Fresh, bright, and impossibly satisfying, these delicious Thai spring rolls are a perfect light meal or party snack. Thin rice paper cradles crunchy shredded carrots, red pepper, herbs, vermicelli and tender shrimp, while a creamy peanut-lime dipping sauce brings it all together. They’re quick to assemble, travel well for picnics, and are a wonderful way to showcase fresh herbs—think of them as the portable flavor bombs of Southeast Asian cooking. If you enjoy a crunchy-soft contrast, you might also like the texture twist in crispy rice paper spring rolls for another fun snack option.
What makes this recipe special
These rolls balance sweet, salty, tangy and fresh in one tidy bite. They’re no-fuss to make yet look impressive on a platter, which is why they show up at weekend lunches, potlucks, and easy weeknight dinners.
“Light, herb-forward, and perfect for dipping — these spring rolls disappeared faster than I could plate them.” — a happy tester
Why you’ll love them:
- Quick assembly: most work is prep; rolling takes just minutes.
- Customizable: swap proteins or go vegetarian with tofu.
- Healthy and shareable: fresh vegetables, controlled portions.
- Crowd-pleasing: both kids and adults like the mild, bright flavors.
How this recipe comes together
Think of the process as three simple stages: prepare, assemble, and sauce. First, cook and cool the vermicelli and shrimp. Next, set up an assembly station with softened rice papers, herbs, and fillings. Finally, mix the peanut dipping sauce and roll — it’s an assembly-line friendly recipe that’s excellent for entertaining.
What you’ll need
- 12 rice paper wrappers
- 1.5 cups shredded carrots
- 1 cup thinly sliced red bell pepper
- 1/2 cup fresh mint leaves, chopped (tender stems removed)
- 1/2 cup fresh cilantro, chopped
- 1 cup cooked shrimp, sliced in half lengthwise (see note)
- 3/4 cup rice vermicelli noodles, cooked and drained
For the peanut dipping sauce: - 1/2 cup smooth peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon honey (sub maple syrup for vegan)
- 1 clove garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons warm water, to thin the sauce
Ingredient notes:
- Shrimp: use pre-cooked or cook raw shrimp until opaque and 145°F internal temp, then cool.
- Noodles: rinse with cold water after cooking to stop softening.
- Allergies: for peanut-free dips, use sunflower seed butter or tahini with a touch more lime and honey.
Step-by-step instructions
- Prep the fillings. Shred carrots and thinly slice red pepper. Chop mint and cilantro. Slice cooked shrimp in half lengthwise.
- Cook vermicelli. Follow package directions, drain, and rinse under cold water. Shake off excess moisture.
- Make the peanut sauce. Whisk together peanut butter, soy sauce, lime juice, honey, garlic, and red pepper flakes. Add warm water a tablespoon at a time until you reach a smooth, dippable consistency. Taste and adjust salt, lime, or honey.
- Set up your station. Fill a shallow bowl with warm water for softening rice papers. Lay a damp kitchen towel on the countertop. Arrange fillings in easy reach.
- Soften a rice paper. Submerge one wrapper in warm water 6–10 seconds until pliable but still slightly firm (it will soften more as you work). Lay it flat on the towel.
- Layer fillings. Place a small handful of vermicelli across the lower third of the wrapper. Add 2–3 shrimp halves, a pinch of carrots, red pepper, mint, and cilantro. Don’t overfill.
- Roll tightly. Fold the bottom over the filling, tuck the sides in, and roll upward to seal. The rice paper will stick to itself. Repeat with remaining wrappers.
- Serve immediately with peanut sauce. If making ahead, see storage tips below.
Best ways to enjoy it
Serve these spring rolls chilled or at room temperature. Plate them on a large board or individual dishes with small bowls of peanut dipping sauce. For a bigger spread, add sliced cucumbers, pickled daikon, and crushed roasted peanuts for texture.
Pair with bright, light dishes like a green papaya salad or the savory crunch of Thai chicken lettuce wraps for a complete, crowd-friendly meal.
Storage and reheating tips
- Refrigeration: Store assembled rolls in an airtight container lined with a damp paper towel to keep rice papers from drying. Best eaten within 24–48 hours. Rice paper softens further over time, so texture is freshest the same day.
- Make-ahead: For longer make-ahead options, store components separately — sauce, veggies, noodles, and shrimp — then assemble just before serving. This keeps wrappers from getting soggy.
