Spring rolls vs Summer rolls

Spring rolls? Summer rolls? What are the differences?

The main differences between spring rolls and summer rolls come down to how they’re prepared and the type of wrapper used. Spring rolls originated in China, where they are traditionally eaten during the Spring Festival—hence the name—and are always served fried. Summer rolls, by contrast, come from Vietnam and are eaten fresh and raw, with no cooking after rolling.

Spring rolls are typically deep-fried in hot oil until golden and crisp, then served warm or hot. They often contain cooked fillings such as minced meat or seafood, glass noodles and vegetables, wrapped in a thin wheat- or rice-flour skin, much like filo pastry.

Summer rolls, on the other hand, aren't fried. They're served cold and eaten raw. They are filled with fresh, mostly uncooked ingredients such as lettuce, herbs and vegetables, along with rice noodles and cooked prawns or tofu. Everything is wrapped in translucent rice paper (bánh tráng), briefly soaked in warm water first to make it soft and pliable.

Summer rolls are often seen as a healthier alternative to spring rolls—thanks to fresh, low-calorie ingredients and the fact they’re not deep-fried. That’s why they’re also often called salad rolls in the West. And because they’re wrapped in rice paper, summer rolls are naturally gluten-free. If you want to keep them that way, Kikkoman Gluten free Soy Sauce is the dip of choice.
Across Asia, there are countless variations of spring rolls and summer rolls, differing in name, fillings, wrappers and preparation methods.

Popular fillings and combinations

The fillings for both types of roll are strongly influenced by how they’re prepared. Summer rolls focus on freshness and texture, while spring roll fillings are either already cooked or cooked during deep-frying.

This type of fried roll is popular in many Asian countries:

• China (chūn juǎn): Original Chinese spring rolls traditionally use a thicker wheat-flour wrapper and are often filled with steamed vegetables such as cabbage, carrots and mushrooms, sometimes with minced meat. They’re usually larger than other versions.
• Vietnam (chả giò / nem rán): In Vietnam, the fried version is known as chả giò in the south and nem rán in the north. These rolls are typically smaller, use rice paper as the wrapper and contain a filling of minced pork, crabmeat, glass noodles and wood ear mushrooms.
• The Philippines & Indonesia (lumpia): In these countries, lumpia (sometimes spelt loempia) are very popular. They often have a thinner wrapper than Chinese spring rolls, and the fillings vary widely—for example, lumpia Shanghai with minced meat, or lumpia tauge with bean sprouts. Depending on the version, they’re served both fried and fresh.
• Thailand (poh pia tod): The Thai fried version is called poh pia tod and is often smaller, similar to mini spring rolls.
• Japan (harumaki): This version is known for its golden colour, particularly crisp texture and hearty, savoury filling thickened with starch. A good dash of Kikkoman Soy Sauce is ideal for giving the filling a solid umami base!
• In the USA, egg rolls are popular. It’s a spring roll variation with a thicker wrapper dipped in egg, which develops a particularly bubbly, crisp texture.

Summer rolls

These are typically filled with a mix of fresh, crunchy lettuce, herbs (such as mint, coriander and Thai basil), rice noodles and protein. Cooked prawns, visible through the translucent rice paper, are a classic and visually appealing addition. Tofu or chicken breast are also commonly used.

Summer rolls are popular both in and beyond Vietnam: 

• Vietnam (gỏi cuốn / nem cuốn): This is the classic summer roll, and the version most familiar internationally. Served cold, it combines cooked prawns, pork, lettuce, herbs (coriander, mint) and rice noodles, all wrapped in soaked, translucent rice paper. It’s often served with peanut sauce or a lime and chilli vinaigrette.
• Singapore/Malaysia (popiah): Although popiah (or poh pia) is often eaten unfried in Singapore and Malaysia, it’s technically a different type of roll, made with a soft, thin, crêpe-like wrapper and filled with steamed vegetables and tofu.

