These delicate Vietnamese spring rolls are bursting with fresh herbs, crisp vegetables, and succulent shrimp, wrapped in translucent rice paper. Light, refreshing, and utterly addictive, they're the perfect appetizer that showcases authentic Southeast Asian flavors with every bite.
⏱️25 min
📊Easy
👥4 servings
🍽️Starter
vegetarianquicklightbudget-friendly
Ingredients
12 piecesrice paper wrappers
300 gcooked shrimp
200 grice vermicelli noodles (cooked and cooled)
50 gfresh mint leaves
40 gfresh cilantro leaves
100 gcrisp lettuce leaves (such as butterhead)
1 mediumcucumber (julienned)
1 literwater for softening rice paper
Instructions
1PREPARE YOUR WORKSPACE: Lay out all your ingredients in small bowls and arrange them in the order you'll use them near your work surface. Fill a wide shallow bowl with room temperature water—this is your rice paper bath. Have a damp kitchen towel nearby to prevent the wrappers from drying out. Organization is key to rolling these quickly and efficiently, as the wrappers soften rapidly.
2SOFTEN THE RICE PAPER: Take one rice paper wrapper and submerge it completely in the room temperature water for approximately 5-8 seconds until it becomes pliable but still slightly firm—it should feel like a soft leather when you lift it out. Do not oversoak or it will tear easily. Lay the softened wrapper flat on your clean work surface and gently pat away any excess water with your fingers.
3LAYER THE FILLING: Starting near the bottom third of the rice paper, arrange your filling ingredients in a horizontal line about 2 inches from the edge. Begin with a few lettuce leaves as a base, then add a pinch of rice vermicelli, 2-3 shrimp pieces, a sprinkle of cucumber, and several leaves of fresh mint and cilantro. Keep the filling compact and centered—about 3 inches wide—leaving at least 1.5 inches of wrapper on all sides to seal properly.
4ROLL THE WRAPPER: Fold the bottom edge of the rice paper tightly over the filling, tucking it in firmly to create a secure seal. Roll forward one complete turn, keeping tension on the wrapper so it stays tight around the filling. When you've completed one full roll, fold the left and right sides inward like you would a burrito, then continue rolling forward until you reach the top edge and the roll is completely sealed. The finished roll should be compact, about 4-5 inches long, with visible shrimp showing through the translucent wrapper.
5REPEAT THE PROCESS: Continue making rolls with the remaining rice paper wrappers and filling ingredients, working efficiently but carefully. If your wrappers begin to dry out at the edges while you're working, re-dip the next wrapper for a full 8-10 seconds instead of 5-8 seconds. Arrange the finished rolls seam-side down on a plate as you complete them, and cover them loosely with a damp towel to keep them from drying out.
6PREPARE FOR SERVING: Once all rolls are complete, arrange them on a serving platter with a small bowl of fish sauce dipping sauce (nuoc cham) in the center. These fresh spring rolls are best served immediately while the rice paper is still soft and the filling is chilled—they can be held at room temperature for up to 1 hour, but will become firmer as they sit. If making ahead, cover them with a damp towel and refrigerate for up to 4 hours before serving.