5 from 11 votes

How to Make fresh Spring Rolls

Yield: 12 servings
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
You can make these rolls with what ever you want. Just add your favorite ingredients and make them your own! Visit our complete tutorial on how to roll these fresh spring rolls and check out our collection of different spring roll recipes too. 


for the spring rolls:

  • 12 8-inch rice paper wrappers or rice paper spring roll wrappers
  • 1 small head of lettuce
  • 1/2 lb. cooked meat or shrimp , sliced thin
  • 8 oz. package dried rice vermicelli noodles or "rice sticks", cooked to package instructions
  • 1 medium cucumber , cut into thin strips
  • fresh herbs: mint, asian basil, Vietnamese coriander, Vietnamese perilla or cilantro

for hoisin peanut dip (one of several dip options):

Vietnamese Fish Sauce Dip


For the hoisin peanut dip:

  1. In a bowl, combine all dip ingredients together (hoisin, peanut butter, rice vinegar, sesame oil, and optional chili garlic sauce and optional water, if needed). Use a fork to help blend well.

For the rolls:

  1. Cook the dried rice vermicelli noodles to package instructions. Drain and set aside.

  2. Gather all your filling ingredients on plates: meat or shrimp, noodles, lettuce, cucumber, herbs and rice paper wrappers.

  3. Please read our write up above to see photo tutorial on how to roll the spring rolls. 

  4. Add warm water to a large bowl. Quickly dip each rice paper wrapper in warm water for a few seconds and lay on rolling surface such as a cutting board or plate (they will still be slightly stiff).
  5. On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings. Lay your lettuce first on the softened spring roll wrapper, then the veggies & herbs, meat, and the noodles.

  6. Start rolling the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain tight and round within the rice paper wrapper.

  7. Optional if rolling shrimp spring rolls: Roll spring roll until you have about 1/3 of rice paper left, then lay about 2-3 pieces of shrimp, cut side up in a row and finish rolling. The shrimp will lay on the outside of the spring roll when you are finished rolling.

  8. Serve with the hoisin peanut dip or Vietnamese fish sauce dip.

Recipe Video

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