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Shrimp Vietnamese spring rolls close up

Vietnamese Spring Rolls

Healthy, tasty and fresh spring rolls is a classic Vietnamese side dish. This simple ingredients Vietnamese spring roll recipe has detailed instructions and video to show how to make Vietnamese spring rolls at home easily. 
Course Appetizer, Side Dish, Snack
Cuisine Asian, Vietnamese
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 16
Calories 160kcal
Author Tracy O.


Vietnamese Spring Rolls:

  • 1 pack Rice paper wrappers (I only used half of the package can save it for next time use)
  • 1 bag Rice vermicelli noodles (10.58 oz)
  • 1 /2 head Lettuce
  • 2 Carrots (Small)
  • 1 bunch Cilantro
  • 1 bunch Thai Basil (0.15 pound)
  • 1 bag Cooked shrimp (30-50 count)

Nuoc cham dipping sauce:

  • 1 clove Garlic
  • 1 Chili pepper (Small, I use Thai chili pepper)
  • 1 tablespoon Lime juice
  • 3 tablespoons Water
  • 2 tablespoons Fish sauce
  • 2 tablespoons Sugar
  • 2 teaspoons Vinegar

Peanut hoisin sauce: 

  • 1 tablespoon Peanut butter
  • 1 tablespoon Water
  • 2 tablespoons Hoisin sauce


Instructions for how to make Vietnamese spring rolls dipping sauce: 

    Nuoc cham dipping sauce:

    • Minced 1 clove of garlic. 
    • Cut 1 piece of chili pepper. (I use Thai chili pepper, it's spicy.)
    • Put the minced garlic and cut chili pepper into a container. 
    • Then, add 1 tablespoon of lime juice, 3 tablespoons of water, 2 tablespoons of fish sauce, 2 tablespoons of sugar, 2 teaspoons of vinegar and mix it very well. 

    Peanut hoisin sauce: 

    • Add 1 tablespoon of peanut butter and 1 tablespoon of water into the container. (You can use sesame sauce and don't need to add water.)
    • Mix them very well.
    • Pour 2 tablespoons of hoisin sauce into the peanut sauce. 
    • Then, mix them well. 

    Instructions for how to make Vietnamese spring rolls:

    • Boil some water in a pot. When the water is boiling, put the rice noodles into the pot. Let it boil for a few minutes until it's soft and cooked. 
    • Drain the rice noodles and rinse them with cold water. 
    • Wash and cut ½ head of romaine lettuce. Remove the end part. 
    • After that, wash the a bunch of cilantro and Thai basil. 
    • Peel 2 small carrots.
    • Use a peeler to shred the carrots. 
    • Half the cooked no shell shrimp.
    • Dip the dried rice paper wrapper into hot water. Make sure the rice paper is dipped with water. Then, put on a plate and wait a few seconds. 
    • Lay 3 shrimp on the rice paper. 
    • Next, put some lettuce, cilantro, Thai basil and shredded carrots. (Only the leaves part, try not to put the stem part.)
    • The following step, put some cooked rice noodles on top of the vegetables. 
    • Fold both sides of the rice paper. 
    • After, fold the bottom of the rice paper and roll it up. 



    Cooking tips for how to make Vietnamese spring rolls: 

    • Use cooked no shells shrimp because it is easier. Then, half the shrimp. 
    • Cook rice vermicelli noodles, drain and rinse with cold water. 
    • I like to use the leaf part for lettuce, cilantro and Thai basil because it is easier to wrap and not break easily. Try to remove the stem and hard part and only use the leaves. 
    • Some people like to cut carrots into strips. But, I like to use a peeler to shred the carrots. It is thinner. 
    • Soak the rice papers into hot/ warm water. Don’t need to soak too long. Just make sure the whole rice wrapper is dipped into water and put it on the plate and wait a few seconds. Then, start putting filling ingredients. 
    • Fold the sides first and roll from bottom to up.


    Calories: 160kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 410mg | Potassium: 126mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1534IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg