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Home > Asian Recipes > Fresh Spring Rolls with Best Sauce (VIDEO)

Fresh Spring Rolls with Best Sauce (VIDEO)

Homemade fresh Vietnamese Spring Rolls are easy to make and perfect for summer gatherings or a light dinner tonight.

You’ll love the sauce options including a traditional Vietnamese dipping sauce and a 2-ingredient peanut sauce that we also use for Shrimp Lettuce Wraps. Watch the video tutorial and see how easy it is to make Fresh Spring Rolls.

Fresh spring rolls on platter with dipping sauce

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We love re-making our favorite Asian foods from Egg Rolls to Fried Rice. If you are a fan of Asian food, this Shrimp Spring Roll recipe is a must-try! We learned how to make spring rolls years ago from my husband’s co-worker, Thien and we have loved them ever since.

Spring Roll Video Tutorial

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What are Fresh Spring Rolls?

There are two types of spring rolls. Fresh Vietnamese spring rolls use prepared ingredients like shrimp and sometimes pork along with noodles and fresh veggies that are wrapped in a dry rice paper wrapper that has been hydrated. Fresh spring rolls do not require any further cooking once they are wrapped.

Chinese spring rolls use refrigerated spring roll wrappers similar to egg rolls and are deep-fried in oil until crispy on the outside.

spring roll cut in half dipped in peanut sauce

Ingredients for Shrimp Spring Rolls

  • Large Shrimp – we use 21-25 count shrimp that we peel and devein (keep the shells for boiling the shrimp)
  • Vermicelli rice noodles – also called angel hair rice noodles.
  • Butter lettuce – also called Boston lettuce or bib lettuce. You’ll need 15 leaves
  • Carrots – peeled and julienned (we love this julienne slicer)
  • Cucumber – julienned and we keep the skins on for extra crunch
  • Cilantro – coarsely chopped
  • Rice Paper – 15 Round Rice Paper Sheets (8.5” diameter or 22cm)
Ingredients for making Vietnamese spring rolls

Vietnamese Spring Roll Dipping Sauce

If you are looking for a traditional Vietnamese dipping sauce, this is it. It has a handful of ingredients, but if you love spring rolls, you’ll make this over and over. My friend Adrienne shared this recipe with me and it was inspired by Vietnamese Nuoc Cham sauce.

  • 1/3 cup water
  • 1/4 cup fish sauce
  • 1/4 cup sugar, or to taste
  • 2 Tbsp lime juice
  • 2 tsp rice wine vinegar
  • 1-2 tsp chili garlic sauce (adding more will make it spicier)
  • 1 garlic clove, grated or minced
  • 2 tsp sesame oil
  • 1 Tbsp shredded carrot
Ingredients for Making Vietnamese Nuoc Cham spring roll sauce

To make the Vietnamese spring roll sauce, just combine all of the ingredients, stir until sugar dissolves and serve. Add sugar and sesame oil to taste.

Fresh spring roll dipped in Vietnamese dipping sauce

Easy Peanut Dipping Sauce

Here’s a second and much easier option for a dipping sauce if you are short on time or ingredients.

  • 1 cup sesame ginger dressing (we love Newman’s Own)
  • 2 heaping Tbsp creamy peanut butter

In a mason jar, combine ginger dressing and peanut butter, cover tightly with the lid, and shake until creamy and smooth.

how to make peanut dipping sauce

How to Make Fresh Spring Rolls

  1. Boil shrimp according to our 3-minute boiled shrimp recipe then immediately cool in ice water and cut shrimp in half lengthwise. 
  2. Cook noodles according to package instructions until softened (do not overcook) rinse in a colander with cold water and drain well. Our method: fill a saucepan with water and bring to a boil, add the noodles, turn off the heat and let them sit in hot water for 5-7 minutes.
  3. Prep veggiesjulienne cucumbers and carrots, remove stiff stems on lettuce leaves, coarsely chop cilantro,
  4. Assemble spring rolls one at a time. Fill a shallow round bowl with very warm/hot water. Submerge spring roll wrapper for about 10-15 seconds or until softened. Place wrapper on a lightly wet cutting board. 
  5. Add veggies – on the bottom half layer a piece of lettuce, a generous pinch of noodles, some carrots, cucumber, and cilantro sprigs. 
  6. Add shrimp – On the second half place halved shrimp with cut-side up.
  7. Tightly roll up the lettuce side first, tuck in the sides then roll over the shrimp and finish rolling.
How to make spring rolls step by step instructions

Keep Rolls Moist! Transfer finished rolls to a serving platter and cover with a damp kitchen towel so they do not dry out. Cut in half diagonally to serve.

