Fresh Spring Rolls With Best Sauce Video

You’ll love the sauce options including a traditional Vietnamese dipping sauce and a 2-ingredient peanut sauce that we also use for Shrimp Lettuce Wraps. Watch the video tutorial and see how easy it is to make Fresh Spring Rolls. This post may contain affiliate links. Read my disclosure policy. We love re-making our favorite Asian foods from Egg Rolls to Fried Rice. If you are a fan of Asian food, this Shrimp Spring Roll recipe is a must-try! We learned how to make spring rolls years ago from my husband’s co-worker, Thien and we have loved them ever since.

Spring Roll Video Tutorial

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What are Fresh Spring Rolls?

There are two types of spring rolls. Fresh Vietnamese spring rolls use prepared ingredients like shrimp and sometimes pork along with noodles and fresh veggies that are wrapped in a dry rice paper wrapper that has been hydrated. Fresh spring rolls do not require any further cooking once they are wrapped. Chinese spring rolls use refrigerated spring roll wrappers similar to egg rolls and are deep-fried in oil until crispy on the outside.

Ingredients for Shrimp Spring Rolls

Large Shrimp – we use 21-25 count shrimp that we peel and devein (keep the shells for boiling the shrimp)Vermicelli rice noodles – also called angel hair rice noodles. Butter lettuce – also called Boston lettuce or bib lettuce. You’ll need 15 leavesCarrots – peeled and julienned (we love this julienne slicer)Cucumber – julienned and we keep the skins on for extra crunchCilantro – coarsely choppedRice Paper – 15 Round Rice Paper Sheets (8.5” diameter or 22cm)

Vietnamese Spring Roll Dipping Sauce

If you are looking for a traditional Vietnamese dipping sauce, this is it. It has a handful of ingredients, but if you love spring rolls, you’ll make this over and over. My friend Adrienne shared this recipe with me and it was inspired by Vietnamese Nuoc Cham sauce.

1/3 cup water1/4 cup fish sauce1/4 cup sugar, or to taste2 Tbsp lime juice2 tsp rice wine vinegar1-2 tsp chili garlic sauce (adding more will make it spicier)1 garlic clove, grated or minced2 tsp sesame oil1 Tbsp shredded carrot

To make the Vietnamese spring roll sauce, just combine all of the ingredients, stir until sugar dissolves and serve. Add sugar and sesame oil to taste.

Easy Peanut Dipping Sauce

Here’s a second and much easier option for a dipping sauce if you are short on time or ingredients.

1 cup sesame ginger dressing (we love Newman’s Own)2 heaping Tbsp creamy peanut butter

In a mason jar, combine ginger dressing and peanut butter, cover tightly with the lid, and shake until creamy and smooth.

How to Make Fresh Spring Rolls

Keep Rolls Moist! Transfer finished rolls to a serving platter and cover with a damp kitchen towel so they do not dry out. Cut in half diagonally to serve.

Common Questions:

Tips for the Best Fresh Spring Rolls

Moist work surface – Keep the cutting board lightly moist (but not too wet). This keeps the rice paper from sticking to your surface. Roll tightly – keep a tight roll so they don’t fall apart when you serve them. Keep shrimp pink-side-down – you want the pretty side visible through the wrapper when rolled up. Don’t overcook noodles – They should just be tender and not mushy. Cook according to package instructions then rinse with cold water to stop the cooking process and drain well.

Make-Ahead

Prep-work: The veggies can be prepped and shrimp can be cooked a day ahead, but spring rolls are best enjoyed the day they are assembled, or they tend to dry out. A few hours ahead: You can assemble a few hours before they are needed but as soon as they are assembled, keep them refrigerated, covered with a damp kitchen towel so the wrappers don’t get dry. If stacking layers of spring rolls, place the damp towel between layers as well. Storing Overnight: If you have leftovers, you can wrap individual rolls in plastic wrap so they don’t stick to each other and store overnight in the refrigerator then let them come to room temperature for 30 minutes before enjoying. Make-Ahead Sauces: Both of the dipping sauces can be made a couple of days ahead, just bring them to room temperature and whisk before serving.

Fresh spring rolls are wonderful for a light summer lunch or dinner. Let me know which spring roll sauce you love best.