These Fresh Vietnamese spring rolls are packed with juicy shrimp, tender pork, and crisp vegetables wrapped in soft rice paper. Each bite is fresh and light, and even better dipped in a rich, creamy peanut sauce.
I love how simple and satisfying these rolls are. Itās just a mix of simple ingredients wrapped in soft, slightly chewy rice paper, but itās surprisingly flavorful.
The sweet-savory peanut sauce takes each bite to the next level. The mix of crisp, soft, and tender textures combined with the creamy sauce makes it so enjoyable.
I used to think they were complicated to make, but theyāre actually really easy. Once everything is prepped, itās just a matter of assembling and rolling.
Serve these as a light lunch, dinner, or a fresh appetizer.
What Are Vietnamese Fresh Spring Rolls?
Vietnamese fresh spring rolls, also called gį»i cuį»n, are soft rice paper rolls filled with vermicelli noodles, fresh herbs, vegetables, shrimp, and pork. Theyāre served fresh instead of fried, usually with a creamy peanut sauce for dipping.
Ingredients for Fresh Vietnamese Spring Rolls
Hereās a quick look at the key ingredients youāll need.
- Rice paper wrappers. These thin sheets soften in water and hold everything together, so donāt soak them too long or theyāll tear easily.
- Vermicelli rice noodles. Light and soft, they add texture and help make the rolls more filling without weighing them down.
- Shrimp. Adds a slightly sweet, clean flavor and gives that classic look when sliced and placed near the wrapper.
- Pork. Usually pork belly or shoulder, it brings richness and balances the fresh herbs and vegetables.
- Leaf lettuce. Acts as a base layer and keeps sharper ingredients from poking through the wrapper.
- Fresh mint. Adds brightness and that signature fresh flavor that makes spring rolls taste light and vibrant.
- Carrots and Cucumbers. Cut into thin sticks for a bit of crunch and natural sweetness.
- Peanut sauce. Weāre making the peanut sauce from scratch with peanut butter, hoisin sauce, soy sauce, garlic, lime juice, sugar, and hot water.
How to Make Fresh Shrimp and Pork Spring Rolls
Follow this easy recipe for fresh spring rolls that look as good as they taste.
1. Cook the pork.
Bring water to a boil with onion, garlic, fish sauce, peppercorns, and sugar. Add the pork and simmer for 30 minutes, then remove and slice thinly.
2. Cook the shrimp.
Add the shrimp to the same pot and cook for 3 to 4 minutes, or until pink and fully cooked. Remove, cool, and slice in half lengthwise.
3. Prepare the noodles.
Bring a pot of water to a boil, then turn off the heat. Add the vermicelli noodles and soak for 3 to 5 minutes, or until tender but not mushy. Drain right away, rinse under cold water, and let the noodles sit in the strainer.
4. Prep the vegetables and mix-ins.
Wash and dry the lettuce and mint. Cut the carrots and cucumbers into thin sticks.
How to Make Vietnamese Spring Roll Sauce
1. Combine the ingredients.
In a bowl, add peanut butter, hoisin sauce, soy sauce, sugar, grated garlic, and lime juice.
2. Mix until smooth.
Stir everything together until thick and fully combined.
3. Add hot water gradually.
Pour in hot water a little at a time, mixing as you go, until the sauce becomes smooth and dippable.
4. Taste and adjust.
Adjust with more lime juice for brightness, sugar for sweetness, or soy sauce for saltiness.
How to Assemble Fresh Vietnamese Spring Rolls
1. Soften the rice paper.
Dip one rice paper wrapper in warm water for 3-4 seconds until just pliable.
2. Layer the base ingredients.
Place vermicelli noodles on the lower third of the wrapper, then add lettuce, mint, carrot sticks, and cucumber sticks.
3. Add the protein.
Place sliced pork and shrimp above the vegetables.
3. Fold and roll.
Fold both sides of the rice paper inward over the filling. Roll from the bottom up, keeping everything snug but gentle so the wrapper does not tear.
4. Repeat and serve.
Repeat with the remaining ingredients and serve with the peanut sauce.
Tips for the Best Fresh Spring Rolls
Making fresh spring rolls at home is easier than it looks, especially with a few key tricks to guide you.
- Donāt over-soak the rice paper. Dip it briefly in warm water just until pliable – about 3-4 seconds –Ā since it will continue softening as you fill and roll.
- Keep the filling light and balanced. Avoid overstuffing so the rolls stay neat, easy to wrap, and donāt burst.
- Roll tightly but gently. Tuck in the sides as you go and keep tension without pressing too hard to prevent tearing.
- Use fresh herbs for flavor. Mint and cilantro add brightness and make the rolls taste fresh and authentic.
- Chill slightly before serving. A short rest in the fridge helps the rolls set and improves texture.
- Switch up the filling options. Try grilled chicken, tofu, or all-vegetable versions, and mix in extras like mango, avocado, or different herbs to change up the flavor.Ā
How to Store Fresh Vietnamese Spring Rolls
Fresh Vietnamese spring rolls are best eaten the same day, but you can store them for later with the right method so they donāt dry out or stick.
Place the rolls in a single layer in an airtight container. If stacking, separate each layer with parchment paper or lightly damp paper towels to prevent sticking.
Cover them with a slightly damp paper towel, then seal the container.
Store in the refrigerator for up to 24 hours. For the best texture, let them sit at room temperature for about 10 to 15 minutes before eating so the wrappers soften again.
Keep the peanut sauce in a separate container in the fridge and stir before serving.
More Asian Recipes Youāll Love
Panda Express Beef and Broccoli
Salmon Sushi Bake
Honey Garlic Chicken Bites
Honey Walnut Shrimp
Korean Mayak Eggs
Vietnamese Fresh Spring Rolls Recipe with Peanut SauceĀ
Ingredients
- Rice paper wrappers
- Vermicelli rice noodles cooked
- Leaf lettuce
- Fresh mint
- Carrot sticks
- Cucumber sticks
- Ā½ pound pork belly or pork shoulder thinly sliced
- 12 to 16 large shrimp peeled and deveined
- 1 small onion halved
- 4 cloves garlic
- 3 tablespoons fish sauce
- Ā½ teaspoon peppercorns
- 1 teaspoon sugar
- Ā½ cup creamy peanut butter
- 4 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 to 2 teaspoons sugar
- 1 small garlic clove grated
- 1 tablespoon lime juice
- Hot water as needed
Instructions
- Bring a pot of water to a boil, then add the onion, garlic, fish sauce, peppercorns, and sugar. Add the pork and simmer gently for about 30 minutes, or until fully cooked and tender.
- Remove the pork and let it rest slightly, then slice thinly.
- In the same pot, add the shrimp and cook for 3 to 4 minutes until pink and just cooked through. Remove and let cool, then slice in half lengthwise.
- Bring a pot of water to a boil, then turn off the heat. Add the vermicelli noodles and soak for 3 to 5 minutes, or until tender but not mushy. Drain right away, rinse under cold water, and let the noodles sit in the strainer.
- To make the sauce, whisk together peanut butter, hoisin sauce, soy sauce, sugar, garlic, and lime juice. Add hot water a little at a time until the sauce reaches your desired smooth, dippable consistency.
- To assemble, dip a rice paper wrapper in warm water for a few seconds until soft. Lay it flat and add vermicelli noodles, lettuce, mint, carrot sticks, cucumber sticks, sliced pork, and shrimp.
- Fold the bottom over the filling, tuck in the sides, and roll tightly.
- Serve fresh with the peanut hoisin sauce. Enjoy!
