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Fresh spring rolls are my favorite no-cook appetizer, packed with shrimp, crunchy veggies, and rice noodles wrapped in delicate rice paper. I started making these one hot summer afternoon when I wanted something light, and now Maddie loves helping roll them at the counter. If you love fresh, fuss-free Asian appetizers, you will also want our crispy air fryer gyoza.
Also called Vietnamese salad rolls or summer rolls, these fresh spring rolls come together with a quick hoisin peanut dipping sauce that everyone fights over.
Fresh Spring Rolls Quick Look
- 🕒 Prep Time: 30 minutes
- 🌡️ Cook Time: 4 minutes
- ⏳ Total Time: 34 minutes
- 🍽️ Serving: 14 rolls
- ⚡ Calories: 174kcal
- 🌶️ Flavor Profile: Fresh, light, and crunchy with shrimp, herbs, and a savory hoisin peanut dip
- ✋ Difficulty: Easy with a little rolling practice, like our homemade wonton soup
Quick Answer
To make fresh spring rolls, soften a rice paper wrapper in warm water, then layer shredded lettuce, herbs, rice noodles, bean sprouts, and cooked shrimp on the bottom third. Fold the bottom up over the filling, fold in the sides, and roll tightly to seal. Serve the rolls with a quick hoisin peanut dipping sauce. They are light, fresh, and completely no-bake.
Jump to:
- Fresh Spring Rolls Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Fresh Spring Rolls
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Fresh Spring Rolls FAQs
- Other Recommended Asian Appetizer Recipes
- Fresh Spring Rolls (Vietnamese Salad Rolls)
Why This Recipe Works
Click to see the technique science
- Warm water, not hot. Softening the rice paper in warm water keeps it pliable without turning gummy or tearing as you roll.
- Do not oversoak. The wrapper keeps softening on your work surface, so 30 seconds to a minute in the water is plenty for a roll that holds together.
- Layer in the right order. Lettuce and noodles go down first as a cushion, with the shrimp placed last so they show through the wrapper for that pretty pink stripe.
- Chill the shrimp. Shocking the cooked shrimp in ice water stops the cooking and keeps them snappy and cold inside the fresh rolls.
- Roll it tight. Folding the bottom and sides snugly, then rolling firmly, keeps everything sealed so the rolls do not fall apart when dipped.
- A two-ingredient-base sauce. Hoisin plus peanut butter makes a rich, savory-sweet dip that tastes like takeout with almost no effort.
Why You’ll Love This Recipe
- Light and refreshing. These no-cook rolls are crisp, cool, and perfect for hot days or a healthy appetizer.
- Fun to make together. Setting up a rolling station makes these a great hands-on appetizer for the whole family, just like assembling our egg foo young on busy nights.
- Make-ahead friendly. Prep all the fillings in advance and roll just before serving for an easy party appetizer.
Key Ingredients
Fresh spring rolls come together with a handful of crisp, fresh ingredients. Quantities are in the recipe card below; here is why each one matters.
- Rice paper wrappers. The delicate, translucent wrapper that holds everything together. Look for them in the Asian aisle of most grocery stores.
- Shrimp. Cooked and chilled, the shrimp add protein and that classic pink stripe that makes these rolls so pretty.
- Rice noodles and lettuce. Vermicelli rice noodles and shredded lettuce give the rolls soft, satisfying body without weighing them down.
- Fresh herbs and sprouts. Cilantro, mint, scallions, and bean sprouts pack each bite with bright, crunchy, garden-fresh flavor.
- Hoisin and peanut butter. Whisked together, they make a rich, savory-sweet dipping sauce, the same flavor base we love in our easy chow mein.
See recipe card for exact quantities.
Variations and Substitutions
Fresh spring rolls are endlessly customizable, so fill them with whatever your family loves.
- Make them vegetarian. Swap the shrimp for strips of baked tofu, extra veggies, or sliced avocado.
- Change the protein. Thinly sliced cooked chicken, pork, or even leftover steak all work beautifully.
- Add more crunch. Julienned carrots, cucumber, or bell pepper add color and an extra-fresh bite.
- Switch the sauce. A classic peanut sauce or a sweet chili sauce both make great alternatives to the hoisin dip.
