These fresh squid spring rolls are light, fragrant, and incredibly satisfying. Whole blanched squid is wrapped with fresh herbs in rice paper and served with a spicy dipping sauce for a clean, flavorful bite.
Why You’ll Love This Recipe
- Light and fresh with no deep-frying needed
- Quick to assemble once the squid is blanched
- Bright herbs and spicy sauce make every bite exciting
Key Ingredients & Substitutions
- Whole squid: Fresh or frozen cleaned squid works best; calamari tubes can be used if whole squid is unavailable.
- Rice paper wrappers: Standard round rice paper sheets; keep them soft but not overly wet.
- Fresh herbs: Thai basil or regular basil forms the aromatic bed; mint or cilantro can be mixed in.
- Spicy dipping sauce: Chili-garlic sauce or a simple mix of chili, garlic, fish sauce, and lime.
- Optional extras: Thin cucumber or lettuce strips add extra crunch if desired.
Quick Expert Tips
- Blanch the squid briefly so it stays tender and does not turn rubbery.
- Work with one rice paper at a time and keep the rest covered to prevent drying.
- Roll tightly but gently so the squid stays centered and the wrapper does not tear.
Recipe Card
- Prep Time: 15 mins | Cook Time: 5 mins | Total Time: 20 mins | Servings: 4 | Calories: 180
- Ingredients:
- 4–6 whole cleaned squid
- 8–10 rice paper wrappers
- 1 large bunch fresh Thai basil or regular basil
- Optional: a few mint or cilantro leaves
- For the dipping sauce:
- 3–4 tablespoons chili-garlic sauce or sweet chili sauce
- 1 garlic clove, minced
- 1 teaspoon fish sauce or soy sauce
- Squeeze of lime juice
- Water for soaking rice paper
- Equipment:
- Medium pot
- Large shallow dish or plate for soaking rice paper
- Cutting board
- Sharp knife
- Small bowl for sauce
- Instructions:
- Bring a pot of water to a boil. Blanch the whole squid for 1–2 minutes until opaque and just cooked. Remove and rinse under cold water to stop the cooking. Pat dry.
- Prepare the dipping sauce by mixing the chili-garlic sauce, minced garlic, fish sauce, and lime juice in a small bowl. Set aside.
- Fill a large shallow dish with warm water. Dip one rice paper wrapper for a few seconds until soft and pliable, then lay it flat on a clean cutting board.
- Place a generous handful of fresh basil leaves in the center of the rice paper to form a bed of herbs.
- Lay one whole blanched squid on top of the herbs. Fold the sides of the rice paper inward, then roll tightly from the bottom to enclose the filling.
- Repeat with the remaining squid and rice paper. Slice each roll in half on the diagonal if desired.
- Serve immediately with the spicy dipping sauce. Dip and enjoy.
Storage & Reheating
- Refrigerator: Store assembled rolls in an airtight container, separated by damp paper towels, for up to 1 day. The rice paper softens over time.
- Freezer: Not recommended, as the texture of the rice paper and herbs deteriorates.
- Reheating: These are best eaten fresh and cold or at room temperature. Do not reheat.
Final Thoughts
These squid spring rolls deliver tender squid, fragrant herbs, and a spicy kick in every bite. They are fresh, light, and perfect for a quick lunch or appetizer. Make a batch and share how you liked the sauce. Leave a 5-star rating and a comment below if you try them!