Fresh Spring Rolls Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Fresh Spring Rolls wrap rice vermicelli, shrimp, crisp veggies, and herb trio in translucent rice paper for light Vietnamese summer rolls.

This 30-minute appetizer serves 8-10 with peanut dipping sauce and addictive crunch.

No cooking beyond boiling noodles and shrimp. Perfect for parties or meal prep.

Why This Recipe Works

Rice paper softens perfectly in seconds without tearing. Vermicelli provides neutral base for flavors. Herbs deliver authentic brightness. Peanut sauce balances sweet-salty-umami. Cold assembly keeps fillings crisp.

Ingredients & Prep

Rolls:

• 12 (8-inch) rice paper wrappers
• 8 oz rice vermicelli noodles
• 12 medium shrimp, cooked, peeled, halved
• 1 cup butter lettuce leaves
• 2 carrots, julienned
• 1 cucumber, julienned
• ½ cup each mint, cilantro, basil leaves
• 2 green onions, sliced

Peanut Dipping Sauce:

• ⅓ cup peanut butter
• 2 tbsp hoisin
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp sesame oil
• Water to thin

Step-by-Step Instructions

1. Cook vermicelli 2-3 minutes; drain, rinse cold, chop roughly.
2. Prep all fillings; have shallow dish warm water ready.
3. Dip rice paper 10-15 seconds until pliable; lay on damp towel.
4. Layer lettuce, noodles, carrots, cucumber, herbs, shrimp, green onion across lower third.
5. Fold bottom over filling; tuck sides in, roll tightly like burrito.
6. Repeat; cover finished rolls with damp towel.

Flavor Variations

Storage Tips

Cover damp towel; refrigerate 4 hours max. Don’t stack.

FAQs

Rice paper sticky?
Work on damp towel; less water time.

Rolls tear?
Don’t overfill; roll tighter.

Sauce thick?
Thin with warm water.

Conclusion

Fresh Spring Rolls burst with summer crunch Vietnamese perfection.

Fresh Spring Rolls Recipe

Print Recipe

Light, fresh, and vibrant spring rolls filled with crisp vegetables, herbs, and rice noodles, wrapped in delicate rice paper and served with a flavorful dipping sauce. Perfect as an appetizer or light meal.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 5 mins
• Total Time: 25 mins
• Yield: 8 rolls 1x
• Category: Appetizer
• Method: No Cook
• Cuisine: Asian
• Diet: Vegan

Ingredients

Scale 1x2x3x

• Rice paper wrappers
• 4 oz rice vermicelli noodles, cooked
• 1 cup shredded carrots
• 1 cup cucumber, julienned
• 1 cup red bell pepper, thinly sliced
• 1 cup purple cabbage, shredded
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro
• 1 avocado, sliced (optional)
• Peanut Dipping Sauce:
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or honey
• 1 tsp sesame oil
• Warm water to thin (as needed)

Instructions

• 1. Cook rice noodles according to package instructions, then drain and cool.
• 2. Prepare all vegetables and herbs before assembling.
• 3. Fill a shallow dish with warm water.
• 4. Dip one rice paper wrapper into water for 5–10 seconds until pliable.
• 5. Lay wrapper flat and add a small portion of noodles, vegetables, herbs, and avocado near the bottom third.
• 6. Fold bottom edge over filling, fold in sides, and roll tightly.
• 7. Repeat with remaining wrappers and filling.
• 8. Whisk all dipping sauce ingredients together until smooth, adding warm water to desired consistency.
• 9. Serve rolls immediately with dipping sauce.

Notes

• Do not overfill rolls to prevent tearing.
• Serve immediately for best texture.
• Add shrimp or tofu for extra protein if desired.

Nutrition

• Serving Size: 2 rolls
• Calories: 210
• Sugar: 4g
• Sodium: 380mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 0mg

Keywords: fresh spring rolls, rice paper rolls, Vietnamese spring rolls