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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Recipe

Fresh spring rolls on a plate with peanut dipping sauce,
Prep 20 minutes
Cook 5 minutes
Assembly time 15 minutes
Total 40 minutes
Save Recipe

Ingredients
  

  • 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:

Instructions
 

  • 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. 

Notes

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.

Nutrition

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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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.

4.98 from 873 votes (836 ratings without comment)

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Comments

  1. 5 stars
    This is the first recipe I have attempted when making one of my favorite cravings, Asian spring rolls with peanut sauce. I followed it to a T, and I need look no further for any other spring roll recipes as I found THE ONE! What an extraordinary burst of amazing flavors! I tested them out at home alone before sharing with my husband when he gets gome. Good thing too, because my face was wearing a lot of the peanut sauce. Oh, so delicious! Now I’m going to check out all the rest of your recipes. Thank you so much for sharing these recipe masterpieces.

  2. I have made this many times and are delicious but they are called SALAD ROLLS. not spring rolls. Spring rolls are made with spring roll wrappers usually and are deep fried. Salad Rolls are made with rice paper.

  3. I watched my daughter make this recipe on FaceTime from Germany. I was intrigued and thinking I could do a vegetarian version. As my 5-year-old grandson was eating his 2nd spring roll, my daughter said, “Mom, you should try a vegetarian version.” I will be making it soon. It sounds and looks delicious!

  4. 1 star
    Gross! Mangos and sweet chili. Came out so disgusting. Real Vietnamese Spring rolls are not sweet. It’s like putting ketchup on Prime Rib.

    1. I’m sorry you didn’t like this, but these spring rolls are the exact way that our Vietnamese friend taught us to make them.

      1. 5 stars
        Great recipe ! But so are all of you recipes. I live to cook and find myself using a cooking website for a few weeks and then try the next. I’ve been hooked on your recipes for a long time. Thank you for making my life easier 😃

    2. 2 stars
      The peanut sauce was a paste not a sauce I used the exact ingredients. After cooking the rice noodles & draining, they are not listed as the inside of the spring roll, although the other ingredients are listed.

  5. 5 stars
    I needed to store a few of these, since we couldn’t eat them all. I’d had the same issue before, and the plastic wrap sticks to the spring rolls. This time I used a moist paper towel to wrap each spring roll (like “select-a size” or half a towel), then wrap with plastic wrap. Keeps them moist and from sticking together, or sticking to the plastic wrap.

    The leftovers are just as good the next day!

  6. 5 stars
    Great recipe, and I have considered many. I think that shrimp are essential. The addition of mango is brilliant, and the rest of the ingredients are easily found. I skip the mint, because it reminds me of toothpaste, and others will skip the cilantro, because it tastes soapy to them. We’re all “special” after all!

    The peanut sauce is easy, but essential. Thank you once again for a great recipe!

  7. 5 stars
    LOVE the flavor and the ingredients were perfect. I came back for comments regarding the wrapping. I could NOT get them to stay together, the wrapper ripped over and over. And, they stayed sticky, very sticky. I think after reading through here I must have left it in the warm water way too long. I’m gonna try again because even sticky, ripped and messy they are so yummy. THANKS

    1. 5 stars
      I think 10-15 seconds is too long, and 5 seconds is almost too long, but enough. Just make sure the wrappers get moistened all over, and that’s enough for them to get flexible enough to put the fillings in and wrap.

  8. 5 stars
    Fantastic! I wanted to try a different Spring Roll recipe, and this caught my eye. Great mix of flavors and textures. I thinned the sauce with a bit of coconut water, otherwise I followed the recipe as written.
    This is a new favorite!

  9. 5 stars
    OK I’m a total failure at rolling spring rolls. I ended up mixing all the ingredients and serving it as a salad and it was delicious!!! Try it, with or without the wrappers, you won’t be disappointed. We used the peanut sauce as salad dressing

    1. Oh, Terry, I hope you will try to roll these springrolls again. Keep the filling below the halfway line, closest to you. Bring up the wrapper closest to you and flop it over the ingredients. Fold the sides in to cover the ingredients, then roll it away from you. The ingredients should be contained after you fold the sides in, and after rolling, you should have a neat little package. I hope you can figure it out! Your salad sounds good, but fresh spring rolls are a really fun way to get your veggies.

  10. 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. 🙂

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

  12. 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..

    2. 5 stars
      Their loss! I don’t understand why people aren’t more food adventurous. Don’t they get bored? I can almost understand avoiding sushi that involves raw fish, but some folks avoid sushi entirely, regardless of whether the fish is cooked . Hope you found someone to eat your spring rolls!

  13. 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😉

  14. 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.

