Spring Roll Recipe

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.

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.

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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.

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.

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.

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

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

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.

Fresh Spring Rolls

These Fresh Spring Rolls are even better than you’d find at a restaurant, and they’re easy to make and healthy!

Prep: 20min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: calories 80 kcal, Carbohydrate 18 g, Protein 1 g, Sodium 36 mg, Fiber 1 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 1 package spring roll rice wrappers (, found in the Asian foods section at the grocery store)
• 1 package vermicelli rice noodles (, found in the Asian foods section at the grocery store)
• 2 mangos (, peeled and sliced into thin strips)
• 1 large carrot (, peeled and shredded or sliced into thin strips)
• 1 large English cucumber (, peeled and thinly sliced)
• 1 pound small, cooked shrimp (, deveined, tails removed, or substitute chicken)
• 1 bunch fresh mint leaves
• 1 bunch fresh basil leaves
• 1 bunch fresh cilantro
• 3/4 cup sweet chili sauce
• 1/3 cup peanut butter (, smooth or crunchy)
• 1/2 teaspoon low-sodium soy sauce
• 1/2 teaspoon hoisin sauce

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water.’, ‘name’: ‘Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water.’, ‘url’: ‘https://tastesbetterfromscratch.com/fresh-spring-rolls/#wprm-recipe-11999-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Gather all topping ingredients together, including chopped veggies, herbs, cooked shrimp.’, ‘name’: ‘Gather all topping ingredients together, including chopped veggies, herbs, cooked shrimp.’, ‘url’: ‘https://tastesbetterfromscratch.com/fresh-spring-rolls/#wprm-recipe-11999-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate. ‘, ‘name’: ‘Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate. ‘, ‘url’: ‘https://tastesbetterfromscratch.com/fresh-spring-rolls/#wprm-recipe-11999-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘(It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.)’, ‘name’: ‘(It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.)’, ‘url’: ‘https://tastesbetterfromscratch.com/fresh-spring-rolls/#wprm-recipe-11999-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb and a pinch of noodles on the 1/3 of the spring roll that is closest to you.’, ‘name’: ‘Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb and a pinch of noodles on the 1/3 of the spring roll that is closest to you.’, ‘url’: ‘https://tastesbetterfromscratch.com/fresh-spring-rolls/#wprm-recipe-11999-step-0-4’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito. ‘, ‘name’: ‘Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito. ‘, ‘url’: ‘https://tastesbetterfromscratch.com/fresh-spring-rolls/#wprm-recipe-11999-step-0-5’}
7. {‘@type’: ‘HowToSection’, ‘name’: ‘For the peanut sauce:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Add all ingredients to a food processor or blender and pulse until smooth. ‘, ‘name’: ‘Add all ingredients to a food processor or blender and pulse until smooth. ‘, ‘url’: ‘https://tastesbetterfromscratch.com/fresh-spring-rolls/#wprm-recipe-11999-step-1-0’}]}

Fresh Spring Rolls Recipe with Best 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: 40min

Total: 45min

Yield: 15

Serving Size: 1 serving

Nutrition Facts: calories 103 kcal, Carbohydrate 17 g, Protein 6 g, Fat 1 g, Saturated Fat 1 g, Trans Fat 1 g, Cholesterol 40 mg, Sodium 297 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• 1 lb Large 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)
• 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
• 1 cup sesame ginger dressing (Newmans Own brand)
• 2 heaping Tbsp peanut butter

Instruction:

1. 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.
2. In a small mixing bowl, combine all dipping sauce ingredients, adding sugar and sesame oil (if using), to taste.
3. In a mason jar, combine dressing and peanut butter, cover tightly with lid and shake until smooth and well combined.

Spring Rolls

Spring Rolls are a super light, crispy and tender vegetarian appetizer cousin of traditional egg rolls. Make ahead and freeze before frying!

