Bright, herb-forward, and impossibly fresh, these Thai spring rolls are a go-to when you want something light but satisfying. Rice paper wraps filled with crunchy carrots, red pepper, bright mint and cilantro, slippery vermicelli, and halved shrimp make a pretty handheld appetizer or a quick weeknight dinner. If you like the contrast of tender filling and a little crunch, you might also enjoy a similar crunchy take on the wrapper with crispy rice paper spring rolls for an alternate texture.
Why you’ll love this dish
These rolls are a celebration of fresh ingredients and fast assembly. They come together in about 20–30 minutes once the vermicelli and shrimp are ready, making them perfect for last-minute entertaining, meal-prep lunches, or a light summer supper. They’re naturally low in fat (unless you drench them in sauce), kid-friendly when you skip the chili, and portable for picnics.
“Bursting with herbs and just the right amount of peanut sauce — these are fresh, bright, and addictive.” — a quick note from a regular home cook
Reasons to try it:
- Versatile: switch proteins or go vegetarian easily.
- Quick: active assembly is short; cooking vermicelli takes minutes.
- Crowd-pleasing: pretty on a platter and easy to eat with fingers.
Step-by-step overview
You’ll first prep all fillings so assembly is fast. Cook and cool the rice vermicelli, shred and slice the vegetables, roughly chop herbs, and halve the cooked shrimp. Whisk a quick peanut dipping sauce and then soften rice paper sheets one at a time to assemble. Rolling technique is simple once you’ve done two or three; the rest follow quickly.
What you’ll need
- 12 rice paper wrappers (roughly 8–9 inches)
- 1.5 cups shredded carrots (about 3 medium carrots)
- 1 cup thinly sliced red bell pepper
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fresh cilantro, chopped
- 1 cup cooked shrimp, halved (sub: cooked chicken strips, tofu, or sliced avocado for vegans)
- 3/4 cup rice vermicelli noodles, cooked and drained
Peanut dipping sauce: - 1/2 cup smooth peanut butter
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon honey (maple syrup for vegan)
- 1 clove garlic, minced
- 1/4 teaspoon crushed red pepper flakes (reduce or omit to taste)
- 2 tablespoons warm water, more if you want a thinner sauce
Notes:
- Buy vermicelli in the Asian aisle; it cooks in 2–4 minutes.
- If you’re avoiding peanuts, substitute sunflower seed butter but expect a different flavor.
Step-by-step instructions
- Prep the fillings. Shred the carrots, thinly slice the red pepper, chop the mint and cilantro, and halve the cooked shrimp. Place each item in small bowls so assembly goes quickly.
- Cook the vermicelli. Follow package directions, drain, then rinse under cold water to stop cooking. Shake off excess water and fluff with a fork. Measure about 3/4 cup cooked (or slightly less per roll).
- Make the peanut sauce. In a bowl whisk together 1/2 cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon honey, minced garlic, and 1/4 teaspoon red pepper flakes. Add warm water a tablespoon at a time until you reach a smooth, dip-able consistency. Taste and adjust acidity or salt.
- Soften one rice paper wrapper at a time. Fill a shallow dish with warm water. Submerge a wrapper for 6–10 seconds until pliable but still slightly firm (it will continue to soften on the board). Lay it flat on a damp cutting board or clean towel.
- Assemble the roll. Near the bottom third of the wrapper place a small handful of vermicelli (about 1–2 tablespoons), a little shredded carrot, a few slices of red pepper, some mint and cilantro, and two shrimp halves (shrimp cut-side down looks tidy). Don’t overfill.
- Roll tightly. Fold the bottom edge over the fillings, tuck both sides in, then roll away from you to seal. Repeat with remaining wrappers. If a wrapper tears, use it immediately — it’s often still usable.
- Serve. Arrange rolls on a platter and serve with the peanut dipping sauce.
Best ways to enjoy it
Serve spring rolls whole for grab-and-go eating or slice them in half on a diagonal for a restaurant-style presentation. They pair beautifully with crisp Asian slaws, a bowl of quick cucumber salad, or steamed edamame. For a warm accompaniment try a crunchy oven-side like crispy oven-baked egg rolls — the contrast of textures makes for a satisfying spread.
Plating tips:
- Arrange rolls on a large platter with small bowls of sauce.
- Garnish with extra mint sprigs, lime wedges, and crushed peanuts for crunch.
- Offer chopsticks for dipping and small plates for guests.
