Two Vietnamese Fresh Spring Rolls on a slab ready to eat.

Vietnamese Fresh Spring Rolls with Peanut Sauce

Vietnamese Fresh Spring Rolls are full of basil, cilantro, shrimp and veggies and then paired with a slightly spicy Vietnamese peanut sauce.  These Vietnamese Spring Rolls make a great gluten-free and low-calorie appetizer or main dish for your next party or get-together!

Course Appetizer
Cuisine Vietnamese
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 12 spring rolls
Calories 179 kcal
Author London


  • 12 rice papers gluten-free
  • 1 bunch cilantro
  • 1 bunch basil
  • 1 lb medium-sized shrimp cooked^
  • 4-5 oz Vermicelli rice noodles gluten-free, cooked
  • 1 large carrot julienned
  • 1 large cucumber julienned
  • 1 c cabbage thinly sliced

Peanut Dipping Sauce


  1. Fill a large pan or baking dish with 1-2 inches of warm water. You’ll want the dish to be large enough to fit a piece of rice paper into it.
  2. Dip one piece of rice paper into the warm water and let soak for 10-15 seconds. Just as the rice paper begins to soften, remove it from the water and place on a plastic cutting board. *
  3. In the middle of the rice paper layer cilantro, basil, shrimp, vermicelli noodles, carrots, cucumber, and cabbage.

  4. Starting from the side closest to you, cover the ingredients with one side of the rice paper. Next, fold the right and left sides of the rice paper to cover the ingredients. (see image)
    Two Vietnamese spring rolls being wrapped for a healthy lunch.
  5. Beginning from the side of the roll that is closest to you, roll the rice paper and ingredients like a burrito until it makes a tight spring roll.
  6. Repeat with remaining ingredients and rice paper.

For the Peanut Sauce:

  1. Combine peanut butter, soy sauce, brown sugar, and Sriracha sauce. Mix until combined. Slowly add water, one tablespoon at a time, until desired consistency is reached.**

Recipe Notes

^Can leave shrimp out if vegan or vegetarian.

*Plastic tends to work best. If placed on a wooden surface the rice paper will stick more.

** Depending on your peanut butter, this can be as little as 3 tablespoons or up to 6 tablespoons.

Nutrition Facts
Vietnamese Fresh Spring Rolls with Peanut Sauce
Amount Per Serving
Calories 179 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Cholesterol 96mg 32%
Sodium 547mg 23%
Potassium 159mg 5%
Total Carbohydrates 22g 7%
Dietary Fiber 1g 4%
Sugars 1g
Protein 12g 24%
Vitamin A 19.1%
Vitamin C 6.3%
Calcium 7.7%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.