Fresh Spring Rolls with Best Sauce (VIDEO)
Homemade fresh Vietnamese Spring Rolls are easy to make and perfect for summer gatherings or a light dinner tonight.
You’ll love the sauce options including a traditional Vietnamese dipping sauce and a 2-ingredient peanut sauce that we also use for Shrimp Lettuce Wraps. Watch the video tutorial and see how easy it is to make Fresh Spring Rolls.
![Homemade fresh Vietnamese Spring Rolls are easy to make and perfect for a light lunch or dinner. You’ll love the Spring Roll dipping sauces. Fresh spring rolls on platter with dipping sauce](https://natashaskitchen.com/wp-content/uploads/2021/07/Vietnamese-Spring-Rolls-8-728x1092.jpg)
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We love re-making our favorite Asian foods from Egg Rolls to Fried Rice. If you are a fan of Asian food, this Shrimp Spring Roll recipe is a must-try! We learned how to make spring rolls years ago from my husband’s co-worker, Thien and we have loved them ever since.
Spring Roll Video Tutorial
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What are Fresh Spring Rolls?
There are two types of spring rolls. Fresh Vietnamese spring rolls use prepared ingredients like shrimp and sometimes pork along with noodles and fresh veggies that are wrapped in a dry rice paper wrapper that has been hydrated. Fresh spring rolls do not require any further cooking once they are wrapped.
Chinese spring rolls use refrigerated spring roll wrappers similar to egg rolls and are deep-fried in oil until crispy on the outside.
![Homemade fresh Vietnamese Spring Rolls are easy to make and perfect for a light lunch or dinner. You’ll love the Spring Roll dipping sauces. spring roll cut in half dipped in peanut sauce](https://natashaskitchen.com/wp-content/uploads/2021/07/Vietnamese-Spring-Rolls-9-728x1092.jpg)
Ingredients for Shrimp Spring Rolls
- Large Shrimp – we use 21-25 count shrimp that we peel and devein (keep the shells for boiling the shrimp)
- Vermicelli rice noodles – also called angel hair rice noodles.
- Butter lettuce – also called Boston lettuce or bib lettuce. You’ll need 15 leaves
- Carrots – peeled and julienned (we love this julienne slicer)
- Cucumber – julienned and we keep the skins on for extra crunch
- Cilantro – coarsely chopped
- Rice Paper – 15 Round Rice Paper Sheets (8.5” diameter or 22cm)
![Homemade fresh Vietnamese Spring Rolls are easy to make and perfect for a light lunch or dinner. You’ll love the Spring Roll dipping sauces. Ingredients for making Vietnamese spring rolls](https://natashaskitchen.com/wp-content/uploads/2021/07/Vietnamese-Spring-Rolls-728x485.jpg)
Vietnamese Spring Roll Dipping Sauce
If you are looking for a traditional Vietnamese dipping sauce, this is it. It has a handful of ingredients, but if you love spring rolls, you’ll make this over and over. My friend Adrienne shared this recipe with me and it was inspired by Vietnamese Nuoc Cham sauce.
- 1/3 cup water
- 1/4 cup fish sauce
- 1/4 cup sugar, or to taste
- 2 Tbsp lime juice
- 2 tsp rice wine vinegar
- 1-2 tsp chili garlic sauce (adding more will make it spicier)
- 1 garlic clove, grated or minced
- 2 tsp sesame oil
- 1 Tbsp shredded carrot
![Homemade fresh Vietnamese Spring Rolls are easy to make and perfect for a light lunch or dinner. You’ll love the Spring Roll dipping sauces. Ingredients for Making Vietnamese Nuoc Cham spring roll sauce](https://natashaskitchen.com/wp-content/uploads/2021/07/Vietnamese-Spring-Rolls-2-728x485.jpg)
To make the Vietnamese spring roll sauce, just combine all of the ingredients, stir until sugar dissolves and serve. Add sugar and sesame oil to taste.
![Homemade fresh Vietnamese Spring Rolls are easy to make and perfect for a light lunch or dinner. You’ll love the Spring Roll dipping sauces. Fresh spring roll dipped in Vietnamese dipping sauce](https://natashaskitchen.com/wp-content/uploads/2021/07/Vietnamese-Spring-Rolls-5-728x1092.jpg)
Easy Peanut Dipping Sauce
Here’s a second and much easier option for a dipping sauce if you are short on time or ingredients.
