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Vietnamese Spring Rolls

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By Hannah Doyle • February 24th, 2026
Fresh Vietnamese Spring Rolls with shrimp, crisp veggies, and herbs on a white plate beside peanut dipping sauce. Save
Fresh Vietnamese Spring Rolls with shrimp, crisp veggies, and herbs on a white plate beside peanut dipping sauce. | skilletscroll.com

Create vibrant Vietnamese spring rolls featuring crisp julienned vegetables, fragrant herbs like mint and cilantro, and tender shrimp all nestled in soft rice paper wrappers. The accompanying creamy peanut dipping sauce balances savory hoisin, tangy lime, and optional chili heat. Perfect for light lunches, appetizers, or healthy entertaining.

The first time I attempted spring rolls at home, I ended up with tears in my rice paper and filling all over my countertop. My Vietnamese neighbor leaned over the fence and laughed, then showed me that the trick isn't perfection—it's confidence. Now I make these when I need something that feels like sunshine on a plate.

Last summer, I taught my niece how to roll these during a heatwave. She declared hers 'abstract art' and promptly ate the evidence. We ended up with twelve rolls of varying integrity and the best afternoon I've had in years.

Ingredients

  • Rice paper wrappers: These delicate circles transform into magic with just a quick dip in warm water
  • Rice vermicelli noodles: They soak up flavors and add that satisfying chewy texture
  • Cooked shrimp: Use what you love, tofu or chicken work beautifully too
  • Fresh vegetables: Carrots and cucumber bring crunch and color to every bite
  • Butter lettuce: Creates a sturdy base that keeps everything together
  • Fresh herbs: Mint, cilantro, and Thai basil make these sing with authentic flavor
  • Peanut butter: The foundation of a dipping sauce you'll want to put on everything
  • Hoisin sauce: Adds that deep umami sweetness that balances the bright herbs
  • Lime juice: Cuts through the richness and wakes up your palate

Instructions

Prep the noodles:
Soak vermicelli in hot water until tender, about 5 to 7 minutes. Rinse with cold water to stop the cooking and prevent sticking.
Set up your station:
Arrange all your fillings in separate bowls so you can grab everything easily. A damp towel on your work surface prevents sticking.
Soften the wrapper:
Dip rice paper in warm water for just 5 to 8 seconds. It should feel slightly pliable but still have some structure.
Layer your filling:
Start with lettuce as your base, then add noodles, vegetables, and herbs. Place shrimp cut side up for that pretty presentation.
Roll it up:
Fold the bottom over the filling, tuck in the sides, and roll forward gently. Keep everything tight but don't squeeze the life out of it.
Whisk the sauce:
Combine peanut butter, hoisin, soy sauce, lime juice, and warm water until smooth. Add sriracha if you like things spicy.
Stuffed Vietnamese Spring Rolls feature rice noodles, carrots, cucumber, mint, and shrimp in translucent rice paper wrappers. Save
Stuffed Vietnamese Spring Rolls feature rice noodles, carrots, cucumber, mint, and shrimp in translucent rice paper wrappers. | skilletscroll.com

These rolls became my go-to contribution to every gathering after my friend's wedding shower. The bride ate six before anyone else even got through the door.

Make Ahead Strategy

You can prep everything hours before guests arrive. Just keep the components separate and cover the finished rolls with a damp cloth so they don't dry out and get crispy.

Rolling Like a Pro

The first few might look like they lost a fight, and that is completely fine. By roll number four, you'll find your rhythm. Nobody remembers the ugly ones anyway.

Serving Suggestions

Cold beer or crisp white wine make these feel like a proper occasion. I've also served them alongside pho for a complete Vietnamese feast at home.

  • Cut rolls in half diagonally for easier eating
  • Extra lime wedges on the side never hurt anyone
  • Keep the sauce within reach because everyone wants seconds
Delicate Vietnamese Spring Rolls arranged with fresh herbs and a small bowl of creamy peanut sauce for dipping. Save
Delicate Vietnamese Spring Rolls arranged with fresh herbs and a small bowl of creamy peanut sauce for dipping. | skilletscroll.com

There's something joyful about food you build with your hands. These rolls always remind me that the best meals are the ones we make together.

