Surimi Rice Paper Spring Rolls Recipe
Make light Surimi Rice Paper Spring Rolls at home with vermicelli, fresh herbs and soy dipping sauce. Quick appetizer ready in 20 minutes.
This recipe presents a set of fresh Vietnamese-style spring rolls featuring surimi as the main protein, wrapped in hydrated rice-paper sheets alongside crunchy julienned vegetables, aromatic herbs, and fine rice vermicelli. Quick to assemble and entirely uncooked, these rolls highlight contrasting textures—tender seafood sticks, crisp lettuce and carrots, cool cucumber, and bright mint or coriander—while a light dipping sauce of soy or nuoc-mam provides savory balance. Served chilled, they are typically enjoyed as a refreshing starter, a light lunch, or a party finger food, especially popular during warmer months for their clean flavors and minimal preparation heat.
Surimi Rice Paper Spring Rolls Recipe
Perfect for speedy, budget-friendly meals, these rolls showcase surimi’s seafood flavor without the price tag of fresh shellfish. The recipe is highly flexible—use whatever crisp veggies or herbs you have on hand—making it ideal for busy weeknights or last-minute entertaining.
Prep Time
20 minutes
20 minutes
Cook Time
5 minutes
5 minutes
Total Time
25 minutes
25 minutes
Ingredients
Rice-paper wrappers (8 sheets)
- Imitation crab sticks / surimi (8 sticks, about 160 g)
- Rice vermicelli, cooked and well-drained (80 g dry weight)
- Carrot, peeled and julienned (1 medium)
- Cucumber, seeded and cut into thin matchsticks (½ medium)
- Romaine or iceberg lettuce leaves, trimmed to fit rolls (4 large leaves)
- Bean sprouts, rinsed and patted dry (1 good handful, ≈50 g)
- Fresh mint leaves (10–12 small leaves)
- Fresh coriander (cilantro) sprigs (2 Tbsp finely torn)
- Optional / nice-to-add
- Chives, snipped (1 Tbsp)
- Avocado, ripe but firm, sliced (½ medium)
- Soy sauce for dipping (2 Tbsp)
- Sweet chili or nuoc-mam dipping sauce (about 3 Tbsp total, to taste)
Method
Bring a small pot of water to a boil
- Add rice vermicelli and cook until just tender, about three minutes
- Drain the noodles and rinse under cold water to cool them
- Shake off excess water and set the noodles aside
- Wash lettuce leaves, fresh herbs, carrot and cucumber thoroughly
- Peel the carrot and grate it finely
- Slice the cucumber into thin sticks
- Split each surimi stick lengthwise if you prefer thinner pieces
- Pour very warm water into a wide shallow dish
- Dip one sheet of rice paper into the water until it becomes pliable
- Place the softened sheet flat on a damp cloth or board
- Lay a lettuce leaf, a small bundle of noodles, a piece of surimi, grated carrot, cucumber sticks and a few herb leaves across the lower third of the sheet
- Fold the bottom edge over the filling, fold in the sides, then roll up tightly to seal the spring roll
- Repeat soaking, filling and rolling with the remaining rice paper sheets and ingredients
- Keep finished rolls under a damp cloth so they stay supple until serving
- Serve the surimi rice paper spring rolls with your chosen dipping sauce
Nutrition
Calories
920 kcal Protein
31 g Fat
13 g Carbs
178 g Fiber
13 g Sugar
31 g
920 kcal Protein
31 g Fat
13 g Carbs
178 g Fiber
13 g Sugar
31 g
Notes
For tighter, neater rolls, dip the rice papers only 3–4 seconds—just until pliable—then lay them on a damp kitchen towel; they’ll finish softening as you fill. Quickly marinate the surimi sticks in a splash of lime juice and a few drops of sesame oil while you prep the veggies—this tiny step wakes up their flavor without extra cooking. Leftovers stay fresh for up to 24 h if you wrap each roll in lettuce leaves before refrigerating; the lettuce keeps the rice paper from sticking and drying out.
why this recipe
These surimi spring rolls prove that a dish can be both effortlessly simple and irresistibly sophisticated: tender rice vermicelli, fragrant herbs, and crisp garden vegetables nestle against the delicate sweetness of surimi, all wrapped in cool, translucent rice paper that invites a satisfying crunch at first bite. Beyond their striking appearance, they deliver a balanced medley of protein, freshness, and subtle Asian-inspired seasonings that make them as nourishing as they are delightful. Quick to assemble yet impressive on the plate, they suit weeknight dinners, elegant starters, or nutritious packed lunches alike, offering a light, flavor-forward experience that leaves you feeling energized rather than weighed down.
FAQs
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Frequently Asked Questions
Can I make these spring rolls in advance, and how should I store them so the rice-paper wrappers don’t dry out or stick together?
Yes—assemble the rolls up to a day ahead, but immediately wrap each one in a lettuce leaf or plastic film so the rice paper stays moist and doesn’t fuse to its neighbors. Arrange the wrapped rolls in a single layer in an airtight box, lay a barely damp paper towel on top, seal, and refrigerate; they’ll stay fresh and supple for about 24 hours.
What are good substitutes for surimi if I want a vegetarian or higher-protein version of these spring rolls?
For a vegetarian spin, replace the surimi with strips of firm or smoked tofu, tempeh, or marinated seitan—each packs more plant-based protein and soaks up the same lime-sesame seasoning beautifully. If you simply want extra protein without staying vegetarian, swap in cooked shrimp, poached chicken breast, or even thin omelet ribbons, all of which roll neatly and boost the protein content per serving.
How can I prevent the rice-paper wrappers from tearing during assembly?
Dip each rice-paper sheet in warm water only 3–4 seconds—just until it’s pliable but still slightly firm—then lay it on a damp towel so it doesn’t stick. Place a lettuce leaf against the wrapper before adding a modest amount of fillings, and roll gently while tucking in the sides; the lettuce acts as a cushion and the minimal soaking keeps the paper from becoming fragile and tearing.