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A plate of spring rolls are shown with fresh basil and a peanut sauce.
5 from 5 votes

Vietnamese Fresh Spring Rolls Recipe

Vietnamese Fresh Spring Rolls are filled with crisp veggies, fresh herbs, boiled shrimp, and vermicelli noodles for a fun appetizer recipe.  With a few simple tricks you'll learn how to easily roll them up at home and without tearing that delicate rice paper!  And of course they wouldn’t be complete without a side of that sweet and spicy Peanut Dipping Sauce that's ready in under 5 minutes.

Course Appetizer
Cuisine Vietnamese
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 12 spring rolls
Calories 216 kcal


Spring Rolls

  • ½ bunch cilantro stems removed
  • 1 oz. basil sweet or Thai, stems removed
  • 1 lb. boiled shrimp 36/40 count, peeled and deveined
  • 4 oz. Vermicelli rice noodles cooked
  • 2 cups matchstick carrots
  • 1 large cucumber seeds removed, cut into 3-inch long ¼-inch strips
  • 2 cups cabbage cut into 3-inch long slices
  • 12 rice papers gluten-free

Peanut Dipping Sauce

  • ½ cup peanut butter smooth
  • 2 Tbsp. soy sauce Tamari or gluten-free
  • 2 Tbsp. brown sugar honey or coconut sugar
  • 1 Tbsp. rice vinegar or lime juice
  • 1 clove garlic crushed
  • ½-1 tsp. Sriracha sauce to taste
  • 3-6 Tbsp warm water


Preparing the Rice Paper:

  1. Fill a large shallow pan or 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 with a little wiggle room around the sides.
  2. Dip one piece of rice paper into the warm water and let soak for 5 seconds.  And not a second longer!  The paper will still fill a bit firm when you pull it out but it will continue to soften while you add your filling ingredients.
  3. Remove the paper from the water and place it on a plastic cutting board.*

Making Spring Rolls:

  1. 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 to the middle of the rice paper.
  2. * 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.
  3. Fold over the bottom edge of the rice paper that is closest to you to cover up the ingredients.
  4. 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.
  5. * This is a little easier if you hold the paper with both hands. If it crinkles up a little bit, it's totally OK! Just keep going.
  6. 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. Repeat with the remaining filling ingredients and rice paper until you have 12 spring rolls.

Peanut Butter Dipping Sauce:

  1. Add all ingredients, except for the water, to a medium-sized bowl.
  2. Whisk until well smooth and well combined.
  3. Slowly add in warm water 1 tablespoon at a time to help thin it out.
  4. 3-6 tablespoons of water should get it to be a good dipping consistency.

Recipe Notes

Pro Tips and Tricks:

  • Remove cilantro leaves by lightly pulling on the leaves as you run your thumb and pointer finger down the main stem.
  • Rinsing the shrimp and vermicelli noodles under cold running water helps to stop the cooking process so they do not come out rubbery or mushy.
  • Soften one rice paper just before rolling so it is easier to work with.
  • Roll these up on a plastic cutting board and NOT a wooden cutting board.
  • Dip the tips of your fingers in warm water to prevent your fingers from sticking to the rice paper.
  • Prepare fresh spring rolls just before serving for the best taste and texture.

Boiling Shrimp:

  1. Add 1 pound of shrimp to a medium to large-sized pot of boiling water.
  2. Cook shrimp for about 2-3 minutes, or until they're opaque and their tails begin to curl.
  3. Rinse shrimp under cold running water in a colander until they are cool to the touch.

Cooking Vermicelli Noodles:

  1. Bring a large pot of water to a boil.
  2. Remove the pot from the heat once it starts boiling and add 4 oz. of vermicelli noodles. Let noodles soak in the warm water for 5 minutes.
  3. Drain water from the pot using a colander and rinse under cool running water to stop the cooking process.
    * You can also toss in a teaspoon of oil to prevent sticking.
Nutrition Facts
Vietnamese Fresh Spring Rolls Recipe
Amount Per Serving
Calories 216 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 97mg32%
Sodium 632mg27%
Potassium 240mg7%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 5g6%
Protein 13g26%
Vitamin A 3105IU62%
Vitamin C 8mg10%
Calcium 92mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.