I’m sharing my Vietnamese Spring Rolls featuring shrimp, fresh vegetables, fragrant herbs and rice noodles wrapped in rice paper, with two dipping ideas, nước chấm and peanut sauce, that offer contrasting flavors to try.

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I can never resist the crackle of rice paper wrappers and the quick pop of shrimp when I eat out, so I made my own version at home and yeah, it changed lunch for me. These Vietnamese Spring Rolls look delicate but they hold a bunch of surprises, stuff that makes you pause and actually taste each layer, you know?

I keep thinking of how a simple bite can be both light and somehow loud, like a small party in your mouth. If you like Shrimp Spring Rolls, this one will make you curious enough to keep rolling them again and again.

Ingredients

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Thin rice sheets that add carbs and delicate chew low fat, gluten free.
Lean protein, low calories, offers iodine and B12, slightly sweet seafood flavor.
Light carbs for energy, mostly simple starch, soft texture soaks flavors well.
Crunchy leaves add fiber, water and freshness, very low calories and mild.
Mint cilantro basil pack vitamins, bright aromas, cuts richness with sharp notes.
Cool, hydrating, adds crispness, few calories, subtle sweet vegetal flavor.
Sweet, crunchy, good fiber and vitamin A, nice color and snap.
Creamy, rich, adds savory sweet and nutty depth, higher calories, great dip dont overdo.
Tangy fish sauce mix brings salty sour sweet heat, brightens every bite.

Ingredient Quantities

12 to 16 rice paper wrappers (bánh tráng)

12 large shrimp, cooked, peeled and butterflied (about 8 oz / 225 g)

3.5 oz (100 g) dry rice vermicelli noodles, cooked and drained

8 to 10 butter or romaine lettuce leaves, washed and patted dry

1 cup fresh herbs, packed, mint cilantro and Thai basil mixed

1 medium cucumber, seeded and julienned

1 large carrot, peeled and julienned or about 1 cup shredded

1 cup bean sprouts, rinsed

2 scallions, thinly sliced

Salt, a pinch (optional)

For nước chấm: 1/4 cup fish sauce, 1/4 cup fresh lime juice, 1/4 cup water, 2 tbsp granulated sugar, 1 clove garlic minced, 1 small red Thai chile sliced (optional)

For peanut sauce: 1/3 cup creamy peanut butter, 2 tbsp hoisin sauce, 1 tbsp soy sauce, 1 tbsp rice vinegar or lime juice, 1 to 3 tbsp warm water to thin, 1 small garlic clove minced, 1 tsp sesame oil (optional), 1 tsp chili paste or sriracha (optional)

How to Make this

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1. Cook the rice vermicelli per package directions, drain and rinse under cold water, toss with a tiny pinch of salt and a splash of oil so it wont stick and set aside to cool.

2. If shrimp arent already cooked, poach them 1 to 2 minutes in simmering water until pink, then drain and cool; butterfly each shrimp by slicing almost through the middle and opening it flat, pat dry.

3. Wash and dry lettuce and herbs; seed and julienne the cucumber, peel and julienne the carrot or shred it, rinse bean sprouts and thinly slice the scallions.

4. Make nước chấm: whisk 1/4 cup fish sauce, 1/4 cup fresh lime juice, 1/4 cup water, 2 tbsp sugar until dissolved, stir in 1 minced garlic clove and sliced Thai chile if using. Taste, adjust sweet-sour balance.

5. Make peanut sauce: whisk 1/3 cup creamy peanut butter, 2 tbsp hoisin, 1 tbsp soy sauce, 1 tbsp rice vinegar or lime juice, 1 minced garlic clove, 1 tsp sesame oil and 1 tsp chili paste if you like heat; thin with 1 to 3 tbsp warm water to a dippable consistency.

6. Set up an assembly station: a large shallow bowl of warm water (not boiling), a damp clean kitchen towel, a flat board or plate for rolling, and a platter for finished rolls.

7. Soak one rice paper at a time about 5 to 8 seconds until it just softens, lay it on the towel. Dont over soak or it will become mushy and tear.

8. Layer: place a lettuce leaf near the edge of the wrapper, add a small handful of noodles, a few herb leaves, cucumber, carrot, bean sprouts and scallions, sprinkle a tiny pinch of salt if you want. Place 2 butterflied shrimp on top with the pretty side facing up for presentation.

9. Fold the bottom edge over the filling, fold both sides in snugly, then roll up tightly to seal (think burrito technique). Keep finished rolls covered with the damp towel so they dont dry out. Repeat until you use all wrappers.