- 1 cup sesame ginger dressing (we love Newman’s Own)
- 2 heaping Tbsp creamy peanut butter
In a mason jar, combine ginger dressing and peanut butter, cover tightly with the lid, and shake until creamy and smooth.
![Homemade fresh Vietnamese Spring Rolls are easy to make and perfect for a light lunch or dinner. You’ll love the Spring Roll dipping sauces. how to make peanut dipping sauce](https://natashaskitchen.com/wp-content/uploads/2021/07/Vietnamese-Spring-Rolls-11-728x546.jpg)
How to Make Fresh Spring Rolls
- Boil shrimp according to our 3-minute boiled shrimp recipe then immediately cool in ice water and cut shrimp in half lengthwise.
- Cook noodles according to package instructions until softened (do not overcook) rinse in a colander with cold water and drain well. Our method: fill a saucepan with water and bring to a boil, add the noodles, turn off the heat and let them sit in hot water for 5-7 minutes.
- Prep veggies – julienne cucumbers and carrots, remove stiff stems on lettuce leaves, coarsely chop cilantro,
- Assemble spring rolls one at a time. Fill a shallow round bowl with very warm/hot water. Submerge spring roll wrapper for about 10-15 seconds or until softened. Place wrapper on a lightly wet cutting board.
- Add veggies – on the bottom half layer a piece of lettuce, a generous pinch of noodles, some carrots, cucumber, and cilantro sprigs.
- Add shrimp – On the second half place halved shrimp with cut-side up.
- Tightly roll up the lettuce side first, tuck in the sides then roll over the shrimp and finish rolling.
![Homemade fresh Vietnamese Spring Rolls are easy to make and perfect for a light lunch or dinner. You’ll love the Spring Roll dipping sauces. How to make spring rolls step by step instructions](https://natashaskitchen.com/wp-content/uploads/2021/07/Vietnamese-Spring-Rolls-12-728x1092.jpg)
Keep Rolls Moist! Transfer finished rolls to a serving platter and cover with a damp kitchen towel so they do not dry out. Cut in half diagonally to serve.
Common Questions:
Yes, if you don’t like cilantro, using fresh chives or even mint leaves is popular in spring rolls.
You can use a different protein such as cooked pork, or imitation crab sticks, or you can even make them vegetarian.
Fish sauces can vary quite a bit and some can be quite strong and fishy. We use the three crabs brand fish sauce.
Rice paper sheets are a dry (not refrigerated) and shelf-stable item. They can be found in the Asian section of most grocery stores.
![Homemade fresh Vietnamese Spring Rolls are easy to make and perfect for a light lunch or dinner. You’ll love the Spring Roll dipping sauces. Summer roll dipping into peanut sauce](https://natashaskitchen.com/wp-content/uploads/2021/07/Vietnamese-Spring-Rolls-4-728x1092.jpg)
Tips for the Best Fresh Spring Rolls
- Moist work surface – Keep the cutting board lightly moist (but not too wet). This keeps the rice paper from sticking to your surface.
- Roll tightly – keep a tight roll so they don’t fall apart when you serve them.
- Keep shrimp pink-side-down – you want the pretty side visible through the wrapper when rolled up.
- Don’t overcook noodles – They should just be tender and not mushy. Cook according to package instructions then rinse with cold water to stop the cooking process and drain well.
![Homemade fresh Vietnamese Spring Rolls are easy to make and perfect for a light lunch or dinner. You’ll love the Spring Roll dipping sauces. Row of shrimp spring rolls](https://natashaskitchen.com/wp-content/uploads/2021/07/Vietnamese-Spring-Rolls-6-728x1092.jpg)
Make-Ahead
- Prep-work: The veggies can be prepped and shrimp can be cooked a day ahead, but spring rolls are best enjoyed the day they are assembled, or they tend to dry out.
- A few hours ahead: You can assemble a few hours before they are needed but as soon as they are assembled, keep them refrigerated, covered with a damp kitchen towel so the wrappers don’t get dry. If stacking layers of spring rolls, place the damp towel between layers as well.
- Storing Overnight: If you have leftovers, you can wrap individual rolls in plastic wrap so they don’t stick to each other and store overnight in the refrigerator then let them come to room temperature for 30 minutes before enjoying.
