Fresh shrimp spring rolls with a delicious peanut dipping sauce. Each roll is filled with healthy crisp vegetables, rice noodles, seafood, and herbs. Impress family and friends with this easy appetizer!
Dip, chomp, crunch, eat, repeat! Fresh spring rolls are one of the easiest types of Vietnamese food to recreate at home. It’s a healthy seafood and vegetable appetizer encased in a delicate translucent rice paper wrapper.
The trick is mastering how long to soak the spring roll wrappers, to make the rolling process a breeze. But, it only takes a few seconds, so make sure that all of the filling ingredients are prepped first for an easy assembly process.
Filling ingredients
For traditional Vietnamese spring rolls, use a combination of crisp lettuce, shredded carrots, thinly sliced red cabbage and bean sprouts paired with the shrimp. Vermicelli rice noodles (Amazon link) also make each roll a little more hearty, yet still light.
I also add two to three pieces of fresh herbs like mint and cilantro for herbaceous notes with each bite. Don’t overfill the wrappers or wrap them too tight or they may break.
Preparing the shrimp
Buy the shrimp pre-cooked or simply blanch them in boiling water for about 1 to 2 minutes until they are pink and opaque. I recommend using the 16/20 count (extra jumbo) size and a white or pink type of shrimp. Cut them in half lengthwise so they’re easier to lay flat in the roll.
Using rice paper wrappers
Vietnamese spring roll paper wrappers (Amazon link) are like magic! You can buy them at most major grocery stores or Asian markets. They are very thin, dry translucent circular sheets made from rice. They measure close to 9-inches (22 cm) wide and can be filled with anything your heart desires.
How to make Vietnamese spring rolls
- Boil the rice noodles, rinse with cold water, drain, and refrigerate.
- Blanch the shrimp in hot water, chill, and then cut in half.
- Place a damp kitchen towel or paper towel on a cutting board.
- Fill a large bowl or pie dish with cool water.
- Dip one rice paper wrapper in the water for 15 to 20 seconds.
- Lay wrapper on the dampened towel.
- Add lettuce, rice noodles, carrots, cabbage and bean sprouts in the bottom third of the wrapper.
- Roll halfway up into a cylinder, then fold in the sides.
- Lay mint, parsley and two shrimp halves on top.
- Roll into a tight cylinder to seal.
Assembly Process
Simply dip one sheet in water for about 15 to 20 seconds, lay it on a damp towel (so it doesn’t stick) when filling and rolling. By the time you’re done adding the ingredients, the wrapper turns from rigid to flexible.
If you find that the wrappers start to get really sticky, just dip your fingers in water and use them to help separate the clingy areas.
Peanut dipping sauce
A sweet and savory peanut sauce is a must-have for these rolls. It’s a super simple blend of hoisin sauce, creamy peanut butter, and rice vinegar. The consistency is thick and luscious, perfect for dipping.
The hoisin sauce has a strong savory umami taste, so no additional soy sauce or fish sauce is needed. I find that the sauce is sweet enough from what’s already added to the peanut butter.
Feel free to adjust the sweetness level up or down, especially if you’re using unsweetened or homemade peanut butter. Maple syrup, honey, brown sugar, or coconut sugar are good options as well.
Other filling ideas to try
- Protein: Grilled chicken, Chinese barbecue pork, or tofu
- Vegetables: Sliced bell pepper, cucumber, spiralized vegetables
- Fruit: Mango, pineapple, or strawberries
How long will they last?
It’s best to eat them fresh within an hour or two of rolling. However, they can be covered with plastic wrap, refrigerated and enjoyed within 24 hours. Yet I’ve noticed that the rice wrapper can become more rigid as it loses moisture in the refrigerator when stored.
Don’t over soak the rice paper wrappers
The wrapper will still feel rigid when you remove it from the water. Don’t be tempted to soak longer than 20 seconds because it will be harder to work with. The starches in the paper become very sticky and pliable like glue when hydrated, tightly sealing in the filling.
