If you’re looking for a vibrant, refreshing, and utterly delicious appetizer or light meal, look no further than this Fresh Spring Rolls with Dipping Sauce Recipe. These spring rolls burst with crisp vegetables, tender shrimp, fragrant herbs, and cool vermicelli noodles, all wrapped in delicate rice paper for a bite that’s both satisfying and light. The star, of course, is the addictive dipping sauce—a perfect balance of savory, sweet, tangy, and a hint of heat—that elevates every roll into an irresistible treat. Whether you’re a seasoned roll maker or trying this for the first time, this recipe brings a splash of freshness and joy to your table.
Ingredients You’ll Need
Getting ready to make these fresh spring rolls is simple because the ingredients are super straightforward but incredibly essential to create that perfect harmony of textures and flavors. Each component plays a role in delivering crunch, juiciness, herbal brightness, or savory richness.
- 1 lb Large Shrimp: Cooked and peeled for a succulent protein bite inside your rolls.
- 3 oz Vermicelli Rice Noodles: Soft, thin noodles to add gentle chewiness without overpowering other ingredients.
- 1/2 Butter Lettuce (15 leaves): Provides a tender, leafy crunch and a fresh green base inside the rice paper.
- 2 Carrots (peeled and julienned): Sweet and crunchy, giving a beautiful orange pop.
- 1/2 English Cucumber (julienned): Cool, crisp, and hydrating, they balance the roll’s flavors.
- 1 cup Cilantro sprigs: Fresh herbaceous notes that brighten every bite.
- 15 Round Rice Paper Sheets (8.5” diameter): The delicate wrapper that holds everything together with a translucent charm.
- 1/3 cup water (preferably filtered): For soaking the rice paper and loosening the dipping sauce flavors.
- 1/4 cup fish sauce (Three Crabs brand recommended): Adds salty umami depth in the dipping sauce.
- 1/4 cup granulated sugar (adjust to taste): Sweetness to balance the salty and sour notes in the sauce.
- 2 Tbsp fresh lime juice: Gives the sauce a fresh zing and light acidity.
- 2 tsp rice wine vinegar: Adds subtle tang and complexity to the dipping sauce.
- 2 tsp chili garlic sauce (adjust to taste): Introduces the perfect spicy kick without overpowering.
- 1 large garlic clove (grated or finely minced): Aromatic punch that boosts flavor layers in the sauce.
- 2 tsp sesame oil: A nutty richness that rounds out the dipping sauce beautifully.
- 1 tbsp shredded carrot: Extra crunch and color both inside the rolls and as garnish.
- 1 cup sesame ginger dressing (Newman’s Own recommended): A creamy backdrop in the peanut dipping sauce.
- 2 heaping Tbsp peanut butter: The luscious, creamy base of the dipping sauce that’s pure magic with everything.
How to Make Fresh Spring Rolls with Dipping Sauce Recipe
Step 1: Prepare the Ingredients
Start by cooking and peeling your shrimp if not already done—boil until just pink and tender, then cool completely. While that’s happening, soak the vermicelli rice noodles in warm water until soft, drain well, and set aside. Peel and julienne carrots and cucumber into thin, matchstick-like strips. Rinse and pick fresh cilantro sprigs and separate the butter lettuce leaves gently so they remain whole for a perfect roll base.
Step 2: Make the Dipping Sauce
In a small bowl, whisk together the fish sauce, sugar, lime juice, rice wine vinegar, chili garlic sauce, grated garlic, and sesame oil until the sugar dissolves. In a separate bowl, mix the sesame ginger dressing with peanut butter until smooth and creamy. Combine both components or serve them side by side for variety—the rich peanut sauce is an indulgent treat, while the tangy fish sauce mixture keeps things light and zingy.
Step 3: Assemble the Rolls
Fill a large shallow dish with warm water and dip one rice paper sheet just until it becomes pliable but not soggy—usually around 10 seconds. Lay the hydrated sheet flat on a clean surface and immediately add a lettuce leaf to the bottom third, then layer a small handful of noodles, some carrot, cucumber, cilantro, and 2-3 cooked shrimp wrapped around for a peek-a-boo effect. Fold the sides in gently, then roll from the bottom upward firmly but carefully, encasing all fillings snugly without tears. Repeat for the rest.