Prep: 10min

Total: 40min

Yield: 24

Serving Size: 1 serving

Nutrition Facts: calories 143 kcal, Carbohydrate 14 g, Protein 2 g, Fat 3 g, Cholesterol 1 mg, Sodium 214 mg, Sugar 1 g, servingSize 1 serving

Ingredients:

• 1/4 cup canola oil (, divided)
• 8 cups napa cabbage (, sliced thinly)
• 2 cloves garlic (, minced)
• 2 carrots (, sliced thinly)
• 8 ounces bamboo shoots (, sliced thinly)
• 2 tablespoons mirin
• 1/4 cup low sodium soy sauce
• 2 teaspoons sesame oil
• 2 tablespoons cornstarch
• 24 8 inch square spring roll wrappers
• canola oil (, for frying)

Instruction:

1. Add half the canola oil to a large heavy skillet on medium high heat and add in the napa cabbage cooking 8-10 minutes while stirring until almost all the liquid it releases has cooked off.
2. Add in the garlic, carrots and bamboo shoots and cook for 1 minute while stirring before adding in the mirin, soy sauce and sesame oil and stirring again then let filling cool completely.
3. Mix cornstarch with two tablespoons of water.
4. Lay out the spring roll wrapper, brush cornstarch slurry around the edges to moisten and add about 2 tablespoons of filling in a long rectangle shape, folding in from the sides and rolling the wrappers closed tightly.
5. Heat 3 inches of oil in a dutch oven to 325 degrees and fry the spring rolls until golden brown (about 2-3 minutes).

Fresh Spring Rolls with Peanut Sauce

These Vietnamese spring rolls are fresh, not fried! They’re the perfect party appetizer or light meal. The peanut sauce sends them over the top. Recipe yields 8 spring rolls.

Prep: 40min

Total: 45min

Yield: 8

Serving Size: 1 spring roll with 1/8th of peanut sauce

Nutrition Facts: servingSize 1 spring roll with 1/8th of peanut sauce, calories 177 calories, Sugar 7.1 g, Sodium 426.8 mg, Fat 8 g, Saturated Fat 1.5 g, Trans Fat 0 g, Carbohydrate 13.2 g, Fiber 1.5 g, Protein 3.5 g, Cholesterol 0 mg

Ingredients:

• 2 ounces rice vermicelli or maifun brown rice noodles*
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon fine sea salt
• 1 cup torn butter lettuce, ribs removed
• 1 cup very thinly sliced red cabbage
• 2 medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler
• 2 Persian (mini) cucumbers or 1 small cucumber, thinly sliced or sliced into strips with a julienne peeler
• 2 medium jalapeños, ribs and seeds removed, thinly sliced
• 1/4 cup thinly sliced green onions
• 1/4 cup roughly chopped fresh cilantro
• 1/4 cup roughly chopped fresh mint
• 8 sheets rice paper (spring roll wrappers)
• 1/3 cup creamy peanut butter
• 2 tablespoons rice vinegar
• 2 tablespoons reduced-sodium tamari or soy sauce
• 2 tablespoons honey or maple syrup
• 1 tablespoons toasted sesame oil
• 2 cloves garlic, pressed or minced
• 2 to 3 tablespoons water, as needed

Instruction:

1. To make the spring rolls: Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse them under cool water, and return them to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside.
2. Fill a shallow pan (a pie pan or 9″ round cake pan works great) with an inch of water. Fold a lint-free tea towel in half and place it next to the dish. Make sure your prepared fillings are within reach. Combine the green onion, cilantro and mint in a small bowl, and stir.
3. Place one rice paper in the water and let it rest for about 20 seconds, give or take. You’ll learn to go by feel here—wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.
4. Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, some cabbage, and a few strips of carrot, cucumber and jalapeño. Sprinkle generously with the herb mix.
5. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.
6. To make the peanut sauce: In a small bowl, whisk together the peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water, as needed to make a super creamy but dip-able sauce.
7. Serve the spring rolls with peanut sauce on the side. You can serve them whole, or sliced in half on the diagonal with a sharp chef’s knife.

Fresh Spring Rolls Recipe with Best Dipping Sauce