Fresh Spring Rolls Recipe with Best Dipping Sauce

Fresh, crisp, and brightly flavored, these fresh spring rolls are a quick way to bring Vietnamese-style crunch and color to your table. Filled with poached large shrimp, silky vermicelli, butter lettuce, julienned vegetables, and fragrant cilantro, each roll gets dipped into either a tangy fish-sauce-based Vietnamese dip or a creamy peanut sauce. If you prefer a crispier bite, try crispy rice paper spring rolls for a different texture contrast.

Why you’ll love this dish

These rolls are light, showy, and endlessly adaptable—perfect when you want something impressive without spending hours in the kitchen. They work for weeknight dinners, party platters, or picnic-style lunches. Health-conscious eaters appreciate the low oil and fresh produce, while kids often love the hands-on assembly.

“Bright, herb-forward, and refreshing—these are the kind of rolls everyone reaches for first at a party.” — home cook review

Reasons to make them:

• Fast to prepare: shrimp + noodles take under 15 minutes.
• Customizable: swap proteins or make vegetarian.
• Portable: great for lunchboxes and gatherings.
• Balanced flavors: savory shrimp, crunchy veg, tangy-sweet dipping sauce.

How this recipe comes together

This recipe is built in three short phases: cook and chill the shrimp, soften the vermicelli and prep vegetables, then assemble rolls and make two dipping sauces. Expect about 25–35 minutes active time. Read the steps through before starting so you can set up an assembly station—this improves speed and prevents soggy rice papers.

What you’ll need

• 1 lb large shrimp, peeled, deveined (tails optional)
• 3 oz vermicelli rice noodles
• 1/2 head butter lettuce (about 15 leaves)
• 2 carrots, peeled and julienned (+ 1 tbsp shredded carrot for sauce garnish)
• 1/2 English cucumber, julienned (or 3 small cucumbers)
• 1 cup cilantro sprigs
• 15 round rice paper sheets (8.5” diameter)
• 1/3 cup filtered water (for dipping sauce)
• 1/4 cup fish sauce (Three Crabs recommended)
• 1/4 cup granulated sugar (adjust to taste)
• 2 Tbsp fresh lime juice (about 1 lime)
• 2 tsp rice wine vinegar
• 2 tsp chili garlic sauce (or more to taste)
• 1 large garlic clove, grated or finely minced (or 2 small)
• 2 tsp sesame oil
• 1 cup sesame ginger dressing (Newman’s Own)
• 2 heaping Tbsp peanut butter (smooth or chunky)

Ingredient notes and substitutions:

• For vegetarian rolls, swap shrimp for extra-firm tofu (pan-fried) or marinated tempeh.
• If you don’t have sesame ginger dressing, plain soy sauce + a splash of sesame oil + a touch of honey works for the peanut sauce base.
• Adjust sugar and chili to taste for the Vietnamese dipping sauce.

Step-by-step instructions

1. Prep ingredients first: julienne carrots and cucumber, pick cilantro sprigs, separate butter lettuce leaves, and set rice paper on a clean plate.
2. Cook shrimp: bring a pot of water to a gentle boil, add shrimp, cook 2–3 minutes until opaque and curled. Shrimp should be firm and reach 120–140°F internal for best texture (USDA recommends fully cooked seafood). Drain and immediately plunge into ice water to stop cooking. Pat dry and slice in half lengthwise for presentation if desired.
3. Soften noodles: place vermicelli in a bowl and cover with very hot (not boiling) water. Soak 3–5 minutes until tender, drain, rinse under cold water, and drain well. Toss lightly with a teaspoon of sesame oil to prevent sticking.
4. Set up assembly: a shallow dish of warm water for rice papers, a damp towel, and your fillings within reach. Working one sheet at a time prevents sticking and tearing.
5. Soften rice paper: dip each sheet in warm water for 5–8 seconds until pliable but not overly soft. Lay on damp towel.
6. Assemble: place 1 lettuce leaf on the lower third of rice paper, add a small handful of vermicelli, a few carrot and cucumber sticks, cilantro sprigs, and 2–3 shrimp halves (or whole shrimp). Fold the sides in, then roll tightly from the bottom to seal. Repeat until all rolls are made.
7. Make the Vietnamese dipping sauce (see below).
8. Make the peanut sauce (see below). Serve immediately or refrigerate briefly.

