Name: Vietnamese Rice Paper Rolls (Fresh Spring Rolls) Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Vietnamese
Ingredients: 1.5 oz dried vermicelli noodles (2 small bundles); 12 sheets of 22cm/8.5″ round rice paper; 18 medium shrimp (cleaned, cooked and cooled); 12 butter lettuce leaves; 2 cups red cabbage (shredded); 1 carrot (peeled and cut into 2-inch matchsticks); 4 oz bean sprouts; 48 mint leaves; Peanut Sauce; Sweet Chili Sauce; Vietnamese Fish Sauce (Nuoc Cham)

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Introduction

Vietnamese Rice Paper Rolls, also known as Fresh Spring Rolls, are a light and healthy snack or appetizer. They combine tender shrimp, crisp vegetables, and fresh herbs wrapped in delicate rice paper. Serve them with your favorite dipping sauce for a refreshing treat.

A close-up of a woman's hand holding a translucent shrimp spring roll. The roll has three visible layers: a thin, clear rice paper outer layer showing orange and white shrimp pieces arranged on the outside, fresh green leafy herbs under the shrimp, and a light purple or white vegetable layer at the base inside. In the background, several more spring rolls rest on a white plate placed on a white marbled surface. In front, a patterned white bowl filled with thick, reddish-brown peanut sauce topped with chopped peanuts is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 oz dried vermicelli noodles (2 small bundles)
12 sheets of 22cm/8.5″ round rice paper
18 medium shrimp (cleaned, cooked and cooled)
12 butter lettuce leaves
2 cups red cabbage (shredded)
1 carrot (peeled and cut into 2-inch matchsticks)
4 oz bean sprouts
48 mint leaves
Peanut Sauce (for serving)
Sweet Chili Sauce (for serving)
Vietnamese Fish Sauce (Nuoc Cham, for serving)

Instructions

Step 1: Place vermicelli noodles in a bowl or 4-cup measuring cup and cover with warm water for 2 minutes, then drain. Transfer to a bowl and set aside.
Step 2: Peel and cut the carrot into 2-inch matchsticks. Shred the cabbage and remove the tough stem from each butter lettuce leaf if needed. Slice each shrimp in half lengthwise.
Step 3: Fill a large bowl or container with warm water, large enough to submerge a rice paper wrapper fully. You’ll dip the wrappers for a total of 2 seconds each.
Step 4: Place a cleaned butter lettuce leaf on a flat surface. Top it with some vermicelli noodles, then add carrots, cabbage, and bean sprouts. Roll up this bundle and set it aside seam side down.
Step 5: Dip one rice paper wrapper in the warm water and submerge it completely for 2 seconds. Shake off excess water and lay it on a clean surface. Place 3 shrimp halves, cut side up, on the top third of the wrapper. Add 4 mint leaves — one on each side and two spaced in between.
Step 6: On the bottom third of the wrapper, place the prepared lettuce bundle seam side down. Starting from the bottom, roll the wrapper up over the lettuce, then fold both edges inward and continue rolling to enclose the shrimp and mint. The sticky wrapper will seal itself.
Step 7: Repeat with remaining ingredients. Serve immediately with Peanut Sauce, Sweet Chili Sauce, or Vietnamese Fish Sauce (Nuoc Cham).

Tips & Variations

Use warm water to soften the rice paper quickly without tearing.
For a vegetarian version, substitute cooked shrimp with tofu or extra vegetables.
Add fresh herbs like cilantro or Thai basil for additional flavor.
Work quickly when rolling to prevent the wrappers from drying out.

Storage

Store any leftover rolls in an airtight container covered with a damp paper towel and plastic wrap to keep them moist. Refrigerate for up to 4 hours, but note the rice paper can become fragile and tear easily after that. Reheat is not recommended; serve fresh for the best texture.

How to Serve

A set of six fresh shrimp spring rolls neatly arranged on a matte black square plate, each roll showing a translucent rice paper wrap with visible layers of bright orange shrimp and green leafy herbs inside, giving a fresh and clean look. The shrimp are placed in a line within the wrap, making distinct semicircles, while the green herbs add texture and color contrast. To the side, part of a white bowl with intricate black patterns holds a smooth, rich brown peanut sauce topped with crushed peanuts, sitting on a white marbled surface with some scattered peanuts nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rice paper rolls ahead of time?

You can prepare rice paper rolls up to 4 hours in advance, but keep them covered and refrigerated. The wrappers tend to soften and tear if stored longer.

What dipping sauces go well with Vietnamese rice paper rolls?

Traditional options include Peanut Sauce, Sweet Chili Sauce, and Vietnamese Fish Sauce (Nuoc Cham). Each adds a unique flavor that complements the fresh ingredients beautifully.