Rice paper rolls with shrimp, herbs, and peanut sauce
Vietnamese Fresh Spring Rolls
Prep Time
30 min
Cook Time
5 min
Total Time
35 min
Servings
4
8 rolls
Difficulty
Medium
Cost
Budget
$
Vietnamese Fresh Spring Rolls
Rice paper rolls with shrimp, herbs, and peanut sauce
★4.7(15)
Translucent rice paper rolls filled with poached shrimp, rice vermicelli, fresh mint, cilantro, and crunchy vegetables, served with a creamy peanut dipping sauce.
30m
Prep Time
5m
Cook Time
35m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Fresh spring rolls are the ultimate light, refreshing meal—no cooking the wrapper required, just a quick dip in warm water. The rainbow of fresh vegetables and herbs inside makes each roll a work of art.
Great appetizers set the mood for the meal ahead. This one is impressive enough for guests but simple enough for any night.
What makes Vietnamese Fresh Spring Rolls worth adding to your regular rotation is the balance between effort and reward. The ingredient list is straightforward, the technique is approachable, and the result consistently delivers the kind of deep, satisfying flavor that makes people ask for the recipe. Whether you are cooking for yourself on a quiet evening or feeding a table full of guests, this dish scales beautifully and never disappoints.
Great appetizers set the tone for everything that follows. They should be bold enough to excite the palate but restrained enough to leave room for the main event. Focus on one or two strong flavors rather than trying to do too much, and your guests will be impressed.
Ingredients
- 16 cooked shrimp, halved lengthwise
- 8 rice paper wrappers (banh trang)
- 2 oz rice vermicelli, cooked and cooled
- 1 cup each: shredded lettuce, julienned carrot, sliced cucumber
- 1/2 cup each: fresh mint and cilantro leaves
- 3 tbsp peanut butter, 1 tbsp hoisin, 1 tbsp sriracha, warm water for dipping sauce
Instructions
- 1
Cook rice vermicelli, rinse with cold water, and set aside; halve shrimp lengthwise.
- 2
Dip one rice paper in warm water for 5 seconds and lay flat on a damp cutting board.
- 3
Place shrimp cut-side down in the center, then layer lettuce, vermicelli, carrot, cucumber, mint, and cilantro.
- 4
Fold the bottom edge over the filling, fold in the sides, and roll tightly from bottom to top.
- 5
Mix peanut butter, hoisin, sriracha, and warm water for the dipping sauce; serve alongside rolls.
Serving Suggestions
Ways to Serve This Dish
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
ShrimpTofu strips, sliced mango, or cooked chicken
All work beautifully as the protein element
Peanut dipping sauceNuoc cham (fish sauce, lime, sugar, garlic)
The traditional Vietnamese dip
Tips & Storage
Pro Tips
Do not over-soak the rice paper—it continues to soften after you remove it from the water.
Place a damp towel over finished rolls to prevent them from drying out and sticking together.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Cover with a damp paper towel and plastic wrap; eat within 4-6 hours for best texture.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Presentation matters more for appetizers than almost any other course. A simple garnish of fresh herbs or a drizzle of good oil transforms the visual appeal.
Nutrition Facts
Per serving (80mg) · 4 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein6g
Carbohydrates30g
Fat14g
Fiber480mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why does my rice paper keep tearing?
- You are likely soaking too long—5 seconds is plenty, it continues softening on the board.
- Can I make these ahead?
- Yes, store covered with a damp towel, but they are best eaten within a few hours.
- Can I make this ahead?
- Most components can be prepared up to a day ahead. Store separately and assemble just before serving for the best texture and presentation.
- How many should I plan per guest?
- For a cocktail-style event, plan 8 to 12 pieces per person across all appetizers. For a pre-dinner course, 3 to 5 pieces per person is usually sufficient.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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