Homemade spring rolls with peanut sauce! This recipe is super tasty, easy and healthy. Spring rolls are an awesome way to incorporate lots of veggies into your diet and peanut dipping sauce is full of healthy fats. Assemble rolls before serving or place ingredients on your kitchen table and have everyone make their own! A fun activity for a family night or dinner party.
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I was around eleven years old the first time I went to a Vietnamese restaurant to celebrate a friends birthday. This was my introduction to fresh spring rolls and they REALLY made an impression.
I remember sitting around the table as we took turns dipping a rice paper wrapper in warm water and assembling our rolls (oh yes, people - we got to DIY, and it was a blast).
This is also the day I discovered my new favorite dipping sauce, made with peanut butter!
Ingredients & Substitutions
- Raw, large shrimp: peeled, deveined, tail off. I normally buy a bag of frozen shrimp and let it thaw before use!
- Rice noodles: or rice vermicelli.
- Extra virgin olive oil: or sesame oil.
- Spices: garlic powder, salt and ground black pepper.
- Spring roll wrappers: also known as rice paper sheets.
- Fresh vegetables: green leaf lettuce, bok choy, shredded carrots, jicama and cucumber. Of course, you can get creative and use other veggies if desired. Popular options are: bean sprouts, red cabbage, bell pepper and green onions.
- Fresh herbs: chives and cilantro (often called coriander in Asian cuisine). Mint leaves and thai basil are also yummy if you want to try some different herbs!
- Peanut sauce: no need to buy peanut sauce, easily make it at home with creamy peanut butter, gluten free soy sauce, water and honey. You can use regular soy sauce if you're not worried about a food allergy or intolerance!
How To Make Fresh Vietnamese Spring Rolls
Keep scrolling for complete recipe and instructions. We'll start here with a super quick rundown!
- Add a dash of olive oil to a frying pan and place on medium low heat. Place shrimp in a small mixing bowl, add olive oil and spices. Sauté shrimp until fully cooked through and set aside.
- Next, set a pot of salted hot water on the stovetop and turn heat to high. Once water comes to a boil, cook rice noodles according to instructions on package. (while you wait for water to boil, grab a cutting board and move onto to veggie prep below). Drain and rinse noodles and cut into thirds.
- Cut up your veggies, rinse bok choy/lettuce and pat dry.
- Measure peanut sauce ingredients into a small bowl and whisk well.
- Arrange filling ingredients on the countertop and create a workspace for assembly.
- Dip rice paper in a plate of lukewarm water for 3-5 seconds and place on a plate.
- While waiting for rice paper to become stretchy/sticky (which will take a minute or two), add desired fillings.
- Roll softened rice paper around fillings and dip in peanut sauce. Enjoy!
- When dipping your rice paper in water, you only need to let it soak for 3-5 seconds. The paper will still be stiff when you pull it out of the water, and it will start to become sticky and stretchy after a couple of minutes. This works perfectly because you can easily remove the paper from the water and transfer it to a plate where you can add all your delicious fillings. By the time you're done adding fillings, your paper should be stretchy and ready to roll!
- You might also enjoy dipping or drizzling your spring rolls in homemade hot honey or Baja sauce! Consider making multiple dip options for some fun variety!
What Are Spring Rolls Wrapped In?
Spring rolls are wrapped in rice paper! Rice is ground, pressed and dried in sheets. Simply soak these sheets in water for a few seconds and they'll become sticky and stretchy after a couple of minutes. Add your fillings while you wait for the paper to get stretchy and then roll it up tight!
Where Can I Buy Rice Paper?
Rice paper wrappers can typically be found in the international isle at your local grocery store. I've always been able to find them at the King Soopers (Kroger) near me! You can also buy them on Amazon or at an Asian market, if you've got one nearby.
Filling For Spring Rolls
The options are endless when it comes for spring roll fillings. I like to use rice noodles, shrimp, cucumber, jicama, shredded carrots, cilantro, chives, green leaf lettuce and bok choy! You can have lots of fun with your spring rolls and choose other veggies or proteins.
Place any leftover spring rolls in an airtight container and refrigerate for 3-4 days maximum. I like to eat my leftover spring rolls cold, they make a great light lunch!
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More Asian Inspired Recipes!
- Salmon Poke Bowls With Spicy Aioli
- Strawberry Mango Boba Smoothies
- Matcha Green Tea Mug Cake
- Sweet & Spicy Chicken Stir Fry
- Homemade Ham Fried Rice
- Spectacular Steak Fried Rice
Vietnamese Shrimp Spring Rolls With Peanut Sauce
- 16 oz. large shrimp *raw, peeled, tail off
- 4 oz. rice noodles
- 1 tablespoon extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 12 sheets rice paper *see note below
- 1 bunch green leaf lettuce
- 1 bunch bok choy
- 1 cup shredded carrots *see note below
- ½ medium size jicama
- 1 medium size cucumber
- ¼ cup cilantro *chopped
- ¼ cup chives *chopped
Peanut Dipping Sauce
- ½ cup smooth peanut butter
- ⅓ cup gluten free soy sauce *see note below
- ⅓ cup water
- 3 tablespoons honey
Recipe notes:Rice paper: typically found in the international food isle. If not, Asian grocery stores will most certainly have them available. Out of luck? No worries! You can buy rice paper wrappers on Amazon. Shredded Carrots: I prefer to buy a bag of pre-shredded carrots in the produce section. This is a nice way to save a little time! Gluten free soy sauce: you can, of course, use regular soy sauce if you're not worried about making this recipe gluten free!
- Add a dash of olive oil to a large frying pan and place on medium low heat.
- While you wait for your pan to heat, place shrimp in a small mixing bowl. Add a bit more olive oil, garlic powder, ground black pepper and salt. Mix until shrimp are well coated.
- Place shrimp in the frying pan in a single layer, leaving an inch of space between each one to avoid overcrowding. You may need to cook your shrimp in two to three shifts for proper spacing, this is important as overcrowding your pan can result in too much moisture and your shrimp will boil rather than fry. Sauté for 1-2 minutes on each side. Once shrimp is fully cooked through, remove from pan and set aside.
- Place a pot of hot, salted water on the stovetop on high heat. Once water comes to a boil, cook rice noodles according to package instructions (move on to veggie prep below while you wait for water to boil). Once noodles are done, drain & rinse and cut them into thirds. You may opt to leave your noodles long and fold them when placing then in your rolls, I personally have found it more convenient to cut them into smaller pieces.
- Julienne cucumber and peeled jicama. This simply means to cut them into small "sticks." You can dice your veggies if you prefer! Get our your bag of pre-shredded carrots, rinse bok choy/lettuce and pat dry.
- Make your peanut dipping sauce. Measure peanut butter, soy sauce, water and honey into a small mixing bowl and whisk well, until smooth.
- Arrange all fillings around a clear work surface.
- Dip your rice paper in lukewarm water and place on a plate. Add shrimp and desired fillings to paper. Once wrap becomes stretchy and sticky (this will take a minute or two), roll your fillings up in the paper.
- Dip in peanut sauce and enjoy!
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