Recipe

Vietnamese Spring Rolls

Fresh, crunchy, herby rice-paper rolls with shrimp and noodles, served with a fast peanut dipping sauce.

By Matt Campbell

•

4.8

A platter of Vietnamese spring rolls (gỏi cuốn) cut on a bias, showing shrimp, herbs, noodles, and lettuce inside translucent rice paper, with a small bowl of peanut dipping sauce on a bright kitchen table

Vietnamese spring rolls are my favorite kind of kitchen magic: zero frying, tons of crunch, and a sauce that makes you keep “testing” it with your finger. These are the fresh kind (often called gỏi cuốn) wrapped in rice paper with shrimp, rice noodles, crisp veggies, and a pile of herbs for that clean, bright bite.

If you have ever been intimidated by rice paper, I promise it is more forgiving than it looks. The secret is a quick dunk, a little patience, and not overstuffing like you are packing a suitcase for two weeks.

Rice paper wrappers, cooked shrimp, rice noodles, lettuce, herbs, and sliced vegetables arranged on a clean kitchen counter ready for rolling

Why It Works

Big flavor with simple ingredients: herbs, lime, and a savory dipping sauce do the heavy lifting.
Great texture: soft noodles, crisp veggies, and that snappy shrimp bite all in one roll.
Customizable: swap proteins, go vegetarian, or clean out the produce drawer.
Weeknight and party-friendly: set up a DIY rolling station and let everyone build their own.

Pairs Well With

Storage Tips

Fresh spring rolls are best the day they are made, but you can absolutely save leftovers.

To store

Wrap individually: place each roll on a plate and cover with a slightly damp paper towel, then wrap tightly with plastic wrap or tuck into an airtight container.
Refrigerate: up to 24 hours for best texture. Rice paper will firm up a bit in the fridge.
Keep sauce separate: store peanut sauce in a sealed container for 3 to 5 days. Stir and add a splash of warm water to loosen before serving.

How to revive

If the rice paper feels a little tough the next day, let the rolls sit at room temp for 10 to 15 minutes. Do not re-soak them, they can turn gummy.

Vietnamese spring rolls arranged in a single layer inside an airtight container lined with a damp paper towel

Common Questions

Are Vietnamese spring rolls the same as egg rolls?

Nope. These are fresh rolls wrapped in rice paper and served chilled or at room temp. Egg rolls are wrapped (usually in wheat-based wrappers) and fried.

Why is my rice paper tearing?

You soaked it too long. Aim for 5 to 10 seconds in warm water.
Your fillings have sharp edges. Keep carrots and cucumber thin and tuck herbs inward.
You are rolling on a rough surface. Use a smooth cutting board or a damp towel.

Can I make these ahead for a party?

Yes, with a small caveat. They are best within a few hours. With careful wrapping (as described below), you can usually make them up to 4 hours ahead, but rice paper can firm up sooner depending on the brand and your room’s humidity.

Food safety note: If you are making ahead, cool and refrigerate the cooked shrimp promptly, then assemble closer to serving time when possible.

What protein works besides shrimp?

Cooked pork, rotisserie chicken, sliced tofu, or even scrambled egg strips all work. Keep pieces thin so rolling stays easy.

Is peanut sauce the only option?

Not at all. A simple nuoc cham style dip (lime, fish sauce, sugar, water, garlic, chili) is classic and super bright. I include a quick version in the variations below. If you need peanut-free, nuoc cham is a great option.

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 warm water)
Cutting board and chef’s knife
Small saucepan (optional, for peanut sauce)
Mixing bowls (for noodles and sauce)
Clean kitchen towel or large cutting board for rolling surface
Serving platter

The first time I tried to roll these at home, I treated rice paper like it was a fragile museum artifact. I soaked it forever, it turned into a sticky sheet, and I panic-folded it into something that looked like a wet envelope. The good news is: they still tasted great. Now I do it the calm way. Quick dunk, let it soften on the board, and roll like you mean it. A little chaos is fine. The sauce forgives everything.

