Fresh Spring Rolls: An Easy & Delicious Summer Appetizer

Fresh Spring Rolls: An Easy & Delicious Summer Appetizer

Posted by Chelsea Miller on

These probiotic fresh spring rolls are the perfect summer appetizer for your next party. Making your own spring rolls is easy and a great way to use up fresh vegetables. Plus, they're a fun and healthy snack for kids!

With fresh veggies and a light flavor, this dish will please even those who don't usually enjoy vegetables. So go ahead and give them a try—you'll be surprised at how good they are!

Platter of colorful spring rolls

Easy Summer Appetizer

Fresh Spring Rolls w/ Fermented Foods

  • Yields 8-10
  • Prep 35 minutes
  • Cook 5 minutes
  • Total 40 minutes


  • 1 package rice paper wrappers

  • 1 cup baby spinach

  • 1 package vermicelli rice noodles

  • 2 medium carrots, peeled and julienned

  • 1 cucumber, julienned

  • ¼ cup fresh cilantro, roughly chopped

  • Your favorite OMP fermented foods. We tried these:

  • ½ lb. cooked or grilled shrimp

  • Primal Kitchen Sesame Ginger dressing, for dipping sauce


  1. Cook rice noodles according to package directions.

  2. Fill a pie pan (or any shallow dish) with an inch or so of water.

  3. Dip one rice paper wrapper in the water and let it soak for about 15-20 seconds.

  4. While you wait, prep your surface with some water - this will prevent the rice paper wrappers from sticking to your cutting board.

  5. Place the rice paper wrapper on your damp cutting board. It should still be pretty firm at this point and will continue to soften and become more pliable.

  6. Layer in your fillings. The key here is to not over-stuff your spring rolls. We started with spinach, cilantro, rice noodles, carrots, and cucumbers. Then, add in any ferments you like.

    We chose the Classic Kimchi and Red + Ginger Kraut. Add a few shrimp last—whatever you decide to place last will be visible on the top side of your finished spring roll.

  7. Now it’s time to roll! Lift and fold the edge up over the fillings. Bring it up to cover as much of the fillings as you can without ripping your wrapper. Fold in the side edges (just like a burrito, we've all watched them do it at Chipotle) and roll it tightly to close it up.

  8. Repeat with remaining ingredients.

  9. Serve whole, or slice them in half diagonally - just be sure to use a sharp knife to get a clean cut.

  10. Enjoy with Primal Kitchen Sesame Ginger dressing or any sauce you like. Alternatively, spring rolls can be served with a peanut sauce, but we went with this one because it was a convenient (and clean) option. Multiple sauce options are fun, your guests can talk about which one they like best.

Pro Tip

Make these spring rolls Whole30 or Paleo compliant by subbing the rice paper wrappers for lettuce wraps and omitting the rice noodles.

Wondering if you can make rice paper spring rolls in advance?

Spring rolls are best if you enjoy them fresh, since the rice paper tends to dry out. We recommend prepping your shrimp, veggies, and noodles ahead of time, letting them cool down completely and wrapping your spring rolls shortly before serving. Spring rolls are served cold.

Place the wrappers about 1 inch apart on your cutting board or plate and place a damp towel over them to keep them moist until you’re ready to serve. You’ll want to keep them at room temp because refrigeration tends to harden the rice paper.

How to store spring rolls in the fridge

If you want to store them overnight, wrap each roll individually in saran wrap and store in an airtight container in the fridge. This will help keep them moist and prevent them from sticking together and tearing.


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Olive My Pickle

Founded in 2010, Olive My Pickle began as a farmer’s market business in Jacksonville, Florida. Specializing in fermented and probiotic foods, the company’s product line has over 35 varieties of pickles, sauerkraut, kimchi, olives, vegetables and brines that ship nationwide.

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