  15. 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! 😋

  16. Well I thought these were fantastic! The sauce is good, I added slightly less peanut butter. For me, the trick to keeping together the soy paper and avoiding it getting too sticky : was not to soak it but just wet down the whole paper in warm water, then place it on a damp cheese cloth type towel to fill it, fill quickly before it becomes too wet, folding it together while it is still slightly firm. Then it continues to soften slightly as it is rolled.

  17. These are delish! For fun I have my guests roll their own. Some are hesitant initially but always enjoy themselves!!!

  18. 1 star
    Epic Fail.
    I followed the recipe but didn’t have shrimp so added fresh crab. The wrappers were sticky, chewy messes. Sauce was extremely thick. What a waste of good ingredients

    1. Awww! So sorry things messed up on you! Yes, the wrapper is kind of chewy but that’s how it should be! I think you got a bit too anxious and frustrated. I was like that in the beginning. If you didn’t have these before, I’m sure you didn’t know what to expect! You kind of have to acquire a taste for the texture. I hope you didn’t toss them because If the fresh spring rolls bothered you so much you could have alway fried them. I saw directions for fried spring rolls and there was no difference in the procedure except they’re fried in the end.
      I absolutely LOVE these fresh spring rolls now. I’ve even used leftovers with my veggies! I like this recipe but I do prefer adding a few other ingredients such as shredded purple cabbage and avocado and omitting the mango because I don’t care for them. I’m not a big fan of mint or basil either. I loved this peanut dipping sauce! If it’s a bit too thick for you, add a tablespoon or two of water to get the consistency you do like! These spring rolls help me get the vegetables I need for the day so I’ll even chop just what I need to make 2 or 3 and have a quick lunch or dinner!!!

  19. I have never been a curious eater but watching food actually being prepared has given me a whole new appreciation for food. Im know I’m still not ready for crustaceans yet but the concept of the Thai Spring Roll is something i would definitely try. I would just use the chicken or just go all veggie! Thanks for sharing the recipe.

  20. Hello! These look amazing I’m a bit curious abut the calories and if it’s 80 for just oke spring roll without the sauce or something different?

  21. Lovely recipe. I agree that mango gives the rolls a nice flavor.
    I went a little overboard making them. I rolled a batch, then my son said he preferred more veggies than rice noodles so I make some more. I think I had about 20 of them. We could not eat them all so I stored them a bit differently.

    I got a long plastic container and lined it with wet paper towels squeezed until just damp. I lay the rolls in a row, not touching. Then I laid another layer of wet paper towel and stacked them three rows high. It worked like a charm…the rolls were still nice after 3 days. But you could individually wrap them too….this just is a lot less work if you have a lot made.

    1. 5 stars
      Thanks for this suggestion. I love to serve a variety of Asian dishes for an authentic meal, but so many items take some time, and knowing how to make things ahead of time and store for later is a big help.

  22. Reading through these… Mine were too sticky and mushy… taste was incredible so I need to learn how to use these wrappers

  23. 3 stars
    I wanted to love this but I could not get the rolls right. I tried a few seconds in water, in increments up to 15 but the rolls always tore and I couldn’t get them to wrap like a burrito. 😳. They just turned into big global that fell apart.

    1. I’m so sorry that happened! Maybe you need to try a different brand of rice paper. And soak them for less time.

    2. 5 stars
      I made my rolls next to the sink! So helpful for me because I’d turn on the water then quickly ran each side under the flow, shook it off and laid on my cutting board with about an inch hanging off the side to grab easily. The paper was still a bit firm when I placed it down, I’m trying to explain how firm/soft it was. By the time I got my ingredients on, the edge was soft and pliable and was now draped over the edge. Hope this helps!

  24. When it comes to fresh veggies and dipping sauce, ranch is also a nice go-to if you’re tapped out of your favorite sauces.

  25. 4 stars
    Made a slight variation of this recipe, omitting the shrimp since we are on a plant based diet and used powdered peanut butter for the peanut butter. This was my first time working with the fresh spring roll papers. They were very sticky once they dried. I also made the mistake of not rolling them like a burrito but leaving them open ended. But all in all they worked fine. My husband realized that using the romaine lettuce leaves I laid down to keep the rolls from sticking to the plate made a good method of eating them. Wrap them in the romaine and they aren’t so sticky. While the sauce was good, I have to say, wasabi soy sauce was much better for these. Turned out the air fryer tofu nuggets I made for a side protein were great in the chili sauce!

  26. 5 stars
    Very good! Used gluten free hoisin sauce & forgot the noodles that I’d put in the freezer to cool quickly 🙂

    Also subbed in apple instead of mango!

