Vietnamese Fresh Spring Rolls Recipe

If you’re craving something light, fresh, and packed with vibrant flavors, this Vietnamese Fresh Spring Rolls Recipe is an absolute must-try. I love how these rolls deliver that perfect balance of crunchy veggies, fragrant herbs, and tender shrimp all wrapped in delicate rice paper—you get a fresh bite in every roll. Whether you’re whipping these up for a summer picnic or a light dinner, they’re always a crowd-pleaser and surprisingly easy once you’ve got the steps down.

When I first tried making Vietnamese fresh spring rolls at home, I was amazed at how refreshing and satisfying they turned out compared to takeout. You’ll find that this recipe is perfect if you want something healthy but still crave that fun hand-held meal experience. Plus, making your own dipping sauces brings that authentic taste right to your table, making every bite memorable.

Ingredients You’ll Need

The star of this Vietnamese Fresh Spring Rolls Recipe lies in fresh, aromatic herbs and that soft rice paper wrapper—simple ingredients that come together beautifully. When shopping, I recommend getting good-quality rice vermicelli and fresh greens to make your rolls vibrant and lively.

• Rice vermicelli noodles: Cook these just right—tender but with a little bite—to keep the rolls from turning mushy.
• Rice wrappers: Choose 8.5-inch diameter for easy rolling without the rolls bursting open.
• Cooked shrimp: Peeled, deveined and halved for easy layering—you can also use cooked chicken or tofu if preferred.
• Lettuce leaves: These add a crisp texture and fresh bite; butter lettuce or iceberg works well.
• Fresh mint leaves: Mint is so refreshing and essential for that classic Vietnamese flavor.
• Fresh cilantro: Adds a bright, earthy note that lifts the entire roll.
• Fresh Thai basil: Its slight anise flavor really rounds out the herb mix deliciously.
• Water: For soaking rice wrappers and making sauces.
• Fresh lime juice: Key for tang in the dipping sauce.
• White sugar: Balances acidity and saltiness in the sauce.
• Fish sauce: The soul of Vietnamese cuisine—adds umami to the dipping sauce.
• Garlic clove: Minced fresh for bold flavor.
• Garlic chili sauce: For heat in that perfect balance of sweet and spicy dipping sauce.
• Hoisin sauce: For a second dipping sauce with a slightly sweet, savory twist.
• Finely chopped peanuts: Add crunch and nutty richness to the hoisin sauce.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I love playing around with this Vietnamese Fresh Spring Rolls Recipe depending on what’s in season or my mood—that’s one of the fun parts! Feel free to swap shrimp for grilled chicken, tofu, or even leftover roast beef. Herbs can also vary; sometimes I add extra mint or swap Thai basil with regular basil when needed.

• Vegetarian option: I once replaced shrimp with marinated tofu and it was just as satisfying.
• Nut-free version: Skip chopped peanuts and use sesame seeds or fresh herbs for a similar crunch.
• Spicy twist: Add extra chili sauce in the dipping sauce if you like it hot—my family goes crazy for this!

How to Make Vietnamese Fresh Spring Rolls Recipe

Step 1: Cook the Rice Vermicelli

Start by boiling lightly salted water in a large pot. Stir in the rice vermicelli noodles and let them cook uncovered for about 3 to 5 minutes. The trick I discovered is to remove them when they’re tender but still have a bit of bite—overcooked noodles can get mushy and hard to roll. Drain and rinse under cold water to stop the cooking, then set aside to cool completely.

Step 2: Soften the Rice Wrappers

Fill a large shallow bowl with warm water. Quickly dip one rice wrapper in the water for just about a second to soften it—don’t soak it too long or it’ll tear when rolling. Lay it flat on a clean surface. The rice wrapper is delicate, so handle gently to keep everything neat and tidy.

Step 3: Layer and Roll

Across the center of your rice wrapper, place 2 shrimp halves in a row so they’ll show through once rolled—that presentation always impresses! Add a small handful of cooled noodles, followed by lettuce, mint, cilantro, and Thai basil. I leave about 2 inches clear on each side so the roll seals well. Fold those sides inward, then tuck and roll tightly starting from the lettuce side toward the shrimp.

Step 4: Prepare the Dipping Sauces

Nothing completes these rolls like the dipping sauces. For the first, mix water, lime juice, sugar, fish sauce, garlic, and garlic chili sauce until smooth—a tangy, spicy punch that’s unbeatable. For the second, combine hoisin sauce with finely chopped peanuts to add sweetness and a bit of crunch. I like serving both so guests can choose their favorite.

Step 5: Serve Immediately

These Vietnamese Fresh Spring Rolls are best enjoyed fresh for that crisp texture and bright flavor. Arrange them on a platter with dipping sauces on the side, and you’re ready to wow your friends and family!

How to Serve Vietnamese Fresh Spring Rolls Recipe

Garnishes

I like to sprinkle a few extra chopped peanuts over the rolls for texture and garnish with fresh lime wedges on the side. Sometimes a few extra mint leaves on the platter brighten up the presentation and invite that fresh aroma right to the table.

Side Dishes

These spring rolls pair beautifully with light Vietnamese soups like pho or a simple vermicelli noodle salad. I’ve also served them alongside a bowl of cucumber salad or steamed jasmine rice for a fuller meal.

Creative Ways to Present

For special occasions, I love arranging the rolls vertically in a glass vase or wrapping them in colorful lettuce leaves for extra flair. Another fun idea is serving DIY assembly stations where guests roll their own, adding a playful interactive touch.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend wrapping each spring roll individually in damp paper towels and then sealing them in an airtight container. This method keeps them moist without drying out, but honestly, they’re freshest eaten within a few hours.

Freezing

From my experience, freezing fresh spring rolls isn’t the best idea—the rice wrappers get soggy and lose their texture after thawing. I’d suggest making them fresh or storing in the fridge for short-term enjoyment instead.

Reheating

Since these are fresh and not fried, they don’t really need reheating. If you want to warm the shrimp or noodles, do it before rolling. Otherwise, enjoy them cold or at room temperature—they’re just as delicious!

FAQs

Final Thoughts

This Vietnamese Fresh Spring Rolls Recipe holds a special place in my kitchen because it brings together simplicity and freshness in such a delightful way. I always find that sharing these with friends sparks conversations and smiles—there’s something magic about rolling your own and dunking into those flavorful sauces. Give this recipe a try—you’ll enjoy the process as much as the tasty, healthy result!

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