Name: Vietnamese Spring Rolls with Peanut Dipping Sauce Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 50 min
Cuisine: Vietnamese
Ingredients: 18 medium shell-on shrimp (21/25 count) (about 3/4 pounds, defrosted if frozen); 3 ounces thin rice vermicelli (maifun); 1 large carrot (peeled and cut into thin matchsticks); 1 to 1 1/2 Persian cucumber (cut into matchsticks); 1 large red bell pepper (cut into matchsticks); 1/2 cup loosely packed mint leaves; 12 pieces of butter lettuce (bottom tough stems removed); 12 large 22cm circular rice paper sheets; Warm water for rolling spring rolls; 1/2 cup creamy peanut butter; 1/4 to 1/2 cup filtered water; 2 tablespoons rice vinegar; 2 tablespoons soy sauce; 1 1/2 to 2 tablespoons maple syrup (can substitute with brown sugar); 1 teaspoon toasted sesame oil; 1/3 cup warm water; 3 tablespoons sugar; 2 tablespoons fish sauce (adjust to taste); 1 tablespoon lime juice; 1 Thai chilli (sliced); 1 clove garlic (minced)

Print Recipe· 3.9 from 11 reviews

If you’re craving something fresh, light, and bursting with vibrant flavors, then you need to try this Vietnamese Spring Rolls with Peanut Dipping Sauce Recipe. These rolls are a delightful harmony of crisp vegetables, tender shrimp, and fragrant herbs all wrapped in delicate rice paper, paired perfectly with a creamy, slightly sweet peanut dipping sauce that adds a heavenly richness. Whether it’s a warm afternoon snack or a crowd-pleasing appetizer, these rolls bring a beautiful balance of textures and tastes that will have you reaching for seconds — they’re as fun to make as they are to eat!

Ingredients You’ll Need

A sequence of four close-up photos shows a woman's hands wrapping a fresh spring roll on a dark wooden board. In the first image, three cooked shrimp with pink and white colors are aligned on a translucent rice paper circle. The second and third photos show the woman folding a bright green lettuce leaf over the shrimp from the bottom upward, wrapping the ingredients tightly with the rice paper. In the final photo, the wrapped spring roll reveals the three shrimp pressed clearly against the smooth, translucent rice paper layer. photo taken with an iphone --ar 4:5 --v 7

As simple as it looks, every ingredient in this recipe plays a starring role in creating that classic Vietnamese spring roll experience. Fresh vegetables provide crunch and color, shrimp add savory protein, and the herbs bring that unmistakably aromatic burst we all love. The peanut dipping sauce ties everything together with creamy, nutty goodness that’s pure magic.

Shrimp (18 medium shell-on, about 3/4 pounds): Choose fresh or defrosted shrimp to get that tender, juicy seafood flavor.
Thin rice vermicelli (3 ounces): These delicate noodles add subtle chewiness without overpowering the other textures.
Large carrot (peeled and cut into thin matchsticks): Adds a sweet crunch and vibrant orange color.
Persian cucumber (1 to 1 1/2, cut into matchsticks): Cool, crisp, and refreshing—perfect balance to the shrimp and sauce.
Large red bell pepper (cut into matchsticks): Sweet, juicy, and packed with bright red color.
Mint leaves (1/2 cup, loosely packed): Brings fragrant freshness that makes these spring rolls truly sing.
Butter lettuce (12 pieces): Its large, soft leaves serve as a fresh bed inside the delicate rice paper.
Rice paper sheets (12 large, 22cm circular): These translucent wrappers hold everything together and soften just right when dipped in warm water.
Warm water: Essential for softening the rice paper to the perfect pliable texture for rolling.
Creamy peanut butter (1/2 cup): The luxurious base for the rich peanut dipping sauce.
Filtered water (1/4 to 1/2 cup): Used to adjust the peanut sauce to a perfect consistency.
Rice vinegar (2 tablespoons): Adds a gentle tang that brightens the sauce.
Soy sauce (2 tablespoons): Provides a savory umami depth.
Maple syrup (1 1/2 to 2 tablespoons): Natural sweetness that balances flavors; brown sugar works too.
Toasted sesame oil (1 teaspoon): A tiny hint of nutty aroma that elevates the sauce.
Warm water (1/3 cup), sugar (3 tablespoons), fish sauce (2 tablespoons), lime juice (1 tablespoon), Thai chili (sliced), garlic (1 clove minced): These are the ingredients for a classic Vietnamese dipping sauce (nước chấm) if you want an alternative to peanut sauce with fresh, bright, spicy, and savory notes.

How to Make Vietnamese Spring Rolls with Peanut Dipping Sauce Recipe

Step 1: Prepare the Dipping Sauce

Start by crafting the star of the show—the peanut dipping sauce. Mix creamy peanut butter, rice vinegar, soy sauce, maple syrup, sesame oil, and filtered water. Begin with 1/4 cup water and add more gradually until the sauce reaches a luscious, dippable consistency. Taste and adjust sweetness or tang as you like. For an extra flavor kick, prepare this sauce before the rolls so it has time to develop its rich layers.