- Freezing: Do not freeze assembled rolls; rice paper becomes brittle when frozen. You can freeze cooked shrimp or other fillings separately for up to 1 month.
- Safety: Keep shrimp and other perishable fillings refrigerated at or below 40°F. Discard leftover assembled rolls after 2 days.
Helpful cooking tips
- Keep a damp towel handy to prevent sticking while you roll.
- Don’t over-soak rice paper—6–10 seconds in warm water is usually enough. It will finish softening on the towel.
- Roll snugly but not so tight that fillings squish out. Practice makes perfect.
- Use chilled shrimp and cool noodles to keep rolls from getting warm and soggy.
- If the peanut sauce thickens in the fridge, whisk in a teaspoon of warm water at a time to loosen it.
- For presentation, cut rolls in half on the bias and fan them on a platter to show the colorful interior.
Recipe variations
- Vegetarian: Replace shrimp with marinated baked tofu or extra avocado slices.
- Spicy: Add thinly sliced Thai chiles or a drizzle of sriracha inside each roll.
- Tropical: Add thin mango strips and basil for a fruity lift.
- Crunchy: Add crushed roasted peanuts or toasted coconut for texture.
- Different dip: Try hoisin-peanut (hoisin + peanut butter + lime) or a sweet chili-lime dipping sauce for variety.
Common questions
Q: How long does it take to make these spring rolls?
A: Prep (chopping and cooking noodles) takes about 15–20 minutes. Assembly is roughly 2–3 minutes per roll, so you can finish 12 rolls in 30–40 minutes total if working steadily.
Q: Can I make them ahead for a party?
A: Yes — but keep wrappers and fillings separate when possible. Assemble up to 2 hours ahead and store in a single layer in an airtight container with a damp towel. Assemble just before serving for best texture.
Q: Are these gluten-free?
A: They can be. Use gluten-free rice papers and swap soy sauce for tamari or a certified gluten-free soy alternative to make the dish gluten-free.
Q: What can I use if I’m allergic to peanuts?
A: Sunflower seed butter, almond butter (if no tree-nut allergies), or tahini mixed with a bit of maple syrup and extra lime make good alternatives.
Q: Can I use raw shrimp?
A: Yes—cook raw shrimp fully (until opaque and reaching 145°F internally) before cooling and slicing. Never use raw shellfish in ready-to-eat cold preparations.
Q: How do I prevent rice paper from tearing?
A: Use warm (not hot) water and softening time on the shorter side. Work on a flat, moist surface and avoid overfilling the roll.
Thai Spring Rolls
Ingredients
For the spring rolls
- 12 pieces rice paper wrappers
- 1.5 cups shredded carrots
- 1 cup thinly sliced red bell pepper
- 0.5 cup fresh mint leaves, chopped (tender stems removed)
- 0.5 cup fresh cilantro, chopped
- 1 cup cooked shrimp, sliced in half lengthwise (see note)
- 0.75 cup rice vermicelli noodles, cooked and drained
For the peanut dipping sauce
- 0.5 cup smooth peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon honey (sub maple syrup for vegan)
- 1 clove garlic, minced
- 0.25 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons warm water (to thin the sauce)
Instructions
Preparation
- Shred carrots and thinly slice red pepper. Chop mint and cilantro. Slice cooked shrimp in half lengthwise.
- Follow package directions for vermicelli, drain, and rinse under cold water. Shake off excess moisture.
Make the Peanut Sauce
- Whisk together peanut butter, soy sauce, lime juice, honey, garlic, and red pepper flakes. Add warm water a tablespoon at a time until you reach a smooth, dippable consistency. Taste and adjust salt, lime, or honey.
Assembly
- Fill a shallow bowl with warm water for softening rice papers. Lay a damp kitchen towel on the countertop. Arrange fillings within easy reach.
- Submerge one rice paper wrapper in warm water for 6–10 seconds until pliable but slightly firm. Lay it flat on the towel.
- Place a small handful of vermicelli across the lower third of the wrapper. Add 2–3 shrimp halves, a pinch of carrots, red pepper, mint, and cilantro. Don’t overfill.
- Fold the bottom over the filling, tuck the sides in, and roll upward to seal. Repeat with remaining wrappers.
- Serve immediately with peanut sauce.