Fresh Spring Rolls with Tahini Dipping Sauce
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These fresh spring rolls are quick and easy to make and so delicious. Filled with pad thai noodles and your favorite veggies, they make an ideal appetizer or lunch. Serve them with a delightful spicy tahini dip. You’ll love them!
Spring rolls have long been a favorite of mine, which is why I knew I had to try this recipe when I saw it. This unique fresh spring roll recipe comes from the chefs at Summer Fresh, who allowed me to share it here. So what makes this recipe so special, you ask?
- Pad thai. Noodles belong in fresh rolls, but why are they always so plain? Adding pad Thai noodles is a much better idea.
- Hummus is another brilliant addition. It adds a little bit of creaminess, which spring rolls crave.
- The dip, cause let’s be honest, dip makes everything better. Especially when it’s a creamy tahini dip with a few big scoops of hummus for extra deliciousness.
Fresh spring rolls ingredients
Making fresh rolls can be a lot of fun, as you can get creative with the fillings. To make these, I use:
Pad Thai Salad: Traditionally, fresh spring rolls contain vermicelli rice noodles. Swapping them for pad thai noodles is WAY tastier. Don’t worry, you don’t have to make a batch of pad thai. Simply pick some up from your deli counter. I used a container of Summer Fresh Pad Thai Salad.
Hummus: You can use regular or flavored hummus. While it’s an unusual ingredient in fresh spring rolls, it adds a nice, creamy element.
Crunchy Veggies – I’m looking at you, pretty purple cabbage, carrots, cucumbers, lettuce, and cilantro. You can switch up the veggies if you have other favorites. Just make sure they are thinly sliced.
Rice Paper – This is what you’ll use to wrap the fresh rolls. It’s available in the Asian section of most grocery stores.
Tips for rolling spring rolls
The only slightly tricky part about rolling spring rolls is getting the wrapper just the right amount wet. Too little and it won’t stick. Too much and it will tear apart.
Soak the wrapper in hot tap water for about 20 seconds.
Make sure to work with only one wrapper at a time. Once it’s soft and pliable, assemble and roll your spring roll, then soak the next wrapper.
And if a few wrappers tear as you’re getting the hang of it, don’t worry. There are always plenty of wrappers in a package, so you’ll have more than you need for this recipe.
How to store spring rolls
If you’re serving these as a party appetizer, you probably don’t want to fuss with rolling them at the last minute. But don’t worry, fresh spring rolls can be made a day ahead. (They will last for 2-3 days in your fridge, but are best eaten the day they are made.)
The rice paper sticks to itself (which keeps these rolls closed), so you don’t want them to touch. Wrap them individually in wax paper. To reduce the amount of wrap, I lay a sheet down and fold the edge over one spring roll, then add another and fold again. You can get more spring rolls wrapped using less wax paper that way.
Once they are wrapped, store them in a resealable bag in your fridge.
Fresh Spring Rolls Recipe
Ingredients
- 8 sheets rice paper (spring roll wrappers)
- ½ cup hummus
- Pad thai (from the deli)
- 1 cup lettuce (sliced)
- 1 cup very thinly sliced red cabbage
- 2 medium carrots (peeled and cut into matchsticks or sliced into strips)
- 2 mini cucumbers (thinly sliced or sliced into strips with a julienne peeler)
- ¼ cup roughly chopped fresh cilantro
Dipping Sauce
- ¼ cup hummus
- 1 tablespoon tahini
- 1 tablespoon reduced-sodium tamari or soy sauce
- 1 tablespoon maple syrup
Instructions
- Fill a small, shallow container (big enough to fit the rice paper wrappers) with hot tap water. Place one sheet of rice paper in the water and let it soak for 15-20 seconds, until it is soft and pliable. Remove it from the water and lay it on a clean surface.8 sheets rice paper
- Spread one tablespoon of the hummus along the top third of the wrapper. Top with a scoop of pad thai and a little of the lettuce, cabbage, carrots, cucumbers, and cilantro.½ cup hummus, Pad thai, 1 cup lettuce, 1 cup very thinly sliced red cabbage, 2 medium carrots, 2 mini cucumbers, ¼ cup roughly chopped fresh cilantro
- Fold the short edge of the wrapper over the fillings then fold in the sides and roll up like a burrito. Cut the spring roll in half and place it on a serving tray. Repeat with the remaining spring rolls.
Spicy Tahini Hummus Dip
- In a small bowl, whisk together the hummus, tahini, tamari, and maple syrup. Whisk in 1-2 tablespoons of cold water until creamy.¼ cup hummus, 1 tablespoon tahini, 1 tablespoon reduced-sodium tamari or soy sauce, 1 tablespoon maple syrup
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Is there a substitute for the Summer Fresh Avocado Hummus & the Summer Fresh Pad Thai noodles brand if it isn’t accessible to us?
I would look for another noodle, pad thai-like salad. A plain hummus should work fine, too. 🙂
You are my go to blog for entertaining inspiration! Love all your recipes and creativity! Heading to a girls day tomorrow and going to make your pad Thai rice paper rolls I know they will be a hit. Thanks for sharing your passion of good food.
Awwww you have totally just made my day! Thank you!