Common Questions:

Can I substitute cilantro?

Yes, if you don’t like cilantro, using fresh chives or even mint leaves is popular in spring rolls. 

Can I substitute shrimp?

You can use a different protein such as cooked pork, or imitation crab sticks, or you can even make them vegetarian.

What is the best fish sauce? 

Fish sauces can vary quite a bit and some can be quite strong and fishy. We use the three crabs brand fish sauce

Where can I buy rice paper wrappers?

Rice paper sheets are a dry (not refrigerated) and shelf-stable item. They can be found in the Asian section of most grocery stores.

Summer roll dipping into peanut sauce

Tips for the Best Fresh Spring Rolls

  • Moist work surface – Keep the cutting board lightly moist (but not too wet). This keeps the rice paper from sticking to your surface.
  • Roll tightly – keep a tight roll so they don’t fall apart when you serve them.
  • Keep shrimp pink-side-down – you want the pretty side visible through the wrapper when rolled up.
  • Don’t overcook noodles – They should just be tender and not mushy. Cook according to package instructions then rinse with cold water to stop the cooking process and drain well.
Row of shrimp spring rolls

Make-Ahead

  • Prep-work: The veggies can be prepped and shrimp can be cooked a day ahead, but spring rolls are best enjoyed the day they are assembled, or they tend to dry out. 
  • A few hours ahead: You can assemble a few hours before they are needed but as soon as they are assembled, keep them refrigerated, covered with a damp kitchen towel so the wrappers don’t get dry. If stacking layers of spring rolls, place the damp towel between layers as well. 
  • Storing Overnight: If you have leftovers, you can wrap individual rolls in plastic wrap so they don’t stick to each other and store overnight in the refrigerator then let them come to room temperature for 30 minutes before enjoying. 
  • Make-Ahead Sauces: Both of the dipping sauces can be made a couple of days ahead, just bring them to room temperature and whisk before serving. 
Spring rolls made ahead with sauces and served on serving platter

Fresh spring rolls are wonderful for a light summer lunch or dinner. Let me know which spring roll sauce you love best.

More Asian Recipes to try

If you’re feeling adventurous and love to recreate your favorite Asian-inspired dishes at home, then you won’t want to miss these:

Fresh Spring Rolls Recipe with Best Dipping Sauce

5 from 7 votes
Prep Time: 40 minutes
Cook Time: 5 minutes
Total Time: 45 minutes
Vietnamese spring rolls with dipping sauce
These homemade fresh Vietnamese Spring Rolls are easy to make and perfect for a light summer lunch or dinner. You’ll love the Spring Roll dipping sauces.
Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $18-$22
Keyword: fresh spring rolls, vietnamese spring rolls
Cuisine: Vietnamese
Course: Appetizer, Main Course
Calories: 103
Servings: 15 spring rolls

Ingredients

Fresh Spring Roll Ingredients:

  • 1 lb Large Shrimp 21-25 count, peeled and deveined (keep the shells to boil shrimp)
  • 3 oz Vermicelli Rice Noodles
  • 1/2 Butter Lettuce 15 leaves
  • 2 Carrots peeled and julienned
  • 1/2 English Cucumber julienned or 3 small cucumbers
  • 1 cup Cilantro sprigs
  • 15 Round Rice Paper Sheets 8.5” diameter

Vietnamese Spring Roll Dipping Sauce:

