If you’re looking for a light, healthy, and incredibly flavorful appetizer or lunch idea, these Vietnamese Fresh Spring Rolls are just the thing. Also known as Gỏi Cuốn, these rolls are packed with fresh herbs, rice vermicelli, shrimp, and crisp veggies, all wrapped in delicate rice paper and served with a tangy dipping sauce.
They’re naturally gluten-free, require no cooking beyond boiling water, and are perfect for meal prep or gatherings!
What Are Vietnamese Fresh Spring Rolls?
Vietnamese Fresh Spring Rolls are a traditional dish made with softened rice paper filled with rice noodles, fresh herbs, vegetables, and protein — most commonly shrimp or pork. Unlike fried spring rolls, these are served fresh and cold, giving them a light, refreshing texture that’s perfect for warm weather or a healthy snack.
They’re often paired with a bold, sweet-salty dipping sauce made with ingredients like lime juice, fish sauce, garlic, and hoisin.
Why You’ll Love This Recipe
- Naturally gluten-free and light
- No deep frying involved
- Full of fresh herbs and veggies
- Totally customizable
- Comes together in under 30 minutes
Ingredients
For the Rolls:
- 8 rice paper wrappers (8.5-inch size)
- 2 ounces rice vermicelli noodles
- 8 cooked large shrimp, halved lengthwise
- 2 large lettuce leaves, chopped
- 3 tablespoons fresh mint, chopped
- 3 tablespoons fresh cilantro, chopped
- 1 1/3 tablespoons Thai basil (or regular basil), chopped
- Raw vegetables to taste
For the Nuoc Cham Dipping Sauce:
- 1/4 cup water
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 clove garlic, minced
- 2 tablespoons white sugar
- 1/2 teaspoon garlic chili sauce (adjust to heat preference)
- Optional: Hoisin-peanut sauce for dipping
How to Make Vietnamese Fresh Spring Rolls
Step 1: Cook the Noodles
Soak or boil rice vermicelli according to package directions, usually 3–5 minutes. Drain and rinse with cold water. Set aside.
Step 2: Prep Your Fillings
Chop your herbs, vegetables and lettuce. Slice the shrimp in half lengthwise. Lay out all ingredients in a “roll assembly” station.
Step 3: Soften the Rice Paper
Fill a large bowl or pie plate with warm water. Dip one rice paper wrapper in the water for about 5 seconds, just until pliable. Don’t over-soak — it will continue to soften as you work.
Step 4: Assemble
Lay the wrapper flat on a clean surface or damp kitchen towel. In the center of the lower third, layer a bit of lettuce, herbs, rice noodles, and 2 shrimp halves.
Fold the sides over, then roll tightly from the bottom up, like a burrito. Repeat with remaining wrappers.
Step 5: Make the Dipping Sauce
In a small bowl, whisk together the water, lime juice, fish sauce, garlic, sugar, and chili sauce until the sugar dissolves.
For a peanut-style sauce, mix hoisin sauce with crushed peanuts and a splash of water or peanut butter.
Tips for Success
- Don’t overfill the rolls or they’ll be hard to wrap.
- Work quickly — once softened, rice paper can become sticky or tear.
- Keep covered with a damp towel if storing before serving.
- Add slices of tofu, cooked chicken, or even mango for variation!
How to Store Leftovers
Fresh spring rolls are best eaten the same day, but you can wrap them tightly in plastic wrap and store them in the refrigerator for 1–2 days. Serve cold or let them sit at room temp for 15 minutes before eating.
Final Thoughts
Whether you’re new to Vietnamese cuisine or a long-time fan, these Vietnamese Fresh Spring Rolls are the perfect way to enjoy bright, clean flavors in a healthy and satisfying way. They’re quick, fresh, and incredibly versatile — once you try them, you’ll want to make them again and again.
Happy cooking!