- Make-Ahead Sauces: Both of the dipping sauces can be made a couple of days ahead, just bring them to room temperature and whisk before serving.
![Homemade fresh Vietnamese Spring Rolls are easy to make and perfect for a light lunch or dinner. You’ll love the Spring Roll dipping sauces. Spring rolls made ahead with sauces and served on serving platter](https://natashaskitchen.com/wp-content/uploads/2021/07/Vietnamese-Spring-Rolls-7-728x1092.jpg)
Fresh spring rolls are wonderful for a light summer lunch or dinner. Let me know which spring roll sauce you love best.
More Asian Recipes to try
If you’re feeling adventurous and love to recreate your favorite Asian-inspired dishes at home, then you won’t want to miss these:
Fresh Spring Rolls Recipe with Best Dipping Sauce
![Vietnamese spring rolls with dipping sauce](https://natashaskitchen.com/wp-content/uploads/2021/07/Vietnamese-Spring-Rolls-SQ-150x150.jpg)
Ingredients
Fresh Spring Roll Ingredients:
- 1 lb Large Shrimp, 21-25 count, peeled and deveined (keep the shells to boil 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
Vietnamese Spring Roll Dipping Sauce:
- 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 (more will make it spicier)
- 1 large garlic clove, grated of finely minced (or 2 small cloves)
- 2 tsp sesame oil
- 1 tbsp shredded carrot
Peanut Dipping Sauce:
- 1 cup sesame ginger dressing, Newmans Own brand
- 2 heaping Tbsp peanut butter
Instructions
How to Make Spring Rolls:
- Boil Shrimp according to our boiled shrimp recipe then immediately cool in ice water. Once boiled and cooled, drain and cut shrimp in half lengthwise.
- Cook noodles according to package instructions until softened (do not overcook) then drain in a colander and rinse with cold water. Let noodles drain in a colander until ready to assemble. You can also fill a saucepan with water and bring it to a boil, add the noodles, turn off the heat and let them sit in hot water for 5-7 minutes.
- Prep veggies – julienne cucumbers and carrots, remove stiff stems on lettuce leaves, coarsely chop cilantro,
- Assemble spring rolls One at a Time. Fill a shallow round bowl (wider than your wrappers) with very warm/hot water. Submerge spring roll wrapper for about 10-15 seconds or until softened(depending on the temperature of your water). Place wet spring roll wrapper on a clean and lightly wet cutting board.
- Add veggies on one half in this order: lettuce, a generous pinch of noodles, carrots, cucumber, cilantro sprigs.
- Add shrimp on the second half, placing the shrimp cut-side up.
- Tightly roll up the lettuce side first, tuck in the sides then roll over the shrimp so shrimp are visible on the outside.
- To serve – Transfer finished rolls to a serving platter and keep finished spring rolls covered with a damp kitchen towel so they do not dry out. For a prettier presentation, serve cut in half on the diagonal.
How to Make Vietnamese Dipping Sauce:
- In a small mixing bowl, combine all dipping sauce ingredients, adding sugar and sesame oil (if using), to taste.
How to Make Peanut Dipping Sauce:
- In a mason jar, combine dressing and peanut butter, cover tightly with lid and shake until smooth and well combined.
I made these 2 weeks ago and my family loved them so much that I am making them again tonight. The recipe is so easy to follow and just perfect. Thank you Natasha!
That’s wonderful, Yvette! So glad you’re loving the recipe.
I made these tonight for the first time. Rice paper sheets are tricky. I made shrimp and I also used fake crab meat (pollock mix). Both really good. Peanut sauce was 1/2 cup creamy, 2 tbsp of both low salt soy and brown sugar and a two Sriracha (I’ll add more next time). Brilliant recipe. The rolls will be tighter next time. Thank you this fresh tasting recipe.
You’re welcome! I’m so happy you enjoyed it, Rob!
I just made these for the first time, along with the Vietnamese dipping sauce – I’ll be making these a lot!!!! 💕💕💕👏🏻🌻
I’m so glad you loved the recipe, Patty!
Natasha, is there another dressing you could suggest. New man’s own has been discontinued in Canada for quite a while. Thanks,
Angie
You might find a sesame ginger dressing by a different brand? Or you could just use another Asian dressing or dipping sauce of your choice. You can also add fresh grater ginger and sesame seeds to the mixture to help get this taste.
