# Vietnamese Spring Rolls > Bright, fresh Vietnamese spring rolls filled with tender shrimp, rice vermicelli, crisp vegetables, and fragrant herbs. Light, gluten-free, and perfect for dipping in classic nuoc cham or a creamy peanut sauce for extra richness. Canonical URL: https://www.topshelf.recipes/recipes/vietnamese-spring-rolls ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 12, 2026 Last Updated: September 23, 2026 ## About This Recipe This version of Vietnamese spring rolls is built around contrast: tender, briefly poached shrimp and slippery rice vermicelli meet bright, crunchy cucumber and carrots, while mint, cilantro and a little Thai basil cut through the richness. Placing the shrimp on the outside of the roll — and slicing large shrimp lengthwise — makes each bite look as good as it tastes and ensures an immediate hit of sweet seafood before the fresh herbs and crunchy vegetables take over. These rolls are excellent for a warm-weather appetizer or a relaxed weeknight dinner where guests can graze and dip. They’re naturally gluten-free and scale easily, and the two sauces in the recipe (classic nuoc cham and a creamy peanut option) let you shift the mood from clean and citrusy to indulgent and savory. Little technique choices — using lettuce as a barrier inside the rice paper, rinsing noodles in cold water, and shocking shrimp in ice water — are what keep the textures bright and prevent gummy, overcooked outcomes. ## Recipe Information - Prep Time: 30 minutes - Cook Time: 15 minutes - Total Time: 45 minutes - Servings: 6 - Difficulty: Medium - Category: Appetizers ## Ingredients ### Soften rice paper and assemble the rolls - 12 count Rice paper wrappers ### Cook the shrimp - 1 lb Shrimp (peeled, deveined, tails off) ### Soak the rice vermicelli - 6 oz Rice vermicelli noodles ### Prep the vegetables and herbs - 1 head Butter lettuce or romaine leaves - 1 medium Cucumber (seeded, julienned) - 2 medium Carrots (julienned) - 1/2 cup Fresh mint leaves (packed) - 1/2 cup Fresh cilantro (packed) - 1/4 cup Thai basil (optional) - 2 count Scallions (thinly sliced) - 1 cup Bean sprouts (optional) ### Make the nuoc cham (classic dipping sauce) - 2 count Limes - 3 tbsp Fish sauce - 2 tbsp Granulated sugar - 1/4 cup Water (for nuoc cham) - 1 clove Garlic (minced) - 1 tsp Red chili or sriracha (optional) ### Make the optional peanut sauce - 1/4 cup Peanut butter (for optional peanut sauce) - 2 tbsp Tamari or gluten-free soy sauce (for peanut sauce) - 2 tbsp Warm water (to thin peanut sauce) ## Instructions ### 1. Cook the shrimp Bring a medium pot of water to a gentle boil. Add the shrimp and cook just until opaque and pink, about 2–3 minutes depending on size. Drain and immediately transfer shrimp to a bowl of ice water to stop cooking; chill 3–5 minutes, then drain and pat dry. If large, slice shrimp in half lengthwise; if small, leave whole for assembly. ### 2. Soak the rice vermicelli Place the rice vermicelli in a heatproof bowl and cover with very hot (off-the-boil) water. Soak until tender but still slightly firm, 4–6 minutes (follow package directions if different). Drain, rinse under cold water to stop cooking, and toss gently to separate. Set aside in a shallow bowl for assembly. ### 3. Prep the vegetables and herbs Wash and thoroughly dry the lettuce and herbs. Julienne the cucumber and carrots, thinly slice the scallions, and trim any brown ends from the bean sprouts. Arrange each component in its own bowl or on a tray for easy assembly so you can grab small handfuls while rolling. ### 4. Make the nuoc cham (classic dipping sauce) Juice the 2 limes (reserve a little juice if you want extra for the peanut sauce). In a small bowl whisk together 3 tbsp fish sauce, the lime juice, 2 tbsp granulated sugar, 0.25 cup water, and the minced garlic until the sugar dissolves. Stir in red chili or sriracha to taste. Taste and adjust for a bright balance of salty, sour, sweet and spicy. ### 5. Make the optional peanut sauce In a small bowl whisk 0.25 cup peanut butter with 2 tbsp tamari. Add the warm water 1 tbsp at a time until the sauce reaches a spoonable consistency (use about 1–2 tbsp). Stir in a splash of the reserved lime juice and sriracha or a drop of fish sauce if you like more depth. Keep at room temperature until serving. ### 6. Soften rice paper and assemble the rolls Fill a wide shallow bowl with warm (not hot) water. Working one wrapper at a time, dip a rice paper into the water for 5–10 seconds until pliable, then lay it on a clean damp towel or cutting board. Near the bottom third of the wrapper place a lettuce leaf, a small handful of vermicelli, 2–3 shrimp (or shrimp halves), a few cucumber and carrot juliennes, a sprinkle of scallions, a few herb leaves, and a few bean sprouts. Fold the bottom edge up over the filling, fold in the sides, then roll tightly toward the top to seal. Repeat with remaining wrappers and fillings, keeping finished rolls covered with