Fresh Vietnamese Spring Rolls are light, fresh, and bursting with flavor—packed with shrimp, herbs, rice noodles, and crisp vegetables, all wrapped in delicate rice paper. Served with a creamy, tangy peanut dipping sauce, they’re a healthy and delicious appetizer or light meal.
Prepare the Ingredients
Cook rice noodles according to package directions. Drain and rinse with cold water. Prepare all vegetables and herbs. Have everything ready before rolling.
Make the Peanut Sauce
In a small bowl, whisk together peanut butter, hoisin sauce, soy sauce, lime juice, and sriracha. Gradually whisk in warm water until smooth and pourable.
Soften the Rice Paper
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 5 to 10 seconds until just softened. Place on a damp cutting board or plate.
Assemble the Spring Roll
Arrange lettuce, mint, cilantro, basil (if using), carrot, cucumber, and rice noodles on the lower third of the wrapper. Top with 2 shrimp halves (cut-side up for presentation).
Roll the Spring Roll
Fold the bottom edge over the filling, tucking tightly. Fold in the sides, then continue rolling tightly. Place seam-side down on a plate. Cover with a damp towel to prevent drying. Repeat with remaining wrappers.
Serve
Serve immediately with peanut dipping sauce.
Pro-Tips for Picture-Perfect Fresh Spring Rolls
- Don’t Over-Soak Rice Paper: 5 to 10 seconds is enough—it continues to soften as you work.
- Don’t Overfill: Too many ingredients make rolling difficult.
- Arrange Shrimp Cut-Side Up: Creates a beautiful presentation.
- Cover with Damp Towel: Prevents rolls from drying out.
- Serve Immediately: Best fresh, before wrappers become chewy.
These Fresh Vietnamese Spring Rolls are light, fresh, and bursting with flavor—a perfect healthy appetizer.