How to Serve Fresh Spring Rolls with Dipping Sauce Recipe
Garnishes
Adding garnishes is a simple way to amp up both the visual appeal and flavor contrast. Sprinkle shredded carrot, toasted sesame seeds, or finely chopped peanuts on top of the rolls or dipping sauces. Fresh lime wedges and extra cilantro add brightness and freshness that invite everyone to customize their bites. A little chili flake goes a long way if you want to highlight the sauce’s spiciness.
Side Dishes
These spring rolls shine beautifully paired with light and complementary sides. Consider a crisp Asian slaw or a bowl of hot and sour soup to balance the coolness of the rolls. Jasmine rice or a simple cucumber salad with rice vinegar dressing can round out a meal, offering more textures and flavors without overshadowing the freshness you worked so hard to capture.
Creative Ways to Present
For a stunning presentation, serve the rolls on a rustic wooden board with small bowls of each dipping sauce for everyone to mix and mingle flavors. You can also skewer each roll on a decorative pick, plating them upright alongside colorful vegetable ribbons. Consider wrapping them individually in parchment paper tied with twine for a chic finger-food vibe at parties. The possibilities are endless and just as fun as the rolling itself!
Make Ahead and Storage
Storing Leftovers
If you have leftover spring rolls, wrap each one individually in plastic wrap to prevent drying out, then store them in an airtight container in the refrigerator. They are best enjoyed within 24 hours while the rice paper is still soft and the fillings fresh. Avoid letting them sit too long as the rice paper tends to harden and the vegetables lose their crispness over time.
Freezing
Freezing fresh spring rolls is not recommended because the rice paper will become tough and chewy, and the fresh vegetables will lose their texture upon thawing. For the best experience, it’s better to prepare the rolls fresh or freeze only the cooked ingredients like shrimp and noodles separately for quick assembly later.
Reheating
Since these spring rolls are meant to be enjoyed fresh and cold, reheating isn’t necessary or advisable. If you find yourself craving warm, try serving the cooked shrimp and noodles in a warm broth instead. Otherwise, dip those fresh rolls straight from the fridge into your favorite sauce and enjoy the cool, crisp magic all over again!
FAQs
Can I make Fresh Spring Rolls with Dipping Sauce Recipe vegetarian?
Absolutely! Simply omit the shrimp and add protein-rich options like tofu or tempeh. You can also amp up the vegetables or add mushrooms for an earthy depth. Just be sure to swap fish sauce with a vegetarian alternative like soy sauce or tamari in the dipping sauce.
What’s the best way to soften rice paper without tearing?
Use warm—not hot—water and briefly dip each rice paper sheet for about 8 to 12 seconds. Lay it flat immediately and start assembling before it becomes too soft and sticky. Handling gently and working quickly helps prevent tears.
Can I prepare the rolling ingredients ahead of time?
Yes, chopping vegetables, cooking shrimp, and soaking noodles can be done up to a day in advance. Store everything in airtight containers in the fridge and keep herbs wrapped lightly in a damp paper towel to keep them fresh. This prep makes the rolling process so much smoother.
How spicy is the dipping sauce and can I adjust it?
The chili garlic sauce adds a moderate spice that warms the palate without overwhelming. If you prefer milder sauce, reduce the amount of chili or omit it altogether. For those who love heat, feel free to add extra chili garlic sauce or fresh sliced chilies.
What can I substitute for vermicelli rice noodles?
If vermicelli noodles are hard to find, you can use thin glass noodles or even cooked soba noodles though the latter adds a different flavor. The key is choosing a neutral, soft noodle that won’t compete with the fresh ingredients and fits well inside the rolls.
