These fresh Vietnamese spring rolls are a fun and tasty treat! Packed with crunchy veggies and shrimp or tofu, they’re wrapped in rice paper and perfect for dipping.
Add that creamy peanut sauce, and you’re in for a delicious bite! I always make extra spring rolls because they disappear quickly at my house—who can resist that crispy goodness? 
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for holding your spring rolls together. If you can’t find them, you might try using lettuce leaves as a low-carb alternative or even using tortillas as a last resort.
Shrimp: I love using cooked shrimp for this recipe. If you’re looking for a vegetarian option, you can substitute with tofu or tempeh. Just make sure to season them well!
Lettuce: I prefer butter lettuce for its tenderness and sweet flavor. However, any leafy green like romaine or even kale works in a pinch if you want a crunchier texture.
Fresh Herbs: Mint and cilantro add a refreshing taste to the rolls. If you’re not a fan of cilantro, you could replace it with basil or omit it altogether.
Vermicelli Noodles: These are optional, but they add a nice texture. If you’re looking to skip them, feel free! You could even use quinoa for a protein boost if you want.
How Do I Wrap the Spring Rolls Perfectly?
Wrapping spring rolls can be the trickiest part, but with a little practice, you’ll become a pro! First, make sure your rice paper is soft but not soggy. A brief soak in warm water does the trick.
- Lay the wet rice paper on a clean surface.
- Layer your filling in the lower third—don’t overfill!
- Fold up the bottom, tuck in the sides, and roll away from you while keeping it tight.
- Don’t worry if your first few rolls aren’t perfect; just keep practicing!
Vietnamese Spring Rolls With Peanut Sauce
Ingredients You’ll Need:
For the Spring Rolls:
- 8 rice paper wrappers
- 1 cup cooked shrimp, peeled and deveined, halved lengthwise
- 1 cup lettuce leaves, preferably butter or green leaf
- ½ cup fresh herbs (such as mint and cilantro)
- ½ cup vermicelli noodles, cooked and drained (optional)
- ½ cup carrots, julienned
- ¼ cup chives, cut into 2-inch lengths
For the Peanut Sauce:
- ½ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1-2 tablespoons water (to thin the sauce)
- Chopped peanuts for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare. You’ll spend a little time cooking the shrimp and vermicelli noodles (if using), plus some time assembling the spring rolls. The peanut sauce is quick to whip up and can be made in just a few minutes!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by cooking the shrimp if they aren’t already cooked. Once they’re ready, slice them in half lengthwise to make them easier to fit into the rolls. If you’re using vermicelli noodles, cook them according to the package instructions, then drain them and rinse with cold water to cool.
2. Soften the Rice Paper Wrappers:
Take a shallow dish and fill it with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, just until it becomes soft and pliable. Then, lay it flat on a clean, damp surface like a cutting board or a kitchen counter.
3. Add the Filling:
On the lower third of the softened rice paper, start layering your ingredients. Place a few leaves of lettuce, a small handful of vermicelli noodles (if you’re using them), some julienned carrots, herbs, and a couple of pieces of shrimp. Don’t overfill, or it might be hard to roll!
4. Roll It Up:
To wrap the spring roll, fold the bottom of the rice paper up over the filling. Then, fold in the sides tightly, and roll it away from you to secure everything inside. Make sure it’s snug but not too tight! Repeat this process with the remaining wrappers and filling.
5. Make the Peanut Sauce:
For the peanut sauce, grab a small bowl and whisk together the peanut butter, soy sauce, rice vinegar, honey, and water. Add enough water until you get your desired dipping sauce consistency. Taste it and feel free to adjust the flavors if needed—more soy sauce for saltiness or honey for sweetness!
6. Serve and Enjoy:
Your spring rolls are ready! Arrange the rolls on a platter and serve with the peanut sauce on the side for dipping. Don’t forget to sprinkle some chopped peanuts on top of the sauce for an extra crunch. Enjoy your fresh and delicious Vietnamese spring rolls!
Can I Use Different Proteins in My Spring Rolls?
Absolutely! These spring rolls are versatile, and you can use chicken, tofu, or other seafood like crab or scallops instead of shrimp. If you opt for tofu, make sure to use firm or extra-firm varieties for the best texture. Just cook it until golden and slice it thinly!
What Can I Substitute for Rice Paper Wrappers?
If you can’t find rice paper wrappers, you can use lettuce leaves as a low-carb alternative. However, if you want something more like a wrapper, look for Vietnamese “bánh tráng” which are similar but thicker, or even thin flour tortillas in a pinch—just keep in mind that they won’t have the same texture!
How Do I Store Leftover Spring Rolls?
Store leftover spring rolls in an airtight container in the fridge for up to 2 days. For best results, separate the rolls with parchment paper to prevent sticking. The peanut sauce can be stored separately in the fridge, covered, for about a week. Just give it a good stir before serving!
Can I Make the Peanut Sauce Ahead of Time?
Yes, you can prepare the peanut sauce in advance! Simply keep it in an airtight container in the fridge for up to a week. If the sauce thickens, just add a bit of water or soy sauce and stir to achieve your desired consistency before serving.