10. Serve whole or cut in half on the diagonal, with both nước chấm and peanut sauce for dipping. Tip: dont crowd plates, roll tightly but gently to avoid tearing, and if a wrapper rips reuse a fresh one and press the torn roll seam-side down on the plate to hide it.

Equipment Needed

1. Medium saucepan or pot for cooking noodles and poaching shrimp
2. Colander or fine mesh sieve to drain and rinse noodles and shrimp
3. Large shallow bowl for warm water to soften rice paper wrappers
4. Damp clean kitchen towel to lay wrappers on and keep finished rolls from drying
5. Flat board or plate for rolling the wrappers
6. Cutting board
7. Sharp chef knife for butterflying shrimp and slicing veg
8. Vegetable peeler or julienne peeler for carrot and cucumber
9. Small mixing bowls plus a whisk or fork for making nước chấm and peanut sauce
10. Serving platter and a pair of tongs or chopsticks for handling the rolls

FAQ

Q: How do I roll the spring rolls so they don't fall apart or tear? A: Work on a flat damp towel or cutting board, lay the softened rice paper, put lettuce first, then vermicelli, herbs, veggies and shrimp near the edge. Fold the sides in, then roll up tight away from you, like a burrito. Don't overfill and keep the rice paper barely soft, if it's too soggy it'll tear.

Q: Why are my rolls soggy and how do I stop that? A: Sogginess comes from wet fillings or soaking the wrapper too long. Drain and pat dry cucumbers, carrots and bean sprouts, and don't over soak the rice paper — a quick dip in warm water until it just softens is enough. Layer a lettuce leaf inside, it acts like a shield and keeps moisture away from the wrapper.

Q: Can I make them ahead and how long will they keep? A: You can prep all the fillings a day ahead and store them separately. Assembled rolls are best eaten within 8 to 24 hours refrigerated, wrapped tightly in plastic and placed seam-side down with a damp paper towel over them. They get tougher after that, do not freeze.

Q: I don't eat seafood can I still make these? A: Yes. Swap shrimp for sliced tofu (pressed, pan-fried), tempeh, or marinated mushrooms. For the nuoc cham, replace fish sauce with equal parts soy sauce or tamari plus a little extra lime, or use vegan fish sauce if you have it.

Q: How do I cook the rice vermicelli so it doesn't clump or go mushy? A: Boil in plenty of water for 2 to 4 minutes or follow package directions until just tender, then drain and rinse under cold water to stop cooking. Toss with a tiny bit of oil or a splash of nuoc cham so they don't stick together.

Q: Any quick sauce hacks to make them taste restaurant good? A: For nuoc cham, dissolve the sugar in warm water first so it's not grainy, then add lime and fish sauce last. For peanut sauce, mix peanut butter with hoisin and warm water to thin, heat briefly to marry flavors, then add lime and sriracha to taste. Taste as you go, it's easy to fix with more lime for brightness or more sugar for balance.

Vietnamese Spring Rolls Recipe Substitutions and Variations

Shrimp: swap for thinly sliced cooked chicken breast, firm tofu (press and pan-sear), or tempeh. For tofu/tempeh season with a little soy and lime so it doesnt taste bland.
Rice vermicelli noodles: use thin soba, angel hair pasta, or glass (mung bean) noodles. Cook briefly, rinse with cold water and drain well so the rolls dont get soggy.
Butter or romaine lettuce leaves: sub with napa cabbage, blanched collard greens, or butterhead lettuce. Collards need a quick blanch to make them pliable, napa gives extra crunch.
Fish sauce (nước chấm) / peanut butter: for a vegan nước chấm use tamari or soy + lime juice + a pinch of powdered kelp or mushroom broth for umami. For the peanut sauce try almond butter or sunflower seed butter (nut-free) thinned with warm water and a splash of hoisin or soy.

Pro Tips

– don’t soak the rice paper too long, even a second or two too much makes it gummy. use warm not hot water, dunk quickly, and lay the wrapper on a damp towel. if one tears, start a fresh sheet, but press the torn roll seam-side down on the plate so nobody notices.

– make the shrimp look good and stay put by butterflying and patting them dry, then press them gently onto the roll so the pretty side faces up. a tiny dab of peanut sauce or a smear of hoisin under each shrimp helps them stick and keeps the roll from unrolling.

