If you have been searching for a light, refreshing, and absolutely delightful appetizer to impress your friends and family, this Fresh Vietnamese Spring Rolls Recipe is exactly what you need. These rolls burst with vibrant colors, fresh herbs, tender shrimp, and crisp vegetables wrapped perfectly in delicate rice paper. Paired with a tangy dipping sauce, each bite offers a harmonious dance of flavors and textures that will transport you straight to the bustling streets of Vietnam. Whether you’re new to making spring rolls or a seasoned pro, you’ll love how this recipe brings freshness and joy to your table.
Ingredients You’ll Need
The beauty of this Fresh Vietnamese Spring Rolls Recipe lies in its simple yet vital ingredients, each contributing something special—whether it’s the crunch, the sweetness, or the herbaceous aroma. These components come together effortlessly to create an elegant dish that looks as amazing as it tastes.
- 18 medium shell-on shrimp (21/25 count): Provides juicy, slightly sweet seafood flavor and a pleasing texture; be sure to peel after cooking.
- 3 ounces thin rice vermicelli (maifun): Adds a soft, tender bite to balance the crisp veggies.
- 1 large carrot: Cut into thin matchsticks for sweetness and crunch.
- 1 to 1 1/2 Persian cucumber: Adds fresh crispness and a mild, cooling contrast.
- 1 large red bell pepper: Sliced thin for a pop of vibrant color and subtle sweetness.
- 1/2 cup loosely packed mint leaves: Offers a refreshing lift and herbaceous bouquet.
- 12 pieces butter lettuce: Provides a gentle leafy cushion inside the rice paper and a hint of natural sweetness.
- 12 large 22cm circular rice paper sheets: The delicate wrapper that holds all the ingredients while remaining translucent and chewy.
- Warm water: Essential for softening the rice paper for easy rolling.
How to Make Fresh Vietnamese Spring Rolls Recipe
Step 1: Prepare the Dipping Sauce
Start by choosing your favorite dipping sauce—either the classic nước chấm or a creamy peanut sauce. Mixing the ingredients ahead allows the flavors to meld beautifully. For the peanut sauce, remember to add water gradually until you achieve a smooth, dippable consistency. For nước chấm, warm water helps dissolve the sugar quickly. Tasting and tweaking the balance of salty, sweet, and tangy elements here makes all the difference.
Step 2: Cook and Prepare the Shrimp
Bring a pot of water to a rolling boil, then submerge the shrimp for just two minutes until they turn pink and opaque. Cooling and peeling them gently ensures they keep their tender sweetness. Slicing them in half lengthwise not only makes them easier to roll but also shows off their beautiful orange-pink color once wrapped.
Step 3: Soften and Prepare the Rice Noodles
Place the rice vermicelli in boiling water off the heat, letting them soak until tender. Rinsing under cold water stops the cooking process and keeps the noodles from sticking together. Cutting the noodles into shorter lengths with scissors is a handy trick to ensure they stay neatly inside your rolls and are easy to eat.
Step 4: Set Up Your Rolling Station
Arrange all your fillings—shrimp, noodles, vegetables, and herbs—in individual bowls for easy access while rolling. Keep a large bowl of lukewarm water to quickly soften each rice paper sheet. Wetting your work surface helps prevent sticking, so lightly brush it with water or cover with a damp towel.
Step 5: Roll the Spring Rolls
Dip a rice paper sheet briefly in the water and lay it flat. Position a butter lettuce leaf near the bottom, then layer a pinch of noodles, followed by evenly distributed vegetables and mint. Place three shrimp halves near the top with the vibrant side down to create a colorful centerpiece. Fold the bottom edge over, tuck in the sides, and gently roll upward until closed. Re-wet your surface as needed and repeat the process until all rolls are crafted.
How to Serve Fresh Vietnamese Spring Rolls Recipe
Garnishes
Simple garnishes like extra mint leaves, finely sliced chili, or a sprinkling of toasted sesame seeds add a little flair that brightens the presentation and enhances flavor. These touches invite your guests to savor every bite and complement the spring rolls without overpowering them.
Side Dishes
This Fresh Vietnamese Spring Rolls Recipe pairs beautifully with light sides like a crisp green papaya salad, jasmine rice, or a warm broth-based soup. These sides keep the meal balanced, offering complementary textures and tastes without overshadowing the freshness of the rolls.
Creative Ways to Present
For a visually stunning spread, slice some rolls diagonally to reveal the colorful layers inside, arrange them in a circle on a vibrant platter, or serve each guest their own small dipping bowl for a fun and interactive dining experience. You can even fill the rolls with alternative proteins or veggies to suit your mood or seasonal offerings.
Make Ahead and Storage
Storing Leftovers
Fresh Vietnamese spring rolls are best enjoyed the day they are made, but if you have leftovers, wrap them tightly in plastic wrap and store them in an airtight container in the refrigerator for up to 24 hours. Keep a damp paper towel inside the container to maintain moisture and prevent the rice paper from drying out and becoming brittle.
Freezing
Because fresh rice paper tends to become brittle once frozen and thawed, freezing these spring rolls is not recommended. The texture and integrity of the roll suffer substantially, making fresh preparation the best choice for maintaining quality.
Reheating
Traditional fresh spring rolls are served cold or at room temperature, so reheating is not necessary. If you prefer, allow refrigerated rolls to come to room temperature before serving to enhance the flavor and texture. Avoid heating as this can soften the lettuce and herbs undesirably.
FAQs
Can I use other proteins besides shrimp in this Fresh Vietnamese Spring Rolls Recipe?