- Make it gluten-free. Use tamari in place of soy sauce and double-check your hoisin, and the rolls themselves are naturally gluten-free.
- Serve them as a meal. Pair a platter with our classic pancit for a fresh-and-cozy Asian dinner spread.
How to Make Fresh Spring Rolls
- Cook and chill the shrimp, and toss the lettuce, cilantro, mint, and scallions together. Soften a rice paper wrapper in warm water, then lay some of the lettuce mixture on the bottom third.
- Add a layer of cooked rice noodles over the lettuce.
- Top with a handful of fresh bean sprouts.
- Fold the bottom of the wrapper up over the filling.
- Lay the cooked shrimp in a row right along the fold.
- Fold in both sides of the wrapper.
- Roll up tightly to seal, then set on a tray while you roll the rest.
- Whisk together the hoisin, peanut butter, vinegar, soy sauce, sesame oil, and seasonings, then serve alongside.
Recipe Tips & Tricks
- Set up a rolling station. Arrange all your fillings and a bowl of warm water before you start so rolling goes quickly and smoothly.
- Work one wrapper at a time. Rice paper softens fast, so soak and roll one before moving to the next.
- Do not overfill. A little filling rolls up much tighter and neater than an overstuffed wrapper.
- Keep them from sticking. Place finished rolls slightly apart on a tray so they do not glue themselves together.
- Cover with a damp towel. If serving later, cover the rolls with a damp paper towel to keep the wrappers from drying out.
- Halve them for serving. Cut each roll in half on an angle to show off the colorful filling on a platter.
Serving Ideas and Suggestions
Fresh spring rolls make a beautiful light lunch or a crowd-pleasing appetizer. Serve them on a big platter with the hoisin peanut sauce in the center and a sprinkle of crushed peanuts and cilantro on top. They are refreshing on their own or as the starter to a bigger Asian-inspired meal.
For a full spread, pair them with warm dishes like our easy chow mein or a steaming bowl of wonton soup. The cool, crunchy rolls are the perfect contrast to those cozy, savory mains.
Hosting a party? Set out these rolls next to our Asian grilled shrimp skewers and air fryer gyoza for an easy appetizer table everyone will love. Fresh, fun, and endlessly dippable.
Fresh Spring Rolls FAQs
Fresh spring rolls are a no-cook appetizer made by wrapping rice noodles, fresh vegetables, herbs, and a protein like shrimp in soft rice paper. Unlike fried spring rolls, they are never cooked in oil, so they taste light, cool, and refreshing. They are typically served with a flavorful dipping sauce on the side.
Yes, these names all refer to the same dish. Fresh spring rolls are also called Vietnamese salad rolls, summer rolls, or rice paper rolls. They are the fresh, un-fried cousin of crispy fried spring rolls, filled with shrimp, herbs, noodles, and veggies wrapped in translucent rice paper.
To keep fresh spring rolls from sticking, place each finished roll slightly apart on a tray or plate instead of touching. The rice paper is naturally tacky, so a little space prevents them from gluing together. If you need to stack them, separate the layers with parchment paper and cover with a damp towel.
Fresh spring rolls are best eaten the day they are made, but you can prep ahead easily. Cook the shrimp, chop the veggies and herbs, and cook the noodles up to a day in advance, then store everything separately in the fridge. Roll the spring rolls a few hours before serving and keep them covered with a damp paper towel so the wrappers stay soft.
The classic pairing for fresh spring rolls is a savory-sweet hoisin peanut sauce, which is what this recipe uses. A traditional peanut sauce, sweet chili sauce, or a tangy nuoc cham (Vietnamese fish sauce dressing) are also delicious options. Set out a couple of sauces so everyone can pick their favorite.
Absolutely. To make vegetarian fresh spring rolls, simply leave out the shrimp and add strips of baked tofu, avocado, or extra crunchy vegetables like carrot and cucumber. The herbs, noodles, and dipping sauce keep them just as flavorful and satisfying without any meat.
Pair these rolls with a light main like our cod piccata for a fresh, satisfying meal.
Pair fresh rolls with our Thai beef bowls for a fun, takeout-style dinner at home.
