Our Favorite Spring Rolls

Egg rolls seem to be more well known than their lighter cousin, the spring roll. Spring rolls vary greatly - from what they are filled with, when they are eaten, and if they are fried or not. Each Asian cuisine has their own twist to them. And, it's not just Asian countries that feature these goodies, many other countries have adapted them to showcase local tastes and ingredients.

Most Vietnamese spring rolls have boiled or steamed shrimp tucked inside their rice wrapper goodness. This time around, I peeled and de-tailed my shrimp, then marinaded the them for about 30 minutes in a super simple sauce to add a little more flavor before they hit the skewer. I used metal skewers, but if you use wood, be sure to soak them for about 30 minutes before skewering.

If you're looking for a quick and easy dinner/lunch recipe that doesn't involve turning on the stove or oven… or even the grill, then these Asian Chicken Lettuce Wrap Spring Rolls are definitely for you!

You can take pretty much whatever you might have put on that sandwich and just go ahead and put it inside a spring roll instead. I've made many different flavor combos, but this version with mango, avocado, and shrimp became an instant favorite. It is so light, fresh and satisfying. The killer dipping sauce doesn't hurt either, though they are perfectly good sans sauce as well.

These ahi tuna, melon & tofu spring rolls are an easy, healthy and gluten-free appetizer or lunch option this spring and summer.

These spring rolls are filled with fresh grilled asparagus and quinoa mixed with a spicy orange dressing.

Collard greens, cabbage, and portobello mushrooms make these veggie spring rolls unique

These spring rolls are the perfect light summer meal (wait, I guess these are summer rolls?). But that doesn't mean they're light on flavour or nutrients ;) Leafy green kale and protein-packed tofu make these babies some great grub.

Of all the Filipino vegetable dishes, lumpia is probably the most popular one. The word lumpia simply means spring rolls. This particular one is called lumpiang sariwa which literally means fresh spring roll but refers to unfried spring rolls.

The combination of fresh basil, cilantro and mint, cool, crispy cucumbers, sweet, crunchy carrots, crispy fried tofu and a sweet, spicy peanut sauce that you get in each bite is a kind of mind-altering experience.

I had never attempted to make spring rolls before…..well, because I found them slightly intimidating. I wasn't sure if they would look pretty or taste good. The peanut dipping sauce sold me, though. And the fact that the tofu is marinated and baked prior to making the rolls, adding a whole dimension to this usually bland protein alternative. There’s a perfect balance of crunchiness, creaminess, and flavor here.

There’s a reason why Lumpiang Shanghai - Filipino Spring Rolls (Lumpia) - are the hit of every Filipino family gathering! These lumpia are filled with pork, shrimp and vegetables, and are as much fun to make as they are to eat.

In an effort to eat more meatless meals, I’ve been experimenting with tofu. I wouldn’t say I love it, but it is growing on me. One trick is to make sure you let tofu marinate in some sort of sauce so that it absorbs the flavors of that sauce. I’ve used ponzu here, which you should be able to find in the Asian section of your market. Ponzu has a watery consistency and a citrusy flavor. It’s made from rice vinegar, mirin, seaweed and Asian citrus fruits.

Fresh spring rolls filled with asparagus and avocado, served with a light, citrusy sauce.

You can make these using just raw vegetables for a raw and vegan dish, or substitute the shrimp with chicken, beef, or even tofu! Just don’t forget to marinate the proteins in teriyaki for that tangy, sweet taste everyone loves.

You can make these rolls up to a day ahead. Here's what you need to remember: Place the rolls on a clean, dry plate in a single layer. If you want to stack multiple layers, place a sheet of plastic wrap between each layer. This prevents the rolls from sticking to each other. When all rolls are done, make sure you cover everything with plastic wrap - this prevents the rice paper from drying out in the refrigerator.

Mango slices are grilled and rolled in rice paper wrappers with a spicy cabbage slaw.

Full of fresh ingredients, Vietnamese spring rolls make for the perfect healthy and quick, grab-and-go lunch.

Cook a few mushrooms, slice an avocado, and add some herbs or greens. I would usually make a peanut sauce for dipping but there’s no need for that here because peanut-y goodness is already in the noodles. Serve with some ponzu or light soy sauce and enjoy.

Now I don’t know the difference between spring rolls and egg rolls. I don’t know what the difference is, or if there even is one. I call these spring rolls. And the fresh rolls in rice paper I usually call summer rolls. But even then I'm not sure what’s actually correct.

Tonkatsu is incredible no matter how you eat it (it’s especially awesome when you tuck it in between two slices of bread). So really, it wasn’t too much of a stretch when I decided that tonkatsu rolled in rice paper would make for a strangely delicious hybrid salad roll. I loved the contrast between the juicy panko crusted pork, crunchy cucumbers and slippery rice paper.

Summer calls for light, fresh and healthy snacks and this South East Asian fresh spring roll ticks all the boxes.

This is the sort of recipe that comes about after spending a few days with my creative siblings. I was contemplating an Asian cole slaw for this month’s Salad Bar “Potluck” Party…and that’s when my youngest sister, Maddy, suggested incorporating my salad into spring rolls. And no ordinary spring rolls…these were to have edible flowers perfectly positioned for presentation’s sake.

Tender shrimp, cooked rice noodles, and fresh avocado are rolled inside spring roll wrappers