Vegetable Spring Rolls {Giveaway}

Vegetable Spring Rolls

I’ve said it once and I’ll say it again: the kitchen, Asian cuisine and myself don’t really get along. I’ve had numerous failed attempts at it and this was not one of them! Yay!

Looking back, I told you the story of my newlywed days and give you a recipe for Chap Chae with Tempeh, which was delicious. Fast forward a bit and we have both Brown Rice Beef Stir Fry and an amazing Peanut & Vegetable Asian Noodles dish which is my go-to for quick Asian cuisine.

I now look to my blogging friends for help with my Asian dishes, especially Julie from Table For Two and Jaden from Steamy Kitchen.

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I had a blast making these vegetable spring rolls. They were super easy to make. I think the hardest part was finding where the rice paper wrappers were in the grocery store! 😉

Thai Kitchen and Simply Asia make it really easy to get your hands on quality ingredients to fit perfectly in Asian dishes made at home. Plus, their recipe for these spring rolls is delicious! I know my husband and I now are basically drinking the Sweet Red Chili dipping sauce. It’s so good!

How to make Vegetable Spring Rolls Tutorial

Vegetable Spring Rolls

Slightly adapted from Thai Kitchen



  1. First, you’ll need to cook the noodles by adding them to a pot of boiling water, stirring the noodles to separate them. Let them boil for about 5 minutes until al dente. Drain the noodles. Put them in a bowl of cold water. Set aside.
  2. Now we’ll assemble the noodles:
      1. Dip the rice paper wrappers in a 9″ pie plate filled with warm water for a few seconds until coated.
      2. Lay the wet wrapper on a clean surface and quickly pat with a dry paper towel.
      3. Lay a few noodles (about 1/4 cup) on one side of the wrapper, leaving a 1 1/2″ border around the wrapper.
      4. Lay a few cucumber pieces down above the noodles on the wrapper.
      5. Lay a few red bell pepper and carrot pieces next to the cucumber.
      6. Sprinkle some cilantro and peanuts on the noodles.
      7. Fold the roll by bringing up one of the sides.
      8. Bring the other side towards the first.
      9. Gently lay the third side on top of the first two.
      10. Gently, but tightly begin to roll the wrapper up.
      11. Finish off the wrapping by tucking the goodies inside as you close off the roll.
      12. Tada!
  3. Lay the rolls on a platter that has been covered with wet paper towels.
  4. Cover the rolls as you make them with another wet paper towel.
  5. Once you finish making the rolls, cover completely with plastic wrap and place in the refrigerator.
  6. Serve with the dipping sauce.

Note: We thoroughly enjoyed microwaving them for a few seconds so they were slightly warm. Mmm!

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Now, go impress your next dinner party with these Vegetable Spring Rolls and be sure to scroll below to enter the Thai Kitchen giveaway!

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a Rafflecopter giveaway

No purchase necessary to enter. Prizes will only be shipped within the United States. Winner will be selected at random by rafflecopter using All entries received after the giveaway closing day and time will not be considered. Entries that do not follow the entry requirements will not be considered. Winners will be notified via email and will have 24 hours to confirm receipt of the email. If the winners do not reply within 24 hours, another winner(s) will be selected. Giveaways will be mailed to the winners’ address.  This giveaway has been sponsored by Thai Kitchen and Simply Asia. I received samples to review for this post.  All opinions stated are my own.


  1. As a vegetarian I love making Asian cuisine at home, using Thai Kitchen products. Love Stir fry veggies, but these Spring Rolls look very yummy. Thanks for the recipe and giveaway.

  2. My favorite Asian food is Tom Yum Goong or Lemon Grass Soup…. btw your sweet chili & Ginger dipping sauce ROCKS ~~~!!!~~~

  3. It is hard to narrow it down to my favorite due to the fact I live Asian food so I will try….
    Pot stickers
    Spring Rolls
    Fried Rice
    Wonton Soup
    Egg Drop Soup

  4. I love basically all Asian food that I’ve tried and am also learning how to replicate at home. I couldn’t choose a favorite, but a meal of those spring rolls, a Thai cabbage salad, and Thai red curry would be a top contender for sure.

  5. I’ve been following your blog for a little over a year now and this is my first comment. I have to tell you I love your recipes and pictures. If you haven’t tried Sichuan food yet, you should explore the recipes on Serious Eats, especially their vegetarian mapo tofu. I’ve been obsessed cooking Sichuan food this past month and it’s very different from what you’ll find at your local Chinese restaurant/buffet.

    As a fellow Korean, have you cooked with or eaten kimchi? I highly recommend!

    1. Hi Alison! Thank you so much for your sweet comments! I’ve actually never heard of Sichuan food before. I’ll definitely have to give it a go. You certainly make it sound delightful! 🙂 Thank you for the information!

    1. I found them at Whole Foods, but I’m sure you can find them at any grocery store. I just had no idea they existed! 🙂

  6. My best friend in high school’s mom used to make the best fried spring rolls–what I would give to have that recipe today!

  7. My favorite Asian meal are my Asian Turkey Lettuce Wraps with dipping sauce. YUM. Combine lean ground turkey, chopped bok choy or napa cabbage, grated carrots, scallions, garlic, ginger, black pepper, soy sauce and sesame oil together. Brown in a hot skillet coated with sesame oil until the ends and small pieces get nice and crispy. Serve with jasmine rice and pile everything in fresh red leaf lettuce. Eat with your hands and dip in your favorite sauce. (Your sweet chili sauce above would be FAB!)

  8. Spring rolls are my favorite apps to order when I’m at an Asian restaurant, so intimidated to make at home! You may have inspired me to try 🙂 these look great!!

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