VIETNAMESE SPRING SUMMER ROLLS

Light, fresh, and packed with vibrant flavours, these Vietnamese Shrimp Spring Rolls are a delicious and healthy appetizer or snack. Made with tender shrimp, crisp vegetables, fragrant herbs, and delicate rice noodles, all wrapped in soft rice paper. You can dip them in creamy peanut dipping sauce or opt for simple soy sauce to enjoy these delicious spring rolls.

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The promised recipe for spring rolls is here, finally! Honestly, it has been a while I haven’t done these fresh spring rolls, so it feels so good to make some!

Fresh and Healthy, I promise, these are fresh, delicious and super easy to make. Spring rolls are packed with fresh vegetables, lean protein (shrimp), and herbs, making them a light yet nutritious meal or snack. They’re naturally low in calories and high in fibre, vitamins, and minerals.

Quick and Easy to Make with minimal cooking required (just boiling shrimp and noodles), spring rolls come together in minutes, making them perfect for busy days or last-minute appetizers.

Why all these ingredients and flavours works so well together

• The blend of soft, chewy, crunchy, and crisp textures makes every bite exciting.
• The sweet, salty, tangy, and herbal flavours create a harmonious balance.
• The light, yet satisfying nature of the rolls makes them great for warm weather or as a refreshing appetizer.

Ingredients for Vietnamese spring rolls

• Rice paper sheets – These delicate, translucent sheets are the foundation for the spring rolls. They become soft once dipped in water. They usually have no taste and are pretty flexible to hold the ingredients together. And because they are translucent, you can see all the colourful ingredients through the rice paper.

• Shrimps – They add a mild, slightly sweet seafood flavour. It’s lean, low in calories, and high in protein, making the rolls a healthy choice. The pink-orange hue of cooked shrimp makes it so beautiful wrapped in the rice paper.

• Vermicelli Rice Noodles – Are thin rice noodles with slightly chewy texture that complements the crisp vegetables. They help bulk up the rolls, making them more filling.

• Lettuce or Mixed Greens – Adds a fresh, crisp texture and a mild earthy flavour.

• Shredded Carrots – Adds natural sweetness and a crunchy texture. Enhances the colour contrast, making the rolls more visually appealing.

• Cucumber – Brings a cool, refreshing crunch that balances out the shrimp and noodles.

• Fresh Herbs (Mint, Cilantro) – These fragrant herbs elevate the rolls with bright, bold flavours. Mint adds a cooling effect, cilantro brings a citrus freshness.

Peanut Dipping Sauce

• Hoisin Sauce: Provides a slightly sweet, salty, and umami-rich base.
• Peanut Butter: Adds creaminess and a nutty depth that pairs beautifully with the fresh rolls.
• Soy Sauce: Enhances saltiness and umami.
• Sriracha: Brings gentle heat.
• Sugar: Adds little sweetness.
• Crushed Peanuts (garnish): Adds texture and extra nuttiness for contrast.

How to make Vietnamese spring rolls

Step 1 – Prepare the ingredients

Start by preparing the shrimps. Split in half the shrimps lengthwise and set aside. Clean and cut all the vegetables. Cook the noodles according to packaging instructions. Prepare all these on a clean plate, so the process can go smoothly.

Step 2 – Prepare rice paper

Fill a wide, shallow bowl with warm tap water. Working with one spring-roll wrapper at a time, soak until lightly pliable, but not completely softened, about 20 seconds. Transfer to a flat surface and smooth with hands.

Step 3 – Fill the rice paper wrappers

Place a pile of noodles on the bottom third of the wrapper and spread them out a bit, leaving a 1 ½-inch border.  Add cucumbers, herbs, carrots, red bell pepper, slices of avocado.

On the row above the noodles and vegetable pile, add 4 shrimps making sure the pink-orange sides face down and place lettuce over it.

Step 4 – Fold the rice paper wrappers

Start folding the bottom of the wrapper tightly over the noodle layer. Tuck in sides, and finish rolling over the shrimp layer. Remember, do not overstuff the roll. Start small, then add more, as needed, as you roll each one.

Step 5 – Chill and serve

Transfer roll to a plate and cover with a slightly damp paper towel. Repeat to use all the summer rolls. Chill the spring rolls for 30 minutes in the refrigerator, and sprinkle the rolls with sesame seeds before serving. Use peanut sauce for dipping.

How to prepare dipping peanut sauce for spring rolls

For the peanut sauce, place the peanut butter and all the ingredients in a medium bowl, except the peanuts, these you will sprinkle on top, before serving. And microwave for 30 seconds, so the peanut sauce melts, and it’s easy to whisk all the ingredients together. Once this is done, transfer the dipping sauce to a smaller container and sprinkle with crushed peanuts. Serve altogether with the spring rolls.

Tips for the best Vietnamese spring rolls

1. Don’t over-soak the rice paper

• Dip the rice paper in warm water for no more than 20 seconds—it will continue softening as you assemble.
• Over-soaking can make it too sticky or fragile, leading to tearing.

2. Arrange ingredients strategically for aesthetical looks

• Place shrimp first (cut-side up) so they show through the wrapper for a beautiful presentation.
• Layer herbs and vegetables next, followed by noodles and lettuce to create a compact roll.

3. Roll tightly but gently

• Fold the bottom over the filling, tuck in the sides, and roll firmly like a burrito.
• Avoid overfilling—too much stuffing can make rolling difficult and cause tearing.

4. Keep the wrappers from sticking

• Work on a slightly damp surface (wooden cutting boards work best) to prevent sticking.
• If making multiple rolls, don’t let them touch—they may stick together.

5. Prep ingredients in advance

• Chop veggies, prepare shrimps and noodles, and set up a rolling station before assembling.
• This makes the process quick and efficient, perfect for meal prep or serving guests.

Storage

• Spring rolls taste best freshly made, but if storing, wrap them individually in plastic wrap or damp paper towels.
• Keep them in an airtight container in the fridge for up to 24 hours to prevent drying out.
• Avoid freezing, as the rice paper will become tough and chewy once thawed.
• Consume within 2 days for best texture.

More recipes

• LOBSTER ROLLS
• MIXED FRUIT SPRING ROLLS WITH NEW DOLE FRUIT FRIDGE PACK
• THAI SHRIMPS IN COCONUT CREAM
• COCONUT LIME TART
• EASY & DELICIOUS FRUIT SORBET RECIPE

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