How to Make Spring Rolls

Veggie spring rolls with noodles
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  • 01 of 07

    Prepare and combine your filling ingredients

    I used raw shredded cabbage, carrots, and noodles and bamboo shoots cooked with soy sauce. Jolinda Hackett
    You can use just about anything you’d like as a filling for spring rolls. Vegetables should be either lightly steamed or sauteed and sliced into thin slivers. If you’re using noodles, I find it works best to break them in half before cooking so they’re not too long. Fresh herbs are wonderful to use in spring rolls as well.
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  • 02 of 07

    Submerge wrappers

    Jolinda Hackett

    Submerge 2-3 spring roll wrappers at a time in hot (not boiling) water until completely pliable, about 15 seconds. Wrappers will become fragile, so I recommend using your hands for this. Remove from water and lay one wrapper on a flat surface, setting others aside. If your wet wrappers have small holes in them, place the holes closest towards yourself on your flat surface. For larger holes, use a double layer of wrappers.

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  • 03 of 07

    Place filling on wrapper

    Jolinda Hackett

    Spoon about 2 tablespoons of your filling horizontally on your wrapper, just below the middle.

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  • 04 of 07

    Make your first fold

    Fold the bottom of the wrapper up over the filling and gently press down.

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  • 05 of 07

    Make your second fold

    Fold in both of the sides of the wrapper and gently press to seal.

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  • 06 of 07

    Finish folding

    Continue rolling the spring roll up towards the top of the wrapper. If your wrapper won’t seal closed, sprinkle the top with a bit of water or make a roux of one part water and one part cornstarch to use as a sealant.

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  • 07 of 07

    Serve and enjoy!

    Serve with dipping sauce and enjoy! For a vegan egg roll, simply deep dry your finished spring roll and viola!