Directions — Vietnamese dipping sauce

1. In a small bowl combine 1/3 cup filtered water and 1/4 cup fish sauce.
2. Add 1/4 cup granulated sugar and stir until dissolved. Taste and adjust sweetness.
3. Stir in 2 Tbsp lime juice, 2 tsp rice wine vinegar, 2 tsp chili garlic sauce (or to taste), grated garlic, and 2 tsp sesame oil.
4. Finish with 1 tbsp shredded carrot for color and texture. Chill briefly before serving. Adjust lime or sugar to balance sweet-tangy-salty.

Directions — Peanut dipping sauce

1. In a bowl combine 2 heaping Tbsp peanut butter with 1 cup sesame ginger dressing.
2. Whisk to combine; thin with 1–3 Tbsp warm water for a dippable consistency.
3. Add a squeeze of lime or 1–2 tsp chili garlic sauce if you want heat. Taste and adjust. Serve at room temperature.

Best ways to enjoy it

Plate rolls on a long platter with small bowls for each sauce. Garnish with extra cilantro, lime wedges, and toasted sesame seeds on the peanut sauce. Pairings:

• Light white wine (Sauvignon Blanc) or a crisp lager.
• Asian slaw or edamame for sides.
• For a brunch-meets-fusion idea, try serving alongside sweet pancakes—if you want a complimentary sweet dish, check out fluffy flapjacks — the best pancakes recipe.

Storage and reheating tips

• Assembled rolls: best eaten the day they’re made. Store in an airtight container layered with damp paper towels to keep them from drying out; refrigerate up to 24 hours but expect rice paper to lose some elasticity.
• Unassembled components: cooked shrimp will keep 2–3 days in the fridge; prepped vegetables and herbs last 2–3 days if stored separately in airtight containers. Vermicelli lasts 2–3 days refrigerated.
• Sauces: both the Vietnamese dip and peanut sauce store well in the fridge for 5–7 days. Stir before serving.
• Freezing: not recommended—rice paper becomes brittle and a watery mess on thawing.

Helpful cooking tips

• Don’t over-soak rice paper: it continues to soften as you work. A quick dip (5–8 seconds) is usually enough.
• Keep an assembly station: place fillings in small bowls, and roll one or two at a time to keep everything crisp.
• Presentation trick: slice shrimp lengthwise and place cut-side down near the outside of the roll so the pink shrimp shows through the translucent rice paper.
• Make ahead efficiently: cook shrimp and prep veggies a day ahead to speed evening assembly. Keep everything chilled and assemble just before serving.
• Allergy note: peanut sauce contains peanuts; for nut-free households use sunflower seed butter instead.

Creative twists

• Vegetarian: replace shrimp with pan-fried tofu, avocado slices, or marinated mushrooms.
• Protein swaps: grilled pork, thinly sliced chicken, or smoked salmon work well.
• Tropical roll: add thin mango or jicama slices for sweetness and crunch.
• Spicy-hoisin dip: mix hoisin sauce with a spoon of peanut butter and sambal for a thicker, sweeter alternative.
• Tempura crunch: add fried shallots or crispy shallot bits for texture contrast.

Common questions

Q: How long does it take to make these from start to finish?
A: Active time is about 25–35 minutes. If you prep shrimp and veggies ahead, assembly is 10–15 minutes.

Q: Can I make these ahead for a party?
A: Prep components the day before (cook shrimp, julienne vegetables, soften noodles) and assemble just before guests arrive. Assembled rolls are best within 24 hours.

Q: Why do my rice papers tear?
A: Over-soaking or using very hot water weakens them. Dip briefly in warm water and work quickly on a damp towel. Also avoid stuffing them too full.

Q: Are these safe for pregnant people?
A: Use fully cooked shrimp (opaque and firm); avoid raw seafood. Ensure vegetables are washed thoroughly. If you’re unsure about fish sauce or other ingredients, consult your healthcare provider.