Shrimp Spring Rolls with Peanut Dipping Sauce
Ingredients
Peanut Dipping Sauce
- ½ cup hoisin sauce
- ¼ cup peanut butter
- ¼ cup water
- 1 tablespoon rice vinegar, Marukan Seasoned Gourmet
- 1 tablespoon peanuts, chopped, plus extra for sprinkling
Shrimp Spring Rolls
- 6 ounces thin rice noodles, Thai Kitchen Thin
- 10 jumbo shrimp, 16-20 count
- 10 round rice paper wrappers, Three Ladies Brand
- 10 boston lettuce leaves, thick stem ends removed, cut in half
- 1 cup shredded carrots
- 1 cup red cabbage, thinly shredded
- 1 cup bean sprouts
- 20 mint leaves
- ½ cup cilantro leaves, lightly packed
Instructions
Peanut Dipping Sauce
- In a medium bowl whisk together hoisin sauce, peanut butter, water, rice vinegar, and peanuts until smooth. Add more water if you would like the consistency thinner.
- Transfer to a serving bowl and sprinkle with chopped peanuts.
Shrimp Rolls
- In a medium pot bring 3 quarts of water to a boil. Add the dried rice noodles and cook until tender but not mushy, about 4 to 6 minutes or according to package directions. Transfer to a colander and rinse with cold water, refrigerate until ready to use. Do not discard water.
- Bring the water to a boil, add shrimp and cook for 1 to 1 ½ minutes until shrimp is pink and opaque.
- Immediately remove the shrimp from the water, drain and cool in the refrigerator.
- Once cool, remove the shell if still attached and cut the shrimp lengthwise in half to give two pieces. Set aside.
- Fill a pie dish or large bowl with cool water, large enough to hold the piece of rice paper.
- Set a damp dish towel on a cutting board. Immerse one rice paper sheet into the water for 15 to 20 seconds.
- Remove, shaking off excess water and lay flat on the damp cloth. The paper may still seem stiff, however, it will become pliable as you build each roll.
- Lay one piece of lettuce over the bottom third of the rice paper. On the lettuce, place 2 to 3 tablespoon of noodles, 1 tablespoon of carrots, 1 tablespoon of cabbage, and a few bean sprouts.
- Roll up the paper halfway into a cylinder. Fold the sides in an envelope pattern.
- Lay 2 shrimp halves, cut side down, along the crease. Place a few cilantro and mint leaves next to the shrimp. Keep rolling the paper into a tight cylinder to seal.
- Repeat with remaining wrappers. Store with seam side down. Serve immediately with the peanut dipping sauce.
Recipe Video
Equipment
Notes
- Serving Size: 1 spring roll plus 1 ½ tablespoons dipping sauce.
- Red leaf, green leaf, or butter leaf lettuce can be substituted for Boston.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Brianna H. says
Delish and so fresh!! Made these tonight for dinner for my boyfriend and I!! He ate 5 rolls!! Will definitely make again, might try with pork or chicken next time!!
Jessica Gavin says
Wow, I’m impressed! Let me know how the spring rolls taste with chicken or pork, sound delicious!
Carrie Burns says
Perfect recipe, especially for a first-time basil roll maker! The double wrapper and lettuce wrap trick was great and the peanut sauce recipe was excellent!
Jessica Gavin says
Thanks for making the shrimp spring rolls, Carrie!
Joyce says
I’ve made fresh spring rolls before, but I love your recipe, especially the sauce!
One thing I wonder though is about how these could be 357 calories EACH! Fresh spring rolls are regarded as a healthy snack, and just one of these would not be what I consider healthy.
Every query about the calories in fresh spring rolls is much, much lower. After all, they are mostly vegetables, and shrimp is low cal too. The wrapper is about 45 calories. And 1T peanut butter is 95 cal, 1T Hoisin is 45 cal, and the rest of the sauce ingredients are negligible. At most, even with 1T sauce per spring roll, the most I’d think one spring roll with sauce would be around 150 cal. Can you clarify how you arrived at the calories in these? Thank you!
