Vietnamese Fresh Spring Rolls

Fresh Vietnamese spring rolls are a light and refreshing alternative to fried appetizers, and they’ve become a popular favorite for many families. Filled with shrimp, rice noodles, and fresh herbs, these rolls are delicious when paired with flavorful dipping sauces. They are also perfect for parties since they can be prepared ahead of time.

You can easily create restaurant-style Vietnamese spring rolls in your own kitchen with a few fresh ingredients and simple steps.

Spring rolls are thin wrappers filled with savory ingredients. Traditional Vietnamese spring rolls, also called gỏi cuốn, are made with rice paper wrappers filled with shrimp, pork, rice vermicelli noodles, lettuce, and fresh herbs. Unlike egg rolls, the wrappers are soft and delicate rather than crispy and thick.

These fresh rolls pair wonderfully with many Vietnamese dishes. They go especially well with homemade pho, Vietnamese chicken congee with rice, or a roasted pork bánh mì sandwich.

Since rice paper can dry out and crack easily, spring rolls are best enjoyed shortly after assembling them. If you have leftovers, wrap each roll individually in plastic wrap and refrigerate for up to three days to keep them fresh.

Many home cooks enjoy adding their own twist to this recipe. Some people include shredded carrots or daikon radish for extra crunch, while others prefer serving the rolls with peanut sauce instead of traditional dipping sauces. The simple ingredients and easy assembly make these rolls a great homemade version of what you would enjoy at a Vietnamese restaurant.

Ingredients

For the Spring Rolls

2 ounces rice vermicelli noodles

8 rice paper wrappers (8.5-inch size)

8 large cooked shrimp, peeled, deveined, and sliced in half

2 lettuce leaves, chopped

3 tablespoons fresh mint, chopped

3 tablespoons fresh cilantro, chopped

1⅓ tablespoons fresh Thai basil, chopped

For the Dipping Sauces

¼ cup water

2 tablespoons freshly squeezed lime juice

2 tablespoons white sugar

4 teaspoons fish sauce

1 garlic clove, minced

½ teaspoon chili garlic sauce

3 tablespoons hoisin sauce

1 teaspoon finely chopped peanuts

Instructions

Prepare all ingredients before starting.

Bring a large pot of lightly salted water to a boil. Add the rice vermicelli noodles and cook until tender but still slightly firm, about 3–5 minutes. Drain and let cool.

Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 1 second until softened.

Lay the softened wrapper flat on a clean surface. Arrange 2 shrimp halves, a small amount of noodles, lettuce, mint, cilantro, and Thai basil across the center, leaving space around the edges.

Fold the uncovered sides inward, then tightly roll the wrapper around the filling to form a neat spring roll. Repeat with the remaining ingredients.

To make the first dipping sauce, combine water, lime juice, sugar, fish sauce, garlic, and chili garlic sauce in a small bowl.

In another bowl, mix the hoisin sauce with chopped peanuts.

Serve the Vietnamese spring rolls with both dipping sauces on the side for dipping.