Healthy

Fresh Vietnamese Spring Rolls (No Frying, All Vibes)

3 min

Dip the rice paper for five to ten seconds, no longer, and pull it out while it still feels a little stiff. It keeps softening on the board as you fill it, so anything beyond that gives you a wet, tearing mess that sticks to itself. I lay the shrimp halves pink-side down against the wrapper first, since that's the side that shows through once everything's rolled. After that it's just lettuce, noodles, carrot, cucumber, and a fistful of mint and cilantro, rolled snug.

By Nora Calloway

A little backstory

These belong to the gỏi cuốn family from southern Vietnam, where the rolls are served fresh and cool rather than fried like their chả giò cousins. The name translates roughly to "salad roll," which fits, given how much of the filling is herbs and crisp vegetables.

Summer rolls. Fresh rolls. Rice paper rolls. Call them what you want. Just call them delicious.

These are the opposite of fried spring rolls—light, bright, and packed with shrimp, herbs, and crunchy veggies. The peanut sauce is mandatory and amazing. No cooking required (except the shrimp).

Step-by-Step Instructions

1 1

Prep Everything

Cook vermicelli noodles according to package directions. Drain, rinse with cold water, and set aside.

Prep all veggies, herbs, and shrimp. Put everything within arm’s reach.

2 2

Make the Peanut Sauce

Whisk peanut butter, hoisin, lime juice, soy sauce, and warm water until smooth. Add sriracha if you want heat. Set aside.

3 3

Soften One Rice Paper

Fill a wide shallow bowl with warm water. Dip one rice paper for 5-10 seconds—it should still feel firm. It will soften more as you work.

Lay it flat on a damp cutting board or plate.

4 4

Fill and Roll

Layer lettuce, noodles, carrots, cucumber, herbs, and 3 shrimp halves (pink side down so they show through).

Fold the bottom edge over the filling. Fold in both sides. Roll tightly away from you.

Place seam-side down on a plate. Repeat with remaining wrappers.

5 5

Serve

Serve immediately with peanut sauce. Cover any waiting rolls with a damp paper towel so they don’t dry out.

Summary

Prep Time: 20 minutes | Cook Time: 5 minutes (noodles + shrimp) | Total Time: 25 minutes

Yield: 8 rolls (2-4 servings)

Difficulty: Easy (rolling takes practice)

Storage Notes

Spring rolls are best eaten the same day. Rice paper hardens and gets chewy in the fridge.

Make ahead hack: Prep all ingredients and store separately. Assemble right before serving. The peanut sauce keeps in the fridge for up to a week.

The Ingredients

Everything you need.

Prep

20 minutes

Cook

5 minutes (noodles + shrimp)

Total

25 minutes

Yield

8 rolls (2-4 servings)

Makes 8 rolls.

8 round rice paper wrappers (22cm/8.5 inch)
12 medium shrimp, cooked, peeled, and sliced in half lengthwise
4 oz rice vermicelli noodles
1 cup butter lettuce or red leaf lettuce, torn
1 carrot, julienned or shredded
1 cucumber, julienned or cut into thin strips
½ cup fresh mint leaves
½ cup fresh cilantro leaves
Optional: Thai basil, bean sprouts, avocado

For the Peanut Dipping Sauce:

¼ cup creamy peanut butter
2 tablespoons hoisin sauce
1 tablespoon lime juice
1 teaspoon soy sauce
¼ cup warm water
Optional: 1 teaspoon sriracha (for heat)

Instructions

1
Prep Everything. Prep Everything. Cook vermicelli noodles according to package directions. Drain, rinse with cold water, and set aside. Prep all veggies, herbs, and shrimp. Put everything within arm’s reach. 2 2
2
Make the Peanut Sauce. Make the Peanut Sauce. Whisk peanut butter, hoisin, lime juice, soy sauce, and warm water until smooth. Add sriracha if you want heat. Set aside. 3 3
3
Soften One Rice Paper. Soften One Rice Paper. Fill a wide shallow bowl with warm water. Dip one rice paper for 5-10 seconds—it should still feel firm. It will soften more as you work. Lay it flat on a damp cutting board or plate. 4 4
4
Fill and Roll. Fill and Roll. Layer lettuce, noodles, carrots, cucumber, herbs, and 3 shrimp halves (pink side down so they show through). Fold the bottom edge over the filling. Fold in both sides. Roll tightly away from you. Place seam-side down on a plate. Repeat with remaining wrappers. 5 5
5
Serve. Serve. Serve immediately with peanut sauce. Cover any waiting rolls with a damp paper towel so they don’t dry out

Swaps & Substitutions

Shrimp → swap in shredded poached chicken, sliced tofu, or just extra avocado and veg for a vegetarian roll.
Rice vermicelli → thin rice noodles or even angel hair rice noodles work; just don't overcook them or they clump inside the roll.
Peanut butter → sunflower seed butter or tahini for a nut-free sauce, though the flavor leans a bit earthier.
Hoisin → a mix of soy sauce with a small pinch of brown sugar gets you close if you're out.
Butter lettuce → red leaf or any soft lettuce; skip iceberg, it's too rigid and cracks the wrapper.
Soy sauce → tamari keeps the sauce gluten-free, and most rice paper is already gluten-free.

Questions & Answers

Why does my rice paper keep tearing?

Usually it soaked too long. Dip for five to ten seconds while it's still firm and let it finish softening on your work surface as you fill it.

Can I make these ahead?

They're best the same day. You can prep all the fillings and the sauce in advance, then roll right before serving so the wrappers don't dry out or turn gummy.

How do I store leftover rolls?

Keep them in a single layer, each wrapped or separated so they don't fuse together, with a damp paper towel over the top in the fridge. They'll be edible the next day but the texture suffers.

My rolls fell apart when I cut them. What happened?

Either the wrapper was over-soaked or the roll wasn't snug. Fold the bottom over the filling, tuck the sides in tight, then roll firmly and set it seam-side down to seal.

Can I make the peanut sauce thinner or thicker?

Yes. Whisk in warm water a teaspoon at a time to loosen it, or let it sit a few minutes and it thickens on its own. It also firms up in the fridge, so stir in a splash of water before serving.

Fresh Vietnamese Spring Rolls (No Frying, All Vibes)