Fresh Spring Rolls with Peanut Dipping Sauce

Crisp vegetables, tender shrimp, and handfuls of fresh herbs all tucked into a delicate rice paper wrapper. These fresh spring rolls are the light, no-cook meal you want when it’s too hot to even think about turning on the stove.

Paired with a creamy, savory peanut dipping sauce, they disappear fast at parties or make the most refreshing lunch. Once you get the hang of the rolling, you can knock out a whole platter in about 20 minutes.

What Makes These Spring Rolls So Good

Every bite of a fresh spring roll pulls you in with that cold crunch of cucumber and carrot, followed by the soft, slightly chewy rice paper. There is no heavy fried coating here, just clean, bright flavors that feel good to eat.

The peanut dipping sauce is the anchor. It is thick, a little sweet from hoisin, and just salty enough to make you keep going back for more. You can adjust the heat to your taste, but I like a tiny whisper of sriracha so it never overwhelms the herbs.

These rolls are endlessly forgiving. Swap the shrimp for tofu, pile in whatever herbs you have on hand, or skip the noodles if you want something even lighter. You are not chasing perfection, you are building a crisp, refreshing bite you can customize every time.

Ingredients

For the Spring Rolls

• 8 8-inch rice paper wrappers: round ones are easiest to roll.
• 8 oz cooked shrimp, peeled and deveined: cut in half lengthwise so they lay flat.
• 2 oz thin rice vermicelli noodles: cooked and drained according to the package.
• 4 large butter lettuce leaves: ribs removed, torn into 8 pieces.
• 1 medium carrot: julienned or shredded into thin matchsticks.
• 1 small cucumber: seeded and cut into thin batons about 3 inches long.
• 1 handful fresh mint leaves
• 1 handful fresh cilantro leaves and tender stems

For the Peanut Dipping Sauce

• 3 tbsp creamy peanut butter: use a natural, no-stir brand for a soft texture.
• 2 tbsp hoisin sauce
• 2 tbsp warm water
• 1 tbsp fresh lime juice
• 1 tsp sriracha: optional, for a gentle warmth.
• 1 small garlic clove, grated or very finely minced

Variations and Substitutions

• Make it vegetarian: swap the shrimp for thin slices of pan-seared or baked tofu. Use a mushroom-based hoisin or tamari instead of standard hoisin.
• Go all-herb: skip the noodles and double the herbs, adding Thai basil or shiso if you have some.
• Use a different protein: shredded poached chicken or thinly sliced pork loin work nicely when you want something heartier.
• No peanuts: replace the sauce with nuoc cham (lime, fish sauce, sugar, garlic, chili) for a brighter, more traditional Vietnamese dip.
• Add fruit: tuck a few thin mango strips or a slice of avocado into each roll for a sweet, creamy twist.

If you like playing with rice paper, our Mango Summer Rolls with Sweet Chili Lime Sauce show off the same technique with a different personality.

How to Make Fresh Spring Rolls

Step 1: Make the Peanut Dipping Sauce

Whisk together the 3 tbsp peanut butter, 2 tbsp hoisin, 2 tbsp warm water, 1 tbsp lime juice, 1 tsp sriracha (if using), and the grated garlic in a small bowl. Keep whisking for about 30 seconds until the mixture turns glossy and smooth. If the sauce tightens up as it sits, stir in another teaspoon of warm water right before serving so it stays dippable.

Step 2: Soften the Rice Paper

Fill a wide, shallow dish with warm water, something like a pie plate works well. Dip one rice paper wrapper into the water, press it flat, and move it around for about 5 seconds, just until it becomes pliable but still holds its shape. Shake off any dripping water and lay it on a clean, damp cutting board. The wrapper will continue to soften and become almost translucent over the next 15 to 20 seconds while you add the fillings.

Step 3: Fill and Roll

Place a piece of butter lettuce on the lower third of the wrapper, leaving about an inch of space on the sides. Pile a few shrimp halves, a small nest of vermicelli noodles, a pinch of carrot and cucumber, and a few leaves of mint and cilantro on top of the lettuce. Be firm here, you want a filled roll but not a bursting one. Fold the bottom edge of the rice paper up and over the filling, tuck both sides inward, then roll snugly away from you toward the top edge. Press down gently as you roll to keep everything tight, which takes about a minute per roll once you find your rhythm.

