainbow Spring Rolls packed with a bunch of fresh crunchy veggies. Add some spice by dipping them into my Ginger Peanut Sauce!

Rainbow Spring Rolls with Ginger Peanut Sauce

Eat the rainbow with my healthy Rainbow Spring Rolls packed with a bunch of fresh crunchy veggies. Add some spice by dipping them into my Ginger Peanut Sauce!

For the Rainbow Spring Rolls:

6 rice spring roll papers
1 red pepper, (thinly sliced)
2 carrots, (thinly sliced)
1 yellow bell pepper, (thinly sliced)
1 large bunch mint leaves
1 large bunch cilantro
¼ red cabbage, (thinly sliced)

For the Ginger Peanut Dipping Sauce:

1/2 cup peanut butter
1 1/2 tbsp low sodium soy sauce
1 tbsp raw honey
2 tbsp freshly squeezed lime juice
1/2 tsp chili paste
1 tsp fresh grated ginger

For the Rainbow Spring Rolls:

To get rice paper flexible for wrapping our spring rolls, dip in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.
Near the bottom of the spring roll in the center, lay out the red bell peppers, followed by thinly sliced carrots, yellow bell pepper, fresh mint and cilantro, and thinly sliced red cabbage.
Fold the bottom over the end of the veggies, then fold the uncovered sides inward, then tightly roll the wrapper all the way. The idea is to get it as tightly wrapped as possible. Then repeat with the remaining ingredients.

For the Ginger Peanut Dipping Sauce:

In a small bowl, combine the peanut butter, low sodium soy sauce, raw honey, freshly squeezed lime juice, chili paste, and fresh grated ginger.
Stir until smooth. You can soften the peanut butter by microwaving for 10-15 seconds, if needed.

Shrimp Spring Rolls with Spicy Almond Dipping Sauce

Cooked shrimp are one of my favorite protein choices and they make a great flavor and texture combo when paired up with veggies. Try this healthy Shrimp Spring Rolls recipe with a Spicy Almond Dipping Sauce and see for yourself!

Shrimp Spring Rolls with Spicy Almond Dipping Sauce

For the Shrimp Spring Rolls:

6 rice spring roll papers
1 tbsp olive oil
12 oz shrimp, (deveined )
1/2 tsp sea salt
1/4 tsp ground black pepper
1 cucumber, (thinly sliced)
3 carrots, (thinly sliced)
6 leaves green leaf lettuce
12 mint leaves

For the Spicy Almond Dipping Sauce:

2 tbsp almond butter
2 tsp hoisin sauce
1 tsp Sriracha sauce
1 tsp rice wine vinegar

For the Shrimp Spring Rolls:

Cook the shrimp in olive oil over medium-high heat and season with sea salt and ground black pepper. Once fully cooked and no longer transparent, remove from heat and allow to cool.
Dip one sheet of rice paper in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.
Near the bottom of the spring roll in the center, lay out the cucumber, carrots, green leaf lettuce, fresh mint leaves, and cooked shrimp. Line the shrimp in a row.
Fold the bottom over the end of the veggies and shrimp, then fold the uncovered sides inward, then tightly roll the wrapper all the way, as tightly wrapped as possible. Then repeat with the remaining ingredients.

For the Spicy Almond Dipping Sauce:

In a small mixing bowl, combine the almond butter, hoisin sauce, Sriracha, and rice wine vinegar.
Stir until smooth. You can soften the almond butter by microwaving for 10-15 seconds, if needed.

Sesame Avocado and Cabbage Spring Rolls with Honey Miso Dipping Sauce

If you love avocados, you’ll definitely love my Sesame Avocado and Cabbage Spring Rolls. The sesame crusted avocados taste even better when wrapped in rice paper and dipped into my Honey Miso Sauce!

