Fresh, crunchy, and colorful rice paper rolls with shrimp and vegetables dipped in the best peanut sauce.
Why This Vietnamese Spring Rolls Works
Simple ingredients, smart technique. This recipe relies on a few key moves that transform everyday ingredients into something that tastes way more special than the effort involved.
These spring rolls are the opposite of fried egg rolls. They are light, refreshing, and packed with raw crunchy vegetables, herbs, and shrimp all wrapped in soft rice paper. The peanut dipping sauce is what makes them truly addictive. This fresh spring roll recipe is a keeper.
Soak some rice paper and start rolling. Let’s make it together.
Ingredients
Vietnamese Spring Rolls
- 8 rice paper wrappers
- 16 cooked shrimp, peeled and halved lengthwise
- 2 ounces rice vermicelli noodles, cooked and cooled
- 1 cup shredded lettuce
- 1 cup julienned carrots
- 1 cup julienned cucumber
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro
- 1/4 cup peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon sriracha
- 1 tablespoon warm water
- 1 tablespoon lime juice
Optional add-ins:
- Sliced avocado
- Mango strips
- Tofu instead of shrimp
- Thai basil
How to Make Vietnamese Spring Rolls
- Prep. Cook rice vermicelli according to package directions. Rinse under cold water and drain. Prepare all vegetables and herbs and lay them out within reach.
- Dip. Fill a shallow dish with warm water. Submerge one rice paper wrapper for 10 to 15 seconds until pliable but still slightly firm (it will continue to soften). Lay flat on a damp cutting board.
- Roll. Place a small handful of noodles, lettuce, carrots, cucumber, and herbs in the center. Lay 4 shrimp halves across the top. Fold the bottom edge up over the filling, fold in the sides, and roll tightly like a burrito.
- Sauce. Whisk together peanut butter, hoisin sauce, sriracha, warm water, and lime juice until smooth. Serve the rolls with the peanut dipping sauce on the side.
Tips for the Best Vietnamese Spring Rolls
- Don’t over-soak the rice paper. 10 to 15 seconds is enough. It keeps softening after you take it out.
- Keep a damp towel over finished rolls to prevent them from drying out.
- Roll tightly but don’t pull too hard or the rice paper will tear.
- Lay the shrimp on top of the filling so they show through the translucent wrapper.
- Prep all your fillings before you start rolling. The assembly goes fast.
Fun Variations to Try
- Use sliced tofu or edamame instead of shrimp for a vegetarian version.
- Add mango strips for a sweet tropical twist.
- Swap peanut sauce for a nuoc cham (Vietnamese fish sauce dipping sauce) for a lighter option.
- Add avocado slices inside each roll for creaminess.
- Use Thai basil in addition to mint for a more complex herb flavor.
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Can I make Vietnamese Spring Rolls ahead of time?
Yes, most of the prep can be done in advance. Store components separately and assemble when ready to serve.
How do I store leftover Vietnamese Spring Rolls?
Store in an airtight container in the fridge for up to 3 to 4 days. Reheat gently in the microwave or oven.
Can I freeze Vietnamese Spring Rolls?
This recipe freezes well for up to 2 months. Thaw in the fridge overnight and reheat before serving.
Can I make this recipe gluten free?
Check the ingredient list for any gluten-containing items and swap them for gluten-free alternatives. Most swaps work seamlessly.
What can I substitute if I am missing an ingredient?
Check the tips and variations section in the post above for swap ideas. Most ingredients have easy alternatives.
Vietnamese Spring Rolls
A delicious homemade vietnamese spring rolls recipe.
Ingredients
Method
- Prep. Cook rice vermicelli according to package directions. Rinse under cold water and drain. Prepare all vegetables and herbs and lay them out within reach.
- Dip. Fill a shallow dish with warm water. Submerge one rice paper wrapper for 10 to 15 seconds until pliable but still slightly firm (it will continue to soften). Lay flat on a damp cutting board.
- Roll. Place a small handful of noodles, lettuce, carrots, cucumber, and herbs in the center. Lay 4 shrimp halves across the top. Fold the bottom edge up over the filling, fold in the sides, and roll tightly like a burrito.
- Sauce. Whisk together peanut butter, hoisin sauce, sriracha, warm water, and lime juice until smooth. Serve the rolls with the peanut dipping sauce on the side.
Notes
Don't over-soak the rice paper. 10 to 15 seconds is enough. It keeps softening after you take it out. Keep a damp towel over finished rolls to prevent them from drying out. Roll tightly but don't pull too hard or the rice paper will tear.
FAQ
Can I make these ahead of time?
You can make them up to 4 hours ahead. Wrap each roll individually in damp paper towels and store in an airtight container in the fridge. They are best eaten the same day.
Why are my rice paper wrappers tearing?
You are probably soaking them too long. Dip for only 10 to 15 seconds. The wrapper should still feel slightly stiff when you pull it out because it continues to soften on the cutting board.
What can I use instead of peanut butter?
Almond butter or cashew butter work as substitutes. For a nut-free option, use sunflower seed butter or tahini.
Are spring rolls gluten-free?
Rice paper wrappers are naturally gluten-free. Just check your hoisin sauce and soy sauce labels, or use tamari instead of hoisin for a GF dipping sauce.
