Look no further for restaurant-quality Spring Rolls that are unbelievably easy to make, delicious and healthy! I like to serve them with homemade peanut sauce for dipping and they make a great light lunch, dinner or appetizer.
I’ve mentioned before that I’m completely obsessed with Vietnamese and Thai food recipes, and I’ve loved trying to recreate some of my restaurant favorites in my own kitchen, including Thai Chicken Lettuce Wraps, Pho soup and Panang curry.
Fresh spring roll stacked on a plate.
My love for spring rolls goes back decades when a neighbor taught my mom and me her authentic tricks for making fresh spring rolls .  These are packed with flavorful and taste better than anything I’ve ever found from a Thai Restaurant in the United States. We’ve made them regularly  and I think i’ve perfected our method and tips and I’m excited to share them with you!

What I love about this recipe:

  • Healthy and flavorful.
  • Adaptable: this recipe is extremely forgiving, and easy to adapt to use ingredients that you like and have on hand.  I’m sharing what I typically put in them, but the options are endless, including bean sprouts, chicken, lettuce, bell peppers avocado.
  • The dipping sauce: a simple peanut sweet chili sauce that puts them over the top!

How to make Fresh Spring Rolls:

Assemble all of your ingredients together, including the chopped veggies, cooked chicken or shrimp, noodles, herbs, and rice paper wrappers. Chop all of your vegetables into long, thin slices. I like to shred the carrot, but you can cut it julienne if you’d like.
The ingredients for spring rolls including spring roll wrappers, chopped vegetables and herbs.
1. Dip wrappers in water. Fill a large shallow dish or pie plate with an inch or so of water.
Remove one rice paper wrapper from the package, and place it in the water to soak. Allow it to soak for about 10 to 15 seconds and then remove and place on a cutting board or countertop. The rice wrapper should still feel pretty firm at this point. It will soften as it sits and as you add the filling ingredients. (If you let it soak for too long it will tear more easily when rolled).
2. Add filling. Layer everything on the ⅓ of the spring roll that is closest to you. Add 1-2 of each ingredient, and small pinch of noodles.
3. Wrap. Pick up the sides of the spring roll and fold them in over the toppings. Then pick up the edge closest to you and pull it up and snugly over the toppings. Continue rolling all the way up like a burrito. Practice will make perfect, but just try to keep all of the ingredients in tightly together as you roll everything up.
A 4-photo collage of the process for making spring rolls.
How to store spring rolls:
If you’re not enjoying the spring rolls right away, wrap each roll individually in plastic wrap. Otherwise the rice wrapper will dry out, and if you wrap them side-by-side they will stick together and the wrappers will tear when you try to get them apart.
They taste best the day they are made, but they can be stored for 2-3 days, wrapped individually and stored in an air-tight container in the refrigerator.
Fresh spring rolls on a white board with a side of peanut sauce.

Consider serving these with other Thai inspired recipes:

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Fresh spring rolls on a plate with peanut dipping sauce,
Prep 20 minutes
Cook 5 minutes
Assembly time 15 minutes
Total 40 minutes
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  • 1 package spring roll rice wrappers , found in the Asian foods section at the grocery store
  • 1 package vermicelli rice noodles , found in the Asian foods section at the grocery store
  • 2 mangos , peeled and sliced into thin strips
  • 1 large carrot , peeled and shredded or sliced into thin strips
  • 1 large English cucumber , peeled and thinly sliced
  • 1 pound small, cooked shrimp , deveined, tails removed, or substitute chicken
  • 1 bunch fresh mint leaves
  • 1 bunch fresh basil leaves
  • 1 bunch fresh cilantro

For the peanut sauce:


  • Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water.
  • Gather all topping ingredients together, including chopped veggies, herbs, cooked shrimp.
  • Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate. 
  • (It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.)
  • Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb and a pinch of noodles on the ⅓ of the spring roll that is closest to you.
  • Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito. 

For the peanut sauce:

  • Add all ingredients to a food processor or blender and pulse until smooth. 


Other filling ingredient ideas:
  • bean sprouts
  • sliced avocado
  • cooked, chopped chicken
  • romaine lettuce leaf
  • sliced bell peppers
Storing: The rolls taste best the day they are made, but they can be stored in the refrigerator for 2-3 days. Wrap each roll individually in plastic wrap (to keep the wrapper soft and to keep them from sticking together) and store in an air-tight container in the fridge.


Calories: 80kcalCarbohydrates: 18gProtein: 1gSodium: 36mgPotassium: 146mgFiber: 1gSugar: 4gVitamin A: 1905IUVitamin C: 11.7mgCalcium: 15mgIron: 0.4mg

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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.

*I originally shared this recipe March 2013. Updated February 2020.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. This was a great recipe, very easy to follow and tasted restaurant-made. However, I do think that the nutritional information must be for one roll only, not including sauce. 🙂

  2. I live in Topeka KS. If you want good Pho you have to make your own. Thank you for the recipe. It looks delish. ♥️🍜

  3. 5 stars
    I made these for the company dinner. I was the only one that would eat them as everyone is meat and potatoes. It was the best thing I’ve ever had! I used the ingredients listed amd added pre-cooked shrimp. I order the rice paper and peanut sauce online since we live in the country.

    1. 5 stars
      That’s too bad no one stepped out of their comfort zone to try something new. I work with a bunch of dudes, some who aren’t adventurous with food at all. Lol… do you like rice? Yes. Cucumber? Yes. Cilantro? Yes. Carrots? Yes. Shrimp? Yes. Peanut butter? Yes. Soy sauce? Yes. Here, try this…. mmmmm, no thanks. Weirdo..

  4. I make these all the time I switch it up with different ingredients depending on who’s eating and what they like my usual go to is shrimp crab meat avocado a little bit of cucumber a little bit of Chow Mein noodles and a little bit of mint and Romaine lettuce and of course the peanut sauce super duper easy can’t mess this one up switch it up to things you like😉

  5. Hi. This sounds delicious!

    My favorite restaurant serves something like this made with chicken. The chicken is in some type of brown sauce. Any suggestions or ideas?

    1. Yes mine serves the same ones it sounds like it’s a hoisin sauce it’s usually a little thick and they add just a little bit.

  6. 5 stars
    The spring rolls were delicious! My only thing is I would’ve like to have some heat to my sauce and it was a little too thick for my liking. Next time I will add 1/4 c. of peanut butter but it was good overall! 😋

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