Vietnamese Spring Rolls Recipe

Published on July 16th 2022 by Jennifer Dodd.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front View of Vietnamese Spring Rolls

As summer's heat starts blazing, there are nights or days when you want to cool down & not spend all that time in the hot kitchen preparing your meals. Vietnamese Spring Rolls are the perfect solution to your heated problems of what to eat on a hot day. They require only a tiny amount of time to put together and are so satisfying and refreshing to eat. 

Rice paper is filled and hand-rolled with chilled shrimp, crunchy carrots, red cabbage, cucumbers, avocado, lettuce, fresh mint, Thai basil, and rice noodles, then dunked into addictive sweet chili sauce. So you can enjoy a healthy, unique & refreshing meal all in one roll. 


Why are Vietnamese spring rolls healthy?

They're healthy because they're air-fried, not deep-fried, so they're low in saturated fat. They also contain lots of lean protein from the shrimp and vitamins and minerals from the fresh and raw vegetables. 

Are spring rolls good for weight loss?

Yes, they are. They contain protein which keeps you full and boosts your metabolism. They're also excellent sources of fiber, which also helps you feel full - and stay away from the donuts!

How to store Vietnamese spring rolls?

Vietnamese spring rolls are best consumed fresh and will not store very well as the rice paper will become sticky and dry out. 

How many carbs in Vietnamese spring rolls?

There are 66.2 grams of net carbs per serving. 

Author: Jennifer Dodd
Average: 5 (2 votes)
Total rating includes sum of all comments and anonymous votes.

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins


  •  2 liters Water 

  • 1 teaspoon Sea Salt 

  • 1 Lime, cut in half 

  • 1 pound 16/20 Shrimp, peeled & deveined 

  • 1 bunch Rice Noodle Vermicelli 

  • 6 sheets Rice Paper 

  • 6 leaves Lettuce 

  • 1 Carrot, peeled & cut into matchsticks 

  • 1 Cucumber, seeds removed & cut into matchsticks 

  • 1 cup Red Cabbage, shaved 

  • 1 Avocado, sliced 

  • 1/2 cup Fresh Mint, leaves only 

  • 1/2 cup Thai Basil, leaves only 

  • 1/2 cup Sweet Chili Sauce 


Add 1 liter of water into a medium-sized pot setting the temperature to high heat on the stovetop.  

Once the water comes to a boil, add the sea salt, fresh lime & shrimp to the water. Reduce the heat to a simmer.  

Cook the shrimp for 2-3 minutes, then use a slotted spoon to remove the shrimp from the liquid, placing them onto a plate. Place the shrimp into the fridge to cool down while you prepare the remainder of the ingredients.  

Discard the shrimp poached liquid and lime, bringing the rest of the water to a boil in the pot. Add the rice noodles to the pot and cook them according to the package instructions; around 2-3 minutes. 

Once the noodles are cooked, strain them using a colander. Then rinse the noodles under running cold water to cool them down and prevent them from sticking together. Cut the noodles smaller using a pair of kitchen scissors cutting the length of the noodles into 3. 

Once the shrimp has cooled down, place them onto a cutting board and cut them in half lengthwise using a pairing knife.  

Set up a clean cutting board and place all the spring roll ingredients on your kitchen counter for easy access. 

Fill a plate or dish with water ensuring it's large enough to fit the rice paper sheets. Also, wet the cutting board with water, so the rice paper sheets don't stick.  

Add one sheet of rice paper to the water-filled plate, and let it soak in the water, then flip the rice paper over after about 10 seconds to evenly saturate the sheet of rice paper. 

Once the sheet of rice paper has softened, lift it out of the water and flatten it out onto the surface of the cutting board using your hands to spread it out. 

Start by placing four pieces of sliced shrimp onto the center of the sheet of rice paper. Next, add some lettuce, carrot, cucumber, red cabbage, avocado, herbs, and rice noodles. Be cautious not to overfill the rice paper with ingredients as the sheet of rice paper tends to rip and tear if there is too much filling inside.  

It's time to roll the sheet of the rice paper up just like you would a wrap or burrito. Start by taking the bottom of the sheet of rice paper & placing it on top of the filling. 

Then fold both the sides of the sheet of rice paper in.  

Then complete the roll by rolling upwards, covering the registration with the rest of the sheet of rice paper. 

Place the completed roll onto a large plate or platter, covering the roll with a damp kitchen towel to prevent the roll from drying out. 

Repeat the steps with the remainder of the ingredients making sure the rolls aren't touching each other and are spread apart to avoid sticking. 

Once all the rolls are completed, cut them into four pieces and assemble them onto a platter. 

Serve with a bowl of sweet chili sauce, and enjoy your Vietnamese Spring Rolls. 

Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

More posts by Jennifer Dodd

Healthy dinners to kickstart your weight loss
$7.99 Limited time offer $2.99
As Seen On
Site logo 1
Site logo 2
Site logo 3
Site logo 4
Site logo 5
Site logo 6
Site logo 7
Site logo 8
Site logo 9
Site logo 10
Unlock Exclusive Recipes & More! 🔓

Subscribe to our newsletter for the latest recipes, holiday specials, and mouthwatering secrets!

Vietnamese spring rolls, how to make, recipe, fresh, authentic, gluten-free, homemade

Add new comment

The content of this field is kept private and will not be shown publicly.
Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

More posts by Jennifer Dodd