Step 2: Cook and Prep the Shrimp

Bring a pot of water to a rolling boil, then add the shell-on shrimp. Simmer for precisely 2 minutes, then transfer to a cooling spot for about 5 minutes. Once cooled, peel the shells off, then slice each shrimp in half horizontally. This technique showcases their lovely orange hue on the outside and makes the presentation inside the rice paper beautiful and inviting.

Step 3: Soften and Cut the Noodles

Boil the vermicelli in hot water. When they’re soft but still tender, drain and rinse in cold water to stop cooking. Trimming them shorter with kitchen scissors makes rolling easier and ensures the noodles nestle perfectly inside each spring roll without overpowering.

Step 4: Set Up Your Rolling Station

Fill a large bowl with lukewarm water ready for softening the rice paper sheets. Arrange all your shrimp, noodles, carrot, cucumber, red pepper, mint, and lettuce in separate bowls for easy access. Keep a dampened chopping board or surface handy. Quick tip: dipping your hands in water helps prevent the rice paper from sticking during assembly.

Step 5: Roll the Spring Rolls

Working quickly, dip one rice paper sheet in lukewarm water for just a few seconds until pliable. Place it on your damp surface, then layer one butter lettuce leaf near the bottom edge. Add small amounts of noodles, then a mix of veggies and mint leaves on top of the lettuce. Place three shrimp halves along the upper third, orange side facing down. Fold the bottom edge over the filling, tuck in the sides, then roll tightly to seal. Repeat until all ingredients are used, refreshing your working area with water when it starts to dry out.

Step 6: Serve with the Peanut Dipping Sauce

Arrange the rolls on a platter and serve immediately with your luscious peanut dipping sauce on the side for dunking. This immediate serving keeps the rice paper tender and that wonderful contrast between crisp veggies and creamy sauce vibrant.

How to Serve Vietnamese Spring Rolls with Peanut Dipping Sauce Recipe

There are six fresh spring rolls on a white round plate, each roll showing a layer of translucent rice paper wrapped tightly around bright green lettuce and fresh herbs. On the outside, slightly pink cooked shrimp pieces are evenly placed in a single row along the length of each roll, their smooth texture and subtle orange stripes visible through the rice paper. Next to the rolls is a small white bowl filled with creamy brown peanut sauce, topped with a drizzle of red chili oil and a small silver spoon inside. The plate sits on a light blue cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add a sprinkle of toasted crushed peanuts on the dipping sauce for a delightful textural pop. Fresh mint or Thai basil leaves scattered on the serving plate amplify the herbaceous notes in each bite, making the presentation as tasty as the rolls themselves.

Side Dishes

For a complete meal, pair these spring rolls with a light Vietnamese noodle salad or a crisp green papaya salad. A bowl of hot pho or a refreshing mango sticky rice dessert brings balance and a sense of celebration to your meal.

Creative Ways to Present

Use colorful serving platters or banana leaves for a vibrant, authentic touch. Serve each roll standing upright in a glass with dipping sauce at the bottom for fun, interactive eating — perfect for summer parties or family gatherings.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, wrap each spring roll tightly in plastic wrap and store them in an airtight container in the refrigerator. They’re best eaten within 24 hours to keep the rice paper soft and prevent drying out.

Freezing

Vietnamese spring rolls with fresh vegetables and herbs don’t freeze well because they become soggy upon thawing. It’s better to prepare fresh batches when needed to enjoy optimal texture and flavor.

Reheating

Since these rolls are enjoyed cold or at room temperature, reheating is not recommended. Instead, eat them straight from the fridge or let them sit out for 10-15 minutes before serving to bring back some softness to the rice paper.

FAQs

Can I use cooked shrimp instead of raw?

Absolutely! Using pre-cooked shrimp works well and reduces cooking time, just make sure to slice them similarly for that signature look and ease of rolling.

Is there a vegetarian version of this Vietnamese Spring Rolls with Peanut Dipping Sauce Recipe?

Yes! Simply skip the shrimp and load up on extra crisp vegetables like julienned bell peppers, shredded cabbage, avocado slices, and plenty of fresh herbs for a delicious meat-free alternative.

How do I prevent the rice paper from tearing while rolling?

Make sure to only dip the rice paper briefly in lukewarm water — just enough to soften it. Over-soaking makes it too fragile. Also, keep a damp work surface to help ease the rolling process.

What can I substitute for peanut butter in the dipping sauce if I have allergies?

You can try sunflower seed butter or tahini for a similar creamy texture and nutty flavor. Adjust sweetness and seasoning accordingly for best taste.

Can I prepare the spring rolls in advance for a party?

It’s best to assemble them shortly before serving to keep the rice paper fresh and prevent sogginess. However, you can prepare all the filling ingredients and dipping sauce earlier to make last-minute rolling a breeze.

Final Thoughts

There’s something truly special about making and sharing Vietnamese Spring Rolls with Peanut Dipping Sauce Recipe. The blend of textures, fresh flavors, and that luscious peanut sauce makes this dish an absolute joy to both create and savor. Give it a try, and I promise it will soon become your go-to recipe for gatherings, snacks, or anytime you want a light and delightful meal bursting with authentic Vietnamese charm.