    1. Moved from DC metro area, where I was able to enjoy these all the time, to a small town in Arkansas, where they are unavailable. Fortunately was able to get all recipe items locally except for the rice roll wrappers. Ordered them from Amazon and they’ll be here in two days. Can’t wait to make them! However, every time I’ve had these (and in the pictures on this site) I notice red cabbage being used, but it’s not listed in the recipe. I bought a small head of it and will incorporate it because it tastes good and has great color!

  27. Anytime I see these I have to buy them but not anymore! I just made these and OMG they are soooooo good. Prep time was longer than 20 minutes (I’m probably just slow) but worth it. Did I mention how good these are?! Thanks for the recipe 🙂

  28. 5 stars
    Loved it!!! I love that it’s simple ingredients that I already have on hand = quick to prep & roll, Big Big Hit in my house tonight! >>> Virtual hug for sharing this recipe <3

  29. I thought the peanut sauce was way too sweet so doubled the amount of peanut butter. It still was bright orange rather tan but tasted more peanutty. Couldn’t find vermicelli in our stores with Covid shortages. Used a Japanese sweet potato glass noodle which I slightly undercooked and that turned out great.

    I’ll definite make these again! A great way to get non salad guys to enjoy veggies!

  30. These look delicious, and will be making these for sure!! The dipping sauce sounds tasty, but I am allergic to nuts, so I can’t use peanut butter. Can you or anyone reading this suggest an alternative I can use (that would be just as tasty) with the sweet chili sauce? Do you think using sunflower seed butter will work well? Thanks in advance!

    1. Mix mayo, honey, a touch of sesame oil,pressed garlic and fresh squeezed lemon.
      Sooo delish!!!
      Enjoy!!!

  31. This was my very first time making them. I had to do some running around to find the rice papers but all in all everything turned out great! I added some chopped jalepenos for extra heat and guacamole to balance it.

  32. 5 stars
    Love this recipe! How is the protein coming in at only 1 gram though? I think the shrimp should contribute more than that, am I right?

  33. 4 stars
    For make-ahead storage or presentation in serving a group, I individually wrap finished spring rolls in a curly lettuce leaf. This keeps them from drying out or sticking together. The green adds a nice appearance in the serving dish.

  34. 5 stars
    Thank you for this fabulous recipe and especially the directions! If I’d known how easy they are to make, I would have made them a long time ago! They’re so expensive in the grocery store but they’re easy, even more fresh and delicious made at home and way less expensive. I am so happy to discover this. Thank you!!

  35. 5 stars
    The sauce was extremely tasty! I have made spring rolls many times over the years and am always looking for “new” ingredients to add and the all important sauce! I was intrigued to try it with Mango. Yum!! Thank you for the time you took with great photos and detailed instructions. And for anyone reading tye previous reviews these ARE spring rolls. Salad rolls they are not! Great recipe!

  36. 5 stars
    I was a little nervous about making these because my uncle and little cousin are visiting and I wasn’t sure they’d like something so different. But they loved it! My other family members loved them too. I’m happy I made them and will continue to use this recipe! Thanks for sharing!

    1. We recommend alternatives to chile sauce as many find it too spicey and it can lead to leaky gut. I recommend gluten free non wheat soy sauce low sodium and being vegan many years, Ive created many versions with grilled tofu or vegetable protein. I love cooking Thai foods for years and assisted Hawaii Island Retreats creating lots of unique vegan recipes and Rice Paper Spring Rolls are a top favorite and super simple. www.

    1. I think they’re best served the day they are made (otherwise the wrapper dries out). The best way to ensure they don’t stick to each other or dry out is to wrap them in plastic wrap.

    1. …Why is that important to you, Sarah? I grew up calling them spring rolls, and learned my other Asian friends called spring rolls “egg rolls” it varies culture to culture. Perhaps, sharing your perspective instead of obtusely correcting someone would be more productive to learning your perspective. Thanks for coming to my TED Talk.

  37. Would wrapping spring roll in wax paper and placing in large plastic bag work for storing? Syran wraps and me, just don’t get along. Ty

    1. Hi Jayne, yes that would work. Just be aware that if you lay them side-by-side they will likely stick to each other and may tear when you try to pull them apart.

  38. 5 stars
    WOW these were good! I served them at a girls night and everyone thought they were the best they had ever had.

  39. 5 stars
    I always wanted to make spring rolls but I’ve been intimidated. Your explanation and photos of the process finally gave me the confidence and I’m so glad I did! They were amazing!!!!!!!!! I shared them with some friends and they all said they were the best spring rolls they had ever had. Thank you so much for the great recipe!

    1. This makes me so incredibly happy! I’m thrilled you decided to make them, and so happy everyone loved them! Hope you get to try more recipes here soon 🙂