Fresh Spring Rolls with Peanut Sauce

Light, Bright & Delicious: My Go-To Fresh Spring Rolls with Irresistible Peanut Sauce!

September 15, 2025 by Sharlene

Oh, fresh spring rolls! Just the thought brings a smile to my face and a memory of vibrant colors. I remember the first time I tried these little bundles of joy; it was at a small, unassuming Vietnamese restaurant, and I was instantly hooked. The delicate rice paper, the crisp vegetables, succulent shrimp, and that incredible peanut dipping sauce… it was a revelation! For years, I've been perfecting my own version, trying different fillings and tweaking the sauce until it was just right. There's something so satisfying about assembling these yourself – it feels like a mini culinary meditation. Plus, they're incredibly customizable, making them perfect for any taste or dietary preference. Today, I’m so excited to share my absolute favorite recipe for Fresh Spring Rolls with a creamy, dreamy homemade Peanut Dipping Sauce. It's lighter than fried spring rolls, bursting with fresh flavors, and surprisingly easy to make at home. Get ready to impress your family and friends, or simply treat yourself to a delicious and healthy meal!

Why You'll Love This Recipe

• Light & Refreshing: A perfect healthy meal or appetizer that won't weigh you down.
• Bursting with Flavor: The combination of fresh herbs, crisp veggies, and savory protein is simply divine.
• Customizable: Easily adapt the fillings to suit your preferences or what you have on hand.
• Fun to Make: Rolling spring rolls is an engaging and enjoyable activity, especially with company.
• Gluten-Free Friendly: Naturally gluten-free with the right ingredients.
• That Peanut Sauce!: Seriously, this homemade sauce is so good you'll want to put it on everything.

Ingredients

For the Fresh Spring Rolls

• 12 sheets round rice paper wrappers (8.5 inches)
• 20-24 cooked medium shrimp, peeled, deveined, and halved lengthwise
• 1 cup cooked vermicelli rice noodles, cooled
• 1 large head of butter lettuce, leaves separated
• 1 large carrot, julienned
• 1/2 English cucumber, julienned
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro sprigs

For the Creamy Peanut Sauce

• 1/2 cup creamy peanut butter
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon sriracha (or to taste)
• 1 small clove garlic, minced
• 2-4 tablespoons warm water (to thin)
• Optional: crushed peanuts for garnish

How to Make It

1. 1 Prepare all your fillings: Cook vermicelli noodles according to package directions, rinse with cold water, and drain well. Halve shrimp. Wash and dry all lettuce, mint, cilantro, carrots, and cucumber. Arrange all ingredients on a large platter or cutting board for easy access.
2. 2 Prepare the peanut sauce: In a small bowl, whisk together peanut butter, hoisin sauce, soy sauce, rice vinegar, honey, sriracha, and minced garlic until smooth. Gradually add warm water, one tablespoon at a time, until the sauce reaches your desired dipping consistency. Set aside.

3. 3 Set up your rolling station: Fill a shallow dish (larger than your rice paper) with warm water. Have your platter of ingredients and a clean, damp cutting board or flat surface ready for rolling.
4. 4 Soften the rice paper: Submerge one rice paper wrapper into the warm water for 15-20 seconds, or until it is pliable but not overly soft and sticky. Lay it flat on your damp rolling surface.

5. 5 Assemble the rolls: Arrange a few pieces of lettuce at the bottom third of the rice paper. Top with a small handful of vermicelli noodles, a few pieces of carrot, cucumber, mint, and cilantro. About an inch from the top edge, place 3-4 shrimp halves in a line, cut-side up.
6. 6 Fold and roll: Fold the bottom edge of the rice paper over the fillings. Then, fold in the sides tightly, like a burrito. Continue to roll tightly from the bottom upwards, ensuring all ingredients are snugly wrapped, forming a neat cylinder.
7. 7 Repeat and serve: Place the finished roll seam-side down on a serving platter. Repeat with the remaining wrappers and fillings. If not serving immediately, cover with a damp paper towel and plastic wrap to prevent drying. Serve immediately with the homemade peanut dipping sauce.

