Fresh Spring Rolls (Vietnamese Salad Rolls)

A plate of fresh spring rolls filled with shrimp, lettuce, and noodles served with hoisin peanut dipping sauce.

Fresh Spring Rolls (Vietnamese Salad Rolls)

These **fresh spring rolls** are loaded with shrimp, rice noodles, crisp veggies, and herbs, all wrapped in rice paper and served with a savory hoisin peanut dipping sauce.

Course Appetizer

Cuisine Vietnamese

Keyword fresh spring rolls

Prep Time 30

Cook Time 4

Total Time 34

Servings

Calories 174kcal

Author Jason Decker

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