Lunch & Snacks Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Vietnamese Fresh Spring Rolls
Cool rice paper rolls filled with shrimp, vermicelli noodles, and fresh herbs, served with peanut dipping sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
5 steps- 1
Dip a rice paper wrapper in warm water for a few seconds until pliable.
- 2
Lay flat and layer shrimp, vermicelli, lettuce, mint, cilantro, and carrot in the center.
- 3
Fold in the sides and roll tightly like a burrito; repeat with remaining wrappers.
- 4
Whisk together peanut butter, soy sauce, rice vinegar, and honey with a splash of water for the dipping sauce.
- 5
Serve the spring rolls with the peanut dipping sauce.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
68/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving290
Calories
17 g
Protein
32 g
Carbs
11 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Vietnamese fresh spring rolls are often linked to goi cuon, a rice paper roll built around cool fillings, herbs, noodles, and a dipping sauce rather than a fried wrapper. They are a practical hot-weather food: most of the cooking happens ahead with the noodles and shrimp, then the meal is assembled at the table or counter with fresh texture doing the work.
Listahan note
This version keeps the roll familiar and weeknight-friendly with cooked shrimp, vermicelli, lettuce, herbs, and carrot. The peanut sauce is simple on purpose, so the main focus stays on soaking the wrappers just enough and rolling without tearing.
Technique cues
- Rice paper keeps softening after it leaves the water, so pull it while it still feels a little firm. If it is fully limp in the bowl, it will be sticky and harder to roll.
- Put the prettiest shrimp side down first if you want the finished rolls to show the shrimp through the wrapper. The wrapper is translucent, so the order of layering matters.
- Fresh mint and cilantro are not garnish here; they are the main flavor. Use whole leaves rather than chopping them so the roll stays clean and the herbs do not turn watery.
Kitchen flow
- Parallel prep
- Cook and rinse the vermicelli while you slice the shrimp and vegetables; set up the rolling station only after every filling is ready.
- Make-ahead
- Prep the noodles, shrimp, herbs, carrot, and sauce ahead, then roll close to serving so the wrappers stay supple.
- Leftover move
- Turn extra noodles, shrimp, lettuce, herbs, and carrot into a cold noodle bowl with the peanut sauce spooned over the top.
- Cleanup rhythm
- Keep one shallow water dish, one rolling board, and one platter in rotation; wipe the board whenever starch builds up.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Rice paper wrappers
Flexible wrapper
Purpose: They hold the cool fillings together and give the rolls their soft, slightly chewy bite.
Handling: Dip each wrapper briefly in warm water, then lay it on a smooth plate or board to finish softening.
Adaptation: Lettuce cups change the dish into a lighter hand-held wrap with crunch instead of chew.
Cooked shrimp, halved lengthwise
Main protein
Purpose: Shrimp gives the roll a clean, sweet seafood note and looks distinct through the rice paper.
Handling: Halve the shrimp lengthwise so they lie flat and do not bulge through the wrapper.
Adaptation: Cooked chicken strips give a milder roll, while baked tofu gives a softer, more neutral filling.
Rice vermicelli noodles, cooked
Soft filling base
Purpose: The noodles add body and make the rolls feel like a full snack or light lunch.
Handling: Rinse after cooking and drain well so they do not make the wrappers slippery.
Adaptation: Thin rice noodles work best; thicker noodles make the rolls harder to close neatly.
Fresh mint leaves and fresh cilantro leaves
Fresh herbal center
Purpose: The herbs give the rolls their cooling, unmistakably Vietnamese-style freshness.
Handling: Pick leaves from tough stems and keep them dry before rolling.
Adaptation: Thai basil can replace some of the mint or cilantro for a more anise-like, fragrant roll.
Carrot, julienned
Crunch and color
Purpose: Carrot adds a crisp bite that keeps the soft noodles and wrapper from feeling flat.
Handling: Cut it into thin matchsticks so it bends with the roll instead of poking through.
Adaptation: Cucumber matchsticks give a cooler crunch, but they release more moisture.
Peanut butter
Dipping sauce base
Purpose: It gives the sauce body and a roasted richness that clings to the rice paper rolls.
Handling: Whisk it with soy sauce, rice vinegar, honey, and a splash of water until smooth and spoonable.
Adaptation: Sunflower seed butter makes a thicker, earthier sauce; add water slowly because it can tighten quickly.
Technique notes
- Do not stack finished rolls directly on each other. Rice paper likes to stick, so leave space between rolls or separate them with lettuce leaves.
- Roll firmly but not aggressively. The wrapper should stretch around the filling, not squeeze it until the herbs and noodles push out the ends.
- Thin the peanut sauce gradually. A small splash of water can turn it from thick paste to glossy dip, but too much at once makes it loose.
Ingredient swaps
- Peanut-free direction
- Use sunflower seed butter instead of peanut butter for a similar creamy sauce with a slightly earthier flavor.
- Soy sauce direction
- Use tamari in place of soy sauce for a deeper, less wheat-forward flavor profile if that fits your pantry needs.
- Vegetable-heavy path
- Add extra lettuce and carrot and use fewer noodles for a crisper roll that feels less soft in the center.
- Weeknight shortcut
- Buy cooked shrimp and pre-shredded lettuce, then spend your time on careful rolling and sauce texture.
Serve alongside
- Green papaya salad
- Vietnamese cucumber salad
- Jasmine rice with scallions
- Lemongrass chicken skewers
- Vietnamese iced coffee
- Lime sparkling water
- Jasmine iced tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate finished rolls in a single layer, lightly covered with a damp paper towel, and expect the texture to be best the same day.
- Do not reheat these rolls; serve them cool and loosen chilled peanut sauce with a small splash of water before dipping.
- Freezing does not suit rice paper rolls because the wrappers and herbs lose their clean texture after thawing.
Equipment
- Shallow bowl or pie plate for warm water
- Cutting board for rolling
- Sharp knife for halving shrimp and julienning carrot
- Small whisk for peanut sauce
Make this household-aware
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Plan it in Listahan
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