Step 4: Cut and Serve

Lay each finished roll seam-side down on a platter. Using a sharp knife, slice each roll in half on a sharp diagonal to show off the shrimp and bright orange carrot inside. Arrange the halves cut-side up around a small bowl of the peanut sauce. Serve right away while the wrappers are soft and the herbs smell like they just came off the stem.

A Few Notes Before You Roll

• Line up everything first: Have all your prepped fillings in one place before you dip the first wrapper. The rice paper softens fast, and you do not want to scramble for ingredients mid-roll.
• Watch your water temperature: Too hot and the wrapper will turn gummy; lukewarm is all you need. Dip for only a few seconds, and trust that it will finish softening on the board.
• Avoid soggy rolls: Pat the shrimp, cucumber, and herbs dry with a clean towel. Extra moisture trapped inside makes the rolls fall apart sooner.
• Use the butter lettuce as a barrier: It shields the delicate wrapper from sharp carrot pieces and keeps the roll more stable while you wrap.

Scale up for a crowd:

Storing Leftover Spring Rolls

Honest truth, these are best eaten within an hour or two. The rice paper slowly dries out and turns leathery in the fridge. If you must store a couple, wrap each uncut roll tightly in plastic wrap, then place them in an airtight container with a damp paper towel on top. They will keep that way for one day, but the texture will never be quite as soft. Store the peanut sauce separately in a sealed jar for up to 5 days.

Frequently Asked Questions

Can I make these a day ahead?

I do not recommend it. The wrappers lose their supple, tender bite even with careful storage. For the best texture, roll them an hour before serving and keep them under a barely damp kitchen towel at room temperature.

What if my rice paper keeps tearing?

You are likely overstuffing. Use less filling than you think you need, about a quarter cup total, and make sure hard pieces like carrot are cut thinly. A wrapper that has been dipped too long will also turn fragile, so pull it out of the water while it still feels slightly firm.

Can I make these peanut-free?

Yes. Skip the peanut sauce entirely and serve them with nuoc cham, a classic Vietnamese dipping sauce made from lime juice, fish sauce, sugar, garlic, and chili. It delivers a bright, tangy contrast that works beautifully with the same fillings.

What other herbs work well here?

Thai basil, shiso, or even a few chives all add something interesting. Stick to tender herbs with a soft leaf, woody stems will poke through the wrapper and taste harsh raw.

Do I have to cook the shrimp?

No, it goes in fully cooked. Buy pre-cooked shrimp and give them a quick rinse and pat dry, or quickly poach raw shrimp in salted simmering water for about 2 minutes until pink. Let them cool completely before rolling.

Fresh Spring Rolls Recipe

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 4 (makes 8 rolls)

Calories: 240

Ingredients Method Notes

Ingredients

  

• 8 8-inch rice paper wrappers
• 8 oz cooked shrimp, peeled and deveined
• 2 oz thin rice vermicelli noodles, cooked
• 4 large butter lettuce leaves
• 1 medium carrot, julienned
• 1 small cucumber, seeded and cut into batons
• 1 handful fresh mint leaves
• 1 handful fresh cilantro leaves and tender stems
• 3 tbsp creamy peanut butter
• 2 tbsp hoisin sauce
• 2 tbsp warm water
• 1 tbsp fresh lime juice
• 1 tsp sriracha (optional)
• 1 small garlic clove, grated

Method

 

1. Whisk all sauce ingredients in a small bowl for about 30 seconds until smooth. Add an extra teaspoon of warm water if the sauce stiffens.
2. Dip one rice paper wrapper in a dish of warm water for 5 seconds, shake off excess water, and lay it on a damp board.
3. Center a piece of lettuce on the lower third, then top with shrimp, noodles, carrot, cucumber, and herbs. Fold the bottom over the filling, tuck in the sides, and roll tightly.
4. Place each roll seam-side down, slice in half diagonally, and serve immediately with the peanut dipping sauce.

Notes

The rolling gets easier after the first one. Keep a damp kitchen towel over the finished rolls if you are not serving them right away, but do not let them sit longer than an hour or the wrappers will stiffen. All prep time is hands-on assembly, because the shrimp and noodles are ready to go.