The dip is the kick

With so much variety in the rolls themselves, the accompanying dipping sauces are very much the star of the show. Kikkoman Soy Sauce works brilliantly with every variation—but for summer rolls in particular, Kikkoman Lemon Ponzu or Kikkoman Yuzu Ponzu are a perfect match, their refreshing acidity complementing the fresh ingredients. Kikkoman Poke Sauce and Kikkoman Sesame Oil also pair beautifully with summer rolls. For a more intense flavour, Kikkoman teriyaki sauces or the spicy Kikkoman Kimchi Chili Sauce make ideal dips.

How to make spring rolls and summer rolls

Both types of roll require a light touch when it comes to wrapping, but with a little practice, you’ll soon get the knack. Here’s a quick guide to both versions:

Spring rolls

Use dry spring roll wrappers, which usually come pre-cut into squares or rounds. For the Vietnamese version, you can also use thinner rice paper, briefly soaked in warm water beforehand.

For the filling, you can use raw or lightly stir-fried vegetables (cabbage, carrots, spring onions), minced meat or mushrooms. Feel free to mix and match—the key thing to bear in mind is that the filling must be fairly dry to avoid splattering during deep-frying.

Preparation:

1. Start by prepping all the filling ingredients—chop everything finely and mix well. In the authentic Chinese method, the filling is often briefly stir-fried and left to cool before rolling; in the Vietnamese version, it is typically mixed raw.
2. Now comes the rolling: place a wrapper (or pre-soaked rice paper) on a clean work surface. Spoon a suitable amount of filling diagonally or lengthways along the sheet. Then fold it like an envelope: bring one corner over the filling, fold in the sides, then roll everything up tightly. Brush the edges with a paste of flour and water—or beaten egg—to seal.

3. Deep-fry the rolls in hot oil (such as sunflower oil) at 170–180 °C in a deep pan or deep fryer for around 2–5 minutes, until golden and crisp. Fry in batches to stop the oil temperature dropping too much.

   For a healthier alternative, an air fryer is a great option. With just a few drops of oil, you’ll be surprised how crisp they turn out.

    

4. Lift the fried spring rolls out with a slotted spoon and leave to drain briefly on kitchen paper. Serve straight away with one or more dipping sauces. Kikkoman Soy Sauce or Kikkoman Sushi & Sashimi Soy Sauce straight from the bottle are perfect for this.

Summer rolls

You’ll need rice paper sheets (bánh tráng)—thin, round or square sheets made from rice flour. Soak them one at a time in a bowl of warm water for about 10–20 seconds, until pliable. The paper should be soft but not soggy. Lay it flat on a clean, lightly damp work surface—a damp tea towel works well.

The filling can be a mix of cooked prawns, tofu or chicken, cooked rice noodles, fresh herbs (e.g. mint, coriander, Thai basil), lettuce leaves and sliced vegetables such as carrots or cucumber. For protein such as tofu or prawns, it’s a good idea to marinate them in Kikkoman Soy Sauce before rolling. The extra umami pairs beautifully with the fresh vegetables.

Preparation:

1. Wash, chop and cook the ingredients where necessary. Let any cooked ingredients cool completely before using.
2. Lay the soaked rice paper sheets out flat, one at a time, on a clean work surface. Arrange a suitable amount of filling in a line across the lower third of each sheet, leaving a little space at the sides. The paper is easiest to handle while it’s still soft and pliable. Start with the most visually appealing ingredients (such as the prawns), as these will be visible through the transparent paper.
3. Time to get rolling: fold the bottom edge of the rice paper firmly up and over the filling, then fold in the left and right sides to seal. Roll it up towards the top, keeping it nice and firm—just be careful not to pull too hard, or the paper might tear. 

Your summer rolls are now ready to serve. Here too, the dip is the kick. Alongside peanut sauce or a fish sauce dip, Kikkoman Teriyaki Wok Sauce Toasted Sesame is a perfect match for this popular Asian speciality.

Delicious recipes for spring and summer rolls

Let's get rolling! Here's a selection of tasty Kikkoman recipes for both spring and summer rolls. Grab a dip and tuck in!