Vietnamese Spring Rolls with Dipping Sauce
- By Amy Dong
- Updated May. 15, 2025
I learned how to make these Vietnamese Spring Rolls from my Vietnamese neighbors many years ago, and have been making them at home since. They’re every bit as good as my favorite restaurant’s, and so fun to make with family and friends! The peanut sauce dipping sauce is creamy and savory.
In This Article
- Video: Watch us make this Recipe
- Why This Recipe Stands Out
- Key Recipe Ingredients
- Substitutions And Variations
- Step-By-Step Recipe Instructions
- How To Prep Ahead
- What To Serve With Vietnamese Spring Rolls
- Commonly Asked Questions
- Did you make this?
- Vietnamese Spring Rolls with Dipping Sauce Recipe
- More to Cook And Eat
This post may contain affiliate links, at no additional cost to you.
Video:
Watch us make this Recipe
Why This Recipe Stands Out
These Vietnamese Spring Rolls are one of my favorite things to make when I’m craving light and fresh appetizers.
- That Peanut Sauce is a Must: It’s creamy, savory, and just the right amount of tangy. The combo of peanut butter, hoisin, and lime takes it to the next level – I never skip it. It reminds me of Thai Peanut Noodles.
- Bright, Crisp, and Refreshing: Between the herbs, crunchy veggies, and tender shrimp. It’s full of texture.
- DIY Spring Roll Party: I love setting out all the fillings and letting everyone roll their own tasty party appetizer. It’s hands-on, interactive, and fun for sharing.
Key Recipe Ingredients
- Rice Wrappers – These thin, translucent wrappers are the signature element of fresh Vietnamese spring rolls, softening in water to create a delicate, chewy wrap for the fillings.
- Cooked Shrimp – Sliced jumbo shrimp bring satisfying protein and a classic flavor that pairs beautifully with the fresh herbs and crunchy veggies.
- Rice Vermicelli – These fine rice noodles add soft texture and help hold the filling together, making each bite more substantial.
- Fresh Herbs (Mint, Cilantro, Thai Basil) – A mix of fragrant herbs gives the rolls their bright, fresh flavor and authentic Vietnamese character.
- Peanut Butter & Hoisin Sauce – Creamy peanut butter and savory-sweet hoisin form the rich base of the dipping sauce, with lime and chili sauce adding punchy balance.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Fresh Herb Variations: Thai basil adds authentic flavor, but if you can’t find it, extra mint and cilantro make a fresh and fragrant substitute. You could also try adding chives or even microgreens for a fun twist.
- Veggie Options: Mix it up with shredded red cabbage, sliced bell peppers, avocado, or julienned mango for a touch of sweetness. Anything crunchy and fresh goes.
- Sauce Alternatives: Don’t like peanut butter? Almond butter or sunflower seed butter work well in the dipping sauce. You can also use a nuoc cham-style dipping sauce (lime juice, fish sauce, sugar, and garlic) for something lighter and more traditional.
- Heat Levels: The garlic chili sauce adds a mild kick, but you can adjust the spice to your taste. Try sambal oelek for more heat or leave it out entirely for a kid-friendly version.
Step-By-Step Recipe Instructions
- In a small bowl, whisk together peanut butter, hoisin sauce, lime juice, and chili sauce. Add water to thin as needed. Chill until ready to serve.
- Cook rice vermicelli until al dente, rinse with cold water, drain, and toss with a little sesame oil to prevent sticking.
- Fill a wide bowl with hot water. Submerge one rice wrapper until just soft and pliable, then lay it flat on a clean surface.
- Layer 3 shrimp halves in the center of the wrapper, followed by carrots, cucumber, bean sprouts, lettuce, and a few leaves each of mint, cilantro, and Thai basil.
- Fold in the sides, then roll tightly from the bottom up to enclose the filling. Repeat with remaining ingredients, keeping finished rolls covered with a damp cloth.
- Serve spring rolls immediately with chilled dipping sauce.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Prep the Sauce Ahead: The peanut-hoisin dipping sauce can be made up to 3 days in advance. Store it covered in the fridge and stir well before serving.
- Prep the Fillings Ahead: You can prep and store all the spring roll fillings a day in advance. Keep each component in separate airtight containers in the fridge.
- Assemble Before Serving: Spring rolls are best assembled fresh, right before serving. If needed, you can assemble them up to 2 hours ahead and store them covered with a damp paper towel and plastic wrap in the fridge to prevent drying out.
What To Serve With Vietnamese Spring Rolls
Dipping Sauce
- We always serve these spring rolls with the classic peanut-hoisin dipping sauce! It’s creamy, savory, and just the right amount of sweet.
- It also goes great with nuoc cham, the traditional Vietnamese fish sauce-based dip. The tangy, garlicky kick is a perfect contrast to the fresh herbs and veggies inside the rolls.
Other Vietnamese Dishes
- We love pairing spring rolls with Vietnamese Chicken Salad. It’s crunchy, refreshing, and full of the same vibrant herbs.
- It also goes great with Vietnamese-Style Rice Salad when we want to round out the meal with something light yet satisfying.
Light Mains & Sides
- If we’re serving these as part of a bigger spread, we add a bowl of Coconut Rice or some quick stir-fried veggies. Both options are simple and let the rolls shine.
- It also goes great with a light noodle bowl like our Asian Cold Sesame Noodles or Grilled Lemon Chicken for a well-rounded, flavorful meal.