Expert Tips

• Don't oversoak the rice paper: It continues to soften as you work with it. A quick dip is all you need.
• Keep your rolling surface damp: This prevents the rice paper from sticking and tearing.
• Don't overfill: A common mistake! Less is more for a neatly rolled spring roll.
• Cut shrimp lengthwise: This allows them to lay flat and look beautiful through the translucent wrapper.
• Prep everything ahead: This makes the assembly process much smoother and more enjoyable.

Variations

Protein Powerhouse: Replace shrimp with thinly sliced cooked chicken breast, tofu, or even shredded pork. Pan-fried marinated tofu is fantastic!

Veggie Delight: For a vegetarian or vegan version, simply omit the shrimp and add more veggies like bell peppers, avocado slices, or edamame. Ensure your hoisin sauce is vegan.

Spicy Kick: Increase the sriracha in the peanut sauce or add a pinch of red pepper flakes to the fillings for an extra zing.

Fruity Twist: Add thin slices of mango or apple for a sweet and crunchy element.

What to Serve With It

• As a light and healthy appetizer for any gathering.
• A refreshing main course on a hot day.
• Alongside a bowl of pho or a hearty salad.
• Packed in lunchboxes (with sauce on the side) for a vibrant meal.

Storage Tips

Fridge: Fresh spring rolls are best enjoyed immediately. If you have leftovers, store them in an airtight container with a damp paper towel to prevent drying. They will keep for up to 1-2 days, but the rice paper may become a bit chewier.

Freezer: Fresh spring rolls do not freeze well, as the rice paper becomes brittle and the fresh ingredients lose their texture upon thawing.

Reheating: No reheating needed! Serve chilled or at room temperature. The peanut sauce can be stored separately in an airtight container in the fridge for up to a week. If it thickens, thin with a little warm water before serving.

Light, Bright & Delicious: My Go-To Fresh Spring Rolls with Irresistible Peanut Sauce!

Prep Time45 minutes

Cook Time10 minutes (for noodles/shrimp, if not pre-cooked)

Total Time55 minutes

Servings4-6 (12 rolls)

Ingredients

For the Fresh Spring Rolls

• 12 sheets round rice paper wrappers (8.5 inches)
• 20-24 cooked medium shrimp, peeled, deveined, and halved lengthwise
• 1 cup cooked vermicelli rice noodles, cooled
• 1 large head of butter lettuce, leaves separated
• 1 large carrot, julienned
• 1/2 English cucumber, julienned
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro sprigs

For the Creamy Peanut Sauce

• 1/2 cup creamy peanut butter
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon sriracha (or to taste)
• 1 small clove garlic, minced
• 2-4 tablespoons warm water (to thin)
• Optional: crushed peanuts for garnish

Instructions

1. Prepare fillings: noodles, shrimp, lettuce, carrot, cucumber, mint, cilantro. Arrange on platter.
2. Make peanut sauce: Whisk peanut butter, hoisin, soy, vinegar, honey, sriracha, garlic. Thin with warm water.
3. Set up: Shallow dish with warm water, damp cutting board, platter of ingredients.
4. Soften rice paper: Dip one wrapper in warm water 15-20 seconds until pliable. Lay flat on damp surface.
5. Assemble: Lettuce, noodles, carrot, cucumber, mint, cilantro. Place shrimp near top edge.
6. Roll: Fold bottom edge over fillings, then fold in sides tightly. Roll upwards into a cylinder.
7. Serve: Place seam-side down. Repeat. Serve immediately with peanut sauce. Cover with damp towel if not serving right away.

Notes

Best served immediately. Leftover sauce is amazing on salads or grilled chicken!

Frequently Asked Questions

Can I make spring rolls ahead of time?

While they are best fresh, you can make them up to a few hours in advance. Store them covered with a damp paper towel and plastic wrap in the fridge. For longer storage, the rice paper may become a bit tough or sticky.

What if I can't find vermicelli noodles?

You can substitute with very thin rice noodles (like angel hair rice noodles) or even finely shredded cabbage for extra crunch.

How do I prevent the rice paper from tearing?

Don't oversoak the wrappers! A quick 15-20 second dip in warm (not hot) water is usually enough. Also, ensure your rolling surface is damp to reduce stickiness, and try not to overfill the rolls.

Can I use crunchy peanut butter for the sauce?

Yes, absolutely! Crunchy peanut butter will give your sauce a lovely texture with bits of peanuts, adding another dimension to the dipping experience.