Vietnamese Spring Rolls Recipe with Peanut Dipping Sauce

Bring the bright, fresh flavors of Southeast Asia to your kitchen with these easy Vietnamese spring rolls. Crisp vegetables, fragrant herbs, and optional shrimp are wrapped in delicate rice paper and served with a creamy, savory dipping sauce—perfect as an appetizer or a light main.

Love Asian flavors? Try Thai Chicken Lettuce Wraps or an addictive Asian Cabbage Salad for more ideas.

*This post is sponsored by SunButter, a sunflower seed spread that makes an allergy-friendly, nutty base for sauces and dressings. Thanks to brands that support recipe development.

Fresh Vietnamese Spring Rolls

Vietnamese spring rolls—often called gỏi cuốn or fresh summer rolls—are a wonderful, no-fuss way to enjoy bright, raw ingredients. Unlike cha gio, the fried variety, these rolls use thin rice paper wrappers that are briefly softened in water, then filled with crisp vegetables, fresh herbs, and optional protein. They’re ideal for warm-weather meals, potlucks, and entertaining because you can customize fillings to taste.

Choose whatever vegetables and herbs you enjoy: thin cucumber strips, shredded purple cabbage, julienned carrots, crunchy bell pepper, bean sprouts, and a generous handful of herbs like Thai basil and cilantro. Add pre-cooked shrimp or keep the rolls vegan. Rice vermicelli is traditional but optional—extra veggies work just as well.

The dipping sauce elevates everything. A creamy peanut-style sauce is classic; for an allergy-friendly version use SunButter (sunflower seed butter) combined with lime, soy or coconut aminos, water, and a touch of sriracha. The sauce should balance salty, sweet, sour, and spicy notes.

What You’ll Need

• Rice paper wrappers
• Lettuce leaves (butter lettuce or similar)
• Fresh vegetables: cucumber, red bell pepper, purple cabbage, carrots, bean sprouts
• Fresh herbs: Thai basil, cilantro, chives or green onions
• Shrimp (precooked), optional
• Rice vermicelli noodles (optional)

Peanut-style dipping sauce

• SunButter No Sugar Added (or peanut/almond butter if preferred)
• Coconut aminos or tamari/soy sauce
• Lime juice
• Water to thin
• Sriracha or other chili sauce for heat

What is the best sauce for Spring Rolls?

There are several delicious dipping sauces that pair well with spring rolls. A creamy peanut or sunflower-seed sauce is richly satisfying. Nước chấm is a classic Vietnamese sweet-spicy-sour dipping sauce made from fish sauce (or a vegetarian substitute), lime or rice vinegar, sugar, garlic, and chiles. A sweet chili sauce also works if you prefer a simpler option. For allergy-friendly versions, substitute sunflower seed butter and coconut aminos for peanut butter and soy sauce.

Prepping to Make Spring Rolls

Before you wrap, prepare three things:

Shrimp: Use cooked shrimp or poach raw shrimp briefly, then slice lengthwise so each piece lays flat in the wrapper.

Vermicelli noodles: If using, soak the thin rice noodles in warm water for 10–15 minutes until soft, then drain.

“Peanut” style dipping sauce: Combine SunButter (or nut butter), lime juice, coconut aminos or fish sauce, water, and sriracha in a blender or whisk vigorously until smooth. The sauce will be thinner initially and will thicken after chilling, so consider making it ahead of time and refrigerating before serving.

How to Make Vietnamese Spring Rolls

Step 1: Arrange your fillings in bowls and set up a wrapping station with a shallow dish of hot water to soften the rice paper. Have cooked shrimp and drained vermicelli ready.

Step 2: Dip a rice paper wrapper quickly into the water for about 2–3 seconds. Do not oversoak—the wrapper will continue to soften as you work. Remove it and lay it flat on a clean board or counter; it will become fully pliable in a moment. Over-soaked rice paper tears easily.

Step 3: Place a lettuce leaf and three half shrimp pieces near the bottom center of the wrapper. Keep fillings centered so you can fold and roll neatly.

Step 4: Add vermicelli (if using), herbs, and a colorful mix of vegetables. Aim for a vibrant, balanced filling.

Step 5: Fold the top edge of the wrapper down over the filling, then fold the two sides in toward the center.

Step 6: Roll away from you in a tight motion, like rolling a burrito. The sticky rice paper will seal the roll. The first roll is often imperfect—practice makes progress.

Step 7: Serve immediately with your preferred dipping sauce. They’re best fresh but can be stored briefly (see storage tips).

FAQ & How to Store Leftover Spring Rolls

How to Store Leftovers

Place finished rolls on a plate and cover tightly with plastic wrap or place in an airtight container. If stacking, separate layers with parchment paper so they don’t stick. Refrigerate up to 3 days. If rice paper becomes chewy from drying, mist lightly with cold water and let sit a minute to rehydrate.

Vegan Spring Rolls

To make vegan rolls, omit shrimp and add plant-based protein such as edamame, marinated tofu, or extra vegetables. The dipping sauce can be made vegan by using sunflower seed butter and coconut aminos in place of fish sauce.

More Delicious Asian Recipes

• Thai Spring Rolls
• Thai Noodles
• Pork Satay with Dipping Sauce

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