Sesame Avocado and Cabbage Spring Rolls with Honey Miso Sauce

For the Sesame Avocado and Cabbage Spring Rolls:

6 rice spring roll papers
1/4 head red cabbage, (thinly sliced)
1 bunch mint leaves
2 tbsp white sesame seeds
2 tbsp black sesame seeds
1 avocado, (sliced)

For the Honey Miso Sesame Sauce:

2 tbsp white or red miso paste
1 tbsp water
1 tsp raw honey
1 tbsp rice wine vinegar
1 tsp low sodium soy sauce
1/2 tsp sesame oil

In a small mixing bowl, combine white sesame seeds with black sesame seeds and stir together. Dip the sliced avocado into the sesame seeds to coat.
Dip one sheet of rice paper in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.
Near the bottom of the spring roll in the center, lay out the sliced red cabbage, fresh mint leaves, and the sesame coated avocado slices
Fold the bottom over the avocado, then fold the uncovered sides inward, then tightly roll the wrapper all the way, as tightly wrapped as possible. Then repeat with the remaining ingredients.

For the Honey Miso Sesame Dipping Sauce:

In a small bowl, combine the miso paste (it can be white or red), water, raw honey, rice wine vinegar, low sodium soy sauce, and sesame oil.
Stir until fully incorporated.

Garlic Chicken Spring Rolls with Avocado Cilantro Dipping Sauce

Turn your favorite chicken recipe into a delightful low calorie, high protein spring roll filling! I also love to make an Avocado Cilantro Sauce with my Garlic Chicken Spring Rolls because the creamy avocado and garlic chicken go really well together!

Garlic Chicken Spring Rolls with Avocado Cilantro Sauce

For the Garlic Chicken Spring Rolls:

1 tbsp olive oil
1 lb boneless, skinless chicken
1/2 tsp sea salt
1/4 tsp ground black pepper
1/8 tsp garlic powder
1 cup cooked quinoa ((optional))
1 cucumber, (thinly sliced)
6 leaves fresh iceberg lettuce
6 rice spring roll papers

For the Avocado Cilantro Dipping Sauce:

1 avocado, (pitted and peeled)
1/2 cup plain greek yogurt
1 cup unsweetened almond milk
1 cilantro bunch
1/2 tsp garlic powder
1/2 tsp sea salt
1 tbsp lime juice

For the Garlic Chicken Spring Rolls:

Cook the chicken in olive oil over medium-high heat and season with sea salt, ground black pepper, and garlic powder. Once fully cooked, remove from heat, allow to cool, and dice.
Dip one sheet of rice paper in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.
Near the bottom of your prepped spring roll wrapper and in the center, lay out the cucumber, iceberg lettuce, and diced chicken (and optional quinoa).
Fold the bottom over the chicken, then fold the uncovered sides inward, then tightly roll the wrapper all the way, as tightly wrapped as possible. Then repeat with the remaining ingredients.

For the Avocado Cilantro Dipping Sauce:

In a food processor or blender, combine avocado, greek yogurt, almond milk, cilantro, garlic powder, sea salt, and freshly squeezed lime juice.
Blend together until smooth. You can add a little more almond milk if it’s too thick.

Kiwi Strawberry Spring Rolls with Honey Lime Dipping Sauce

These fruity Kiwi Strawberry Spring Rolls are a burst of flavor and are super addicting, especially when dipped into the Honey Lime Sauce. A perfect summer dessert!

Kiwi Strawberry Spring Rolls with Honey Lime Sauce

These fruity Kiwi Strawberry Spring Rolls are a burst of flavor and are super addicting, especially when dipped into the Honey Lime Sauce. A perfect summer dessert!

For the Kiwi Strawberry Spring Rolls:

6 rice spring roll papers
1 mango, (thinly sliced)
3 kiwi, (peeled and diced)
1 1/2 cups strawberries, (sliced)

For the Honey Lime Dipping Sauce:

2 tbsp freshly squeezed lemon juice
2 tbsp freshly squeezed lime juice
2 tsp raw honey
1 lime, (zested)
2 tbsp water, (as needed)

For the Kiwi Strawberry Spring Rolls:

Dip one sheet of rice paper in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.
At the bottom center, lay out the fresh mango, diced kiwi, and sliced strawberries (laid out in a row).
Fold the bottom over the strawberries, then fold the uncovered sides inward, then tightly roll the wrapper all the way, as tightly wrapped as possible. Repeat with the remaining ingredients.

For the Honey Lime Dipping Sauce:

in a small bowl, combine, combine the freshly squeezed lemon juice, freshly squeezed lemon juice, raw honey, and lime zest, and stir together.
If you find the flavor too strong or tart, you can dilute it with a little water.

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