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Vietnamese Spring Rolls with Shrimp and Peanut Sauce

Vietnamese Spring Rolls with Shrimp and Peanut Sauce

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We order these spring rolls almost every time we go to our favorite Vietnamese restaurant. So it came as a bit of a surprise during a visit to Southeast Asia that the recipe is actually one from Vietnam.

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Fresh Vietnamese Spring Rolls

No matter what the origin, these fresh spring rolls always make me feel like I have had the healthiest dish of the day.

The crunchy vegetables, sweet shrimp, and fresh herbs are a refreshing combination.

Vietnamese peanut sauce, also known as “nước lèo” in Vietnamese is a popular dipping sauce. It is known for its rich, creamy texture and a balance of sweet, salty, and savory flavors.

The peanut sauce adds a little bit of spice that comes together to make the perfect addition to a snack or appetizer.

Here are some additional Asian-inspired recipes you might enjoy!

Yield: 4 Rolls

Vietnamese Spring Rolls with Shrimp and Peanut Sauce

Vietnamese Spring Rolls

Fresh Vietnamese Spring Rolls with Shrimp and Peanut Dipping Sauce


  • 4  8 1/2" Rice Paper Wrappers
  • 16 Medium Cooked Shrimp
  • 4 oz Vermicelli Noodles
  • 1 Large Carrot - shredded or cut into long strips with a vegetable peeler
  • Green lettuce leaves, washed and dried.
  • Fresh Thai Basil, Mint and Cilantro


  1. Place the vermicelli noodles into boiling water and cook until soft (approximately 3 minutes). Drain and place the noodles in a refrigerator to cool.
  2. Place the rice paper onto a damp cloth and moisten each side. The rice paper should become pliable. You can alternately dip the rice paper sheet into a bowl of warm water for a few seconds.
  3. Place a lettuce leaves along the center of the rice paper. Then add layers of carrot, rice noodles, fresh herbs. Place  2 - 3 shrimp on top, spacing them out equally.
  4. Fold in the sides, and then roll the paper into a firmly packed cigar-shaped cylinder.
  5. Serve with peanut sauce and chili garlic sauce on the side.

Peanut Dipping Sauce

Peanut Dipping Sauce


  • 1 Cup Chunky Peanut Butter
  • 1/3 Cup Coconut Milk
  • Juice of One Lime
  • 1 Tablespoon Soy Sauce
  • 2 Tablespoons Fish Sauce (nam pla)
  • 1 1/2 Tablespoons Chili Garlic Sauce
  • 1 Tablespoon Fresh Ginger (finely diced)
  • 2 Cloves Garlic (Finely Chopped)
  • 2 Tablespoons Finely Chopped Cilantro
  • 2 Tablespoons Honey


  1. Combine all ingredients.
  2. Adjust flavor, adding soy or fish sauce for extra salt, chili garlic sauce for heat, extra honey for a little more sweetness or a squeeze or lime for a more tartness.
  3. Set aside.
  4. Store in a sealed container. Best if brought to room temperature before use

Additional Stories about travel in Vietnam that you might enjoy:

Hanoi Vietnam Street Eats

Mai Chau Valley Ecolodge – Sustainability and Luxury in Vietnam

Halong Bay Vietnam Luxury Junk Boat Cruise

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