Vietnamese spring rolls are a refreshing appetizer perfect for warm weather or light meals. These fresh rolls combine cooked shrimp, vermicelli noodles, crisp vegetables, and aromatic herbs wrapped in delicate rice paper.
The accompanying peanut dipping sauce is rich and savory, complementing the bright flavors of the rolls beautifully.
This recipe offers straightforward steps to make fresh spring rolls that are satisfying and suitable for entertaining or family meals.
Why You’ll Love This Recipe
- Using cooked shrimp and fresh herbs provides a clean, bright flavor contrasted with soft noodles and crunchy vegetables.
- Softened rice paper wrappers yield delicate rolls that hold together well without overpowering the filling.
- The peanut dipping sauce introduces a creamy, slightly sweet, and nutty balance that enhances the overall flavor profile.
Vietnamese Fresh Spring Rolls with Shrimp and Herbs
These light and fresh Vietnamese spring rolls feature tender shrimp, vermicelli noodles, crisp vegetables, and fragrant herbs wrapped in delicate rice paper, served with a flavorful peanut dipping sauce.
- Prep time
- 20 minutes
- Cook time
- 0 minutes
- Servings
- 6
- Yield
- 6 spring rolls
Ingredients
- 8 medium cooked shrimp, peeled, deveined and halved lengthwise (about 8 oz / 225 g)
- 4 oz (115 g) vermicelli rice noodles
- 6 rice paper wrappers (8.5-inch diameter)
- 1 medium carrot, julienned
- 1/2 cucumber, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh Thai basil leaves or sweet basil
- Peanut Dipping Sauce:
- 1/4 cup creamy peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon honey or sugar
- 1 garlic clove, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 to 3 tablespoons warm water, to thin
Instructions
- Prepare Vermicelli and Vegetables Cook vermicelli noodles according to package instructions until tender but firm, usually by soaking in hot water for about 5 minutes. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside. Julienne the carrot and cucumber into thin matchstick pieces.
- Soften Rice Paper Wrappers Fill a large shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for 10 to 15 seconds until it softens and becomes pliable but not sticky. Lay the softened wrapper flat on a clean damp kitchen towel or cutting board.
- Assemble the Spring Rolls On the lower third of the rice paper, arrange a small handful of vermicelli noodles, a few shrimp halves (pink side facing up), carrot, cucumber, and a mixture of the mint, cilantro, and basil leaves. Do not overfill.
- Roll the Spring Rolls Fold the sides of the rice paper over the filling. Holding the filling firmly, roll from the bottom up over the ingredients to the top, forming a tight cylinder. Repeat with remaining wrappers and ingredients.
- Make the Peanut Dipping Sauce In a small bowl, whisk together peanut butter, hoisin sauce, soy sauce, lime juice, honey, minced garlic, and crushed red pepper flakes. Add warm water one tablespoon at a time until the sauce reaches a smooth, dipping consistency.
- Serve Serve the fresh spring rolls immediately with the peanut dipping sauce on the side.
Helpful Tips
- Keep cooked shrimp refrigerated at or below 40°F (4°C) until ready to use to ensure food safety.
- Do not soak rice paper wrappers too long; they become fragile and tear easily.
- Fresh herbs are essential for authentic flavor, but you can substitute with other leafy herbs like basil or parsley if needed.
- These spring rolls are best eaten immediately for optimal texture and freshness.
Storage and Make-Ahead
Store leftover spring rolls covered with a damp paper towel and plastic wrap in an airtight container in the refrigerator for up to 1 day.
Do not freeze fresh spring rolls as the rice paper will become tough and chewy after thawing.
Peanut dipping sauce can be stored separately in an airtight container in the refrigerator for up to 3 days; stir well before serving.
Frequently Asked Questions
Can I make Vietnamese spring rolls ahead of time?
You can prepare the ingredients ahead, but it is best to assemble the spring rolls just before serving to prevent the rice paper from drying out or becoming soggy.
What if I don’t have shrimp?
You can substitute cooked shredded chicken, tofu, or even cooked pork for the shrimp to vary the filling.
Are Vietnamese spring rolls gluten-free?
This recipe can be gluten-free if you use gluten-free soy sauce and check the hoisin sauce ingredient labels to avoid gluten-containing additives.
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