Vietnamese Spring Rolls are incredibly fresh tasting and easier to make than you think! This fresh spring roll recipe can be served as an appetizer, side dish, or main dish. They’re made using marinated shrimp, fresh vegetables, and plenty of fresh herbs. Serve the shrimp rolls with a side of peanut dipping sauce to round out your meal.
Making these Vietnamese Spring Rolls
During my friend’s visit last week, we decided one of the nights that we weren’t going to make dinner until after we put the kids to bed.
We had eaten a big lunch out and thought we could wait. My husband was out of town, so it was a fun girl’s night in sort of evening.
Knowing how much my friend loves Asian food, I told her that we should pick a recipe out of The Steamy Kitchen Cookbook, a brand new cookbook written by Jaden Hair that I had just purchased.
We decided that spring rolls looked like the perfect girl’s night in recipe. And I was finally able to put the Thai Basil in my garden to good use!
Vietnamese Spring Rolls are Easy to Prepare!
Once you get past the vegetable chopping, it’s really a very simple meal. The only parts of the recipe that have to be cooked are the shrimp and the dipping sauce.
This recipe is great for social gatherings, too! We assembled all the ingredients on plates at my kitchen table and assembled our rolls as we talked an ate.
Once you’ve done a few rolls it’s really not that hard at all and the taste is incredible and fresh.
I thought spring rolls were fried?
There are different types of spring rolls and this recipe is for fresh spring rolls.
Fried spring rolls use a different type of wrapper that is made with wheat flour, water, salt, and oil whereas these fresh Vietnamese spring rolls use rice paper for the wrappers.
Ingredients for Spring Rolls
For the complete spring roll ingredients list and detailed instructions to make these shrimp spring rolls, scroll to the bottom of this post for the FREE printable recipe card.
For the Homemade Spring Rolls
There are 3 components to this recipe: the marinated shrimp, the fresh veggies, and the homemade peanut sauce. Don’t let the long ingredient list discourage you, this recipe is actually relatively simple to prepare!
Here is what you’ll need to make these rice paper spring rolls:
- Butter Lettuce or Green Leaf Lettuce
- Red Bell Peppers
- Thai Basil
- Mint Leaves
- Rice Paper Wrappers
For the Shrimp
The shrimp in these spring rolls has a ton of flavor, so definitely don’t skip this part! You’ll need the following ingredients:
- Lime Juice and Zest
- Fresh Garlic
- Soy Sauce
- Fish Sauce
For the Spicy Peanut Sauce
Lastly, these Vietnamese Spring Rolls with Shrimp taste delicious dipped in a spicy peanut sauce that is served alongside. Here’s what is in it:
- Avocado Oil
- Sesame Oil
- Fresh Garlic
- Hoisin Sauce
- Chili Garlic Sauce
- Creamy Peanut Butter or Almond Butter
How to Make this Vietnamese Spring Rolls Recipe
The below is simply a quick summary of how to make these shrimp spring rolls with peanut sauce. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Make the Shrimp
- First, you’ll prepare a marinade for the shrimp.
- While the shrimp marinates in the fridge, you’ll prepare the peanut dipping sauce, and chop all of the fresh vegetables into thin slices.
- After marinating, the shrimp is quickly cooked in a hot wok.
Soften the Rice Paper for Rolling
- Then, you’ll fill a deep plate or pie tin with cold water.
- Dip the delicate rice paper in the water until it becomes pliable.
Fill and Roll the Spring Rolls
- Lay the spring roll wrappers on a clean work surface, then layer the fresh herbs, cooked shrimp, and sliced vegetables inside.
- Roll the Vietnamese rice paper rolls up, securing all of the filling ingredients inside.
- Serve with dipping sauce!
Tips for Making Vietnamese Spring Rolls
- To make this recipe faster to prepare, you can prep all of the vegetables and herbs in advance and store in the refrigerator in an airtight container.
- Don’t skimp on or leave out the fresh mint and Thai basil. The herbs add a TON of flavor!
- Mix things up by using red and yellow bell peppers for extra color.
Vietnamese Spring Roll Recipe FAQs
Got questions about how to make this shrimp spring roll recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can I use a different protein?
Sure! The original recipe used pork and I adapted it to use shrimp instead. You could use pork tenderloin, pork belly, chicken, tofu, or make them without any protein.
Can I add other vegetables or ingredients?
Yes, but make sure you don’t over fill them otherwise the rice paper will be difficult to roll.
Ideas for other ingredients you can use:
- bean sprouts
- vermicelli rice noodles
- shredded red cabbage
- green onions
- mango slices
- blanched green beans
- other colors of bell peppers
How do you roll rice paper wrappers for spring rolls?
- Fold the rice paper like you would a burrito: pick up the rice paper wrapper closest to you, pulling it over all of the fillings.
- Then, fold the sides in towards the middle.
- After that, roll the rice paper wrapper into a log shape.
What should I serve with Vietnamese shrimp spring rolls?
Typically you serve spring rolls with a nut based dipping sauce.
