If you’ve ever stood in front of a pile of peak-summer produce and thought, what do I even do with all of this? This spring roll recipe is your answer. We’re talking rice paper rolls packed with juicy California cantaloupe, sweet table grapes, grilled chicken, crisp leafy greens, and a punchy nut butter vinaigrette that ties it all together. This spring roll recipe is resh, fast, and just a little unexpected.

The inspiration for this spring roll recipe came straight from our California Grown Creator, Sarah of The Delicious Life. Sarah’s California Roll Summer Rolls recipe was inspired by her experience on one of our CA GROWN agricultural tours.

On that tour to Santa Cruz County, we learned about crops grown from that region of the Golden State. We were able to see first-hand how farmers grow and harvest them. We spent time at Sea to Sky Farm, learned about garlic from Christopher Ranch, and saw a mushroom farm at Far West Fungi.

Sarah’s savory approach to packing fresh, California-grown ingredients like mushrooms, garlic, and avocado into rice paper wrappers was exactly the kind of produce-forward thinking we love. We took her framework and went with a slightly fruitier take. In this spring roll recipe, we swap in summer’s best fruit, grilled chicken, and a few other showstopper ingredients from the Golden State.

Where Do Spring Rolls Come From?

Most food historians trace the spring roll back to China, where thin pancakes filled with seasonal vegetables were made to celebrate the arrival of spring as far back as the 4th century AD. From there, the format traveled across Southeast Asia, evolving into distinct regional traditions in Vietnam, Thailand, the Philippines, and beyond. The fresh, uncooked rice paper roll most people picture today draws heavily from Vietnamese cuisine, where it’s known as gỏi cuốn and served cold or at room temperature. Every culture that adopted the spring roll made a spring roll recipe of their own. That spirit of adaptation is exactly what we’re doing here with California’s best summer produce.

What Are Spring Rolls, Exactly?

Spring rolls go by a few names depending on who you ask and where you’re eating. You might hear them called summer rolls, fresh rolls, rice paper rolls, salad rolls, or fresh Vietnamese spring rolls. What they all have in common: thin rice paper wrappers filled with fresh vegetables, proteins, and herbs, then served with a dipping sauce.

Spring rolls differ from egg rolls or fried rolls in one key way: they stay fresh and uncooked. The filling is raw or pre-cooked – like grilled chicken. The vegetables stay crisp, and the whole thing is meant to be eaten shortly after rolling. Think of them as the perfect vehicle for filling with peak-season produce.

Why This Version Works So Well

Summer in California calls for a recipe that combines both sweet and savory produce in complete harmony. Cantaloupe and table grapes might sound surprising in a spring roll, but their natural sweetness plays beautifully against grilled chicken and the spicy, nutty vinaigrette.

The addition of edible flowers, radish, and rainbow beets isn’t just for looks, though the visual effect is genuinely stunning. The radish adds a peppery crunch that balances the sweet fruit, and thin strips of beets bring an earthy note that grounds the whole roll. A few fragrant herbs tucked in for good measure — cilantro, mint, or basil — and you’ve got something that tastes as good as it looks.

California Cantaloupe: One of Summer’s Sweetest Stars

In a spring roll, cantaloupe brings something that most savory ingredients can’t: a perfumed, honeyed quality that makes every bite taste like summer. Sliced into thin strips, it tucks right alongside the grilled chicken and leafy greens without overpowering anything. The key is ripeness. A cantaloupe that’s just slightly past peak will be too soft and wet for rolling. Look for one with a fragrant aroma at the stem end and a slight give when pressed, but still firm enough to hold its shape when cut.

Leafy Greens: The Wrapper Within the Wrapper

Leafy greens do double duty in a spring roll. First, they serve as a liner inside the rice paper wrapper, protecting the other ingredients and giving the roll some structural integrity. Second, they add a clean, vegetal freshness that keeps the whole roll from feeling heavy. Butter lettuce is a classic choice for its pliability and mild flavor. Little gem, romaine hearts, and other tender California lettuces all work well.

California’s leafy greens season is practically endless. Growing regions in both Northern California and the southern growing valleys work in relay, meaning fresh California greens are available at the grocery store year-round.

How to Make Our CA GROWN Summer Rolls

Get Everything Ready Before You Start Rolling

Rice paper rolls reward prep. Set up your work surface with everything sliced and ready to go before the first wrapper hits the water: grilled chicken in thin strips, cantaloupe cut into long, thin strips, grapes halved lengthwise, leafy greens separated, radish and beets sliced thin, herbs picked, and the dipping sauce in a small bowl alongside.

Working with Rice Paper Wrappers

Fill a wide, shallow bowl with warm water — not boiling, not cold, just warm enough to feel comfortable on your hands. Dip one rice paper wrapper briefly, shake off excess water, and lay it flat on a clean towel on your work surface or a cutting board. The wrapper will still feel slightly firm when you lay it down. That’s fine. It will continue to soften as you add the filling.

Be sure not to soak the rice paper; instead, dip it. A few seconds in warm water is all it needs. Over-soaked wrappers become sticky and tear easily, which is frustrating for a first-time roller and an experienced one alike.

The Rolling Technique

Lay a leaf of lettuce horizontally across the lower third of the wrapper, leaving about an inch of space at the bottom edge. Layer your filling on top of the lettuce: chicken strips, a few pieces of cantaloupe, a handful of sliced grapes, radish or beet slices, and a few sprigs of herbs and edible flowers. Keep the filling line compact. Overfilling is the most common mistake.

Lift the bottom edge of the wrapper up and over the filling, pulling it snug. Fold in the left and right sides of the wrapper like an envelope, then continue rolling forward until sealed. The sides of the wrapper will stick to each other as the rice paper softens. Set completed rolls on a plate and cover with a damp paper towel while you finish the rest.

The Almond Butter Dipping Sauce

This dipping sauce is what makes this spring roll recipe click. A punchy almond butter base with soy sauce, sesame oil, a hit of acid, and some heat gives you something that plays off the sweet fruit without fighting it. If you feel that the sauce is too thick, you can thin it to a dipping consistency with a splash of warm water in a small bowl, and taste as you go.

Tips for the Best Results

• Slice everything thin. Thick chunks make rolling difficult, and the texture uneven. Aim for quarter-inch strips or thinner for the fruit, chicken, and radish.
• Use room temperature ingredients. Cold grilled chicken and refrigerator-cold fruit can make the rice paper stiffen back up faster. Pull everything out of the fridge about 20 minutes before rolling.
• Keep a damp paper towel nearby. Finished rolls will dry out if left uncovered. Cover them as you work.
• Eat them soon. Fresh rolls don’t store well. Make what you plan to eat, and eat it within an hour of rolling.
• Find rice paper at Asian grocery stores or in the international aisle of most well-stocked supermarkets. Look for 8- to 10-inch round wrappers for the easiest rolling experience.

Make It Your Own

This is a recipe that rewards improvisation. No grapes on hand? Sliced strawberries or peaches work beautifully. Not into chicken? Leave it out for a plant-based version, or swap in shrimp. The vegetable spring roll format is forgiving. The rice paper wrapper doesn’t care what you put inside it, as long as you don’t overfill it.

Need a new soundtrack for your kitchen? Check out this CA GROWN Spotify playlist:

Do you have a go-to filling for homemade spring rolls? We’d love to see your creations! Share your photos with us by tagging #CAGROWN on social media.

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Learn More About Some of the Other CA GROWN Ingredients in This Spring Roll Recipe