Fresh Spring Roll Recipe

Fresh Spring Roll with shrimps, Vietnamese Food | Ratov Maxim

Spring rolls are a popular traditional dish in many Asian cuisines. Here’s a simple recipe for fresh, non-fried spring rolls, ideal for a healthy snack or a light meal.

Fresh Spring Roll Recipe


  • Rice paper wrappers: 10
  • Cooked shrimp: 200g, halved lengthwise
  • Fresh basil leaves: 20
  • Fresh cilantro leaves: A handful
  • Cooked vermicelli rice noodles: 100g
  • Carrot: 1, julienned
  • Lettuce: 5 leaves, torn into smaller pieces
  • Peanut sauce for dipping


  1. Prepare the Fillings:
    • Ensure all ingredients are prepped: shrimp is sliced, vegetables are julienned, herbs are washed, and noodles are cooked and cooled.
  2. Soften the Rice Paper:
    • Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 15-20 seconds until it’s just softening and pliable but not overly floppy.
  3. Assemble the Spring Rolls:
    • Lay the softened wrapper on a clean, slightly wet surface.
    • Place a few pieces of lettuce in the middle, followed by a small handful of noodles.
    • Add the shrimp halves, cut-side up, along the center of the noodles.
    • Add a few basil and cilantro leaves, followed by the strips of carrot.
  4. Rolling the Spring Rolls:
    • Gently pull the bottom of the wrapper up and over the filling.
    • Fold in the sides and continue rolling firmly until the spring roll is closed and the rice paper seals itself.
  5. Prepare the Dipping Sauce:
    • Serve with a peanut sauce or a mixture of hoisin and chili sauce for dipping.
  6. Serve Immediately:
    • Enjoy these fresh spring rolls immediately, or keep them under a damp cloth or paper towel to prevent them from drying out until ready to serve.

This recipe will make about 10 fresh spring rolls, perfect for a group appetizer or a light and refreshing meal. Enjoy the crisp textures and vibrant flavors!

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