Large Spring Roll With Rice Paper
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If you’ve never rolled your feelings up into rice paper and dipped them in peanut sauce… well darling, you’re in for a treat. This Large spring Roll Recipe is vibrant, fresh, and ridiculously moreish – basically, the edible version of that “glow up” energy we all need sometimes. Whether you’re trying to eat more plants, use up that sad-looking cabbage in your fridge, or just want to impress your friends with something that looks way fancier than it is – these rice paper rolls have got your back. Let’s get into it.
Why I Love This Large Spring Roll Recipe
Picture this: I’m staring into my fridge (as usual), hungry but not quite ready to cook up a storm. I see half an avocado, some stray goddess salad from the night before – crunchy, zesty, attitude – and some red cabbage still holding on. Then I remember I have rice paper in the cupboard. And there it was – this recipe.
These little rolls are giving: tropical ease meets Asian-inspired freshness with a nod to bold Caribbean flavours. They’re not necessarily Caribbean food per se, but they are what modern Caribbean-inspired, plant-based cooking should be – flavourful, colourful and done with what you have in your kitchen.
Oh and they are ridiculously easy to make too! No stove, no oven – just chopping, rolling and dipping. That’s my vibe.
Why You’ll Love These Large Spring Rolls
Alright, lovely, so here’s why you need to get rolling:
- Quick and easy – Perfect for weekday lunches or lazy dinner nights.
- No cooking – Just chopping and rolling. No sweat & no stress.
- Super customisable – Swap in what you have in the fridge. This recipe forgives.
- Kid-friendly – fun to make, fun to eat – and leave the chilli out for the little ones.
- Fresh and flavourful – Crunchy veg, creamy avo, hot chilli and that peanut dipping sauce? Whew.
- Great for meal prep – Make a batch, put in an airtight container & voila – lunch is ready!
Let’s Talk Ingredients
Nothing too complicated here, but some key players deserve a shout-out:
Rice Paper Wrappers
The core of the show is these translucent beauties. Dipped in warm water they become soft and pliable – ready to be filled with all your goodness. They’re in the international aisle or at your local Asian supermarket.
Avocado
Sour, creamy, and packed with healthy fats. It gives the rolls a thick consistency against the crunchy veggies. So don’t skip it unless you really must.
Carrots
Quite crisp and slightly sweet. Mine are cut into matchsticks – I like them really crunchy.
Red Cabbage
This purple gem is full of nutrients and a good bite.
Leftover Goddess Salad
Just what you get for £12 in a hip London cafe is really what makes this whole thing taste like something you pay for. It is tangy, herby, crunchy. Got no leftovers? Quick slaw with herbs, cucumber, and lemon juice – takes about 2 minutes.
Seasoning: Sea Salt, Coarse Black Pepper, Chilli Flakes.
Never underestimate this trio. A pinch of each makes the filling come alive.
Peanut Dipping Sauce
Okay. this deserves its own moment. So you got peanut butter – smooth or crunchy – your call, honey or maple syrup – depending on your mood – rice vinegar, soy sauce, a squeeze of lemon, and freshly grated garlic. It’s nuts, salty, sweet, zingy – basically everything.
5 Reasons to Love These Large Spring Rolls
Pretty food – packed with goodness too:
- That crispy golden crunch
Let’s start with the obvious one — the crunch. When a spring roll hits the hot oil and turns beautifully golden, you just know something good is about to happen. The outside gets crisp and crackly, while the inside stays packed with all those tasty fillings. - A snack that’s loved all over the world
Spring rolls might feel like a takeaway favourite, but they actually have a long history across many Asian cuisines. In general, they’re savoury rolls filled with vegetables (and sometimes meat) wrapped in a thin pastry and fried until crisp.
https://en.wikipedia.org/wiki/Spring_roll - Big flavour from simple ingredients
What I love about recipes like this is how simple ingredients can turn into something really satisfying. A handful of vegetables, a good seasoning, and that crispy wrapper are all it takes to create a snack that feels a bit special. - A dish with centuries of history
Spring rolls are believed to have originated in China many centuries ago, where early versions were made as thin pancakes filled with fresh seasonal vegetables to celebrate the arrival of spring. Over time, the recipe evolved into the rolled and fried version many of us recognise today.
https://www.chinahighlights.com/travelguide/chinese-food/spring-rolls.htm - Perfect for sharing
These are the kind of snacks that belong in the middle of the table. Whether you’re serving them as a starter, party snack, or just something fun to nibble on, they always seem to disappear quickly.
