Vietnamese Fresh Spring Rolls with Peanut Sauce

Look no further than these Vietnamese Fresh Spring Rolls for a super healthy, fresh, and fun appetizer. You will learn a few tricks to easily roll veggies, herbs, boiled shrimp, and vermicelli noodles in delicate rice paper. Serve up these delightful treats with a side of sweet and spicy homemade Peanut Dipping Sauce that tastes as good as your favorite restaurant’s.

Vietnamese Fresh Spring Rolls Recipe

One of my all-time favorite appetizers to order from my favorite Vietnamese restaurant (which is ironically called, Vietnam Restaurant!) is their Fresh Spring Rolls.

There is something so satisfying about the freshness of the ingredients all rolled up in rice paper to make a fun finger food.

Not to mention that addictingly good, sweet, spicy, and a little tangy peanut butter dipping sauce.

Couldn’t you just drink it by the spoonful?!  

It has been on my bucket list for a while to attempt this seemingly intimidating recipe at home.

And then a buddy of mine told me that he made his own spring rolls as a first date activity. *Hint, Hint to any of you fellows out there that might be reading this… Awesome. Date. Idea!!*

So, I finally attempted them at home. After a few very UGLY rolls, I finally figured out the method to the madness, which includes a few tricks for assembling the rolls so you don’t tear that delicate rice paper!

What is a Spring Roll?

Fresh Spring Rolls, sometimes referred to as summer rolls, are filled with fresh veggies, herbs, vermicelli noodles, and sometimes a protein such as shrimp, pork, or chicken. These ingredients are then wrapped in a thin rice or flour paper. They are typically served cold with a side of peanut dipping sauce.

These rolls are extremely healthy since they are not deep-fried and are full of nutritious raw veggies and lean protein.

Fresh spring rolls are typically found in Vietnamese cuisine and are also called Gỏi cuốn. It is common in Vietnamese culture to enjoy this delicacy at the beginning of Spring at festivals to welcome in the new season.

Egg rolls are different from spring rolls in that they are made with a heavier wrapper that is then coated in egg and deep-fried. These are not nearly as healthy due to this preparation method, when compared to fresh spring rolls or summer rolls.

Ingredients

The simple ingredients for these fresh Vietnamese spring rolls are:

• Shrimp. Medium-sized shrimp that are about 35-40 count per pound are the best size to use. Also, look for ones that have already been peeled and deveined to save you a bit of time. You can choose to buy already-cooked shrimp or boil raw shrimp at home. You can leave these out if you are vegan or vegetarian.
• Fresh Herbs. A combination of cilantro and basil is used. Thai basil is preferred, but sweet basil will also work great.
• Raw Vegetables. Carrots, cucumber, and cabbage are thinly sliced and julienned. They add brilliant color and an excellent crunch. 
• Vermicelli. Very thin rice noodles, called vermicelli, are cooked and then stuffed into the rolls to help bulk them up.
• Rice paper wrappers. These are typically made of rice flour, but you might find wheat flour ones. A larger rice paper that measures 22cm across are used to make these spring rolls. These are typically found in the Asian or Vietnamese section of your grocery store and can also be found online or in Asian markets.

How to Make Vietnamese Spring Rolls

The steps to follow to make these homemade spring rolls are:

Prepare the Ingredients

Slice the Vegetables

Fresh veggies not only add a pop of color, they ensure this dish is super healthy. The common ones you’ll find in most spring rolls are carrots, cucumbers, and cabbage.

For the carrots, you can use the pre-packaged matchstick style. These work great and will save you a bit of time. Or, you can julienne cut a whole carrot until you get thin strips that are about ¼ inch thick by 3-4 inches long.

With the cucumbers, opt for either an English seedless cucumber or a large one with seeds.

To prepare one with seeds, cut and remove both of the ends. Slice it half lengthwise to showcase the seeds. Using a spoon with a relatively sharp edge, scrape out and discard all of the seeds.

Cut the cucumber halves down the middle to get four 3-4-inch-long pieces. Julienne cut the cucumber into thin strips about ¼ inch wide and ¼ inch thick.

It’s best to leave the peel on for an added crunch and a pop of color in the spring rolls, but you can choose to peel them if you’d prefer.

Red cabbage is preferred over green cabbage purely for its color. You’ll want to slice the cabbage into thin strips roughly ¼ inch thick and 3-4 inches long until you have 2 cups of shredded cabbage. (Learn how to shred cabbage.)

Prepare the Herbs

After the veggies are prepped, you’ll want to grab ½ bunch of cilantro and about 1 oz. of basil.

Remove the basil and cilantro leaves from their stems.

Pro Tip: You can remove a lot of the cilantro leaves by lightly pulling on the leaves as you run your thumb and pointer finger down the main stem.

Boil the Shrimp

If you chose to buy raw shrimp, then you’ll need to boil them first before using. 

Add 1 pound of shrimp to a medium to large-sized pot of boiling water.

Cook shrimp for about 2-3 minutes, or until they’re opaque and their tails begin to curl.

Rinse the shrimp under cold, running water in a colander until they are cool to the touch.

Cook the Vermicelli Noodles

These noodles tend to stick together after sitting out for a while so it’s best if you cook them right before rolling.

Bring a large pot of water to a boil. Remove from the heat once it starts boiling and add 4 oz. of vermicelli noodles.

Let noodles soak in the warm water for 5 minutes. Drain water from the pot using a colander and rinse under cool running water to stop the cooking process.

