Why does my rice paper keep tearing?

You are likely soaking too long—5 seconds is plenty, it continues softening on the board.

Can I make these ahead?

Yes, store covered with a damp towel, but they are best eaten within a few hours.

Fresh Vietnamese spring rolls with shrimp visible through rice paper

Rice paper rolls with shrimp, herbs, and peanut sauce

Vietnamese Fresh Spring Rolls

Name: Vietnamese Fresh Spring Rolls
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 8 rolls
Cuisine: Asian
Ingredients: 16 cooked shrimp, halved lengthwise; 8 rice paper wrappers (banh trang); 2 oz rice vermicelli, cooked and cooled; 1 cup each: shredded lettuce, julienned carrot, sliced cucumber; 1/2 cup each: fresh mint and cilantro leaves; 3 tbsp peanut butter, 1 tbsp hoisin, 1 tbsp sriracha, warm water for dipping sauce

35 minMedium

Prep Time

30 min

Cook Time

5 min

Total Time

35 min

Servings

8 rolls

Difficulty

Medium

Cost

Budget

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Vietnamese Fresh Spring Rolls

Rice paper rolls with shrimp, herbs, and peanut sauce

Translucent rice paper rolls filled with poached shrimp, rice vermicelli, fresh mint, cilantro, and crunchy vegetables, served with a creamy peanut dipping sauce.

30m

Prep Time

Cook Time

35m

Total Time

Servings

Medium

Difficulty

Budget $

Cost

Asian Cuisine Appetizer Gluten-Free Dairy-Free

Sarah Chen

December 9, 2024(Updated April 13, 2026)

Fresh spring rolls are the ultimate light, refreshing meal—no cooking the wrapper required, just a quick dip in warm water. The rainbow of fresh vegetables and herbs inside makes each roll a work of art.

Ingredients

16 cooked shrimp, halved lengthwise
8 rice paper wrappers (banh trang)
2 oz rice vermicelli, cooked and cooled
1 cup each: shredded lettuce, julienned carrot, sliced cucumber
1/2 cup each: fresh mint and cilantro leaves
3 tbsp peanut butter, 1 tbsp hoisin, 1 tbsp sriracha, warm water for dipping sauce

Instructions

1
Cook rice vermicelli, rinse with cold water, and set aside; halve shrimp lengthwise.
2
Dip one rice paper in warm water for 5 seconds and lay flat on a damp cutting board.
3
Place shrimp cut-side down in the center, then layer lettuce, vermicelli, carrot, cucumber, mint, and cilantro.
4
Fold the bottom edge over the filling, fold in the sides, and roll tightly from bottom to top.
5
Mix peanut butter, hoisin, sriracha, and warm water for the dipping sauce; serve alongside rolls.

Serving Suggestions

Ways to Serve This Dish

Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering

Substitutions

ShrimpTofu strips, sliced mango, or cooked chicken

All work beautifully as the protein element

Peanut dipping sauceNuoc cham (fish sauce, lime, sugar, garlic)

The traditional Vietnamese dip

DepthPantry

Test Kitchen Pick

Fish Sauce

Helpful Pantry Staple

Why the fish sauce matters

This dish leans on fish sauce for a lot of its savory depth, so the bottle you use has more impact than most pantry upgrades.

This is one of the few ingredients here that noticeably changes the final dish.

Builds the backbone of the sauce
Useful well beyond this recipe

A better bottle makes a real difference here and pays off across Vietnamese and Thai cooking.

Shop fish sauce for this recipe

Tips & Storage

Pro Tips

Do not over-soak the rice paper—it continues to soften after you remove it from the water.
Place a damp towel over finished rolls to prevent them from drying out and sticking together.

Storage

Cover with a damp paper towel and plastic wrap; eat within 4-6 hours for best texture.

Reheating

Do not reheat—these are served cold or at room temperature.

Nutrition Facts

Per serving (80mg) · 4 servings

Calories220

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein6g

Carbohydrates30g

Fat14g

Fiber480mg

Sugar2g

Sodium4g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Why does my rice paper keep tearing?: You are likely soaking too long—5 seconds is plenty, it continues softening on the board.
Can I make these ahead?: Yes, store covered with a damp towel, but they are best eaten within a few hours.

Explore More

More Asian Recipes More Appetizer Gluten-Free Recipes Dairy-Free Recipes No-Cook Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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Ingredients

16 cooked shrimp, halved lengthwise
8 rice paper wrappers (banh trang)
2 oz rice vermicelli, cooked and cooled
1 cup each: shredded lettuce, julienned carrot, sliced cucumber
1/2 cup each: fresh mint and cilantro leaves
3 tbsp peanut butter, 1 tbsp hoisin, 1 tbsp sriracha, warm water for dipping sauce

Instructions

1
Cook rice vermicelli, rinse with cold water, and set aside; halve shrimp lengthwise.
2
Dip one rice paper in warm water for 5 seconds and lay flat on a damp cutting board.
3
Place shrimp cut-side down in the center, then layer lettuce, vermicelli, carrot, cucumber, mint, and cilantro.
4
Fold the bottom edge over the filling, fold in the sides, and roll tightly from bottom to top.
5
Mix peanut butter, hoisin, sriracha, and warm water for the dipping sauce; serve alongside rolls.

Tips & Storage

Pro Tips

Do not over-soak the rice paper—it continues to soften after you remove it from the water.
Place a damp towel over finished rolls to prevent them from drying out and sticking together.

Storage

Cover with a damp paper towel and plastic wrap; eat within 4-6 hours for best texture.

Reheating

Do not reheat—these are served cold or at room temperature.

Vietnamese Fresh Spring Rolls

Vietnamese Fresh Spring Rolls

Vietnamese Fresh Spring Rolls

Ingredients

Instructions