But mostly, thanks for the recipe!
Joyce says
Regardless of the calories, I made these tonight, and ate three of them for dinner. I used cilantro instead of mint or parsley, because I love it! It doesn’t taste like soap to me, and I love the fresh taste.
The sauce is….to die for. I’m so happy I found your recipe!
Jessica Gavin says
Thank you for making the recipe, Joyce!
Don says
Best rolls ever! Any tips on how to store them in the fridge over night without them ripping apart from sticking to the plate the next day?
Jessica Gavin says
I would individually wrap the rolls in plastic wrap. You can even place paper towel between the plastic wrap and the roll to make it less stocky when unrolling.
Lauren says
DO NOT wrap them in paper towel! It’s a bloody nightmare and you’ll need to re-roll everything
Wrap them in Saranwrap
Jessica Gavin says
Hi Lauren- I appreciate your feedback! Was the paper towel damp before placing the rice paper on top?
Christine Yoon-Taylor says
My friend and I made these together yesterday and they turned out absolutely amazing! Thanks for all the tips but especially about not leaving the wraps in water for more than 20 seconds and the peanut sauce alternatives. My daughter is allergic to peanuts so I used sunflower butter instead and much to my surprise, lol, it was really good! And instead of chopped peanuts I used chopped pumpkin seeds for that lovely added crunch. We’ll definitely be making these again asap!
Jessica Gavin says
Great job! I love your nut free recipe alternatives, sounds delicious!
Jennifer L says
Are you saying that one spring roll with 1.5 Tbsp sauce is 357 calories? That seems very high.
Joyce Feltz says
I’m wondering the same thing! Every query about the calories in fresh spring rolls is much, much lower. After all, they are mostly vegetables, and shrimp is low cal too. The wrapper is about 45 calories. And 1T peanut butter is 95 cal, 1T Hoisin is 45 cal, and the rest is negligible. At most, even with 1T sauce per spring roll, the most I’d think one spring roll with sauce would be around 150 cal. Hmmm!
Brittany Schnell says
I made this tonight for dinner with my husband. We each had troubles rolling tight rolls. Most of our rolls fell apart. We are pretty rural and our grocery story did not have the bean sprouts. I substituted the sprouts with cucumber. It was a light and fresh option for dinner and we will be making it again for lunch tomorrow. Thanks for the recipe.
Jessica Gavin says
You’re welcome! I’m glad you gave it a try and didn’t give up. Perhaps letting the wraps soak a little less so it’s more rigid when you roll. You only need a few seconds!
venegringo says
The sauce is golden! Thank you!
And we recommend to add thin avocado slices 😉
Jessica Gavin says
You’re welcome! Avocado slices sound amazing!
Behind.the.Label.Nutrition says
This recipe was PERFECTION, no adjustments needed. Plus I’m a visual person and am beyond grateful for the video tutorial. Now, me and my kids are spring rolling pros!
Well, not quite but its so much fun, so easy, and so delicious. And the sauce. WAS EVERYTHING!
Jessica Gavin says
Thank you for making the spring roll recipe! I love that you made this with the kiddos!
Sheryl C says
I love the spring rolls and peanut sauce at my favorite pho restaurant, so I tried this recipe. These turned out great! I changed out some of the ingredients (shredded napa cabbage and no herbs) to my taste. The peanut sauce was perfect. I want to eat it on everything.
Jessica Gavin says
The peanut sauce is so good for dipping other dishes in! Thrilled to hear that you enjoyed the spring rolls, Sheryl.
Nora says
Can you cook the rice noodles and shrimp the day before or do the noodles become sticky?
Jessica Gavin says
You can cook the shrimp ahead of time, but I would wait to cook the rice noodles because they do stick together. I have also run some cold water over the noodles, and let them drain before using whenever they stick together.