You can also toss them in a teaspoon of oil to prevent sticking.

Prepare the Rice Paper

Now that you have your vegetables, herbs, shrimp, and noodles prepared, it’s time to get rolling!  You want to wait until JUST before rolling to soften the spring roll wrappers. And only soften ONE at a time. They become very tricky to work with if they sit out for too long.

Fill a large shallow bowl, pan, or dish with 1-2 inches of warm water (don’t get hot water). You’ll want the dish to be large enough to fit a piece of rice paper into it with a little wiggle room around the sides. A pie plate works great for this.

Dip one piece of rice paper into the warm water and let it soak for 5 seconds. And not a second longer! The paper will still feel a bit firm when you pull it out, but it will continue to soften while you add your filling ingredients.

Remove the paper from the water and place it on a plastic cutting board.

Pro Tip: Do NOT try rolling these up on a wooden cutting board. The rice paper will stick to the wood and end up tearing.

Assemble the Spring Rolls

Be sure to prepare your work surface. Have plenty of clean space with all of your ingredients within arm’s reach.

To the middle of the softened wrapper, add a tablespoon of cilantro, a few basil leaves, 2-3 shrimp, ¼ cup vermicelli noodles, 2-3 strips of cucumber, 1-2 Tbsp. carrots, and 1-2 Tbsp. shredded cabbage.

Place just enough of these ingredients into the roll without overfilling it. If you have too many ingredients you’ll have a difficult time rolling it up.

Fold over the bottom edge of the rice paper that is closest to you to cover up the ingredients.

Fold the right side of the paper over. And then fold the left side over. It should look like an opened envelope at this point.

This is a little easier if you hold the paper with both hands. If it crinkles up a little bit, it’s totally okay! Just keep going.

Roll the rice paper and ingredients like a burrito, beginning from the side that is closest to you until it makes a tight spring roll.

Place the finished shrimp and vegetable spring rolls on a large plate in a single layer.

Pro Tip: If you’re having trouble with the paper sticking to your hands, simply dip the tips of your fingers in the warm water. They should slide right over the rice paper now without sticking!

Make the Peanut Dipping Sauce

The peanut dipping sauce that you’ll see below is a breeze to whip up. You will only need a few easy-to-find ingredients and 5 minutes to make it.

The main ingredients are smooth peanut butter, soy sauce (Tamari or coconut aminos can be used), sugar (preferably brown sugar), Sriracha sauce, rice vinegar, fresh garlic, and water. All of these are easy to find at a local grocery store.

Add all ingredients, except for the water, to a medium-sized bowl. Whisk until smooth and well combined.

Slowly add in warm water 1 tablespoon at a time to help thin it out. 3-6 tablespoons of water should get it to a good dipping consistency.

If you prefer a different sauce, a sweet chili sauce or chili garlic sauce would be delicious, as well.

Meal Prep and Storage

• How to prep ahead of time: Fresh spring rolls are best when served immediately after making. You can even put your guests to work and teach them how to roll up their own! Chop the fresh vegetables, remove the herb leaves from the stems, boil the shrimp, and make the peanut sauce up to 1 day before preparing. On the day of serving, boil the vermicelli noodles and wrap the ingredients in rice paper.
• How to store: Place fresh spring rolls in an airtight container and store them for up to 1-2 days. After a day, the rice paper will begin to harden on the outside and lose its soft texture.
• How to freeze: Freezing is not recommended.

What are fresh spring rolls made of?

Spring Rolls, sometimes called fresh summer rolls, are usually filled with a variety of fresh veggies, like cabbage, carrots, and cucumbers, vermicelli noodles, and often an added protein, like chicken, shrimp, or pork. These ingredients are rolled in a thin rice wrapper.

Are spring rolls good for you?

Fresh spring rolls are super good for you. These are filled with lean protein and fresh, crunchy vegetables. Plus, they aren’t fried.

Why are my fresh spring rolls sticky?

If your spring rolls are sticky, you might have let the rice paper sheets sit in the water too long. However, these are naturally sticky after being made, so be careful how you store them.

Expert Tips and Tricks

• From the stem. Remove cilantro leaves by lightly pulling on the leaves as you run your thumb and pointer finger down the main stem.
• Give it a rinse. Running the shrimp and vermicelli noodles under cold water helps to stop the cooking process so they do not come out rubbery or mushy.
• One at a time. Soften a single piece of rice paper at a time just before rolling so it is easier to work with.
• Be picky. Roll these up on a plastic cutting board and NOT a wooden cutting board.
• Get a little wet. Dip the tips of your fingers in warm water to prevent your fingers from sticking to the rice paper.

What to Serve with Spring Rolls

This shrimp spring roll recipe is delicious with a variety of Asian-inspired dishes.

This Asian Cucumber Salad is a perfect side. Or, opt for these Sesame Noodles.

For a main dish, try this Teriyaki Salmon, Teriyaki Chicken Stir Fry, or even General Tso’s Chicken.

Other Finger Food Appetizer Ideas

Spring Rolls are perfect for an easy finger food, just like these other recipes.

Asian Chicken Lettuce Wraps, Ground Turkey Taco Lettuce Wraps, Chicken Satay, and Ground Chicken Thai Lettuce Wraps are healthy and delicious.

You need to try this Rainbow Raw Veggie Hummus Wrap, as well.

Of course, you could go for these Garlic Parmesan Wings, Baked Buffalo Wings, or even Mini Quiches for a bit of protein.