These fresh Vietnamese spring rolls are one of my go-to recipes when I want something light but still satisfying. They’re filled with juicy shrimp, fresh vegetables, herbs, and tender rice noodles, all wrapped in delicate rice paper. I usually serve them with peanut sauce when I’m feeling indulgent or with a tangy fish sauce dip for something more traditional.
I still remember the first time I made these at home — I had friends over, and we set up a “spring roll bar” with bowls of fillings so everyone could roll their own. By the end of the night, we had a table full of slightly lopsided but very tasty rolls. It was messy, it was fun, and it’s still one of my favorite ways to serve them.
Ingredients I Like to Use
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Rice Paper – I prefer the larger 8.5-inch sheets because they hold more filling and are easier to roll. The Three Ladies brand is my favorite because it’s flexible and doesn’t tear easily.
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Rice Vermicelli – Thin rice noodles are classic. Check the cooking time on your package since it can vary a lot by brand.
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Shrimp – Medium-size (21–25 count) works perfectly. I boil them for just 2 minutes with shells on for better color, then peel once cooled.
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Lettuce Leaves – Butter lettuce is ideal since the round leaves wrap nicely around the filling. Green or red leaf lettuce works too — just trim off the thick stems so they don’t poke through the rice paper.
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Vegetables & Herbs – My usual mix is carrots, cucumber, and bell pepper with fresh mint, but basil, cilantro, red cabbage, or avocado are all great additions. Slice veggies thin for easier rolling.
How I Put Them Together
1. Prep the Work Surface
I like rolling on a cutting board lightly brushed with water so the rice paper doesn’t stick. A damp towel also works well — my mom prefers this method because you don’t have to re-wet the surface as often.
2. Soften the Rice Paper
Dip each sheet into lukewarm water for just a few seconds. Don’t over-soak — the paper will continue to soften while you fill it. If it wrinkles or feels mushy right away, your water might be too warm, so cool it down a bit.
3. Add the Filling
Place a lettuce leaf near the bottom edge of the rice paper. Add a small handful of noodles, then your vegetables and herbs. Place the shrimp about 1 1/2 inches from the top edge — this way, they show through nicely once rolled.
4. Roll It Up
Lift the bottom edge of the rice paper over the filling, tucking gently as you roll. When you reach the shrimp, fold the sides in toward the center, then finish rolling tightly to the end. It might take a few tries to get them snug without tearing — that’s part of the fun.
My Tips for Perfect Rolls
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Don’t Overfill – A little goes a long way; too much filling makes rolling tricky.
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Serve Right Away – Fresh spring rolls are best within hours of making them. The rice paper hardens and can tear if stored too long.
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Make It Interactive – Lay out all the ingredients and let everyone roll their own. It’s a great dinner party activity.
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Switch Up the Protein – Pork slices, tofu, or shredded chicken all work beautifully.
Can You Make Them Ahead?
You can prep the fillings and sauces up to 2 days in advance, but assemble the rolls the day you plan to serve them. If you must make them ahead, keep them in a single layer, wrapped in a barely damp paper towel inside an airtight container, and eat them within the same day.
Fresh Vietnamese Spring Rolls
These fresh Vietnamese spring rolls are a colorful bundle of shrimp, crisp vegetables, herbs, and rice noodles wrapped in delicate rice paper.
Ingredients
Spring Rolls
- 18 medium shrimp (about ¾ pound, 21/25 count), shell-on
- 3 ounces thin rice vermicelli noodles (maifun)
- 1 large carrot, peeled and cut into matchsticks
- 1–1½ Persian cucumbers, cut into matchsticks (or ½ English cucumber)
- 1 large red bell pepper, cut into matchsticks
- ½ cup fresh mint leaves
- 12 leaves butter lettuce, stiff stems removed
- 12 large (22 cm) rice paper wrappers
- Warm water, for rolling
Peanut Sauce
- ½ cup creamy peanut butter
- ¼–½ cup water
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1½–2 tablespoons maple syrup (or brown sugar, dissolved in warm water)
- 1 teaspoon toasted sesame oil
Nước Chấm (Fish Sauce Dip)
- ⅓ cup warm water
- 3 tablespoons sugar
- 2 tablespoons fish sauce (or to taste)
- 1 tablespoon lime juice
- 1 Thai chili, thinly sliced
- 1 garlic clove, minced
Instructions
- Make the dipping sauce: Choose either peanut sauce or nước chấm. For the peanut sauce, start with ¼ cup of water and whisk until smooth, adding more water as needed for desired consistency. For nước chấm, stir warm water and sugar until dissolved, then mix in fish sauce, lime juice, chili, and garlic. Set aside so the flavors can develop.
- Cook the shrimp: Bring a medium pot of water to a boil. Add shrimp and cook for about 2 minutes, until pink. Drain, cool slightly, then peel and halve each shrimp horizontally so the orange side will show through the wrappers.
- Prepare the noodles: Bring another pot of water to a boil, then turn off the heat. Add the rice noodles and soak according to package directions (about 5–8 minutes). Drain, rinse under cold water, and cut into shorter lengths for easier rolling.
- Set up your rolling station: Fill a large bowl with warm water. Arrange shrimp, noodles, vegetables, herbs, and lettuce in separate bowls. Lightly wet a cutting board or lay a damp kitchen towel down for rolling.
- Roll the spring rolls: Dip one rice paper wrapper into the warm water for just a few seconds, then lay it flat on your work surface. Place a lettuce leaf near the bottom edge, followed by a small handful of noodles, carrots, cucumber, bell pepper, and mint. Position three shrimp halves pink-side down about 2 inches from the top edge. Fold the bottom of the wrapper over the filling, tuck in the sides, and roll tightly toward the top. Repeat with remaining wrappers and filling.
- Serve immediately with your choice of dipping sauce.
Notes
- If the peanut sauce thickens after refrigeration, thin it with a splash of water or gently warm it.
- For more flavor inside the rolls, drizzle a little hoisin or peanut sauce over the filling before rolling.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 128Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 16mgSodium 509mgCarbohydrates 14gFiber 1gSugar 6gProtein 6g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Fresh Vietnamese spring rolls are one of those dishes that look impressive but are surprisingly simple once you get the hang of rolling. They’re light yet flavorful, customizable, and perfect for warm weather or as a bright appetizer year-round. Every time I make them, I’m reminded that good food doesn’t have to be complicated — it just needs fresh ingredients and a little care.
