Go Back
Close-up of Vietnamese shrimp spring rolls wrapped in rice paper with lettuce, herbs, and sliced chili.

Fresh Spring Rolls

Ella
Fresh spring rolls are a colorful, crunchy, and healthy Vietnamese-style dish that comes together quickly.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Vietnamese
Servings 12 rolls
Calories 80 kcal

Ingredients
  

For the Rolls

  • 12 spring roll rice wrappers usually found in the Asian section
  • 100 g vermicelli rice noodles thin and quick-cooking
  • 1 mango peeled and sliced into thin strips
  • 1 large carrot peeled and shredded or sliced into sticks
  • 1 English cucumber peeled and sliced thin
  • 250 g cooked small shrimp deveined with tails removed
  • 1 cup fresh mint leaves
  • 1 cup fresh basil leaves
  • 1 cup fresh cilantro

For the Peanut Sweet Chili Sauce

  • ¾ cup sweet chili sauce
  • ⅓ cup peanut butter creamy or chunky
  • ½ tsp low-sodium soy sauce
  • ½ tsp hoisin sauce

Instructions
 

  • Bring a pot of water to a boil. Add vermicelli noodles and cook for a few minutes until tender. Drain and rinse with cold water. Set aside.
  • Arrange all vegetables, herbs, shrimp, and noodles on your prep surface.
  • Pour about one inch of warm water into a wide bowl or dish to soften rice wrappers.
  • Dip one rice paper wrapper in warm water for 10–15 seconds. Lay flat on a plate or surface.
  • Place a small amount of carrot, cucumber, noodles, mango, shrimp, and herbs on the bottom third of the wrapper.
  • Fold the sides in, then roll tightly from the bottom like a burrito. Repeat with remaining wrappers and filling.
  • To make the sauce, blend sweet chili sauce, peanut butter, soy sauce, and hoisin sauce until smooth. Add water if needed for consistency.
  • Serve spring rolls immediately with dipping sauce on the side.

Notes

Substitute shrimp with tofu or cooked chicken. Use pineapple or apple if mango is unavailable. Avocado, bean sprouts, or crushed peanuts add great texture. Prep vegetables and sauce a day ahead for faster assembly. Use plastic wrap or parchment to store rolls and prevent sticking. Avoid freezing as rice paper becomes brittle.

Nutrition Facts (Per Serving)

  • Calories: 80 kcal
  • Carbohydrates: 18g
  • Protein: 1g
  • Fat: 0g
  • Sodium: 36mg
  • Potassium: 146mg
  • Fiber: 1g
  • Sugar: 4g
  • Vitamin A: 1905 IU
  • Vitamin C: 11.7 mg
  • Calcium: 15 mg
  • Iron: 0.4 mg
Keyword Fresh Spring Rolls, Healthy Spring Roll Recipe, Rice Paper Rolls, Spring Rolls with Peanut Sauce, Vietnamese Rice Paper Rolls