Final Thoughts
This Fresh Spring Rolls with Dipping Sauce Recipe isn’t just a meal; it’s an experience—the kind of dish that brings people together with its light, lively flavors and the joy of rolling your own bite. The blend of textures and the zingy-sweet-spicy dipping sauce make this a favorite for any occasion. I can’t wait for you to try it, share it, and fall in love with this deliciously fresh and fun recipe just like I did.
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Fresh Spring Rolls with Dipping Sauce Recipe
- Prep Time: 40 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: 15 spring rolls
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Low Fat
Description
Fresh Spring Rolls are a light, flavorful Vietnamese appetizer featuring tender shrimp, crisp vegetables, and vermicelli rice noodles wrapped in delicate rice paper sheets. Served with a zesty, homemade dipping sauce combining peanut butter, sesame ginger dressing, and chili garlic sauce, these rolls are perfect for a refreshing appetizer or light meal, delivering a balance of fresh, crunchy textures and vibrant, savory flavors.
Ingredients
Main Ingredients
- 1 lb Large Shrimp
- 3 oz Vermicelli Rice Noodles
- 1/2 Butter Lettuce (15 leaves)
- 2 Carrots (peeled and julienned)
- 1/2 English Cucumber julienned (or 3 small cucumbers)
- 1 cup Cilantro sprigs
- 15 Round Rice Paper Sheets (8.5” diameter)
Dipping Sauce Ingredients
- 1/3 cup water (preferably filtered)
- 1/4 cup fish sauce (Three Crabs brand)
- 1/4 cup granulated sugar (or to taste)
- 2 Tbsp lime juice (freshly squeezed from 1 lime)
- 2 tsp rice wine vinegar
- 2 tsp chili garlic sauce (or to taste)
- 1 large garlic clove (grated or finely minced; or 2 small cloves)
- 2 tsp sesame oil
- 1 tbsp shredded carrot
- 1 cup sesame ginger dressing (Newman’s Own brand)
- 2 heaping Tbsp peanut butter
Instructions
- Prepare the Shrimp: Begin by cooking the shrimp. Bring a pot of water to a boil, then add the shrimp and cook for approximately 2-3 minutes until they turn pink and opaque. Remove and immediately place in ice water to stop the cooking. Peel and devein if not already done, then slice each shrimp in half lengthwise for ease of rolling.
- Cook the Vermicelli Noodles: Soak the vermicelli rice noodles in hot water for about 5 minutes or until they are soft but still slightly firm, then drain thoroughly. Set aside to cool. This step takes about 5 minutes and ensures the noodles are ready for rolling in the spring rolls.
- Assemble the Spring Rolls: Dip one rice paper sheet into warm water for about 5 seconds until pliable but not too soft to tear. Lay it flat on a clean surface. Place a butter lettuce leaf at the bottom center of the rice paper, then add a small handful of vermicelli noodles, followed by sliced shrimp, julienned carrots, cucumber, and cilantro sprigs. Fold the sides over the filling and then roll tightly from the bottom upwards to create a sealed roll. Repeat with remaining ingredients.
- Prepare the Dipping Sauce: In a mixing bowl, combine the water, fish sauce, granulated sugar, freshly squeezed lime juice, rice wine vinegar, chili garlic sauce, grated garlic, and sesame oil. Whisk until sugar dissolves. In a separate bowl, mix the sesame ginger dressing with peanut butter until smooth. Add the shredded carrot to the sauce for extra texture and flavor. Serve the peanut butter sesame sauce alongside the traditional fish sauce as dipping options.
- Serve: Arrange the fresh spring rolls on a platter and serve immediately with the prepared dipping sauce(s). The rolls are best enjoyed fresh to preserve their crisp texture and bright flavors.
Notes
- Use filtered water to soak rice paper for best texture and taste.
- Ensure not to soak rice paper too long as it can tear easily when rolling.
- Shrimp can be substituted with tofu or cooked chicken for variation.
- Keep assembled rolls covered with a damp cloth if not serving immediately to prevent drying out.
- The dipping sauce can be adjusted for spiciness by adding more or less chili garlic sauce.
- Leftover rolls are best consumed within a day for optimal freshness.