The recipe’s original dipping sauce uses either peanut and cashew butter. We never have peanut butter in the house since Logan is severely allergic to peanuts, so we use almond butter.
For a side dish, we served ours with a side of coconut sticky rice with fresh mango.
Try these Vietnamese Spring Rolls!
Next time you’re looking for a delicious Asian inspired appetizer to make at home, give this recipe for Vietnamese spring rolls with peanut sauce a try!
Did you think it was fun to make your own spring rolls? Leave a comment below and give it a review for others to see what you thought of this great recipe.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of your shrimp rice paper rolls!
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Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
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Have you ever made fresh spring rolls?
For the Shrimp
- 1 teaspoon Lime Zest
- 1 Lime, juiced
- 2 cloves Fresh Garlic, minced
- 2 teaspoon Soy Sauce
- 2 teaspoon Fish Sauce
- 1 teaspoon Honey
- 1 lb Shrimp, cleaned, deveined and tails removed
For the Dipping Sauce
- 2 teaspoons Avocado Oil
- 1/2 teaspoon Sesame Oil
- 3 cloves Fresh Garlic, minced
- 2 tablespoons Hoisin Sauce
- 1 tablespoon Honey
- 1 tablespoon Chili Garlic Sauce
- 3 tablespoons Creamy Peanut Butter or Almond Butter
- 3/4 cup Water, divided
For the Spring Rolls
- 1 head soft, leafy Green Lettuce, leaves separated
- 1 English Cucumber, cut into matchsticks
- 2 Carrots, peeled and cut into matchsticks
- 1/2 of a Red Bell Pepper, cut into matchsticks
- 1/2 of a Yellow Bell Pepper, cut into matchsticks
- 1/2 cup thinly sliced Purple Cabbage
- 1 big handful fresh Thai Basil
- 1 big handful fresh Mint Leaves
- 1 – 12 oz package Rice Paper Wrappers
Preparing the Shrimp
- Combine the lime zest, lime juice, garlic, soy sauce, fish sauce, and honey in a medium sized mixing bowl. Whisk to combine.
- Add the shrimp to the bowl, stirring to coat it with the marinade.
- Cover the bowl in plastic wrap and transfer to the fridge to chill and marinate for 30 minutes.
Preparing the Vegetables for the Spring Rolls
- Meanwhile, separate the lettuce leaves, then wash and dry them.
- Cut the cucumber and red bell pepper into thin matchstick strips.
- Peel the carrots and cut them into matchsticks. Thinly slice the cabbage.
- Remove the leaves from the stems of the Thai basil and fresh mint. Discard the stems. Wash and dry the leaves.
- Set all ingredients aside on a large cutting board or a large platter until spring roll assembly.
Making the Dipping Sauce
- Set a small saucepan over medium-low heat. Add the oil to the pan and heat.
- Then, add the garlic and cook until fragrant, approximately 30 seconds.
- Next, add in the hoisin sauce, honey, chili garlic sauce, almond or peanut butter, and half of the water.
- Stir with a small wire whisk until the ingredients are well blended, adding additional water if needed to achieve desired consistency.
- Remove from heat and transfer the sauce to a small serving bowl for dipping.
Cooking the Shrimp
- Place a woke over high heat and heat until the wok is very hot, evenly throughout.
- Remove the shrimp from the marinade and add the shrimp to the hot wok in a single layer, working in batches if needed so the shrimp isn't crowded.
- Cook for 30 seconds to 2 minutes per side, depending on how large the shrimp are.
- Set aside the cooked shrimp on a clean plate.
Preparing the Rice Paper Wrappers for Rolling
- Fill a pie tin with cold water. Then, slowly submerge the edge of one of the rice papers, turning so that each edge of the circle is dipped in the water for about a second.
- Submerge the entire rice paper for 1 second, flip, and submerge again.
- The rice paper should be slightly stiff still but more pliable than before.
- It is best to wet only one rice paper at a time, fill and roll that spring roll, and then repeat with the remaining ingredients.
Assembling the Spring Rolls
- Lay the rice paper on a clean surface.
- Place a few leaves of fresh mint and Thai basil on the lower third of the rice paper.
- Top with a lettuce leaf, a few pieces of sliced cabbage, a couple pieces of carrot, bell pepper, and cucumber, 3 cooked shrimp, and more herbs.
- Fold the rice paper like you would a burrito: pick up the rice paper wrapper closest to you, pulling it over all of the fillings (folding it in half with the filling inside.
- Then, fold the sides in towards the middle. After that, roll the rice paper wrapper into a log shape.
- Using a sharp knife, cut each roll in half at an angle.
- Arrange the bowl of dipping sauce and the the cut spring rolls on a platter for serving.
- Garnish with additional fresh herbs, black and white sesame seeds (if desired), and lime wedges.
Adapted from The Steamy Kitchen Cookbook
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 326Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 120mgSodium: 877mgCarbohydrates: 46gFiber: 5gSugar: 7gProtein: 19g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.