Bonnie J Abend says
Bought the spring roll skins not having tried any recipes – shrimp was a great one & pretty easy for an old beginner!! Next time I won’t pile one on top of the other and give each their own space. Skins stick to each other – sauce is really good!! Thanks for the recipe. May try fruit next!
Jessica Gavin says
Great job, Bonnie! Good idea not to stack the rolls, or maybe place a piece of plastic in between. Let me know how you make the fruit version, sounds tasty!
Melissa says
Hello. I see the nutrition for one shrimp roll is 190 calories but the calories in one rice paper is 238 calories. Can you please confirm the nutrition information? 🙂
Lauren Page says
AMAZING recipe!! Easy to follow and my family loved it 🙂
Jessica Gavin says
Thank you for your feedback!
John Davies says
Hello,
Thank you for the recipe. I am a college student trying out a lot of different recipes for the summer and this has been one of the best so far.
Camille says
Can you freeze the leftover dipping sauce? Thanks!
Jessica Gavin says
Yes, you can freeze the sauce. Just make sure to mix it well after defrosting.
Pennie says
Is there any way to cut down on the amount of carbs in this dish per serving? Viet Rolls are one of my favs and after having full gastric bypass–I have very limiting dietary restrictions and rules. This many carbs is frowned upon in one sitting. Any ideas would be much appreciated!!
Thanks so much!
Jessica Gavin says
Hi Pennie- The only way I could see cutting down on the carbs is to not add the rice noodles, and add more vegetables in the filling. Also, just have a small amount of peanut sauce. You could also lettuce wrap the rolls and add the filling if you want to get the flavor without the rice.
Nat says
First time making spring rolls and they were delicious!! The dipping sauce was phenomenal. My husband and toddler loved them! The only thing we added was some sliced with the veggies. Thanks for the YouTube video! It was extremely helpful!
John Schultz says
I noticed you did not use Sambal Olek or Saracha in your peanut sauce? I would definitely recommend using Sambal Olek or just straight up Sambal (i little goes a LONG way) for that little bit of heat.
Also maybe some fresh Thai chili or birds eye chili.
Jessica Gavin says
Great suggestions to spice things up in the sauce, thanks John!
chris says
As a newbie (to this) I too found your directions very helpful, after having attempted several other directions that left me with disintegrating rolls…
These were excellent with a warm, sweet chili sauce I’d made with coconut agave!
Thanks.
Safs says
Love this recipe… the peanut sauce was great!
Lily says
Delish, tasty, crunchy, easy. I have to practice rolling. The recipe calls for ingredients that are already in my pantry and fridge. Thank you for sharing.
Vivian says
Are you able to use precooked shrimp for this dish? It sounds wonderful!
Jessica Gavin says
Yes, the shrimp should be precooked. I’ve updated the recipe, thanks Vivian!
Lindsey walters says
I made these for my husbands birthday! They were delicious! Your pictures really helped!! First time making these ! The sauce was awesome! I’d love to add a picture on here but I don’t know how !
Jean Jarrett says
Usually my husband makes dinner, I decided to surprise him with these shrimp spring rolls with peanut sauce accompanied by (freezer) pork dumplings. Not only are they delicious but beautiful with the different colors. Thank you for sharing this easy and delicious recipe
Jessica Gavin says
You’re amazing Jean! So happy to hear that you enjoyed the recipe, what a wonderful surprise for your husband!
Vicky says
Thank you so much for this recipe! Can you PLEASE tell me which cook book this recipe is in?
Jessica Gavin says
Hi Vicky- The recipe is not in a cookbook, just featured on my website. Thanks!
Farida says
Thank you for sharing the recipe with us and I immediately made it using the ingredients in the refrigerator. I really like tasty and very suitable for those who are on a diet.❤️
Bentley says
Hi Jessica
I haven’t been able to find bean sprouts in the grocery stores lately. Is there anything yo i would suggest to substitute it or is leaving it out ok?