Recipe FAQs

Soak wrappers briefly for 5-8 seconds until pliable but not overly soft. Work on a damp surface and handle gently. The paper continues softening as you roll.

Best served immediately within 2 hours. Cover with a damp cloth to prevent drying. Prepare ingredients beforehand but roll just before serving for optimal texture.

Shrimp is traditional, offering sweetness and texture. Cooked chicken, tofu, or even thinly sliced pork make excellent substitutions based on preference.

Add warm water one tablespoon at a time until reaching desired thickness. The sauce should be creamy and pourable but not watery.

Naturally gluten-free when using rice vermicelli and gluten-free soy sauce. Always check labels on hoisin and other condiments to confirm.

Thinly sliced bell peppers, avocado, mango, or bean sprouts add crunch and flavor. Stick to vegetables that hold their texture when raw.

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Fresh Vietnamese Spring Rolls with shrimp, crisp veggies, and herbs on a white plate beside peanut dipping sauce.
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Vietnamese Spring Rolls

Fresh rolls with crisp vegetables, herbs, and protein in delicate rice paper served with savory peanut sauce.

Prep 30m
Cook 10m
Total 40m
Servings 4
Difficulty Easy

Ingredients

For the Spring Rolls

  • 8 rice paper wrappers (8.5 inch diameter)
  • 3.5 oz rice vermicelli noodles
  • 7 oz cooked shrimp, peeled, deveined, and halved lengthwise (or substitute with cooked chicken or tofu)
  • 1 medium carrot, julienned
  • 1 small cucumber, julienned (seeds removed)
  • 8 leaves butter lettuce or romaine, torn to fit
  • 1 handful fresh mint leaves
  • 1 handful fresh cilantro
  • 1 handful fresh Thai basil (optional)

For the Peanut Dipping Sauce

  • 3 tbsp peanut butter (smooth or crunchy)
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce (use gluten-free if needed)
  • 1 tbsp lime juice
  • 1 tsp sriracha or chili sauce (optional)
  • 3–4 tbsp warm water (to thin)

Instructions

1
Prepare the Rice Noodles: Soak the rice vermicelli noodles in hot water for 5–7 minutes until soft. Drain and rinse with cold water; set aside.
2
Arrange Filling Ingredients: Prepare all vegetables and herbs. Arrange shrimp (or chosen protein), lettuce, herbs, carrots, cucumber, and noodles on a work surface for easy assembly.
3
Soften the Rice Paper: Fill a large shallow bowl with warm water. Dip one rice paper wrapper into the water for 5–8 seconds, just until slightly soft but still pliable. Lay it flat on a damp kitchen towel or clean cutting board.
4
Assemble the Rolls: Place a small amount of lettuce, noodles, carrot, cucumber, and herbs on the lower third of the wrapper. Top with 2–3 shrimp halves (cut side up for presentation). Fold the bottom of the wrapper over the filling, then fold in both sides, and roll tightly but gently to seal.
5
Complete Remaining Rolls: Repeat with the remaining ingredients to make 8 rolls total, ensuring each roll is tight and secure.
6
Prepare Peanut Dipping Sauce: In a small bowl, whisk together peanut butter, hoisin sauce, soy sauce, lime juice, sriracha (if using), and warm water until smooth and creamy. Adjust consistency with additional water as needed.
7
Serve: Serve the spring rolls fresh immediately with peanut dipping sauce on the side. Cover with a damp cloth if preparing ahead for up to 2 hours.
Additional Information

Equipment Needed

  • Large shallow bowl (for soaking rice paper)
  • Sharp knife
  • Cutting board
  • Small mixing bowl (for sauce)
  • Clean, damp kitchen towel

Nutrition (Per Serving)

Calories 220
Protein 11g
Carbs 29g
Fat 7g

Allergy Information

  • Contains peanuts (in sauce), soy (in sauce), and shellfish (shrimp)
  • For nut allergies, substitute sunflower butter for peanut butter. For shellfish allergies, use tofu or chicken. Always check product labels for gluten or other allergens.
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Hannah Doyle

Passionate home cook sharing simple, tasty recipes and real-life kitchen wisdom for everyone.