I just made homemade Vietnamese spring rolls that look restaurant-level and come with a Fresh Spring Rolls Sauce you’ll fight your friends for.

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I’m obsessed with these fresh spring rolls. I love the crunchy carrot, the slippery rice vermicelli, and most of all the handfuls of fresh mint leaves throwing sharp green at every bite.

And the rice paper wrappers get all translucent and kind of sticky and it feels like making art you can eat. The Spring Rolls Recipe sits on loop in my brain because the dipping choices are wild, peanut and nuoc cham are my go-tos.

But really it’s that mix of cool herbs, Spring Rolls Sauce, chewy wrapper, and clean, bright flavors that I crave every single week without fail.

Ingredients

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Rice paper wrappers: soft wrapper that holds everything without tasting like much.
Rice vermicelli noodles: light, slippery carbs that make the roll feel substantial.
Shrimp: juicy, slightly sweet protein that’s bright and colorful.
Pork loin: savory, meaty option if you want a heartier roll.
Butter lettuce: soft base that keeps rolls tender and leafy.
Bean sprouts: crunchy, fresh pop that’s honestly addicting.
Cucumber: cool, crisp crunch and fresh watery bite.
Carrot: sweet crunch and nice color contrast.
Green onions: mild onion punch that wakes things up.
Mint: cool herbal blast that cuts richness.
Cilantro: bright, citrusy herb that many folks love.
Thai basil: peppery, anise-like note if you’re feeling fancy.
Lime wedges: squeeze for instant brightness, basically essential.
Toasted sesame oil: nutty gloss if you want extra aroma.
Crushed peanuts: crunchy, salty garnish that adds texture.
Hoisin sauce: sweet umami base for the peanut dip.
Peanut butter: creamy, rich backbone for the sauce.
Soy sauce: salty depth, keeps the sauce grounded.
Rice vinegar: light tang to balance the sweetness.
Garlic: sharp, savory little punch in sauces.
Sriracha: optional heat that’s easy to control.
Warm water: thins sauces so they’re perfect for dipping.
Fish sauce: funky, savory backbone for nuoc cham.
Lime juice: sharp acidity that brightens the fish sauce.
Sugar: balances salty and sour in the dipping sauce.
Warm water for nuoc cham: softens flavors and adjusts strength.
Red chili: thin slices give fresh, real heat.
Basically, the whole mix: fresh, crunchy, savory, and fun to eat.

Ingredient Quantities

12 rice paper wrappers (8 1/2 inch / 22 cm)

4 oz (115 g) dry rice vermicelli noodles

12 medium shrimp, cooked, peeled and halved lengthwise

8 oz (225 g) cooked pork loin or roast pork, thinly sliced (optional)

8 butter lettuce or leaf lettuce leaves, washed and patted dry

1 cup bean sprouts, rinsed

1 small cucumber, julienned

1 medium carrot, peeled and julienned

4 green onions, thinly sliced

1/2 cup fresh mint leaves, packed

1/2 cup fresh cilantro leaves, packed

1/2 cup Thai basil leaves, packed (optional but recommended)

1 lime, cut into wedges for serving

2 tbsp toasted sesame oil or neutral oil (for brushing, optional)

2 tbsp crushed roasted peanuts, for garnish

For peanut hoisin sauce: 1/3 cup hoisin sauce

For peanut hoisin sauce: 1/4 cup creamy peanut butter

For peanut hoisin sauce: 1 tbsp soy sauce

For peanut hoisin sauce: 1 tbsp rice vinegar

For peanut hoisin sauce: 1 clove garlic, minced

For peanut hoisin sauce: 1 tsp sriracha or chili sauce, optional

For peanut hoisin sauce: 2 to 4 tbsp warm water to thin

For nuoc cham dipping sauce: 3 tbsp fish sauce

For nuoc cham dipping sauce: 3 tbsp fresh lime juice

For nuoc cham dipping sauce: 2 tbsp granulated sugar

For nuoc cham dipping sauce: 3 tbsp warm water

For nuoc cham dipping sauce: 1 clove garlic, minced

For nuoc cham dipping sauce: 1 small red chili, thinly sliced, optional

How to Make this

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1. Cook the rice vermicelli according to package directions until tender, drain, rinse under cold water and toss lightly with 1 to 2 teaspoons toasted sesame oil so they don’t stick; set aside.

