Last year, in the heat of summer I went on a quest to try all of the no-cook recipes I could. One that did not disappoint? These easy DIY spring rolls. The best part is you can use whatever veggies/protein you have on hand. The ingredients I'm sharing in this spring rolls recipe is what I generally have available in my fridge.
The peanut sauce makes these spring rolls shine, so if your family can have peanuts, be sure to include it!
At Macaroni KID, we skip the fluff and get straight to the good stuff. No need to scroll through pages of unnecessary content — our recipes are easy to find. Now let's get cooking!
Spring Rolls
Ingredients
For the rolls:
- Julienned vegetables (carrots, cucumbers, colored peppers, avocado, etc.)
- Protein (rotisserie chicken, shredded or leftover grilled chicken, shrimp, tofu, etc.)
- Fresh cilantro
- Rice paper
For the peanut sauce:
- 2 Tbsp creamy peanut butter
- 2 Tbsp soy sauce
- 1 Tbsp toasted sesame oil
- 2 Tbsp rice vinegar
- 1 Tbsp maple syrup
- 1 Tbsp water
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
Spring rolls are believed to have originated in China and are a must-have dish there during spring festivals because it is a food that is believed to attract wealth and prosperity.
Instructions
For the rolls:
- Dip one rice paper into warm water for 5-10 seconds. Place on a dry surface.
- Start filling the paper with the vegetables, chicken, and cilantro. The bottom should contain the ingredient you want to show in the spring roll.
- Slowly roll from bottom to top, while tucking in the sides as you go. (This part can be tricky, but they taste just as good without the sides tucked in!)
For the peanut sauce:
- Put all ingredients in a bowl.
- Whisk together until everything is combined. It might take a minute to emulsify the peanut butter, so don't worry if it looks wrong at first.
 Liudmila Chernetska | Canva |
Serve with brown or white rice — bonus points for microwave rice so you don't have to cook. Enjoy!
Erin Michael is the publisher of Macaroni KID Plymouth, Mass.
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