  • 1/3 cup water preferably filtered
  • 1/4 cup fish sauce three crabs brand
  • 1/4 cup granulated sugar or to taste
  • 2 Tbsp lime juice freshly squeezed from 1 lime
  • 2 tsp rice wine vinegar
  • 2 tsp chili garlic sauce or to taste (more will make it spicier)
  • 1 large garlic clove grated of finely minced (or 2 small cloves)
  • 2 tsp sesame oil
  • 1 tbsp shredded carrot

Peanut Dipping Sauce:

  • 1 cup sesame ginger dressing Newmans Own brand
  • 2 heaping Tbsp peanut butter

Instructions

How to Make Spring Rolls:

  1. Boil Shrimp according to our boiled shrimp recipe then immediately cool in ice water. Once boiled and cooled, drain and cut shrimp in half lengthwise.

  2. Cook noodles according to package instructions until softened (do not overcook) then drain in a colander and rinse with cold water. Let noodles drain in a colander until ready to assemble. You can also fill a saucepan with water and bring it to a boil, add the noodles, turn off the heat and let them sit in hot water for 5-7 minutes.

  3. Prep veggiesjulienne cucumbers and carrots, remove stiff stems on lettuce leaves, coarsely chop cilantro,

  4. Assemble spring rolls One at a Time. Fill a shallow round bowl (wider than your wrappers) with very warm/hot water. Submerge spring roll wrapper for about 10-15 seconds or until softened(depending on the temperature of your water). Place wet spring roll wrapper on a clean and lightly wet cutting board.

  5. Add veggies on one half in this order: lettuce, a generous pinch of noodles, carrots, cucumber, cilantro sprigs.

  6. Add shrimp on the second half, placing the shrimp cut-side up.

  7. Tightly roll up the lettuce side first, tuck in the sides then roll over the shrimp so shrimp are visible on the outside.

  8. To serve – Transfer finished rolls to a serving platter and keep finished spring rolls covered with a damp kitchen towel so they do not dry out. For a prettier presentation, serve cut in half on the diagonal.

How to Make Vietnamese Dipping Sauce:

  1. In a small mixing bowl, combine all dipping sauce ingredients, adding sugar and sesame oil (if using), to taste. 

How to Make Peanut Dipping Sauce:

  1. In a mason jar, combine dressing and peanut butter, cover tightly with lid and shake until smooth and well combined. 

Recipe Notes

Note: The nutrition label is for 1 spring roll without the sauce.

Nutrition Facts
Fresh Spring Rolls Recipe with Best Dipping Sauce
Amount Per Serving
Calories 103 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 40mg13%
Sodium 297mg13%
Potassium 110mg3%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 1g1%
Protein 6g12%
Vitamin A 1675IU34%
Vitamin C 1mg1%
Calcium 33mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Carol
    September 21, 2021

    I purchased these from a local restaurant and they used fresh basil instead of cilantro. They were delicious!!

    Reply

    • Natashas Kitchen
      September 21, 2021

      Thank you so much for sharing that with me.

      Reply

  • Diane
    September 8, 2021

    I made these and I can tell you there is a learning curve in rolling them up. Because I am behind the curve I took leftovers for lunch in the form of a salad, which was delicious! I also learned that keeping the sesame seed peanut butter dressing in th refrigerator made the peanut butter solidify to a degree.

    Reply

    • Natasha's Kitchen
      September 8, 2021

      Thanks for sharing that with us, Diane! It is a learning curve and practice makes perfect. I’m glad you tried!

      Reply

  • Korrin Rue
    August 8, 2021

    Natasha – my kids loved helping me make these. Super fresh and healthy. Thank you.

    Quick question on storage and serving. Mine were pretty sticky after we assembled them. Any suggestions on what we might have done incorrectly. Also, do you store these and eat later? If so, how? We would love make a batch and eat in school lunches throughout the week.

    We are big local fans of yours. Thanks for all the recipes.

    Reply

    • Natasha
      August 9, 2021

      Hi Korrin, make sure to keep them under a damp towel to keep them moist and hydrated which helps prevent the stickiness. Also, see the section in the post titled “Make Ahead” which should help.

      Reply

  • John S.
    August 5, 2021

    When I first saw a Natasha video, I figured probably more entertainment that good recipes. Boy was I wrong. Some of my recipes come from her site. A huge fan now.

