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:

Natasha's Kitchen Cookbook

Fresh Spring Rolls Recipe with Best Dipping Sauce

4.97 from 82 votes
Author: Natasha Kravchuk
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.
Prep Time: 40 minutes
Cook Time: 5 minutes
Total Time: 45 minutes

Ingredients 

Servings: 15 spring rolls

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:

  • 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.
  • 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.
  • Prep veggiesjulienne cucumbers and carrots, remove stiff stems on lettuce leaves, coarsely chop cilantro,
  • 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.
  • Add veggies on one half in this order: lettuce, a generous pinch of noodles, carrots, cucumber, cilantro sprigs.
  • Add shrimp on the second half, placing the shrimp cut-side up.
  • Tightly roll up the lettuce side first, tuck in the sides then roll over the shrimp so shrimp are visible on the outside.
  • 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:

  • 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:

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

Notes

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

Nutrition Per Serving

103kcal Calories17g Carbs6g Protein1g Fat1g Saturated Fat1g Polyunsaturated Fat1g Monounsaturated Fat1g Trans Fat40mg Cholesterol297mg Sodium110mg Potassium1g Fiber1g Sugar1675IU Vitamin A1mg Vitamin C33mg Calcium1mg Iron
Nutrition Facts
Fresh Spring Rolls Recipe with Best Dipping Sauce
Amount per Serving
Calories
103
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
40
mg
13
%
Sodium
 
297
mg
13
%
Potassium
 
110
mg
3
%
Carbohydrates
 
17
g
6
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
6
g
12
%
Vitamin A
 
1675
IU
34
%
Vitamin C
 
1
mg
1
%
Calcium
 
33
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer, Main Course
Cuisine: Vietnamese
Keyword: fresh spring rolls, vietnamese spring rolls
Skill Level: Easy
Cost to Make: $$
Calories: 103

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

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Recipe Rating




Comments

  • Kayla
    January 1, 2024

    I dint eat meat so I skipped the shrimp and just made veggie rolls.. but these were soooo good!! First time working with rice paper so that took a few trial and errors to get right but it was fun to learn! DONT SKIP THE SAUCE!! (The Vietnamese dipping sauce) holy moly was it amazing! Compliments the freshness of the spring rolls perfectly 😊

    Reply

    • NatashasKitchen.com
      January 1, 2024

      Hi Kayla! I’m so glad you loved the recipe!

      Reply

  • Yvette Pianelli
    August 4, 2023

    I made these 2 weeks ago and my family loved them so much that I am making them again tonight. The recipe is so easy to follow and just perfect. Thank you Natasha!

    Reply

    • NatashasKitchen.com
      August 4, 2023

      That’s wonderful, Yvette! So glad you’re loving the recipe.

      Reply

  • Rob O’Quinn
    July 7, 2023

    I made these tonight for the first time. Rice paper sheets are tricky. I made shrimp and I also used fake crab meat (pollock mix). Both really good. Peanut sauce was 1/2 cup creamy, 2 tbsp of both low salt soy and brown sugar and a two Sriracha (I’ll add more next time). Brilliant recipe. The rolls will be tighter next time. Thank you this fresh tasting recipe.

    Reply

    • Natashas Kitchen
      July 7, 2023

      You’re welcome! I’m so happy you enjoyed it, Rob!

      Reply

  • Patty
    May 13, 2023

    I just made these for the first time, along with the Vietnamese dipping sauce – I’ll be making these a lot!!!! 💕💕💕👏🏻🌻

    Reply

    • NatashasKitchen.com
      May 13, 2023

      I’m so glad you loved the recipe, Patty!

      Reply

  • Angie
    April 18, 2023

    Natasha, is there another dressing you could suggest. New man’s own has been discontinued in Canada for quite a while. Thanks,

    Angie

    Reply

    • Natasha's Kitchen
      April 18, 2023

      You might find a sesame ginger dressing by a different brand? Or you could just use another Asian dressing or dipping sauce of your choice. You can also add fresh grater ginger and sesame seeds to the mixture to help get this taste.

      Reply

  • Danielle Lief
    April 1, 2023

    I used pork I already had prepared and added mint too and the sauce is delicious and so added crushed peanuts :). Will make again!!!

    Reply

    • NatashasKitchen.com
      April 1, 2023

      So glad you loved it! Thank you for the feedback.

      Reply

  • Sheri
    February 20, 2023

    Natasha, do you have a cookbook out yet? I look online too and I watch you but I like cookbooks.

    Reply

    • NatashasKitchen.com
      February 20, 2023

      Hi Sheri! October 2023 will be the release of my first cookbook. Stay tuned for some exciting details soon! Be sure to click “subscribe” above so you don’t miss my updates. 🙂

      Reply

  • Dawn
    February 1, 2023

    I made this recipe tonight. First time ever making spring rolls and the video tutorial was great! These were so good and the dipping sauces were out of this world! Definitely making these again! YUMMMM!!!

    Reply

    • NatashasKitchen.com
      February 1, 2023

      Hi Dawn! That’s so great to hear. Thank you for your feedback, I’m glad you loved the recipe.

      Reply

  • J Laforest
    January 31, 2023

    Very good,but why would my spring rolls stick to my fingers😋

    Reply

    • Natashas Kitchen
      January 31, 2023

      Hi J, make sure to keep them under a damp towel to keep them moist and hydrated which helps prevent the stickiness.

      Reply

  • julie
    January 28, 2023

    I am confused. In the first picture, the shrimp is near the end of the paper and in the second picture, the shrimp is nearer the middle. This is where I get hung up on how to roll.

    Reply

    • NatashasKitchen.com
      January 28, 2023

      Hi Julie! It seems that way because of the angle of the image as well. The shrimp may move a bit but not drastically. Please watch the video above so you can see my process.

      Reply

  • DeeAnne Rozinka
    January 25, 2023

    I just discovered that sesame ginger salad dressing plus chunkypeanut butter works great. Thanks for posting that for others. I use both Light House and Newmans. Thanks again for your great recipes. The spring rolls are always a hit.

    Reply

    • NatashasKitchen.com
      January 25, 2023

      Hi DeeAnne! Thank you for sharing, I’m so glad you love my recipes. 🙂

      Reply

  • Debbie
    October 5, 2022

    I am goingvto make a lot of these. Can you freeze these? Can you bake or fry them?

    Reply

    • NatashasKitchen.com
      October 5, 2022

      Hi Debbie, these are best enjoyed fresh. Fresh ingredients such as cucumbers, lettuce, etc do not freeze well. You may enjoy my egg roll recipe HERE. These are fried and freeze well.

      Reply

  • LynneW
    September 29, 2022

    Too much sesame oil in the first dipping sauce. 1/2 a teaspoon is enough if not leave it out all together as it is overwhelming.

    Reply

  • Jeanette
    July 2, 2022

    I didn’t care for the peanut sauce. Without a good dipping sauce, spring rolls aren’t a hit. I love them but got to have a good dipping sauce.

    Reply

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