2. Prep all fillings: halve cooked shrimp lengthwise, thinly slice cooked pork if using, julienne cucumber and carrot, rinse bean sprouts, thinly slice green onions, and pick mint, cilantro and Thai basil leaves; lay lettuce leaves flat.

3. Make the peanut hoisin sauce: whisk together 1/3 cup hoisin sauce, 1/4 cup creamy peanut butter, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 minced garlic clove and 1 tsp sriracha if you want heat; add 2 to 4 tbsp warm water a little at a time until smooth and spoonable.

4. Make the nuoc cham: dissolve 2 tbsp sugar in 3 tbsp warm water, then stir in 3 tbsp fish sauce, 3 tbsp fresh lime juice, 1 minced garlic clove and thin slices of 1 small red chili if desired; taste and adjust lime or sugar to balance sweet, salty and sour.

5. Set up an assembly station: a large shallow dish or pie plate of warm water, a damp kitchen towel or cutting board to roll on, and all fillings within reach; soak one rice paper at a time for about 8 to 12 seconds until pliable but not mushy.

6. Lay the softened rice paper on the damp towel, place 1 lettuce leaf in the lower third, a small handful of noodles, a few bean sprouts, cucumber, carrot, green onion, herbs and 2 shrimp halves (cut side down) and a couple slices of pork if using; don’t overfill.

7. Fold the bottom edge up over the fillings, fold both sides in snugly, then roll tightly from the bottom to seal; if the paper is sticky at the edges, press gently to close. Tip: brush the inside edge with a little warm water or oil to help seal better.

8. Repeat with remaining wrappers. If making ahead, cover rolls tightly with plastic wrap and a damp towel in the fridge so they don’t dry out; they are best eaten within 8 hours.

9. Garnish peanut sauce with crushed roasted peanuts and a drizzle of sesame oil if you want, and serve both sauces in small bowls alongside lime wedges for squeezing over the rolls.

10. To eat: dip the spring rolls into peanut hoisin for richness or nuoc cham for bright tangy flavor; toss extra herbs into a roll for more punch and enjoy.

Equipment Needed

1. Large pot for boiling the rice vermicelli
2. Colander or fine mesh strainer to drain and rinse noodles
3. Shallow dish or pie plate for soaking rice papers (warm water)
4. Damp kitchen towel or a cutting board to roll the spring rolls on
5. Cutting board and a sharp chef’s knife for slicing shrimp, pork, veg
6. Mixing bowls (one for peanut sauce, one for nuoc cham)
7. Whisk or fork to blend the sauces smooth
8. Measuring cups and spoons for the sauces and seasonings
9. Tongs or chopsticks to handle noodles and place fillings
10. Small serving bowls for the sauces and lime wedges

That’s it, simple stuff and you’ll be rolling in no time.

FAQ

Q: How do I keep the rice paper from sticking together or tearing?

A: Dip each wrapper in warm water for about 5 to 8 seconds until soft but still slightly firm, lay it flat on a damp towel or cutting board, and work quickly. Don’t soak them too long or they get gummy and rip. If you're making many, stack damp towels and cover the finished rolls with a damp cloth so they stay pliable.

Q: Can I make these ahead of time and how do I store them?

A: Yes, you can make them a few hours ahead. Place finished rolls seam-side down on a tray lined with damp paper towel, then cover with plastic wrap and refrigerate. Eat within 6 hours for best texture. Leftover sauces store separately in the fridge for up to 5 days.

Q: What if I don’t eat pork or shrimp, any good swaps?