Fresh Spring Rolls (Vietnamese Salad Rolls)
Ingredients
- 1 pound large shrimp 31-40 count, peeled and deveined
- 2 cups shredded lettuce
- 1/2 cup rough chopped cilantro
- 2 sprigs mint leaves removed and chopped fine
- 2 scallions thinly sliced
- 8 ounces vermicelli rice noodles cooked per directions on the box, and drained
- 2 cups fresh bean sprouts
- 14 rice paper wrappers
For the dipping sauce:
- 1/2 cup hoisin sauce
- 1 tablespoon smooth peanut butter
- 1 teaspoon rice wine vinegar
- 1 teaspoon soy sauce
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Fill a large stockpot halfway with water and bring to a boil. Add the shrimp to the water and cook until cooked through and opaque, about 5 minutes stirring occasionally. Drain and place the shrimp in a bowl with ice water until cold, 10 minutes, drain, and set aside.1 pound large shrimp
- Place the shredded lettuce, chopped cilantro, mint, and scallions into a medium-sized bowl and toss together to combine, set aside.2 cups shredded lettuce, 1/2 cup rough chopped cilantro, 2 sprigs mint, 2 scallions
- Get your workstation ready. Place your shrimp, lettuce mix, rice noodles, bean sprouts, and rice paper wrappers around your station.8 ounces vermicelli rice noodles, 2 cups fresh bean sprouts, 14 rice paper wrappers
- Fill a very large bowl, big enough to submerge the wrappers, ⅔ of the way high with hot tap water. Place 1 rice paper wrapper into the water until it softens and becomes flexible, 30 seconds to 1 minute. Place the wrapper onto your clean workstation.
- On the bottom ⅓ of the wrapper, place some of the lettuce mixture, followed by the noodles, then the sprouts. Take the bottom of the wrapper and fold it over the filling.
- Place the shrimp into the center of the wrapper right next to the fold, fold in the flaps on the sides.
- Continue to tightly roll the wrapper until it is fully secure. Place it on a sheet tray while you roll the rest.
- To make the dipping sauce, place the hoisin sauce, peanut butter, rice wine vinegar, soy sauce, sesame oil, garlic powder, and onion powder into a medium-sized bowl and whisk together.1/2 cup hoisin sauce, 1 tablespoon smooth peanut butter, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, 1/2 teaspoon toasted sesame oil, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
- Serve the spring rolls with the dipping sauce on the side.
Notes
- These may be challenging to wrap, I have included a tutorial that is highlighted above.
- To make a prettier presentation, you can cut the shrimp in half lengthwise and place the pinkish color of the shrimp facing outward, so when you roll up the wrapper the pretty shrimp color is visible.
- The dipping sauce is optional, but very delicious. Otherwise you can serve with any dipping sauce of your choice.
- You can double this recipe to serve more people.
- We use large shrimp for this recipe, you can use medium or small, you will just need to add more to each roll.
- If you can’t find fresh bean sprouts, they also come in a can you can swap those out in a pinch.
Nutrition
Love This Recipe?
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Hi Cali! Yes, hot water is the way to go! The warmth helps the rice paper rehydrate more evenly and quickly, giving you a pliable, slightly tacky wrapper that grips and seals better when you roll. Cold water works too, but you often end up with uneven softening parts get too limp while others stay stiff.
Your quick-dip method on the cutting board is actually a great technique! The key is pulling the wrapper out while it still feels slightly firm it will continue softening as you fill and roll. Leaving it too long in any temperature water makes it fragile and prone to tearing. Hope that helps, happy rolling!
I’m curious about using the hot water for the rice paper, is this better than using cold water? And for so long? I’ve always just dipped them in and laid them on the cutting board and by the time I’m done putting everything on it they’ve softened up. But if leaving them in hot water for that long is the secret to making them hold together better I am stoked!
Nutrition is just an estimate.
There’s no way that they are only 30 g of carbs. Each rice paper is almost 30 g by itself i eat Vietnamese food on a daily basis, and rice as well as rice paper is high in carbohydrates . But other than that they are very good. I make a sauce out of fish sauce sugar garlic Water and Hot pepper paste
Try your local asian market, they definitely have them!!
Dana. Pinning this one too. I wanted to make spring rolls once but could not find the rice wraps.
Leslie 🙂
Thanks for stopping by and thank you!
Glad you liked it, thanks so much!
That sounds yummy, and your steps for rolling it seem so simple! Thanks for sharing!
Thanks for hosting!