Vietnamese Spring Rolls (Shrimp & Vegan Options)

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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.

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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!

RELATED: How To Make Martabak Telur (Indonesian Meat & Egg Pancakes) The Easy Way!

Ingredients in Vietnamese Spring Rolls

For the 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

For the Peanut Dipping Sauce

• 1/4 cup peanut butter
• 1 tbsp soy sauce , sub tamari for gluten-free
• 1 1/2 tsp rice vinegar
• 1 tbsp coconut sugar , sub brown sugar
• 1 tsp red pepper flakes
• 1/2 tbsp lime juice
• 3/4 tsp garlic powder
• 1 1/2 tsp fresh ground ginger
• 2 tbsp water
• crushed peanuts (optional)
• pickled carrot juliennes (optional)

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!

Looking for More Ethnic Recipes?

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• How to Make Martabak Telur (Indonesian Meat & Egg Pancakes) The Easy Way!
• Easy Chicken Pad Thai with Crushed Peanuts
• Chinese Pork Dumplings (With Pictures!)
• Rendang Sapi (Indonesian Spicy Beef Stew)
• Easy Bibimbap (Korean Mixed Rice Bowl)
• Nasi Rawon Recipe (Indonesian Black Beef Soup)
• Better-Than-Takeout Shrimp Fried Rice (GF, DF)
• Easy Chicken Curry (GF, DF)
• Middle Eastern Shakshuka (GF, DF)
• Easy Homemade Flour Tortillas (DF, V)
• Balinese Milk Tarts (Pie Susu)

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If you make this Vietnamese Spring Rolls recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle!

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