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    Fresh Spring Rolls

    Updated August 25, 2025 / By Holly Erickson

    Healthy and bursting with shrimp and veggies, fresh spring rolls are surprisingly easy to make at home. Our recipe includes TWO delicious dipping sauces, too.

    a plate of homemade fresh shrimp spring rolls served with creamy peanut sauce and sweet chili sauce for dipping
    Photography by Gayle McLeod

    Unlike egg rolls, which are deep-fried, homemade fresh spring rolls are so light and refreshing! A classic Vietnamese restaurant dish, my fresh spring roll recipe is filled with rice noodles and lots of crunchy veggies. I add steamed shrimp in my recipe, but you can use tofu or double down on the veggies if you want them to be vegetarian. 

    a plate of homemade fresh shrimp spring rolls served with creamy peanut sauce and sweet chili sauce for dipping

    Fresh rolls are all about the dipping sauces, and I usually make two to serve on the side: A creamy peanut sauce, similar to Thai salad dressing, and a simple, sweet chili sauce. 

    ingredients laid out to make homemade fresh spring rolls with shrimp including lettuce, vermicelli noodles, herbs & veggies

    Ingredients for Fresh Spring Rolls

    For the Spring Rolls

    • Vermicelli noodles. Both these Vietnamese rice noodles and the spring roll wrappers can be found in the “Asian foods” aisle of the grocery store.
    • Cooked shrimp or tofu: I like shrimp steamed, or use store-bought baked tofu. 
    • Spring roll wrappers: Look for round, translucent sheets, usually 22cm in diameter. Asian markets will have the best selection, but major grocery stores carry them. 
    • Carrots : For color and crunch! 
    • Lettuce leaves: Butter lettuce has a tender texture I love, but it’s OK to sub in a different lettuce.  
    • Persian cucumbers: No need to peel or seed these, so they’re the easiest to use. 
    • Fresh herb leaves: (Cilantro, mint, and basil are lovely here, or even Thai basil if you can find it) 

    For the dipping sauce: 

    • Sugar: Both brown sugar and white sugar
    • Peanut butter: Creamy peanut butter works best. 
    • Soy sauce: Or use tamari to make these gluten-free.
    • Rice vinegar 
    • Toasted sesame oil
    • Chili garlic sauce: Sriracha or sambal oelek 
    • Fresh ginger, garlic and lime
    • Fish sauce: If you are making a vegetarian version, it’s fine to leave this out. 
    bowls of homemade peanut sauce and sweet chili sauce on the counter to use as dipping sauces for fresh spring rolls
    cooked shrimp being sliced crosswise with a knife on a cutting board

    How To Make Fresh Spring Rolls

    1. Make the dipping sauces. You can do this a few days ahead of time, and store them in the fridge until you’re ready to use them. 
    2. Prep the spring roll fillings. 
    3. Time to roll! See our best tips for rolling spring rolls in the full recipe card at the bottom of the post. If you don’t have a good countertop space to work at, just work on your favorite cutting board. 
    4. Serve with dipping sauces! If you want to make a Southeast Asian snacky foods feast, serve these with Satay.
    rice paper with a piece of lettuce on top on a cutting board to make fresh spring rolls
    rice paper topped with lettuce and vermicelli rice noodles on a wooden cutting board to make fresh spring rolls
    rice paper topped with lettuce, vermicelli rice noodles and julienned vegetables on a wooden cutting board
    fresh spring rolls being assembled with lettuce, vermicelli noodles, vegetables and fresh herbs on rice paper

    Tips For Rolling Spring Rolls

    • To soften the spring roll wrappers, use warm water but NOT boiling hot! It doesn’t take much to soften them and get them ready to use. 
    • Don’t over-soak the wrappers. Ten seconds in that warm water is plenty. The wrappers  break if they soak too long.
    • Prep all the spring roll fillings before you wrap and roll the rolls. You can prep the fillings up to four hours ahead of time. 
    • To keep the rice wrappers from sticking, work on a slightly damp surface. You may need to keep rewetting the surface between spring rolls.
    • If the rice paper wrapper tears: Start with a fresh wrapper and try a shorter soaking time in cooler water.
    fresh spring rolls being assembled with lettuce, vermicelli noodles, vegetables, fresh herbs and shrimp on rice paper
    homemade fresh spring rolls being rolled filled with lettuce, vermicelli noodles, herbs, veggies and shrimp

    How To Store Leftovers 

    Spring rolls are best enjoyed within a few hours of making them. If you are making them ahead for a party, keep them soft and tender by storing them under damp paper towels until you are ready to serve. After a few hours, the wrappers have a tendency to dry out. However, if you need to make them ahead of time, wrap each roll in plastic wrap and store them in the refrigerator. They’ll keep for 1-2 days. Bring the fresh rolls back to room temperature before serving.

    a fresh spring roll on a cutting board filled with lettuce, vermicelli rice noodles, julienned vegetables and shrimp
    a plate of homemade fresh shrimp spring rolls served with creamy peanut sauce and sweet chili sauce for dipping

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    Fresh Spring Rolls Recipe

    Updated August 25, 2025

    By Holly Erickson

    • Serves:  6
    • Prep Time:  50 min
    • Cook Time:  10 min
    • Calories:  537
    Print Recipe
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    Description

    Healthy and bursting with shrimp and veggies, fresh spring rolls are surprisingly easy to make at home. Our recipe includes TWO delicious dipping sauces, too.

