Pea Shoot Spring Rolls – Fresh, Crisp, and Bright
Pea shoot spring rolls are the kind of snack you make once and crave all season. They’re crisp, light, and packed with clean, green flavor. The best part is how simple they are to assemble and how flexible the fillings can be.
Whether you’re hosting friends or making a quick lunch, these rolls feel special without much effort. Add a punchy dipping sauce, and you’ve got a fresh, satisfying bite that tastes like spring.
Ingredients
Method
- Prep the noodles: Soak rice vermicelli in hot water until pliable (about 5–7 minutes). Drain and rinse under cold water to stop cooking.
- Prep the pea shoots: Rinse and pat dry. Trim any tough ends. Keep them fluffy and loose for easy rolling.
- Prepare the veggies and herbs: Cut carrots, cucumber, and bell pepper into thin matchsticks. Pick mint and cilantro leaves. Slice scallions. If using avocado, slice it just before rolling.
- Cook your protein (if using): Pan-sear tofu with a little oil until golden, or use leftover roasted chicken. For shrimp, poach until just pink, then halve lengthwise.
- Set up your station: Fill a large shallow dish with warm water. Lay out a clean, damp kitchen towel or cutting board, your fillings, and a plate for finished rolls.
- Soften a rice paper wrapper: Dip one wrapper into the warm water for 5–7 seconds. It should still feel slightly firm; it softens further on the towel.
- Layer the fillings: Place a small handful of pea shoots in the lower third of the wrapper. Add a little rice noodle, a few strips of carrot, cucumber, bell pepper, and your protein. Tuck in fresh herbs and a slice of avocado if using. Avoid overfilling.
- Roll it up: Fold the bottom edge over the filling, tuck in the sides, then roll tightly to seal. If the wrapper tears, you can patch with a small piece of another wrapper.
- Repeat: Continue with remaining wrappers and fillings. Sprinkle finished rolls with sesame seeds if you like.
- Serve with sauce: Arrange on a platter with peanut sauce or nuoc cham. Enjoy right away for the best texture.
What Makes This Recipe So Good
- Ultra-fresh flavor: Pea shoots bring a delicate sweetness and a tender crunch that feels lively and bright.
- Fast and flexible: Most ingredients are raw and ready to go. You can mix and match fillings based on what you have.
- Light yet filling: With rice noodles, tofu or shrimp, and crisp veggies, these rolls satisfy without feeling heavy.
- No-cook friendly: Aside from softening noodles or cooking a protein, there’s minimal heat involved.
- Meal-prep worthy: Prep components ahead, then roll when you’re ready.
Great for lunches or picnics.
What You’ll Need
- Rice paper wrappers: Round, 8–9 inches in diameter, for rolling.
- Pea shoots: About 2 cups, trimmed if needed. Look for tender, bright green shoots.
- Rice vermicelli noodles: 3–4 ounces, soaked and drained.
- Protein (optional): Firm tofu (pan-seared or baked), poached shrimp, or shredded chicken.
- Crunchy vegetables: Matchstick carrots, cucumber, and bell pepper.
- Fresh herbs: Mint and cilantro for cool, aromatic lift.
- Avocado (optional): For creaminess.
- Scallions: Thinly sliced for a light onion bite.
- Sesame seeds (optional): For a nutty finish.
- Dipping sauce: Peanut sauce or nuoc cham (lime fish sauce). See below for quick options.
Quick Peanut Sauce: 1/3 cup creamy peanut butter, 1–2 tablespoons soy sauce, 1 tablespoon lime juice, 1 teaspoon honey or maple syrup, 1 teaspoon grated ginger, 1 small garlic clove (minced), and warm water to thin.
Quick Nuoc Cham: 3 tablespoons fish sauce, 3 tablespoons warm water, 2 tablespoons lime juice, 1 tablespoon sugar, 1 small garlic clove (minced), and sliced chili to taste.
Step-by-Step Instructions
- Prep the noodles: Soak rice vermicelli in hot water until pliable (about 5–7 minutes).
Drain and rinse under cold water to stop cooking.
- Prep the pea shoots: Rinse and pat dry. Trim any tough ends. Keep them fluffy and loose for easy rolling.
- Prepare the veggies and herbs: Cut carrots, cucumber, and bell pepper into thin matchsticks.
Pick mint and cilantro leaves. Slice scallions. If using avocado, slice it just before rolling.
- Cook your protein (if using): Pan-sear tofu with a little oil until golden, or use leftover roasted chicken.
For shrimp, poach until just pink, then halve lengthwise.
- Set up your station: Fill a large shallow dish with warm water. Lay out a clean, damp kitchen towel or cutting board, your fillings, and a plate for finished rolls.
