Recipe

Fresh Spring Rolls Recipe

Bright herbs, crisp veg, and juicy shrimp wrapped in rice paper with a rich peanut coconut dipping sauce. Fresh, indulgent, and secretly weeknight friendly.

By Matt Campbell

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4.8

A plate of fresh spring rolls filled with shrimp, rice noodles, herbs, and colorful vegetables with a bowl of creamy peanut dipping sauce on the side

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Fresh spring rolls are supposed to be light, right? Sure. But I like mine with a little swagger: juicy shrimp, bouncy noodles, crunchy cucumbers, and a confetti of herbs, all wrapped up tight like a present you actually want to open. Then we make it decadent with a peanut coconut dipping sauce that tastes like it should cost extra.

This is my relaxed, slightly chaotic kitchen promise: you do not need perfect rolling skills. You need good prep, cold crisp ingredients, and a sauce so bold you will “taste for seasoning” about 14 times. That is not a mistake. That is quality control.

Hands rolling a fresh spring roll on a cutting board with rice paper, shrimp, herbs, and vegetables

Why It Works

Big flavor, zero stove stress: A quick noodle cook and an optional shrimp sear. The rest is assembly and snacking.
Texture party: Crisp veg, tender shrimp, chewy noodles, and that stretchy rice paper bite.
Indulgent sauce energy: Peanut butter plus coconut milk makes it creamy, rich, and dunkable.
Make it yours: Swap proteins, go vegetarian, or add avocado for extra luxury.

Pairs Well With

Storage Tips

Fresh spring rolls are at their best the day you make them, but you can absolutely store leftovers if you do it the right way.

How to store assembled rolls

Wrap individually: Wrap each roll in plastic wrap or parchment, then place in an airtight container.
Add a damp paper towel: Put a lightly damp paper towel in the container to keep the rice paper from drying out.
Refrigerate: Store and eat within 24 hours for best texture. After that, the rice paper gets chewy and the herbs lose their sparkle.

How to hold them for a party (1 to 3 hours)

Tray setup: Arrange rolls in a single layer with parchment between them, then cover with a barely damp towel.
Keep them cool: Room temp is fine for a short window, but if your kitchen runs warm, pop the tray in the fridge and pull it out 10 to 15 minutes before serving.

How to store components (best option)

Noodles: Toss with a tiny splash of neutral oil, refrigerate up to 3 days.
Veg and herbs: Store dry in containers lined with a paper towel, up to 3 days.
Shrimp: Refrigerate promptly and use within 1 to 2 days for best quality. Follow standard food-safety guidance if you are pushing it longer.
Peanut sauce: Refrigerate up to 5 days. It thickens as it sits, so thin with warm water or coconut milk before serving.

Freezing

Do not freeze assembled rolls. Rice paper turns weird, like gummy office supplies.

Freeze well: Cooked shrimp and the peanut sauce (sauce may separate a bit, just whisk after thawing).
Do not freeze: Cucumber, lettuce, herbs, sprouts, and most crunchy veg. They thaw sad.

Common Questions

Why is my rice paper tearing?

Most tearing comes from over-soaking or handling it before it fully relaxes. Dip for 8 to 12 seconds, then lay it on a damp towel or cutting board and wait 20 to 30 seconds. Brands vary a lot, and water temp matters, so use the dip as a starting point and let the wrapper finish softening on the counter. You want pliable, not soggy and fragile.

Why are my rolls sticking to the plate?

Rice paper loves to glue itself to dry surfaces. Use a slightly damp plate, a lettuce leaf “landing pad,” or place rolls on parchment. Also keep space between rolls.

Can I make these vegetarian or vegan?

Yes. Swap shrimp for baked tofu, marinated tempeh, or just load up with avocado and extra noodles. For vegan sauce, use maple syrup instead of honey.

What is the best protein besides shrimp?

Shredded rotisserie chicken, thin sliced seared steak, or pan-crisped tofu all work. Keep pieces thin so rolling is easy and the bite stays clean.

How do I keep herbs from overpowering everything?

Balance is the move. Use a mix of mint, cilantro, and basil, but keep each roll to a small pinch. Then let the sauce do the heavy lifting.

Peanut allergy, what can I use instead?

Try sunflower seed butter for the closest vibe, or use tahini for a sesame-forward sauce. Either way, thin with warm water as needed and keep the lime and garlic so it still pops.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large shallow bowl or pie dish (for soaking rice paper)
Medium pot (for noodles)
Cutting board and sharp knife
Large skillet (optional, if cooking shrimp)
Clean kitchen towel or damp cutting board surface (for rolling)
Small saucepan or microwave-safe bowl (for warming sauce)

The first time I made fresh spring rolls at home, I treated the rice paper like it was a wet napkin with commitment issues. I over-soaked it, it tore, I panicked, and then I ate the “mistake roll” standing at the counter and realized something important: even the ugly ones are delicious.

Now I make them the way I like cooking best, with a little structure and a little freedom. Prep everything, line it up like you are about to host a tiny food show, and roll until you get the hang of it. Somewhere around roll three, it clicks. Somewhere around roll five, the sauce is gone.