Fresh Spring Rolls with Homemade Dipping Sauces Recipe

Byreem everly
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Introduction

Fresh spring rolls are light, colorful, and packed with vibrant flavors. These rolls combine tender shrimp, crisp vegetables, and soft rice noodles wrapped in delicate rice paper, paired with delicious homemade dipping sauces for a perfect appetizer or light meal.

The image shows a white plate filled with fresh spring rolls cut in half. Each roll is made with a thin, slightly translucent white rice paper showing visible layers inside: there is a center layer of white rice noodles, surrounded by bright orange shredded carrots, light green cucumber sticks, and green lettuce. Next to the rolls, there are two small clear glass bowls with dipping sauces; one with a smooth, light brown peanut sauce and the other with a chunky red-orange chili sauce. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 lb large shrimp
  • 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)
  • 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)
  • 1 large garlic clove (grated or finely minced, or 2 small cloves)
  • 2 tsp sesame oil
  • 1 tbsp shredded carrot
  • 1 cup sesame ginger dressing (Newman’s Own brand)
  • 2 heaping tbsp peanut butter

Instructions

  1. Step 1: Boil the shrimp according to your preferred boiled shrimp method. Immediately cool them in ice water, then drain and cut each shrimp in half lengthwise.
  2. Step 2: Cook the vermicelli rice noodles according to package instructions until softened but not overcooked. Drain and rinse under cold water, then let them drain thoroughly in a colander.
  3. Step 3: Prepare the vegetables by julienning the cucumbers and carrots. Remove stiff stems from the butter lettuce leaves and coarsely chop the cilantro.
  4. Step 4: To assemble the spring rolls, fill a shallow round bowl (wider than the rice paper wrappers) with very warm or hot water. Submerge one rice paper sheet for 10-15 seconds until softened, then place it on a lightly wet cutting board.
  5. Step 5: On one half of the softened wrapper, layer one lettuce leaf, a generous pinch of noodles, carrots, cucumber, and a few cilantro sprigs.
  6. Step 6: Place the shrimp halves on the other half of the wrapper with the cut side facing up so the shrimp are visible.
  7. Step 7: Roll the wrapper tightly, folding in the sides and rolling the lettuce side first, then over the shrimp to finish with the shrimp showing on the outside.
  8. Step 8: Transfer finished rolls to a serving platter and cover with a damp kitchen towel to prevent drying. For a nice presentation, cut the rolls diagonally before serving.
  9. Step 9: For the Vietnamese dipping sauce, mix together fish sauce, water, sugar, lime juice, rice wine vinegar, chili garlic sauce, grated garlic, sesame oil, and shredded carrot in a small bowl. Adjust sugar and oil to taste.
  10. Step 10: For the peanut dipping sauce, combine sesame ginger dressing and peanut butter in a jar. Seal tightly and shake well until smooth and combined.

Tips & Variations

  • Use filtered or bottled water to soften rice paper wrappers for better texture and flavor.
  • Customize the filling with cooked pork, tofu, or fresh herbs like mint and basil for added variety.
  • Adjust the chili garlic sauce in the dipping sauce to control the spiciness.
  • For easier rolling, keep all ingredients close at hand and work quickly once the wrappers are softened.

Storage

Store assembled spring rolls covered with a damp paper towel and wrapped loosely in plastic wrap in the refrigerator for up to 24 hours. To prevent them from drying out, keep them in an airtight container if possible. Spring rolls are best eaten fresh but can be reheated briefly by steaming for a soft texture. Dipping sauces can be stored separately in sealed containers for up to a week.

How to Serve

The image shows a white plate full of fresh spring rolls sliced in half, each having three clear layers: an outer translucent rice paper wrap with a faint pink shrimp pattern, a middle layer of bright green lettuce, and an inner layer filled with white rice noodles and small orange carrot strips, all tightly rolled. Two small clear glass bowls sit on the plate, one with a smooth beige peanut dipping sauce and the other with a coarse, chunky red chili sauce. The scene is set on a white marbled surface, adding brightness and contrast to the colorful dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make spring rolls ahead of time?

You can prepare the fillings and dipping sauces in advance, but assemble the spring rolls shortly before serving to avoid wrappers becoming soggy.

What can I substitute for shrimp?

If you prefer, use cooked chicken, tofu, or even thinly sliced grilled pork as alternative fillings to suit your taste or dietary needs.

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Fresh Spring Rolls with Homemade Dipping Sauces Recipe

Print Recipe

★★★★★

4.7 from 59 reviews

Fresh Spring Rolls with perfectly cooked shrimp, vermicelli noodles, crisp vegetables, and aromatic herbs wrapped in delicate rice paper, served with two irresistible dipping sauces: a tangy Vietnamese fish sauce-based dip and a creamy peanut-sesame ginger sauce.

  • Author: reem
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 15 spring rolls 1x
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Vietnamese
  • Diet: Halal

Ingredients

Scale

Spring Rolls

  • 1 lb Large Shrimp
  • 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)
  • 1/3 cup water (preferably filtered)

Vietnamese Dipping Sauce

  • 1/4 cup fish sauce (Three Crabs brand recommended)
  • 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)
  • 1 large garlic clove (grated or finely minced, or 2 small cloves)
  • 2 tsp sesame oil (optional)
  • 1 tbsp shredded carrot

Peanut Dipping Sauce

  • 1 cup sesame ginger dressing (Newman’s Own brand)
  • 2 heaping Tbsp peanut butter

Instructions

  1. Boil Shrimp: Boil the large shrimp according to the boiled shrimp recipe or until cooked through. Immediately transfer the shrimp to an ice water bath to cool. Once cooled, drain and cut the shrimp in half lengthwise to prepare for rolling.
  2. Cook Vermicelli Noodles: Cook the vermicelli rice noodles by boiling according to package instructions until softened but not overcooked. Drain in a colander and rinse with cold water to stop cooking. Let the noodles drain thoroughly until ready for assembly. Alternatively, boil water, add noodles, turn off heat, and let noodles sit in hot water for 5-7 minutes before draining.
  3. Prepare Vegetables: Julienne the cucumbers and carrots into thin strips. Remove the stiff stems from the butter lettuce leaves and coarsely chop the cilantro sprigs to enhance freshness and flavor in the rolls.
  4. Soften Rice Paper Wrappers: Fill a shallow, wide bowl with very warm/hot filtered water. Submerge one rice paper sheet for 10-15 seconds until it softens and becomes pliable, depending on water temperature. Lay the softened wrapper flat on a clean, slightly damp cutting board for assembly.
  5. Assemble Spring Rolls: Place the prepared lettuce leaves on one half of the wrapper. Add a generous pinch of vermicelli noodles, followed by carrots, cucumber, and cilantro sprigs on top of the lettuce.
  6. Add Shrimp: Arrange the shrimp halves on the second half of the wrapper with the cut-side facing up so they will be visible once rolled.
  7. Roll Spring Rolls: Tightly roll up the side with the lettuce first, folding in the sides securely. Then continue rolling over the shrimp side so the shrimp remain visible on the outside of the roll, creating an attractive presentation.
  8. Store and Serve: Transfer finished spring rolls to a serving platter and cover them with a damp kitchen towel to keep moist and prevent drying. For a refined look, cut the rolls diagonally in half before serving.
  9. Make Vietnamese Dipping Sauce: In a small bowl, combine fish sauce, granulated sugar, lime juice, rice wine vinegar, chili garlic sauce, grated garlic, and shredded carrot. Add sesame oil if desired. Adjust the sugar and chili garlic sauce to taste to balance sweetness, tang, and heat.
  10. Make Peanut Dipping Sauce: In a mason jar or bowl, combine the sesame ginger dressing and peanut butter. Seal and shake or whisk vigorously until smooth and well combined, creating a creamy, flavorful dip.

Notes

  • Do not overcook vermicelli noodles as they will continue to soften after draining.
  • Keep finished spring rolls covered with a damp towel until serving to prevent them from drying out.
  • The shrimp cut-side up placement in rolls makes for an appealing presentation.
  • Adjust sweetness and heat in dipping sauces to personal preference.
  • The rice paper softening time depends on water temperature; avoid soaking too long to prevent tearing.
  • For easier rolling, work on a damp surface and handle wrappers gently.

Keywords: Fresh spring rolls, Vietnamese spring rolls, shrimp spring rolls, vermicelli, rice paper rolls, healthy appetizer, Vietnamese dipping sauce, peanut dipping sauce

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