- Soften a rice paper wrapper: Dip one wrapper into the warm water for 5–7 seconds. It should still feel slightly firm; it softens further on the towel.
- Layer the fillings: Place a small handful of pea shoots in the lower third of the wrapper.
Add a little rice noodle, a few strips of carrot, cucumber, bell pepper, and your protein. Tuck in fresh herbs and a slice of avocado if using. Avoid overfilling.
- Roll it up: Fold the bottom edge over the filling, tuck in the sides, then roll tightly to seal.
If the wrapper tears, you can patch with a small piece of another wrapper.
- Repeat: Continue with remaining wrappers and fillings. Sprinkle finished rolls with sesame seeds if you like.
- Serve with sauce: Arrange on a platter with peanut sauce or nuoc cham. Enjoy right away for the best texture.
Keeping It Fresh
Spring rolls are at their best the day you make them.
That said, you can prep components ahead. Store washed pea shoots, cut vegetables, herbs, and cooked protein separately in airtight containers lined with a dry paper towel. Keep noodles rinsed and lightly tossed with a few drops of oil to prevent sticking.
If you need to store rolled spring rolls, wrap each one individually in plastic wrap or wax paper and refrigerate up to 24 hours.
The wrappers may firm up a little; you can brush lightly with water before serving to soften. Keep sauces separate until ready to eat.
Benefits of This Recipe
- Vegetable-forward: A generous serving of raw veggies and pea shoots adds fiber and freshness.
- Customizable nutrition: Choose tofu for a plant-based protein, shrimp for lean protein, or go all-veggie.
- Gluten-free friendly: Rice paper and rice noodles are naturally gluten-free; just check your sauces.
- Hydrating and light: Crisp vegetables and herbs keep things refreshing, ideal for warmer days.
- Great for sharing: Fun to assemble at the table—everyone can build their own rolls.
Pitfalls to Watch Out For
- Over-soaking wrappers: If they get too soft in the water, they’ll tear. Keep the dip brief and let them soften on the towel.
- Overfilling: Too much stuffing makes rolling tough and leads to rips.
Use less than you think—rolled tight, it feels plentiful.
- Soggy vegetables: Wet veggies can make wrappers slippery. Pat everything dry before rolling.
- Bland fillings: Season your protein and consider a pinch of salt on the veggies. The dipping sauce helps, but the fillings should taste good on their own.
- Clumping noodles: Rinse with cold water and shake dry.
Toss in a tiny bit of oil to keep strands separate.
Variations You Can Try
- Mango and mint: Add ripe mango slices with pea shoots, cucumber, and shrimp for sweet contrast.
- Spicy tofu: Toss warm tofu in a bit of chili crisp or sriracha and soy sauce before rolling.
- All-green roll: Pea shoots, cucumber, avocado, green herbs, and a few edamame for texture.
- Crunch factor: Add thin watermelon radish or shredded red cabbage for extra crunch and color.
- Herb-forward: Use Thai basil with mint and cilantro for a bold aromatic punch.
- Sesame ginger: Finish rolls with toasted sesame seeds and serve with a ginger-forward dipping sauce.
FAQ
Can I use microgreens instead of pea shoots?
Yes. Microgreens offer a similar delicate crunch, though they’re often milder and shorter. Combine them with a bit of lettuce or cucumber to keep the texture lively.
How do I keep rice paper from sticking to the board?
Use a clean, slightly damp kitchen towel or a nonstick cutting board.
Working on a damp surface makes the wrapper manageable without sticking or sliding.
What’s the best way to transport spring rolls for lunch?
Wrap each roll tightly in plastic wrap or parchment, then pack with a small container of sauce. Add a cold pack in your bag to keep them fresh and the wrappers supple.
Can I make them fully vegan?
Absolutely. Use tofu or skip protein and load up on pea shoots, avocado, and edamame.
Choose a vegan dipping sauce like peanut sauce made with soy sauce or tamari.
My rolls keep tearing—what am I doing wrong?
Likely over-soaking the wrappers or overfilling. Dip for just a few seconds, let the wrapper soften on the towel, and use smaller amounts of each filling. Roll firmly but gently.
Do I have to use rice vermicelli?
No.
You can skip noodles entirely for a lighter roll, or substitute thinly shredded lettuce or cabbage for bulk and crunch.
How many rolls per person?
Plan on 2–3 rolls per person as a light meal, especially with dipping sauce. For appetizers, 1–2 per person is usually enough.
Wrapping Up
Pea shoot spring rolls are simple, fresh, and endlessly adaptable. With crisp veggies, soft herbs, and a zingy sauce, they’re a joy to make and eat.
Keep your fillings dry, rolls modestly filled, and wrappers only briefly soaked. Once you get into the rhythm, you’ll have a platter ready in no time—and a new go-to for easy, feel-good meals.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