I used pork I already had prepared and added mint too and the sauce is delicious and so added crushed peanuts :). Will make again!!!
So glad you loved it! Thank you for the feedback.
Natasha, do you have a cookbook out yet? I look online too and I watch you but I like cookbooks.
Hi Sheri! October 2023 will be the release of my first cookbook. Stay tuned for some exciting details soon! Be sure to click “subscribe” above so you don’t miss my updates. 🙂
I made this recipe tonight. First time ever making spring rolls and the video tutorial was great! These were so good and the dipping sauces were out of this world! Definitely making these again! YUMMMM!!!
Hi Dawn! That’s so great to hear. Thank you for your feedback, I’m glad you loved the recipe.
Very good,but why would my spring rolls stick to my fingers😋
Hi J, make sure to keep them under a damp towel to keep them moist and hydrated which helps prevent the stickiness.
I am confused. In the first picture, the shrimp is near the end of the paper and in the second picture, the shrimp is nearer the middle. This is where I get hung up on how to roll.
Hi Julie! It seems that way because of the angle of the image as well. The shrimp may move a bit but not drastically. Please watch the video above so you can see my process.
I just discovered that sesame ginger salad dressing plus chunkypeanut butter works great. Thanks for posting that for others. I use both Light House and Newmans. Thanks again for your great recipes. The spring rolls are always a hit.
Hi DeeAnne! Thank you for sharing, I’m so glad you love my recipes. 🙂
I am goingvto make a lot of these. Can you freeze these? Can you bake or fry them?
Hi Debbie, these are best enjoyed fresh. Fresh ingredients such as cucumbers, lettuce, etc do not freeze well. You may enjoy my egg roll recipe HERE. These are fried and freeze well.
Too much sesame oil in the first dipping sauce. 1/2 a teaspoon is enough if not leave it out all together as it is overwhelming.
I didn’t care for the peanut sauce. Without a good dipping sauce, spring rolls aren’t a hit. I love them but got to have a good dipping sauce.
First time to make these and definitely need more practice! Ingredients good. Did not care for sauces. Sesame was to thick and the other one salty due to soy sauce.
I’m a follower and love your recipes. Just not a chef!!
Thank you for sharing, Phyllis!
Delicious! The shrimp, veggies and cilantro are the perfect combination! I made both dipping sauces and enjoyed each one. I do need to practice and roll them a bit tighter next time. Great recipe!
That you for the wonderful review. So glad you enjoyed these. It took me a few tries as well. You’ll get it down. 🙂
These sound delicious! However I can’t eat shrimp (seafood). Would you happen to have veggie spring roll recipe to share? Thank you! Love following you and trying the things you share.
Hi Terri, no I do not. These are so versatile though and can be made without meat if you’d like. Other vegetables commonly put into a spring roll is cabbage, bean sprouts, avocado, etc.
Hi Natasha, what if I can’t find sesame ginger dress? May I know what can I substitute it with? Thanks.
Hi Bee, you could just use another Asian dressing or dipping sauce of your choice. You can also add fresh grater ginger and sesame seeds to the mixture to help get this taste.
Good evening.
You say coarsely chopped cilantro, but video shows sprigs. Any difference? Thank you
Lynn. 🇺🇦
DELICIOUS! My 12 year old daughter and niece helped assemble, and had a blast. Everyone enjoyed these. The peanut sauce was a huge hit as well.
I’m happy to hear that, Jenny. Thanks for the wonderful review!
I purchased these from a local restaurant and they used fresh basil instead of cilantro. They were delicious!!
Thank you so much for sharing that with me.
I made these and I can tell you there is a learning curve in rolling them up. Because I am behind the curve I took leftovers for lunch in the form of a salad, which was delicious! I also learned that keeping the sesame seed peanut butter dressing in th refrigerator made the peanut butter solidify to a degree.
Thanks for sharing that with us, Diane! It is a learning curve and practice makes perfect. I’m glad you tried!
Natasha – my kids loved helping me make these. Super fresh and healthy. Thank you.
Quick question on storage and serving. Mine were pretty sticky after we assembled them. Any suggestions on what we might have done incorrectly. Also, do you store these and eat later? If so, how? We would love make a batch and eat in school lunches throughout the week.
