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Vietnamese Spring Rolls Recipe

Updated: Aug 3, 2023

You don't need to go to a Vietnamese restaurant for these rolls anymore but can make them at home. These are so yummy, healthy, and easy to make. It is such a friendly choice that it can be served as either a meal or a side dish.

Vietnamese Spring Rolls Recipe

Vietnamese Spring Rolls Recipe

Servings: 4-6 spring rolls.


For making the rolls:

  • 8-10 jumbo shrimp, boiled and peeled and cut in half horizontally.

  • spring mix lettuce, rinsed, dried, and cut into long pieces.

  • 1/2 medium seedless cucumber, julienned

  • 1 avocado, sliced

  • fresh basil leaves

  • fresh cilantro leaves

  • spring roll wrappers, round (Available at any Asian market.)

  • Optional:

  • 2 ounces vermicelli noodles (Available in any Asian market. Make sure they get the thin kind.)

  • Grilled chicken breast or roasted beef. Sliced.

For making the dipping sauce:

  • 1/4 cup creamy peanut butter. If you are allergic to peanuts, you may use almond butter or cashew butter.

  • 2-4 tablespoons fresh lime juice

  • 1 teaspoon raw honey

  • 1 tablespoon organic, gluten-free soy sauce

  • Optional:

  • 1 tablespoon chopped roasted peanuts

  • 1 tablespoon sriracha hot sauce



  • Cover vermicelli noodles with boiling water for a few minutes. Get the noodles out of the water and leave the noodles in a bowl and let stand for 10 minutes.

  • Add hot water to come halfway up the side in a round pot or bowl (bigger than the wrappers). Make sure the water is not boiling hot. Submerge the spring roll wrapper in the water one at a time for 10-30 seconds until soft and pliable.

  • Lay the wrapper on a large plate or a cutting board. Place vermicelli noodles, greens and herbs, 2 or 3 pieces of shrimp, and a small amount of chicken or beef in the middle of the bottom half of the wrapper. Leaving about an inch on the sides, then tuck the ends.

  • Combine all ingredients (except peanuts) for the dipping sauce, and sprinkle with peanuts on top.

  • Cut the rolls in half and serve with the dipping sauce.


Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA

Functional Nutritionist in Eugene, Oregon

Board-Certified Nutrition Specialist

Board-Certified Nutritional Genomics Specialist

Board-Certified Ketogenic Nutrition Specialist

Certified Oncology Nutrition Specialist

Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care

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