Thanks
Bentley
Jessica Gavin says
Hi Bentley- I think you could leave it out or substitute strips of cucumber for crunch.
Karla says
Can I make these ahead of time? Like make them the night before so I can have them for lunch the next day.
Jessica Gavin says
Hi Karla- Sometimes if the wrapper is exposed to the air in the refrigerator too long, it can become a little hard. If you make it ahead of time, I would recommend wrapping them individually in plastic wrap, and then place it in an airtight container. Do not make it more than 1 day in advance for the best taste.
Shirley Feenstra says
My guests loved them! They came together beautifully. They looked so colourful and are healthy. The sauce just makes it complete! 10 out of 10!
Kim says
These were outstanding! I had the recipe saved for some time and finally made them today. Thank you for a fabulous recipe!
Marilyn says
hello,
i wanted to try this tomorrow but wanted to ask. fish sauce is not listed in the sauce’s ingredients but there is diah sause in the video. how much fish sauce do i need to put?
sorry i am a person that follows the exact measurement as i am not a good cook 🙂
thank you
Jessica Gavin says
Sorry for the confusion Marilyn, the video is incorrect. Please follow the recipe as directed with rice vinegar and NOT fish sauce.
Ali Turner says
I’ve been looking for the perfect recipe for spring rolls and this is the one. So easy, healthy lunches, here we come! Thanks for sharing.
Jessica Gavin says
Yay! You are so welcome ALi 🙂
Katsu says
Jessica,
I was was wondering for the (peanut sauce) you used Rice Vinegar and not the fish sauce as shown in the video. Please advise
Thanks
Anna says
How many rolls is a serving
Jessica Gavin says
Hi Anna- One roll is a serving plus some sauce. Thanks!
Elayna says
Hi. Delicious. Can you freeze them?
Jessica Gavin says
Thank you! No, I don’t think the rice wrappers with freeze well.
Shelly says
I picked up your ingredients and can’t wait to make it tomorrow. Thank you so much for the peanut sauce recipe. I looked for it in the soy sauce area of market and couldn’t find it ready made.
A vegan friend of mine made it adding cilantro, sliced seeded cucumber, and thin slices of papaya. I am not fond of cilantro so think I’ll like your version better. I like the idea of juliened jicima for crunch. Thanks again.
Veronica C says
Spring rolls with peanut dipping sauce is one of my all-time favorites, so I made these today- wonderful and easy to follow recipe, Jessica! Thank you!!
Sandy K says
I’m not a fan of red cabbage. Could I substitute daikon or jicama instead?
Jessica Gavin says
Hi Sandy! Yes, you could absolutely substituted daikon or jicama instead depending on your taste. They both will provide a crunch, I find jicama to be more neutral in flavor and the daikon to have a little spicy kick. Just make sure to slice them very thin.
Shilpi Saxena says
Best spring rolls ever!!!— and a party favorite at my house! Thank you for a delightful recipe and easy-to-follow instructions!
Jessica Gavin says
Whoo hoo! So great to hear that you had success with the recipe Shilpi and your family gets to enjoy too 🙂 You’re so welcome!
Rosie says
Jessica,
Cannot thank you enough for posting this recipe. I have these spring rolls when I visit family, and have been looking for ages for a restaurant near me that sells them. When that hope fell through, I turned to the internet and your site popped up. Thank you for sharing, as this is now my go-to quick meal that is also SO easy and delicious, which makes me love it all the more. 🙂
Rosie says
Also, loving the rest of your site – you just gained a new social media follower, for all the wonderful recipes and easy-to-follow directions and ingredient measurement calculator, what?! 🙂
Maryanne says
Hi Kathy, thanks so much for sharing this recipe. Made the rolls and the sauce last night and they were a big hit. I would like to take some to work for a shared lunch and was wondering the best way to transport them so that they don’t stick together.