We are big local fans of yours. Thanks for all the recipes.
Hi Korrin, make sure to keep them under a damp towel to keep them moist and hydrated which helps prevent the stickiness. Also, see the section in the post titled “Make Ahead” which should help.
When I first saw a Natasha video, I figured probably more entertainment that good recipes. Boy was I wrong. Some of my recipes come from her site. A huge fan now.
Aww, thank you for that wonderful compliment, John! I’m so happy you’re enjoying my recipes!
Hi Natasha,
Just wondering if Shirataki (sp.) noodles could be used in this spring roll recipe instead of the rice noodles?
Hi Lori, I honestly haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.
I used udon noodles cooked in soy/water and they were fine as a substitute,
Thank you so much for sharing that with us!
Couldn’t find the Newman’s Own Sesame Ginger at 3 different stores in Brandon Manitoba Canada, so I purchased the Newman’s Own Sesame Thai would that be ok?
Hi Suzanne, I haven’t tried that one so I’m not sure. You might find a sesame ginger dressing by a different brand?
As a Vietnamese person, I would like to correct you. “Fresh Vietnamese spring rolls” are not a thing. Vietnamese spring rolls are fried! This recipe is for summer rolls. Please update your title and information so you do not continue to miseducate people! Thanks!
I agreed with Jen. In addition, our summer rolls actually mostly use beef and shrimp, not pork. We also normally don’t use the “spring rolls skin” that you used in this recipe, although it is a good substitution. The best is to use the rice paper sheets, commonly found in Asian markets. We don’t add fresh carrots into the dipping sauce unless but use pickled daikon and carrots instead. Sorry for being picky, i just want to make sure that your summer rolls are a modified version of Vietnamese summer rolls and not the traditional version. Thank you!
I don’t think she’s mis educating her audience at all. I have been to many Vietnamese restaurants where they have called them spring rolls. True her two sauces were not authentic, but I love that she made it to her liking. Spring rolls, summer rolls. Honestly what does it matter? It’s a fresh Vietnamese roll. Btw, I’m Vietnamese too and I love it when other cultures cook our food.
I think your Facebook page was hacked. To do online fraud
Hi James, there are a ton of imposter accounts set up (not by me) and please report them when you see them. It’s unfortunate that facebook doesn’t do more to stop them or prevent them from cropping up. My page is blue check mark verified. If there is no blue check mark, that is not me, but an imposter.
Natasha!
I’ve wanted to learn how to make these spring rolls forever. This is an easy-to-follow recipe. What do you recommend for side dishes? I’m going to try it for company but am a bit nervous about it.
Thank you!
Hi Robin, an Asian-themed menu is fun with these. Check out all of our Asian-inspired recipes here.
Do these freeze well?
Hi Lise, I haven’t tested that myself, but I bet that could work. I imagine you would need to wrap them in plastic wrap individually, not to stick together.
These look mouthwateringly good. What would you think of adding a couple thin strips of nori to the veggies? I don’t know if the Vietnamese use seaweed in their food, as I am just starting to learn about the east Asian cuisines. Can’t wait to try these!
Hi Emily, I haven’t tested that, but I bet that could work, especially if preferred! I hope you love this recipe!
This recipe is my favorite spring roll that uses shrimp! One of my go to recipes when I want something that looks like it was a lot of work, but was secretly really easy!
That’s just awesome! Thank you for sharing your wonderful review, Jess!
These were so fresh and delicious! I can’t wait to make them again!
I’m so happy to hear that! Thank you for sharing your great review, Gina!
what sauce did you do? i can’t decide
Just made these with your Vietnamese dipping sauce and they were excellent. All of your tips were very helpful, thank you fr sharing!
So glad to hear that!
Oh my goodness! This is perfect timing. My daughter and I just started making some spring rolls, and we love them! We can’t wait to try your recipe for lunch tomorrow and those sauces look divine too! Excited!
I’m exciting for you to try these! Thank you for watching, Beth!
My sister married a Vietnamese and sometimes she invites us over for summer roll night. She sets the ingredients up like a taco bar. The rice paper, she sets it up in a way where we just dip a dry sheet in water and lay it on the plate to fill. By the time you load up the filling, the rice paper has soaked in the water enough to roll it up.