– prep like crazy ahead of time: cook and chill the noodles, wash and dry herbs and lettuce, and julienne veggies, so assembly is fast. keep everything covered and the finished rolls under a damp towel, they’ll hold for 1 to 2 hours if you don’t refrigerate them too cold.

– tweak the dipping sauces to your crowd: if it tastes too sharp add a little more sugar or water, if it’s flat add a squeeze more lime or a splash more fish sauce. for peanut sauce, thin with warm water a tablespoon at a time so you get a smooth dippable texture, and always serve sauces separately so rolls don’t get soggy.

Vietnamese Spring Rolls Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

141

kcal

Equipment: 1. Medium saucepan or pot for cooking noodles and poaching shrimp
2. Colander or fine mesh sieve to drain and rinse noodles and shrimp
3. Large shallow bowl for warm water to soften rice paper wrappers
4. Damp clean kitchen towel to lay wrappers on and keep finished rolls from drying
5. Flat board or plate for rolling the wrappers
6. Cutting board
7. Sharp chef knife for butterflying shrimp and slicing veg
8. Vegetable peeler or julienne peeler for carrot and cucumber
9. Small mixing bowls plus a whisk or fork for making nước chấm and peanut sauce
10. Serving platter and a pair of tongs or chopsticks for handling the rolls

Ingredients

12 to 16 rice paper wrappers (bánh tráng)
12 large shrimp, cooked, peeled and butterflied (about 8 oz / 225 g)
3.5 oz (100 g) dry rice vermicelli noodles, cooked and drained
8 to 10 butter or romaine lettuce leaves, washed and patted dry
1 cup fresh herbs, packed, mint cilantro and Thai basil mixed
1 medium cucumber, seeded and julienned
1 large carrot, peeled and julienned or about 1 cup shredded
1 cup bean sprouts, rinsed
2 scallions, thinly sliced
Salt, a pinch (optional)
For nước chấm: 1/4 cup fish sauce, 1/4 cup fresh lime juice, 1/4 cup water, 2 tbsp granulated sugar, 1 clove garlic minced, 1 small red Thai chile sliced (optional)
For peanut sauce: 1/3 cup creamy peanut butter, 2 tbsp hoisin sauce, 1 tbsp soy sauce, 1 tbsp rice vinegar or lime juice, 1 to 3 tbsp warm water to thin, 1 small garlic clove minced, 1 tsp sesame oil (optional), 1 tsp chili paste or sriracha (optional)

Directions

Cook the rice vermicelli per package directions, drain and rinse under cold water, toss with a tiny pinch of salt and a splash of oil so it wont stick and set aside to cool.
If shrimp arent already cooked, poach them 1 to 2 minutes in simmering water until pink, then drain and cool; butterfly each shrimp by slicing almost through the middle and opening it flat, pat dry.
Wash and dry lettuce and herbs; seed and julienne the cucumber, peel and julienne the carrot or shred it, rinse bean sprouts and thinly slice the scallions.
Make nước chấm: whisk 1/4 cup fish sauce, 1/4 cup fresh lime juice, 1/4 cup water, 2 tbsp sugar until dissolved, stir in 1 minced garlic clove and sliced Thai chile if using. Taste, adjust sweet-sour balance.
Make peanut sauce: whisk 1/3 cup creamy peanut butter, 2 tbsp hoisin, 1 tbsp soy sauce, 1 tbsp rice vinegar or lime juice, 1 minced garlic clove, 1 tsp sesame oil and 1 tsp chili paste if you like heat; thin with 1 to 3 tbsp warm water to a dippable consistency.
Set up an assembly station: a large shallow bowl of warm water (not boiling), a damp clean kitchen towel, a flat board or plate for rolling, and a platter for finished rolls.
Soak one rice paper at a time about 5 to 8 seconds until it just softens, lay it on the towel. Dont over soak or it will become mushy and tear.
Layer: place a lettuce leaf near the edge of the wrapper, add a small handful of noodles, a few herb leaves, cucumber, carrot, bean sprouts and scallions, sprinkle a tiny pinch of salt if you want. Place 2 butterflied shrimp on top with the pretty side facing up for presentation.
Fold the bottom edge over the filling, fold both sides in snugly, then roll up tightly to seal (think burrito technique). Keep finished rolls covered with the damp towel so they dont dry out. Repeat until you use all wrappers.
Serve whole or cut in half on the diagonal, with both nước chấm and peanut sauce for dipping. Tip: dont crowd plates, roll tightly but gently to avoid tearing, and if a wrapper rips reuse a fresh one and press the torn roll seam-side down on the plate to hide it.

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.