A: Totally fine. Use thin strips of tofu, tempeh, shredded chicken, or extra crunchy veggies like bell pepper. For a vegan option skip fish sauce in the nuoc cham and swap with soy or tamari plus a touch of sea salt.

Q: My peanut hoisin sauce is too thick or too salty. How do I fix it?

A: Thin it with warm water 1 tablespoon at a time until you hit the texture you like. If it’s too salty, add a little extra peanut butter or a squeeze of lime to balance. A pinch of sugar can also mellow strong flavors.

Q: How do I roll them so they don’t fall apart while eating?

A: Place lettuce on the bottom of the wrapper, then noodles, herbs, veggies, and top with shrimp/pork close to the edge you’ll fold first. Fold the sides in, then roll up tightly but not so tight it forces filling out. A little brush of sesame oil on the wrapper edge helps seal it.

Q: What’s the difference between the peanut hoisin sauce and nuoc cham, and when should I serve each?

A: Peanut hoisin is rich, creamy and slightly sweet, great for people who like bold flavors or kids. Nuoc cham is light, tangy and savory with fish sauce and lime, perfect if you want something bright and refreshing. Serve both to give guests a choice.

Fresh Spring Rolls With Best Sauce (VIDEO) Recipe Substitutions and Variations

Rice paper wrappers: substitute with large butter lettuce or collard green leaves for an easier, gluten free roll; or use sushi nori sheets if you want a different texture and briny flavor (keep them dry, not wet).
Rice vermicelli noodles: swap for thin spaghetti or angel hair pasta in a pinch, or use glass noodles (mung bean) which give a similar chew and look.
Shrimp or pork: replace with extra-firm tofu (pan-fried and lightly salted) for a vegetarian option, or shredded rotisserie chicken for a quicker, still-protein packed roll.
Peanut butter / crushed peanuts: use almond butter or cashew butter in the hoisin-peanut sauce for a nutty twist, or sunflower seed butter to keep it nut-free; toasted sesame seeds make a nice crunchy garnish if you skip the peanuts.

Pro Tips

1. Soak each rice paper very briefly and work fast. 8 to 12 seconds is a good guideline but every brand is different, so test one first. If it feels too soft it will tear when you roll, too stiff and the roll will split later. Patience helps, but dont let them sit — roll right away.

2. Use the lettuce as a moisture barrier. Put a leaf between the rice paper and the wet ingredients (noodles, cucumber, sprouts). It keeps the wrapper from getting soggy and gives the roll a nice crunch every bite.

3. Make sauces a little looser than you think you need. Thin the peanut hoisin and nuoc cham so they coat easily and you can drizzle them. Also taste for balance after thinning — adding a splash more lime or a pinch more sugar makes a big difference.

4. For storing and serving: stack finished rolls seam-side down on a damp towel and cover with plastic wrap or another damp towel in the fridge. They keep ok for several hours but are best the same day. If you need to prep ahead, keep herbs separate so the rolls dont become herb-soggy.

Fresh Spring Rolls With Best Sauce (VIDEO) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I just made homemade Vietnamese spring rolls that look restaurant-level and come with a Fresh Spring Rolls Sauce you'll fight your friends for.

Servings

servings

Calories

236

kcal

Equipment: 1. Large pot for boiling the rice vermicelli
2. Colander or fine mesh strainer to drain and rinse noodles
3. Shallow dish or pie plate for soaking rice papers (warm water)
4. Damp kitchen towel or a cutting board to roll the spring rolls on
5. Cutting board and a sharp chef’s knife for slicing shrimp, pork, veg
6. Mixing bowls (one for peanut sauce, one for nuoc cham)
7. Whisk or fork to blend the sauces smooth
8. Measuring cups and spoons for the sauces and seasonings
9. Tongs or chopsticks to handle noodles and place fillings
10. Small serving bowls for the sauces and lime wedges

That’s it, simple stuff and you’ll be rolling in no time.