    Ingredients

    Spring Rolls

    • 6 ounces vermicelli rice noodles, broken in half
    • 24 large, cooked shrimp, tails removed
    • 16 (22 cm) spring roll wrappers
    • 1 cup shredded carrots
    • 8 butter lettuce leaves, halved
    • 2 Persian cucumbers, cut into matchsticks
    • 3 cups fresh herb leaves such as cilantro, such as cilantro, mint, basil

    Peanut Sauce

    • 2 teaspoons brown sugar
    • ¼ cup hot water, plus more as needed
    • ⅓ cup unsweetened creamy peanut butter
    • 1 tablespoon soy sauce or tamari
    • 1 tablespoon seasoned rice vinegar
    • 1 teaspoon toasted sesame oil
    • 1 teaspoon chili garlic sauce, such as sambal oelek
    • ¼ teaspoon ground ginger
    • Sea salt, to taste
    • 2 tablespoons finely chopped peanuts, for serving (optional)

    Sweet Chili Sauce

    • 2 tablespoons granulated sugar
    • ¼ cup hot water
    • 1 garlic clove, grated (optional)
    • 1 tablespoon fish sauce
    • 1 tablespoon fresh lime juice, (from 1 lime)
    • 1 tablespoon chili garlic sauce, such as sambal oelek
    • 1 teaspoon toasted sesame oil

    Method

    1. Make the spring rolls. Bring a large pot of water to a boil over high heat. Once the water is boiling, add the noodles and cook according to package instructions. Drain and rinse with cool water. 

      ingredients laid out to make homemade fresh spring rolls with shrimp including lettuce, vermicelli noodles, herbs & veggies

    2. Meanwhile, slice each shrimp crosswise, as if you were butterflying them. 

      cooked shrimp being sliced crosswise with a knife on a cutting board

    3. Fill a shallow bowl or pie dish with warm water. Working with one spring roll wrapper at a time, dip into the water and let soften, 8 to10 seconds (see Note) Dampen the counter or a cutting board and lay the softened wrapper on top of the surface. Place half a piece of lettuce at the edge of the wrapper closest to your body. Top with a small handful of noodles, carrot, and cucumber. Place a variety of herbs on the wrapper slightly above the vegetables, and then 3 shrimp halves slightly above the herbs.

      fresh spring rolls being assembled with lettuce, vermicelli noodles, vegetables, fresh herbs and shrimp on rice paper

    4. Beginning from the edge closest to you, roll the wrapper tightly away from your body. Once you reach the shrimp, fold in the sides, then keep rolling. Repeat with the remaining rice wrappers and filling, rewetting your work surface as needed. 

      homemade fresh spring rolls being rolled filled with lettuce, vermicelli noodles, herbs, veggies and shrimp

    5. Make the peanut sauce. In a medium bowl, combine the brown sugar and hot water. Stir until the sugar is dissolved, about 2 minutes. Add the peanut butter, soy sauce, vinegar, sesame oil, chili garlic sauce, and ground ginger. Whisk vigorously until the sauce comes together, about 1 minute. Add more hot water, 1 tablespoon at a time, until smooth. Taste and add salt as needed. Sprinkle the crushed peanuts on top of the sauce, if desired. 

      a fresh spring roll on a cutting board filled with lettuce, vermicelli rice noodles, julienned vegetables and shrimp

    6. Make the sweet chili sauce. In a medium bowl, combine the sugar and hot water. Stir until the sugar is dissolved, about 1 minute. Stir in the garlic (if using), along with the fish sauce, lime juice, chili garlic sauce, and sesame oil. 

      bowls of homemade peanut sauce and sweet chili sauce on the counter to use as dipping sauces for fresh spring rolls

    7. Serve with dipping sauces alongside. These rolls are best when eaten the day you make them. If making ahead, wrap each in plastic wrap and place them in the refrigerator for 1 to 2 days.

      Fresh Spring Rolls Shot5 103

    Notes

    When soaked for too long, the rice wrappers tend to break. You want them pliable, but not too soft. 

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 537
    • Protein 24 g
    • Carbohydrates 68 g
    • Total Fat 21 g
    • Dietary Fiber 6 g
    • Cholesterol 57 mg
    • Sodium 557 mg
    • Total Sugars 4 g

    Fresh Spring Rolls

    Questions & Reviews

    Rated 5 stars by 3 readers

    or
    • debbie

      Hi - this looks like a great recipe. Did you use rice papers to wrap these? The ones you show don't look like spring roll wrappers, more like cellophane wrappers.

      Yes, use rice papers!

    • Zoie

      If I meal prep these, how long do you think they would stay good for?

      They are best eaten within 2 days. Store them in an airtight container, and you can place a damp paper towel over them to help prevent them from drying out. Hope you enjoy!

    • Susan

      Do you think, if made in the morning, that these could be taken to a wine tasting party in the late afternoon? I would think they would be best in a bowl which rests in ice. Just curious.

      Definitely! Sounds like a fun time, Susan!

    • Erin

      5-star rating

      Good.

      Thanks Erin!

    • Jenn

      5-star rating

      Um yesssss please! These were so fun to make and the homemade sauces MAKE IT! I've never found a good store bought peanut sauce and was so happy this recipe!

      We agree that homemade peanut sauce is the best! Glad you enjoyed these!

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