Q: Can I freeze leftover rolls?
A: Freezing is not recommended; rice paper and fresh vegetables don’t freeze and thaw well.

Q: How spicy is the Vietnamese dipping sauce?
A: Spice level depends on how much chili garlic sauce you add—start with 1–2 tsp and adjust. The peanut sauce can also be spiced up.

If you want more variations and ideas for handheld Asian-inspired rolls, the tips above and the recipe swaps will keep things interesting. Enjoy rolling and dipping—this is one of those dishes where fresh ingredients and tight technique really pay off.

Fresh Spring Rolls with Shrimp

Fresh, crisp, and brightly flavored, these fresh spring rolls are a Vietnamese-style delight filled with poached shrimp, vermicelli noodles, butter lettuce, and colorful vegetables, perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 5 minutes mins

Total Time 35 minutes mins

Course Appetizer, Main Course, Side Dish

Cuisine Vietnamese

Servings 4 servings

Calories 200 kcal

Ingredients

  

For the Spring Rolls

• 1 lb large shrimp, peeled, deveined (tails optional)
• 3 oz vermicelli rice noodles
• 1/2 head butter lettuce (about 15 leaves)
• 2 carrots, peeled and julienned (+ 1 tbsp shredded carrot for sauce garnish)
• 1/2 cup English cucumber, julienned (or 3 small cucumbers)
• 1 cup cilantro sprigs
• 15 sheets round rice paper (8.5” diameter)

For the Vietnamese Dipping Sauce

• 1/3 cup filtered water
• 1/4 cup fish sauce (Three Crabs recommended)
• 1/4 cup granulated sugar (adjust to taste)
• 2 Tbsp fresh lime juice (about 1 lime)
• 2 tsp rice wine vinegar
• 2 tsp chili garlic sauce (or more to taste)
• 1 large clove garlic, grated or finely minced (or 2 small)
• 2 tsp sesame oil
• 1 Tbsp shredded carrot (for garnish)

For the Peanut Dipping Sauce

• 2 Tbsp peanut butter (smooth or chunky)
• 1 cup sesame ginger dressing (e.g., Newman’s Own)
• 1–3 Tbsp warm water (for thinning)
• 1–2 tsp chili garlic sauce (optional for heat)

Instructions

 

Preparation

• Julienne carrots and cucumber, pick cilantro sprigs, separate butter lettuce leaves, and set rice paper on a clean plate.
• Bring a pot of water to a gentle boil, add shrimp, cook for 2–3 minutes until opaque and curled. Drain and plunge into ice water to stop cooking.
• Pat dry and slice shrimp in half lengthwise for presentation if desired.
• Place vermicelli in a bowl and cover with very hot water. Soak for 3–5 minutes until tender, then drain and rinse under cold water.
• Toss lightly with a teaspoon of sesame oil to prevent sticking.

Assembly

• Prepare a shallow dish of warm water for rice papers, a damp towel, and have your fillings within reach.
• Dip rice paper in warm water for 5–8 seconds until pliable, then lay on damp towel.
• Place 1 lettuce leaf on the lower third of rice paper, add vermicelli, carrot, cucumber, cilantro, and shrimp.
• Fold the sides in and roll tightly from the bottom to seal. Repeat until all rolls are made.

Dipping Sauces

• For the Vietnamese dipping sauce: In a bowl combine water and fish sauce, add sugar, stir until dissolved. Adjust sweetness, then mix in lime juice, rice wine vinegar, chili sauce, garlic, and sesame oil.
• For the peanut sauce: Combine peanut butter and sesame ginger dressing, whisk, thin with warm water to desired consistency. Adjust flavor with lime or chili sauce.

Notes

Assembled rolls are best eaten the same day; store in an airtight container layered with damp paper towels. Prepped shrimp and veggies can last 2-3 days in fridge. Sauces can be refrigerated for 5-7 days.

Keyword Dipping Sauces, healthy snacks, Shrimp Recipes, spring rolls, Vietnamese Recipes