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Vietnamese Spring Rolls (Shrimp & Vegan Options)

Spring Rolls
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This easy Vietnamese Spring Rolls recipe is incredibly fun to make! While traditionally made with shrimp, you can easily turn these yummy Vietnamese Spring Rolls (aka “Summer Rolls”) into a colorful vegan appetizer! Pair it with our homemade peanut sauce recipe for the PERFECT appetizer or healthy snack! Gluten-free and dairy-free.

If you’ve been to a Vietnamese restaurant, you probably know that there are 2 kinds of “spring rolls”: the fresh version (aka Summer Rolls/Vietnamese Spring Rolls), and the deep fried version (aka Chinese Spring Rolls/Egg Rolls). Of course, you could classify it further with the kinds of fillings and dippings of the roll, but generally, those are your two main kinds. Either one tastes delicious, but I am personally on team Summer Rolls (though my brother is definitely on team Egg Rolls).

For the purposes of this post, I’ll be showing you how to make these fresh and yummy Vietnamese Spring Rolls. While traditionally made with shrimp, you can easily turn this into a colorful vegan appetizer too. And don’t worry, I’ll show you both versions!

A Few Prep Tips!

If this is your first time making Summer Rolls, know that your first few rolls may look a bit wonky. That’s okay! While this recipe is as easy as making your own burrito, the toughest part is working with the rice wrappers. Once you master that skill (usually by your 4th or 5th roll), you’ll be a pro in to time!

I also find that it helps to chop all the vegetables before starting and have them placed in “sections”. That way you can easily mix and match the fillings as you go without having to worry about your wrapper hardening up before you’ve finished rolling!

When it’s all said and done, just remember: practice, practice, practice! And even if it doesn’t turn out quite as pretty in the beginning, I can assure you that it’ll still taste just as yummy!

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Ingredients in Vietnamese Spring Rolls

For the Spring Rolls

  • rice wrappers
  • 2 oz rice noodles
  • 12 large or 24 small shrimp (cooked) , sub for tofu or extra veggies if vegan
  • 1 large carrot peeled & julienned
  • 1 large cucumber sliced lengthwise
  • 1 cup bean sprouts (optional)
  • 8 lettuce leaves
  • 1 tbsp basil chopped
  • 1/4 cup green onions thinly sliced

For the Peanut Dipping Sauce

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How to Make Vietnamese Spring Rolls

Vietnamese Spring Rolls

  1. In a medium saucepan, boil rice vermicelli until al dente (about 4 minutes). Drain and set aside.
  2. For traditional shrimp spring rolls, peel & devein the shrimp. If using large shrimps, cut each one in half lengthwise. For vegan spring rolls, slice tofu into preferred size and julienne extra veggies (bell peppers, purple cabbage, and avocado are great options!)
  3. Fill a large bowl or baking pan with warm water (it should be big enough to dip an entire rice wrapper into). Dip one wrapper into the water for a few seconds until it softens, but still pliable. Lay the wrapper flat on a large plate or cutting board.
  4. On the bottom 1/3 of the wrapper, place 3 slices of shrimp (if using), some vermicelli, basil, green onions, cucumber, carrots and lettuce in a row (see picture above). Do not overstuff. Make sure to leave some space (about 2 inches) uncovered on each side.
  5. Fold in the uncovered sides of the wrapper to cover the ends of the “row of fillings”. Then tightly pull on the bottom portion of the wrapper and roll up tightly until filling is covered and a spring roll is formed (see notes). Repeat with the rest of the ingredients.

Peanut Dipping Sauce

  1. Whisk in all ingredients until fully combined. Adjust to taste.
  2. Top with crushed peanuts and pickled carrots (optional)

Putting It All Together

  1. Dip spring rolls into peanut dipping sauce, nuoc cham, or Sriracha. Serve immediately. ENJOY!

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Spring Rolls

Vietnamese Spring Rolls (Shrimp & Vegan Options)

DWELL by Michelle
This easy Vietnamese Spring Rolls recipe is incredibly fun to make! While traditionally made with shrimp, you can easily turn these yummy Vietnamese Spring Rolls (aka "Summer Rolls") into a colorful vegan appetizer! Pair it with our homemade peanut sauce recipe for the PERFECT appetizer or healthy snack! Gluten-free and dairy-free.
5 from 1 vote
Prep Time 40 mins
Cook Time 10 mins
Total Time 50 mins
Course Appetizer, Side Dish, Snack
Cuisine Vietnamese
Servings 8 rolls
Calories 102 kcal

Ingredients
  

Fresh Spring Rolls

  • 8 rice wrappers
  • 2 oz rice noodles
  • 12 large or 24 small shrimp (cooked) , sub for tofu or extra veggies if vegan
  • 1 large carrot peeled & julienned
  • 1 large cucumber sliced lengthwise
  • 1 cup bean sprouts (optional)
  • 8 lettuce leaves
  • 1 tbsp basil chopped
  • 1/4 cup green onions thinly sliced

Peanut Dipping Sauce

Instructions
 

Vietnamese Spring Rolls

  • In a medium saucepan, boil rice vermicelli until al dente (about 4 minutes). Drain and set aside.
  • For traditional shrimp spring rolls, peel & devein the shrimp. If using large shrimps, cut each one in half lengthwise. For vegan spring rolls, slice tofu into preferred size and julienne extra veggies (bell peppers, purple cabbage, and avocado are great options!)
  • Fill a large bowl or baking pan with warm water (it should be big enough to dip an entire rice wrapper into). Dip one wrapper into the water for a few seconds until it softens, but still pliable. Lay the wrapper flat on a large plate or cutting board.
  • On the bottom 1/3 of the wrapper, place 3 slices of shrimp (if using), some vermicelli, basil, green onions, cucumber, carrots and lettuce in a row (see picture above). Do not overstuff. Make sure to leave some space (about 2 inches) uncovered on each side.
  • Fold in the uncovered sides of the wrapper to cover the ends of the "row of fillings". Then tightly pull on the bottom portion of the wrapper and roll up tightly until filling is covered and a spring roll is formed (see notes). Repeat with the rest of the ingredients.

Peanut Dipping Sauce

  • Whisk in all ingredients until fully combined. Adjust to taste.
  • Top with crushed peanuts and pickled carrots (optional)

Putting It All Together

  • Dip spring rolls into peanut dipping sauce, nuoc cham (fish sauce), or Sriracha. Serve immediately. ENJOY!

Notes

* Don’t worry if your first few rolls look a little wonky. With practice, it will get better!
 
Keyword spring rolls

This post may contain affiliate links. Please read my disclosure policy.

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