FAQs
Can I prepare these large spring rolls in advance?
Yes! Best eaten fresh, they can be made a few hours in advance. Keep them individually wrapped and chilled.
What can I use instead of rice paper?
Try large lettuce leaves or collard greens. Not quite as good as it sounds, but still delicious.
Is the peanut sauce vegan?
Sure – use maple syrup instead of honey. Easy swap!
A Few Pro Tips Before You Start
I got you. What I’ve learned from rolling a few dozen of these babies:
- Do not soak the rice paper too long Dip it in warm water for 5-10 seconds. This will keep softening as it gets filled. Too long and it becomes sticky and difficult to roll.
- Rolling on A damp cutting board or clean tea towel helps.
- Start with avocado (so it looks pretty through the wrapper), then layer crunchier veggies on top. Do not stuff it too full or it will burst – think neat burrito, not an overstuffed taco.
- Peanut sauce too thick?
A splash of warm water will loosen it up. Too salty? It will be balanced out with a bit of honey or lemon. - Store as a pro wrap rolls individually in cling film or place them in a single layer in an airtight container between layers of damp paper towel to prevent sticking.
Serving Suggestions
These Large Spring Rolls are one of those meals that look impressive but are secretly very easy to throw together. Because they’re packed with crunchy vegetables, creamy avocado and that garlicky peanut sauce, they work beautifully as a light lunch, a fresh starter, or even a relaxed “snacky dinner” when you don’t feel like cooking something heavy.
- Light lunch – soup or salad.
- If you’re serving them for lunch, I like pairing them with something warm and comforting on the side. My Crispy Spicy Vegan Pancakes add a savoury, crispy element that balances the fresh crunch of the spring rolls perfectly.
- You can also turn this into a colourful plant-based sharing platter by adding something crispy to the table. A tray of Crispy Plantain Potato Balls works brilliantly here — the golden crunch contrasts nicely with the fresh, cool texture of the rolls.
- If you’re hosting friends or putting together a casual weekend spread, try serving these rolls alongside my Mushroom Tacos. The bold jerk flavours and warm tortillas create a fun mix of Caribbean and Asian-inspired bites that always gets people talking.
- And of course, don’t forget the dipping sauces. Peanut sauce is a classic, but sweet chilli sauce, hoisin, or even a quick lime-chilli dressing all work beautifully. Honestly though? Once you start dipping, it’s very hard to stop at just one roll.
Large Spring Roll
Ingredients
For The Rolls:
- 6 med rice paper wrappers
- 1 large ripe avocado, sliced
- 1 large carrot, julienned
- 1 cup shredded red cabbage
- 1 cup leftover goddess salad or slaw
- 1/4 tsp Sea salt, to taste
- 1/4 tsp Coarse black pepper, to taste
- 1/4 tsp Chilli flakes (optional, but encouraged)
For the Peanut Dipping Sauce:
- 3 tbsp peanut butter
- 1 tbsp honey or maple syrup
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 med lemon, juiced
- 1 small clove garlic, grated
- Warm water, as needed to thin
Instructions
- Get your filling ready: Slice the avocado, julienne the carrots, shred the cabbage and grab your leftover goddess salad.
- To make: Place a few slices of avocado, carrot and cabbage, a spoon of salad, salt, pepper and chilli flakes on each roll.
- Roll it up: Fold sides in, & roll from bottom like a burrito. Do the same with remaining wrappers & filling.
- Serve: Cut in half if you want, and top with peanut dipping sauce.
- Make the peanut sauce: Combine peanut butter / maple syrup / rice vinegar / soy sauce / fresh lemon juice / garlic In a bowl with a little garlic. Warm water 1 teaspoon at a time until dipping consistency is reached.
- Soften rice paper by filling a large shallow dish or pan with warm water. Dip one rice paper wrapper in for 5-10 seconds, lay on a damp surface.
- Put together the rolls: Lay down some avocado, some celery and cabbage, a spoon of salad, some salt, pepper and chilli flakes.
- Roll it up: Fold sides in, roll from bottom like a burrito. Do the same with remaining wrappers and filling.
- Slicing into halves if you want & serving with your dreamy peanut dipping sauce.
Video
Notes
I really like how these rolls are so easy and full of life—fresh, lively, and that peanut sauce takes everything to another level..