    Reply

    • Natashas Kitchen
      August 5, 2021

      Aww, thank you for that wonderful compliment, John! I’m so happy you’re enjoying my recipes!

      Reply

  • Lori
    August 4, 2021

    Hi Natasha,
    Just wondering if Shirataki (sp.) noodles could be used in this spring roll recipe instead of the rice noodles?

    Reply

    • Natasha's Kitchen
      August 4, 2021

      Hi Lori, I honestly haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Suzanne Galbraith
    August 1, 2021

    Couldn’t find the Newman’s Own Sesame Ginger at 3 different stores in Brandon Manitoba Canada, so I purchased the Newman’s Own Sesame Thai would that be ok?

    Reply

    • Natasha
      August 2, 2021

      Hi Suzanne, I haven’t tried that one so I’m not sure. You might find a sesame ginger dressing by a different brand?

      Reply

  • Jen
    August 1, 2021

    As a Vietnamese person, I would like to correct you. “Fresh Vietnamese spring rolls” are not a thing. Vietnamese spring rolls are fried! This recipe is for summer rolls. Please update your title and information so you do not continue to miseducate people! Thanks!

    Reply

    • Huong
      August 10, 2021

      I agreed with Jen. In addition, our summer rolls actually mostly use beef and shrimp, not pork. We also normally don’t use the “spring rolls skin” that you used in this recipe, although it is a good substitution. The best is to use the rice paper sheets, commonly found in Asian markets. We don’t add fresh carrots into the dipping sauce unless but use pickled daikon and carrots instead. Sorry for being picky, i just want to make sure that your summer rolls are a modified version of Vietnamese summer rolls and not the traditional version. Thank you!

      Reply

  • James
    August 1, 2021

    I think your Facebook page was hacked. To do online fraud

    Reply

    • Natasha
      August 2, 2021

      Hi James, there are a ton of imposter accounts set up (not by me) and please report them when you see them. It’s unfortunate that facebook doesn’t do more to stop them or prevent them from cropping up. My page is blue check mark verified. If there is no blue check mark, that is not me, but an imposter.

      Reply

  • Robin
    July 31, 2021

    Natasha!
    I’ve wanted to learn how to make these spring rolls forever. This is an easy-to-follow recipe. What do you recommend for side dishes? I’m going to try it for company but am a bit nervous about it.
    Thank you!

    Reply

  • Lise
    July 31, 2021

    Do these freeze well?

    Reply

    • Natashas Kitchen
      July 31, 2021

      Hi Lise, I haven’t tested that myself, but I bet that could work. I imagine you would need to wrap them in plastic wrap individually, not to stick together.

      Reply

  • Emily
    July 30, 2021

    These look mouthwateringly good. What would you think of adding a couple thin strips of nori to the veggies? I don’t know if the Vietnamese use seaweed in their food, as I am just starting to learn about the east Asian cuisines. Can’t wait to try these!

    Reply

    • Natashas Kitchen
      July 30, 2021

      Hi Emily, I haven’t tested that, but I bet that could work, especially if preferred! I hope you love this recipe!

      Reply

  • jess
    July 30, 2021

    This recipe is my favorite spring roll that uses shrimp! One of my go to recipes when I want something that looks like it was a lot of work, but was secretly really easy!

    Reply

    • Natashas Kitchen
      July 30, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Jess!

      Reply

  • Gina Ceraso
    July 30, 2021

    These were so fresh and delicious! I can’t wait to make them again!

    Reply

    • Natashas Kitchen
      July 30, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Gina!

      Reply

    • GG
      July 31, 2021

      what sauce did you do? i can’t decide

      Reply

  • Beth
    July 30, 2021

    Oh my goodness! This is perfect timing. My daughter and I just started making some spring rolls, and we love them! We can’t wait to try your recipe for lunch tomorrow and those sauces look divine too! Excited!

    Reply

    • Natashas Kitchen
      July 30, 2021

      I’m exciting for you to try these! Thank you for watching, Beth!

      Reply

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