Ingredients

12 rice paper wrappers (8 1/2 inch / 22 cm)
4 oz (115 g) dry rice vermicelli noodles
12 medium shrimp, cooked, peeled and halved lengthwise
8 oz (225 g) cooked pork loin or roast pork, thinly sliced (optional)
8 butter lettuce or leaf lettuce leaves, washed and patted dry
1 cup bean sprouts, rinsed
1 small cucumber, julienned
1 medium carrot, peeled and julienned
4 green onions, thinly sliced
1/2 cup fresh mint leaves, packed
1/2 cup fresh cilantro leaves, packed
1/2 cup Thai basil leaves, packed (optional but recommended)
1 lime, cut into wedges for serving
2 tbsp toasted sesame oil or neutral oil (for brushing, optional)
2 tbsp crushed roasted peanuts, for garnish
For peanut hoisin sauce: 1/3 cup hoisin sauce
For peanut hoisin sauce: 1/4 cup creamy peanut butter
For peanut hoisin sauce: 1 tbsp soy sauce
For peanut hoisin sauce: 1 tbsp rice vinegar
For peanut hoisin sauce: 1 clove garlic, minced
For peanut hoisin sauce: 1 tsp sriracha or chili sauce, optional
For peanut hoisin sauce: 2 to 4 tbsp warm water to thin
For nuoc cham dipping sauce: 3 tbsp fish sauce
For nuoc cham dipping sauce: 3 tbsp fresh lime juice
For nuoc cham dipping sauce: 2 tbsp granulated sugar
For nuoc cham dipping sauce: 3 tbsp warm water
For nuoc cham dipping sauce: 1 clove garlic, minced
For nuoc cham dipping sauce: 1 small red chili, thinly sliced, optional

Directions

Cook the rice vermicelli according to package directions until tender, drain, rinse under cold water and toss lightly with 1 to 2 teaspoons toasted sesame oil so they don't stick; set aside.
Prep all fillings: halve cooked shrimp lengthwise, thinly slice cooked pork if using, julienne cucumber and carrot, rinse bean sprouts, thinly slice green onions, and pick mint, cilantro and Thai basil leaves; lay lettuce leaves flat.
Make the peanut hoisin sauce: whisk together 1/3 cup hoisin sauce, 1/4 cup creamy peanut butter, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 minced garlic clove and 1 tsp sriracha if you want heat; add 2 to 4 tbsp warm water a little at a time until smooth and spoonable.
Make the nuoc cham: dissolve 2 tbsp sugar in 3 tbsp warm water, then stir in 3 tbsp fish sauce, 3 tbsp fresh lime juice, 1 minced garlic clove and thin slices of 1 small red chili if desired; taste and adjust lime or sugar to balance sweet, salty and sour.
Set up an assembly station: a large shallow dish or pie plate of warm water, a damp kitchen towel or cutting board to roll on, and all fillings within reach; soak one rice paper at a time for about 8 to 12 seconds until pliable but not mushy.
Lay the softened rice paper on the damp towel, place 1 lettuce leaf in the lower third, a small handful of noodles, a few bean sprouts, cucumber, carrot, green onion, herbs and 2 shrimp halves (cut side down) and a couple slices of pork if using; don't overfill.
Fold the bottom edge up over the fillings, fold both sides in snugly, then roll tightly from the bottom to seal; if the paper is sticky at the edges, press gently to close. Tip: brush the inside edge with a little warm water or oil to help seal better.
Repeat with remaining wrappers. If making ahead, cover rolls tightly with plastic wrap and a damp towel in the fridge so they don't dry out; they are best eaten within 8 hours.
Garnish peanut sauce with crushed roasted peanuts and a drizzle of sesame oil if you want, and serve both sauces in small bowls alongside lime wedges for squeezing over the rolls.
To eat: dip the spring rolls into peanut hoisin for richness or nuoc cham for bright tangy flavor; toss extra herbs into a roll for more punch and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.