Commonly Asked Questions
What’s the difference between spring rolls and summer rolls?
It’s a common mix-up! In this case, Vietnamese spring rolls are fresh and not fried. These are filled with rice noodles, shrimp, herbs, and crisp veggies in a chewy rice paper wrapper. Summer rolls are often the fried version you see at restaurants.
What are rice wrappers and where do I find them?
Rice wrappers are thin, translucent sheets made from rice flour. They soften in warm water and hold everything together. You’ll usually find them in the Asian section of most grocery stores.
Why are my rice noodles clumping together?
After cooking, rinse the noodles thoroughly with cold water and toss them with a bit of Asian sesame oil. This prevents sticking and keeps them easy to handle while assembling.
How long does the Vietnamese spring roll recipe keep?
These Vietnamese spring rolls are best enjoyed fresh and don’t hold up well as leftovers since the wrappers can dry out or turn rubbery. Instead, store any leftover filling and herbs separately in the fridge, and roll fresh ones when you’re ready to eat. The peanut hoisin dipping sauce keeps well in the fridge for several days, so feel free to make extra!
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Vietnamese Spring Rolls with Dipping Sauce
It's surprisingly easy and fun to make your own Vietnamese Spring Rolls with Dipping Sauce at home. They're light, healthy, and delicious! Plus, they're gluten-free.
Ingredients
For the Dipping Sauce:
- 3 TB creamy peanut butter
- 3 TB hoisin sauce
- lime juice, freshly squeezed, from 2 small limes
- 2 tsp garlic chili sauce, or use 2 tsp Sriracha + 1/4 tsp garlic powder
- 2-3 TB water
For the Spring Rolls:
- 7 oz. dry rice vermicelli, thin rice noodles
- Asian toasted sesame oil
- 1 package rice paper wrapper, about 8 count dry, translucent (not egg roll ones)
- 1 pound jumbo shrimp, cooked, sliced in half (similar to butterfly-cut, but cut all the way through)
- 1 cup carrots, matchsticks
- 1 cup cucumber, julienned
- 1 cup bean sprouts
- 1 cup green leaf lettuce, thinly sliced
- 1 bunch mint leaves
- 1 bunch cilantro leaves
- 1 bunch Thai basil leaves
Instructions
- In a small bowl, combine all sauce ingredients except water. Whisk to combine well. Add enough of the water to thin to desired consistency. Cover and chill until ready to use.
- Cook rice vermicelli noodles according to package instructions, just to al dente. Drain and rinse well with cold water. Sprinkle with enough Asian sesame oil to loosen and prevent sticking. Set aside.
- Fill a large, wide bowl with hot water. Working one at a time, gently submerge a rice wrapper into the water just until it becomes soft and pliable (depending on the temp of your water, it can vary from a few seconds to about 30 seconds.)
- Gently lift the wrapper, place on a flat working surface, and start filling: lay down 3 pieces of shrimp, followed by a small handful of carrots, cucumber, bean sprouts, and lettuce (be sure to leave about 1-inch margins around edges of wrapper.) Add a few mint leaves, cilantro, and Thai basil leaves into the filling.
- Gently tuck/fold in the sides and roll as gently yet tightly as you can, taking care to keep filling from moving toward the edges. Press the finished edges together gently to seal. Keep wrapped spring rolls covered with a damp cloth while you finish wrapping the remaining rolls.
- Serve immediately with dipping sauce.
Notes
- Always make sure to handle the rice paper wrappers with care. Soak them one at a time in hot water just until they’re softened. They’ll morph from crispy to chewy soft right before your eyes.
- Keep the cutting board lightly moist (but not too wet). This keeps the rice paper from sticking to your surface, making it easier to roll the spring rolls.
- Cook the rice vermicelli noodles according to package instructions, then rinse with cold water to stop the cooking process and drain well. They should just be tender and not mushy.
- See video tutorial above for how to wrap the spring rolls.
- Leftover filling can be covered, chilled, and re-used for fresh wrapping next time. Once wrapped, the rolls should be eaten immediately.
- These spring rolls are naturally gluten-free. If needed, look for gluten-free hoisin sauce.
- This recipe is part of our Vietnamese Recipes Collection.
- These spring rolls are best served alongside the dipping sauce and other Vietnamese recipes like our Vietnamese Chicken Salad.
Nutrition (per serving)
Calories: 163kcal | Carbohydrates: 29.2g | Protein: 9.1g | Fat: 1.2g | Saturated Fat: 0.3g | Cholesterol: 45.7mg | Sodium: 134.5mg | Fiber: 2g | Sugar: 3.5g
More to Cook And Eat
- Sweet and Sour Meatballs – These Sweet and Sour Meatballs are incredibly tender, flavorful, and oh-so-easy to make! Dress them up for a party appetizer, or keep them simple for an easy weeknight dinner.
- Asian Rice Salad – This Asian Rice Salad is an exciting blend of flavors, color, and texture. The blend of grains and greens with sesame ginger dressing is jaw-dropping delicious!
- Asian Chicken Wings – These Asian Chicken Wings are 100% homestyle and 200% delicious. Simply toss everything into one big pot, let it braise, and you’re done.
- Crunchy Asian Cabbage Ramen Salad – This Crunchy Asian Cabbage Ramen Salad is crazy easy and ridiculously tasty! It’s a fail-proof crowd pleaser for all your gatherings, or just for the family.