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Fresh Spring Rolls Sauce

Featured in Perfect Party Bites and Snack Recipes.

Follow this simple guide to make refreshing Vietnamese rolls filled with chewy noodles, crunchy vegetables, and juicy shrimp. Learn how to wrap them tightly, plus whip up two unique dipping options—classic Vietnamese or a creamy peanut blend. Perfect as a light starter or satisfying meal, these rolls bring freshness and bold flavors to your table.

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Haya
Updated on Sun, 04 May 2025 20:18:34 GMT
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A plate of rolls with sauce. | recipeown.com

These substantial Fresh Spring Rolls have turned into my favorite summer pick for breezy, crisp meals that still hit the spot. When you mix crunchy veggies, soft shrimp, and pair them with two knockout dipping sauces, you get this amazing balance that works beautifully whether you want a starter or a full meal.

The first time I whipped up these spring rolls for a yard party, I couldn't believe how fast they vanished. These days, they're what I'm known for whenever my buddies ask me to bring something tasty to get-togethers.

Ingredients

Step-by-Step Instructions

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The Vietnamese dipping sauce runs deep in my family roots. My grandma always stood by the Three Crabs fish sauce brand, saying cheaper stuff would mess up the subtle taste balance. I learned this lesson the hard way after trying a different brand once and man, the sauce just wasn't the same it missed that rich flavor depth she always got right.

Storage Tips

Make Ahead Options

Creative Variations

Cultural Context

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Frequently Asked Questions

→ What if the rice paper rips?

Don’t soak it too long, and use a clean, damp area to work on. Roll with gentle hands to avoid tearing.

→ Can shrimp be swapped out?

Sure! You can use soft chicken, tofu, or thinly sliced pork instead of shrimp.

→ How long will rolls last?

Wrap the rolls tightly with plastic and refrigerate them for up to a day. They’re best enjoyed fresh.

→ What goes well with them?

Enjoy them with sauces, fresh salad, or even warm Pho soup as sides.

→ Can I make sauces ahead?

Absolutely! Prepare the sauces early and store in airtight jars in the fridge for up to three days.

Spring Rolls with Sauce

Vietnamese rolls with shrimp, veggies, and two sauces.

Prep Time
40 Minutes
Cook Time
5 Minutes
Total Time
45 Minutes
By: Haya


Difficulty: Intermediate

Cuisine: Vietnamese

Yield: 15 Servings (15 rolls)

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Fresh Spring Roll Ingredients

01 15 rice paper wrappers, 8.5 inches in diameter
02 1 lb large shrimp (21-25 count), peeled, deveined, and shells saved for boiling
03 3 oz thin vermicelli noodles made from rice
04 15 butter lettuce leaves (about half a head)
05 2 medium carrots, sliced into thin strips
06 1 cucumber (English, julienned) or 3 smaller ones
07 1 cup fresh cilantro stems

→ Flavorful Dipping Sauce (Vietnamese Style)

08 1/4 cup famous fish sauce (suggest 3 crabs brand, for example)
09 1/3 cup clean water
10 1/4 cup regular sugar (add more if needed)
11 2 teaspoons rice vinegar
12 2 teaspoons chili garlic paste (spicy lovers can add extra)
13 1 tablespoon grated carrot strips
14 2 teaspoons sesame oil
15 1 clove garlic (a big one) mashed up or finely grated
16 Juice of 1 lime (around 2 tablespoons)

→ Rich Peanut Sauce

17 1 big cup sesame ginger dressing (I suggest Newman's Own brand)
18 2 large tablespoons peanut butter (piled high)

Instructions

Step 01

Bring your shrimp shells in boiling water to cook peeled shrimp, then let them chill in ice water. Dry them off after, slice each shrimp lengthwise.

Step 02

Drop the noodles into boiling water, cook as on the package (keep them bouncy, not mushy). Rinse with cold water in a colander, draining before rolling. Or, pour hot water over them, turn off the heat, and let sit for 5-7 mins.

Step 03

Chop your cilantro, trim thick lettuce stems, and carve skinny slices of carrots and cucumbers.

Step 04

Warm water in a bowl, wider than the wrapper. Soak a wrap for 10 seconds until it's soft. Place on a damp board for rolling.

Step 05

Lay lettuce near one side, followed by noodles, carrots, cucumber, and cilantro. Add shrimp to the other side, cut half facing out. Roll it all up, starting at the lettuce end. Tuck in edges and finish snugly over the shrimp.

Step 06

Lay the rolls on a plate, cover them with a damp towel to stay moist. For a fancy look, slice rolls at an angle before serving.

Step 07

Mix every sauce ingredient in a bowl till it's perfect for your taste. Add more sugar or oil as needed.

Step 08

Toss sesame ginger dressing and peanut butter in a tightly sealed jar. Shake it to a smooth finish.

Notes

  1. The nutrition info covers one roll without any sauce.

Tools You'll Need

  • Strainer/Colander
  • Wide, flat bowl
  • A damp cutting surface
  • Jar with a lid, like a mason jar

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has shrimp, so watch out if you're allergic to shellfish.
  • Uses peanuts (peanut butter).
  • Made with fish products (fish sauce).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 103
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~