These fresh and vibrant Vietnamese Spring Rolls are packed with shrimp, crisp veggies, and aromatic herbs, all wrapped in delicate rice paper. Paired with two delicious dipping sauces—Vietnamese Fish Sauce and Peanut Sauce—these spring rolls make a perfect appetizer or light meal. Whether you’re hosting a party or just craving a fresh, healthy dish, these rolls are sure to impress!
Preparation Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Ingredients
For the Spring Rolls:
- 1 lb large shrimp (21-25 count), peeled and deveined (keep the shells)
- 3 oz vermicelli rice noodles
- 1/2 butter lettuce (15 leaves)
- 2 carrots, peeled and julienned
- 1/2 English cucumber, julienned (or 3 small cucumbers)
- 1 cup cilantro sprigs
- 15 round rice paper sheets (8.5” diameter)
For the Vietnamese Springroll Dipping Sauce:
- 1/3 cup water (preferably filtered)
- 1/4 cup fish sauce (Three Crabs brand)
- 1/4 cup granulated sugar, or to taste
- 2 tbsp lime juice (freshly squeezed from 1 lime)
- 2 tsp rice wine vinegar
- 2 tsp chili garlic sauce, or to taste (more will make it spicier)
- 1 garlic clove, grated or finely minced
- 2 tsp sesame oil
- 1 tbsp shredded carrot
For the Peanut Dipping Sauce:
- 1 cup sesame ginger dressing (Newman’s Own brand)
- 2 heaping tbsp peanut butter
Directions
- Prepare the Shrimp: In a pot of boiling water, cook the shrimp for 2-3 minutes until pink and opaque. Drain and set aside.
- Cook the Rice Noodles: Cook the vermicelli rice noodles according to the package instructions. Drain and set aside to cool.
- Prepare the Veggies: Julienne the carrots, cucumber, and prepare the cilantro sprigs. Set aside.
- Soften the Rice Paper: Fill a shallow bowl with warm water. Dip each rice paper sheet in the water for about 5 seconds, until softened but not too limp.
- Assemble the Rolls: Lay the softened rice paper flat on a clean surface. Place 2-3 shrimp, a few pieces of lettuce, carrots, cucumber, cilantro, and rice noodles in the center. Fold in the sides and roll tightly to form the spring rolls. Repeat with the remaining rice paper and filling ingredients.
- Prepare the Dipping Sauces:
- For the Vietnamese Fish Sauce: Combine all the ingredients in a bowl and stir until the sugar dissolves.
- For the Peanut Sauce: Mix the sesame ginger dressing with peanut butter in a bowl until smooth.
- Serve: Arrange the spring rolls on a serving plate and serve with the dipping sauces.
Serving Suggestions
- Serve with a side of fresh herbs like mint and basil for added flavor.
- Pair with a bowl of rice or vermicelli noodles for a fuller meal.
- Add a touch of lime wedges on the side for extra tang.
- Serve with a variety of dipping sauces—Vietnamese Fish Sauce, Peanut Sauce, or Sweet Chili Sauce.
- For an extra crunchy texture, top with crushed peanuts or fried onions.
Cooking Tips
- Don’t over-soak the rice paper; it should be soft but still slightly firm to the touch for easier rolling.
- Use fresh shrimp for the best flavor, and don’t overcook them to keep them tender.
- Make the dipping sauces in advance for better flavor development.
- Be sure to work quickly when rolling to prevent the rice paper from sticking to your hands or drying out.
Nutritional Benefits
- Packed with protein from shrimp and healthy fats from peanut butter.
- Rich in fiber and vitamins from the fresh veggies, especially carrots and cucumber.
- The dipping sauces provide a balanced mix of savory and spicy flavors, enhancing the dish’s taste while being low in calories.
- The rice noodles provide energy while being light and easy to digest.
Dietary Information
- Gluten-Free: Rice noodles and rice paper are naturally gluten-free.
- Low in Fat: The recipe uses minimal oil, making it a low-fat option.
- Dairy-Free: No dairy products are used in this recipe.
- High in Protein: Shrimp and peanut butter provide a significant source of protein.
Nutritional Facts (per serving, 1 roll with sauce)
- Calories: 150
- Protein: 10g
- Carbohydrates: 20g
- Fat: 5g
- Fiber: 3g
- Sugar: 3g
Storage
- Spring Rolls: Best served fresh. If storing, keep the rolls in an airtight container in the fridge for up to 1 day. To prevent sticking, place parchment paper between the rolls.
- Dipping Sauces: Store in separate airtight containers in the fridge for up to 1 week. Stir well before using.
Why You’ll Love This Recipe
This recipe is a delightful mix of textures and flavors: the crisp veggies, the tender shrimp, and the chewy rice noodles wrapped in a delicate rice paper. The dipping sauces provide the perfect balance of salty, tangy, and spicy, making each bite absolutely irresistible. Plus, it’s a healthy, customizable dish that’s quick and easy to prepare—ideal for a light meal or appetizer. It’s a crowd-pleaser that everyone will love!
Conclusion
These Vietnamese Spring Rolls are fresh, flavorful, and full of vibrant ingredients. With their delicate texture and delicious sauces, they make for a light but satisfying meal. The peanut and Vietnamese dipping sauces elevate the spring rolls to a whole new level of flavor. Whether served as an appetizer or a main dish, these rolls are sure to be a hit at your next gathering.
Frequently Asked Questions
- Can I use chicken instead of shrimp?
Yes! You can easily substitute cooked chicken breast or thigh for the shrimp in this recipe. - Can I make the spring rolls in advance?
It’s best to make them just before serving. However, you can prepare the fillings and keep them in the fridge for up to 2 hours. - Can I use other vegetables?
Absolutely! Feel free to add any vegetables you like, such as bell peppers, avocado, or radishes. - What if I can’t find rice paper?
If you can’t find rice paper, you can use lettuce leaves for a lighter alternative. - Can I make the dipping sauces ahead of time?
Yes, both sauces can be made in advance and stored in the fridge for up to 1 week. - Are these spring rolls gluten-free?
Yes, rice noodles and rice paper are naturally gluten-free, making this recipe safe for those with gluten sensitivities. - How can I make the peanut sauce spicier?
Add more chili garlic sauce or a pinch of cayenne pepper to the peanut sauce for extra heat. - Can I use a different type of nut butter in the peanut sauce?
Yes, almond butter or cashew butter will also work well in the peanut sauce. - How long should I cook the shrimp?
Shrimp cook quickly. About 2-3 minutes in boiling water until they turn pink and opaque is all you need. - Can I freeze the spring rolls?
It’s best to serve these fresh, but you can freeze the uncooked rolls for up to a month. To cook, thaw in the fridge and then proceed with frying or serving.