Vietnamese Spring Rolls

(4.8 Reviews)

Prep Time 35 minutes

Cook Time 10 minutes

Total Time 45 minutes

Servings 8 rolls

Ingredients

Spring Rolls

8 rice paper wrappers (8 to 9-inch rounds)
4 oz dried rice vermicelli noodles (about 115 g)
16 medium shrimp, peeled and deveined (about 31/40 count works well)
8 to 12 butter lettuce or romaine leaves (enough to line each wrapper)
1 medium carrot, cut into thin matchsticks
1 Persian cucumber (or 1/2 English cucumber), cut into thin matchsticks
1 cup shredded purple cabbage (optional, for extra crunch)
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1/2 cup fresh Thai basil (optional, or use more regular basil)
1/4 cup chopped chives or green onion tops (optional)

Quick Peanut Dipping Sauce

1/3 cup creamy peanut butter
2 tbsp hoisin sauce
1 1/2 tbsp lime juice (about 1 lime)
1 tbsp soy sauce
1 tbsp brown sugar (or honey)
1 tsp toasted sesame oil (optional)
1 small garlic clove, finely grated
1/3 to 1/2 cup warm water, to thin
Crushed red pepper flakes or sliced chili, to taste (optional)
2 tbsp crushed roasted peanuts, for topping (optional)

Cooked shrimp, rice vermicelli noodles, mint, cilantro, and sliced vegetables laid out for assembling Vietnamese spring rolls

Instructions

Cook the noodles. Bring a pot of water to a boil. Add the rice vermicelli and cook according to package directions, often 2 to 6 minutes (some brands soak instead of boil). Drain, rinse under cold water, and toss with a tiny splash of neutral oil to prevent sticking. Set aside.
Cook the shrimp. Bring a small pot of lightly salted water to a simmer. Add shrimp and cook until pink and just firm, 2 to 3 minutes. Drain and cool. Slice each shrimp in half lengthwise so they lay flatter in the roll.
Prep the fillings. Set up a little assembly line: lettuce, noodles, carrot, cucumber, cabbage, and herbs. This makes rolling feel fun instead of frantic.
Make the peanut sauce. You have two easy options.
- Saucepan method: In a small saucepan over low heat, whisk together peanut butter, hoisin, lime juice, soy sauce, brown sugar, garlic, and sesame oil.
- No-cook method: In a bowl, whisk everything together (soft peanut butter helps here).
Add warm water a little at a time until it is smooth and dip-able. Taste and adjust: more lime for brightness, more hoisin for sweetness, more soy for salt.
Set up your rice paper station. Fill a wide shallow bowl or pie dish with warm water. Place a clean damp kitchen towel or smooth cutting board next to it.
Soften one wrapper. Dip 1 rice paper wrapper in warm water for 5 to 10 seconds. It should still feel a bit firm. Lay it flat on your rolling surface and wait 20 to 30 seconds for it to fully soften.
Fill. On the lower third of the wrapper, layer: a piece of lettuce, a small handful of noodles, a few matchsticks of carrot and cucumber, a pinch of cabbage, and a small handful of herbs. Place 4 shrimp halves (equal to 2 whole shrimp) in a line closer to the top third so they show through the wrapper.
Roll. Fold the bottom up over the filling, then fold in the sides like a burrito. Roll tightly upward until sealed. Repeat with remaining wrappers and fillings.
Serve. Arrange on a platter, cover with a barely damp towel if they will sit for more than 10 minutes, and serve with peanut sauce. Top sauce with crushed peanuts and chili if you like.

Practical Tips and Variations

My best rice paper tip

Do not over-soak. Rice paper keeps softening after you pull it from the water. A quick dunk prevents tearing and stickiness.

Keep rolls from sticking together

Place finished rolls on a plate with a little space between them.
If stacking, separate layers with parchment paper or a lightly damp towel.

Easy swaps

Chicken spring rolls: use 1 cup shredded cooked chicken instead of shrimp.
Vegetarian: swap shrimp for baked tofu strips and add extra avocado or mango.
Extra crunch: add bean sprouts or thin sliced bell pepper.

Alternative dipping sauce (quick nuoc cham style)

Stir together 3 tbsp fish sauce, 3 tbsp lime juice, 2 tbsp sugar, 1/3 cup water, and 1 grated garlic clove. Add chili to taste, then adjust to your liking. More water mellows it, more sugar softens the edges, more lime brightens everything.

Hands rolling a Vietnamese spring roll on a cutting board with a bowl of warm water nearby

Nutrition information is estimated.

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