Fresh Vietnamese Spring Rolls

Vietnamese fresh spring Rolls have vibrant tastes and are served with a Vietnamese Peanut Sauce, which is extremely addictive and takes just a few minutes to create. Here’s our straightforward recipe for you to churn out beautiful rice paper rolls like a pro in no time!

Most Vietnamese dishes are so very fresh and full of brilliant flavors, packed with herbs and salads, with only a little protein; sauces and dressings are delightfully light and pretty much made without any oil. These are so light and nutritious so feel free to indulge. In fact, we insist that you do!

Serves 4


18 medium shell-on shrimp
3 ounces thin rice vermicelli (maifun)
1 large carrot, cut into matchsticks
1 Japanese cucumber, cut into matchsticks
1 red bell pepper, cut into matchsticks
1/2 cup mint leaves
12 pieces of butter lettuce, bottom tough stems removed
12 large 22cm circular rice paper sheets
warm water for rolling spring rolls


1/2 cup creamy peanut butter
1/2 cup filtered water
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 1/2 to 2 tablespoons maple syrup, can sub with brown sugar
1 teaspoon toasted sesame oil


In a piece of lettuce, gather fly-away parts. Bean sprouts and vermicelli noodles are our favorites. Before rolling it in the rice paper, wrap it in lettuce until you’ve perfected your rolling technique. This keeps the “stuff” together, making rolling the rice paper more easier, as well as preventing things like bean sprouts, carrots, and cucumber from penetrating the rice paper.

Use two rice paper sheets – this is another suggestion for the aspiring Rice Paper Roll Master. When rolling, it’s a lot easier to control. The negative is that the ends are a little chewy due to the triple / quadruple layering. But it isn’t tough or chewy in the least. When compared to the softness and fragility of a single layer of rice paper, it’s plain chewy.

This is a peanut dipping sauce from Vietnam. This sauce is amazing! Peanut butter and hoisin sauce are the two main ingredients, which are smoothed out with milk or water. Plus, vinegar for tang , and garlic . and, if desired, a pinch of chilli.

Nicholas Lin

Nick is a multi-faceted, entrepreneur, restauranteur, and luxury curator. Passionate about wine, good food, fitness and travel, Nick left his management consulting job in New York City to pursue his passions for food and started a chain of sit-down restaurants in Singapore. After exiting the F&B business in 2019, he began to explore his other passions for fine wines, luxury travel, and a healthy lifestyle. Nick obtained WSET level 2 and attends numerous wine masterclasses each year. He writes about a myriad of topics and aspires to produce films in the very near future.

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