a damp towel. ### 7. Finish and serve Transfer rolls to a platter and, if desired, cut each roll in half on the diagonal. Serve immediately with the nuoc cham and optional peanut sauce for dipping. Store any leftover rolls covered with a damp towel and plastic wrap in the refrigerator for up to 24 hours; they’re best the same day. ## Nutrition Estimated nutrition per serving (1 roll): - Calories: 895 kcal - Protein: 43 g - Carbohydrates: 157.7 g - Fat: 10.3 g - Saturated Fat: 1.6 g - Trans Fat: 0 g - Fiber: 7.6 g - Sugar: 10.6 g - Added Sugars: 7.5 g - Cholesterol: 140 mg - Sodium: 2273 mg - Potassium: 777 mg - Calcium: 227 mg - Iron: 9.2 mg - Vitamin D: 0 mcg ## Tips ### Soak Rice Paper Just Right Dip wrappers 5–10 seconds in warm (not boiling) water until pliable; if it feels slimy or tears, you left it too long—work quickly and assemble on a damp towel. ### Cook Shrimp Gently Bring water to a gentle boil and cook 2–3 minutes until opaque; immediately plunge into ice water to stop carryover cooking and preserve a snappy texture. ### Use Lettuce as Barrier Place a torn lettuce leaf inside the rice paper beneath the noodles and veg to prevent the wet ingredients from sticking to the wrapper and to make rolling easier. ### Keep Herbs Dry Spin or pat herbs completely dry before assembling; excess moisture causes the rice paper to become gummy and makes rolls collapse. ### Prevent Noodle Clumping Rinse vermicelli under cold water after soaking and toss with a teaspoon of neutral oil to keep strands separate while you assemble. ## Variations and Substitutions ### Vegan Tofu & Mushroom Replace shrimp with thin pan-fried tofu strips and add sautéed shiitake mushrooms; swap fish sauce in the nuoc cham for 3 tbsp tamari plus 1/2 tsp miso dissolved in the lime mixture for umami. ### Grilled Pork Filling Thinly sliced lemongrass-marinated pork shoulder (quickly grilled or pan-seared) gives a classic Bánh Hỏi–adjacent flavor profile that pairs beautifully with the herbs and nuoc cham. ### Tropical Mango & Avocado Add ripe mango and avocado slices with mint and basil for a sweeter, creamier roll that works especially well with the peanut dipping sauce. ### Spicy Chili Shrimp Toss cooked shrimp in a little sriracha and lime before assembling and add thinly sliced jalapeño or bird’s-eye chili for a hotter, more assertive bite. ## Notes ### Storage and Make-Ahead Assembled rolls are best eaten the day they’re made; store them in a single layer on a plate covered with a damp towel and plastic wrap in the refrigerator for up to 4–6 hours. Keep dipping sauces in separate airtight containers; the peanut sauce can be refrigerated for up to 4 days. Avoid freezing assembled rolls — rice paper and raw veg deteriorate — but you can freeze cooked shrimp or blanched noodles for future use. ### Serving Suggestions Arrange rolls on a large platter with extra herbs, lime wedges, and a small bowl of crushed peanuts for garnish so guests can customize. Serve alongside quick pickled carrots and daikon, iced jasmine tea or a dry Riesling for wine, and a crisp lager or pilsner if you prefer beer. ## Frequently Asked Questions ### Why do my rice papers keep tearing? Tearing usually means the water was too hot or you soaked the wrapper too long; use warm (not boiling) water and dip briefly, laying the wrapper flat on a damp towel before filling rather than tugging on it. ### How can I tell when the shrimp are done? Shrimp are done when they turn opaque and firm with no translucent center, which typically takes 2–3 minutes; shock them in ice water immediately to stop cooking and maintain a tender texture. ### Can I make these ahead of time for a party? You can prep all components (shrimp, noodles, veg, herbs, sauces) several hours ahead and assemble 30–60 minutes before serving; fully assembled rolls are best within 4 hours to avoid drying or sogginess. ### What can I use instead of fish sauce in nuoc cham? For a vegan swap, use tamari or soy sauce with a touch of miso or a pinch of kelp granules to recreate umami—start with 3 tbsp tamari plus 1/2 tsp miso dissolved in the lime-sugar-water base and adjust to taste. ### Can I freeze these spring rolls? No — freezing destroys the rice paper texture and makes vegetables mushy; instead freeze components like cooked shrimp or blanched noodles separately if you want to save time later. ### How many rolls should I plan per person? As an appetizer, plan on 2 rolls per person; for a light meal, 3–4 rolls per person is a good guideline depending on appetite and number of sides. ## Related Recipes and Guides - [Charred Tomato Bruschetta](https://www.topshelf.recipes/recipes/charred-tomato-bruschetta) - [Cranberry Jalapeno Cream Cheese Dip](https://www.topshelf.recipes/recipes/cranberry-jalapeno-cream-cheese-dip) - [Frank's Red Hot Buffalo Street Corn Dip](https://www.topshelf.recipes/recipes/franks-red-hot-buffalo-street) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)