Vietnamese Fresh Spring Rolls

Vietnamese Fresh Spring Rolls

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"These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces."
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50 m servings 82 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
  2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
  4. In another small bowl, mix the hoisin sauce and peanuts.
  5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.


  • Cook's Note:
  • The fish sauce, rice vermicelli, chili garlic sauce, hoisin sauce, and rice wrappers can be found at Asian food markets.


  1. 532 Ratings

Most helpful positive review

I'm Vietnamese so I was impressed when I saw such a great version of one of my favorite dishes. For those of you who are willing to add a bit more effort to make the rolls even that much more "...

Most helpful critical review

I believe you are missing a few things, but it's ok overall. Carrot or jicama or even daikon for crunch is much needed in your recipe. I would double the shrimp in your rolls, so every bite has ...

I'm Vietnamese so I was impressed when I saw such a great version of one of my favorite dishes. For those of you who are willing to add a bit more effort to make the rolls even that much more "...

This was so similar to a cooking class recipe that I lost that I just had to try it. I simplified the recipe by mixing the softened rice noodles with fish sauce (for flavor), and omitting the b...

These fresh spring rolls are delicious! Don't be intimidated by the rice paper wrappers. Soak them one at a time in warm water until they are JUST soft then remove it to a paper towel and fill...

Brought this to a neighborhood gathering and simplified it since I only had a few minutes to get it ready. I bought the rice vermicelli and rice wrappers at the local asian store. I also found...

So delicious! If unable to find Thai basil, just add more cilantro and mint. Method for softening Rice Paper: alternate between sheets of wet paper towels. Within 3 minutes they will be soft...

These rolls were great the same day I made them. They still tasted good the next day, but they started to get a little sticky. If you are serving them to company, make them fresh.

Spring rolls are my absolute favorite Vietnamese food. Apparently, people have different versions of the dipping sauce. In our family (and yes, we're Vietnamese), we make a peanut-hoisin dippi...

These came out so pretty! Unless you have monster prawns, I'd double or triple the shrimp (you need 2-3 per roll of the 20-per-pound shrimp). My grocery store (Kroger) sells rounds of pre-made c...

This is a really simple recipe. I added grated carrots and bean sprouts and used tofu rather than shrimp. Also, I added a spoonful of peanut butter to the hoisin dipping sauce. Everything turned...

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