Absolutely! While shrimp is classic, you can swap it out for cooked chicken, tofu, or even thinly sliced beef to suit your preferences or dietary needs. Just make sure the protein is cooked and sliced thinly to fit nicely inside the rolls.
Is there a vegetarian version of this recipe?
Yes! Simply omit the shrimp and load up your Fresh Vietnamese Spring Rolls Recipe with extra vibrant veggies, tofu, and plenty of herbs. The peanut sauce serves as a fantastic dipping sauce to keep it rich and satisfying.
How long do fresh spring rolls stay good after making them?
For best taste and texture, enjoy your spring rolls the same day you make them. Stored properly in the fridge, they can last up to 24 hours but may begin to dry out or the rice paper might harden over time.
What is the difference between nước chấm and peanut sauce?
Nước chấm is a classic Vietnamese fish sauce-based dipping sauce with a balance of salty, sweet, tangy, and spicy flavors. Peanut sauce, on the other hand, is creamier, richer, and offers a nutty sweetness that pairs beautifully with the fresh ingredients, making it a popular alternative or complement.
Can I prepare the dipping sauces in advance?
Definitely! Both nước chấm and peanut sauce can be made a day ahead. This allows the flavors to deepen and makes your assembly process much smoother and more enjoyable.
Final Thoughts
There is something truly magical about rolling up fresh ingredients in rice paper and biting into the perfect harmony of textures and flavors. This Fresh Vietnamese Spring Rolls Recipe is such a joyful dish to make, share, and savor. I encourage you to try it yourself—you might find it becomes a favorite go-to whenever you want a refreshing, healthy, and utterly delicious meal or appetizer. Enjoy every fresh, vibrant bite!
Print
Fresh Vietnamese Spring Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 spring rolls
- Category: Appetizer
- Method: Boiling
- Cuisine: Vietnamese
- Diet: Halal
Description
Fresh Vietnamese Spring Rolls are light, healthy, and packed with shrimp, crisp vegetables, fragrant herbs, and delicate rice noodles all wrapped in translucent rice paper. Served traditionally with the tangy and savory nước chấm fish sauce dip or creamy peanut sauce, these rolls are perfect as an appetizer or a refreshing snack, best enjoyed the day they are made.
Ingredients
Spring Rolls
- 18 medium shell-on shrimp (21/25 count), about 3/4 pounds, defrosted if frozen
- 3 ounces thin rice vermicelli (maifun)
- 1 large carrot, peeled and cut into thin matchsticks
- 1 to 1 1/2 Persian cucumber, cut into matchsticks
- 1 large red bell pepper, cut into matchsticks
- 1/2 cup loosely packed mint leaves
- 12 pieces of butter lettuce, bottom tough stems removed
- 12 large 22cm circular rice paper sheets
- warm water for rolling spring rolls
Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 to 1/2 cup filtered water
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 1/2 to 2 tablespoons maple syrup (or substitute brown sugar)
- 1 teaspoon toasted sesame oil
Nước Chấm (Fish Sauce Dipping Sauce)
- 1/3 cup warm water
- 3 tablespoons sugar
- 2 tablespoons fish sauce (adjust to taste)
- 1 tablespoon lime juice
- 1 Thai chilli, sliced
- 1 clove garlic, minced
Instructions
- Prepare the Dipping Sauce: Choose your preferred sauce—either Peanut Sauce or Nước Chấm—and mix all ingredients thoroughly in a bowl. For Peanut Sauce, start with 1/4 cup water, adding more tablespoon by tablespoon until desired consistency is reached. For Nước Chấm, use warm water to dissolve sugar easily. Taste and adjust seasoning, and ideally prepare this ahead so flavors meld.
- Prepare the Shrimp: Bring a medium saucepan of water to a boil over high heat. Add the shrimp and cook for 2 minutes until opaque. Remove and cool for 5 minutes, then peel off the shells. Slice each shrimp in half horizontally by placing it on its side and cutting lengthwise with a knife.
- Prepare the Noodles: Boil water in a large saucepan, then turn off the heat and soak the thin rice vermicelli noodles for 5 to 8 minutes until softened (check package instructions). Drain and rinse under cold water. Cut noodles into shorter lengths with scissors for easier handling.
- Set Up Spring Roll Station: Fill a large bowl with lukewarm water to moisten the rice paper sheets during rolling. Arrange all prepared vegetables, herbs, shrimp, and noodles in separate bowls on your work surface. Dampen a chopping board or cover with a wet paper towel for placing wet rice paper sheets.
- Roll the Spring Rolls: Quickly dip one rice paper sheet into the lukewarm water for a few seconds until pliable. Lay it flat on the board. Place a butter lettuce leaf near the bottom edge, then add small portions of noodles, carrot, cucumber, red bell pepper, and mint on top. Arrange 3 shrimp halves 1.5 to 2 inches below the top edge with the orange/pink side down. Fold the bottom edge up over the filling, then fold in the sides, and roll tightly until sealed. Re-wet the board if it dries out. Repeat for remaining ingredients.
- Serve: Serve the freshly rolled spring rolls immediately with your choice of dipping sauce.
Notes
- Use warm water to soften rice paper quickly without tearing.
- Adjust sweetness, saltiness, and acidity of sauces to suit your taste.
- For Peanut Sauce, ensure manageable thickness by gradually adding water.
- Shrimp can be substituted with cooked tofu or chicken for variation.
- Spring rolls are best consumed the day they are made for freshness and texture.
- Cutting noodles shorter makes eating easier and less messy.
- Rice paper can dry out quickly, so keep unused sheets covered with damp towels.