Jessica Gavin says
That’s so wonderful to hear Maryanne! Perhaps you could individually wrap them in plastic wrap, or cut some pieces of parchment paper to go in between each roll. Make sure to store in an airtight container.
Maryanne says
Thanks Jessica. Will give it a go.
Kathy says
On Weight Watchers this is 4 points a roll with dipping sauce.
Lubirda says
Hi Jessica,
Is one egg roll considered a serving?
Jessica Gavin says
Hi Lubirda! Yes, plus a generous amount of sauce 🙂
Tiffany @ ginandjuicing.com says
These look so delicious! And I’m definitely going to make the peanut dipping sauce at home ?
Elyssa says
These were delicious! Will be making them again for sure!!
Pau says
Thank you so much for this! 😀
Shelby says
Hi, Jessica! How much sugar do I add to the peanut sauce?
Thanks!
Jessica Gavin says
Hi Shelby- Great question! You do not need to add any additional sugar to the peanut sauce. I’ve updated the post to reflect the change 🙂 Thank you!
Janice Zulauf says
Yes, as a chef I would say the sauce is a bit salty, if you do not use the low salt ingredients. Adding just a bit of sugar or honey helps to balance the sauce and marry the ingredients better. I live in Luang Probang, People’s Republic of Laos. I was trained in a Cordon Bleu French Institution and also taught students there. Lovely recipe as are many of yours though.
Jessica Gavin says
Thank you for your feedback Chef, much appreciated!
Rachel says
This was my first time making spring rolls. I appreciate your detailed directions, especially on working with the rice paper wrappers, and like other comments, we so loved the peanut sauce! I added green onions and a thin slice of avocado to each roll, too, which added even more flavor and texture!
MBAZ7 says
Great idea! Appreciate extra ingredient tip.
Abril says
I just made them for lunch and I loved them! Thanks for sharing this recipee, I’d never imagine this would be so easy to prepare n__n Greetings from Mexico.
Jessica Gavin says
Thank you so much for the feedback Abril! Greetings to you in Mexico!
Luke says
Hi Jessica, can these be made ahead?
Jessica Gavin says
Hi Luke- These are best enjoyed freshly made. However you can wrap them in plastic wrap but still eat them the same day. I’ve seen that if they sit overnight the wrappers get a little hard and not as pliable, so not good to eat the next day.
Pat Cooney says
Could you wrap the rolls with plastic wrap after placing a damp paper towel over them first so they don’t dry out?
Jessica Gavin says
I think that covering the rolls in plastic wrap and tightly rolling them would help keep them from drying out. They are best eaten the same day, when do you plan on serving them?
Chenea says
These are delicious! I just made them, and was so excited for the peanut dipping sauce. Thanks for the recipe!
Jessica Gavin says
Thank you so much Chenea! Great to hear that you enjoyed the recipe 🙂
Carrie Soleta says
Made these last night, first time making spring rolls and loved them! Your recipe was so easy to follow. The dipping sauce is AMAZING! Thanks for sharing!
Jessica Gavin says
I’m so happy to hear you enjoyed the recipe Carrie! That dipping sauce is addicting!
Selena says
Hi there, I’m wondering what the dipping sauce expiration time would be roughly?
Jessica Gavin says
I would use the dipping sauce within 5 days after making it.
Thalia @ butter and brioche says
I am obsessed with Vietnamese spring rolls.. I love how refreshing, light and healthy they are. I have to make your recipe as I never have tried making them myself before!
Jessica Gavin says
Hi Thalia- Yes, definitely give them a try! They are so yummy for a light dish for spring time!
Margaret Little says
I made this today for a the first time for my gourmet dining group, I was the smash of the gluten free group as our theme was Asian . These were so easy to make the sauce was delicious. Thank you for your wonderful recipe .
Ed Miller says
I made the shrimp spring rolls and they came out perfectly.
Your directions are extremely helpful.