Storage and reheating tips
- Short-term: Store assembled rolls in an airtight container lined with a damp paper towel to prevent drying. Eat within 24 hours for best texture; beyond that the rice paper will become stretchy and the vegetables lose crispness.
- Make-ahead option: Prepare fillings and sauce up to 2 days ahead. Keep components separate and assemble just before serving. This preserves texture.
- Freezing: Do not freeze assembled rice paper rolls — they become mushy.
- Leftover sauce: Peanut sauce keeps well in a sealed jar in the fridge for up to 1 week. Stir before serving.
Food safety note: If using fresh shrimp that you cook yourself, cool it quickly and refrigerate. Consume refrigerated seafood within 1–2 days.
Helpful cooking tips
- Keep your work area damp: a slightly wet towel under the wrapper prevents it from sticking.
- Don’t over-soak the rice paper — 6–10 seconds is enough. Too long and it tears or becomes gummy.
- Use small, consistent amounts of filling so every roll seals neatly. Less is more for tight rolls.
- For neat shrimp placement place the shrimp halves with the cut faces outward so they show when you slice.
- If a wrapper rips, patch it by overlapping another softened wrapper piece and continue rolling — it works in a pinch.
Creative twists
- Vegetarian: Replace shrimp with baked tofu strips, marinated tempeh, or extra avocado.
- Spicy: Add thinly sliced Thai chilies or a drizzle of Sriracha into the filling.
- Fruit-forward: Add thin mango or mango salsa for a sweet-tart contrast.
- Protein swaps: Shredded rotisserie chicken, smoked salmon, or thin turkey slices all work.
- Dressing variations: Swap peanut sauce for hoisin-chili dip or a simple lime-fish sauce vinaigrette for more authentic Thai flavors.
Common questions
Q: How long does it take to make these spring rolls?
A: Active assembly takes about 15–20 minutes once the vermicelli and shrimp are ready. Including cooking and prep, budget 25–35 minutes.
Q: Can I make these vegetarian or vegan?
A: Yes. Replace shrimp with tofu or avocado and use maple syrup instead of honey. For a peanut-free vegan option, use sunflower seed butter for the dipping sauce.
Q: Will the rice paper contain gluten?
A: Traditional rice paper wrappers are made from rice and tapioca and are naturally gluten-free, but check labeled ingredients to be sure. Soy sauce in the peanut sauce contains gluten unless you use tamari or a gluten-free soy sauce.
Q: Can I prepare these completely ahead of time for a party?
A: It’s best to prep fillings and sauce ahead and assemble shortly before serving. Fully assembled rolls can be stored for a few hours but will gradually lose crispness.
Q: How long will the peanut sauce keep?
A: Stored in a sealed jar in the refrigerator, the sauce keeps well for up to one week. Stir before serving; if it thickens, thin with a little warm water.
If you’d like a printable version or a customizable shopping list, tell me how many servings you need and I’ll scale the ingredients for you.
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Thai Spring Rolls
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Rolling
- Cuisine: Thai
- Diet: Vegetarian
Description
Fresh and herb-forward Thai spring rolls filled with crunchy vegetables and shrimp, served with a homemade peanut dipping sauce.
Ingredients
- 12 rice paper wrappers (roughly 8–9 inches)
- 1.5 cups shredded carrots (about 3 medium carrots)
- 1 cup thinly sliced red bell pepper
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fresh cilantro, chopped
- 1 cup cooked shrimp, halved (or sub with cooked chicken, tofu, or sliced avocado)
- 3/4 cup rice vermicelli noodles, cooked and drained
- Peanut dipping sauce:
- 1/2 cup smooth peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon honey (or maple syrup for vegan)
- 1 clove garlic, minced
- 1/4 teaspoon crushed red pepper flakes (to taste)
- 2 tablespoons warm water, more if needed for thinning
Instructions
- Prep the fillings: Shred the carrots, slice the red pepper, chop the mint and cilantro, and halve the cooked shrimp. Arrange in bowls.
- Cook the vermicelli according to the package instructions, then drain and rinse under cold water. Fluff with a fork.
- Make the peanut sauce by whisking together peanut butter, soy sauce, lime juice, honey, garlic, and red pepper flakes. Thin with warm water as needed.
- Soften each rice paper wrapper in warm water for 6–10 seconds until pliable; place on a damp surface.
- Assemble the roll: Place vermicelli, carrots, red pepper, herbs, and shrimp on the lower third of the wrapper. Roll tightly and seal.
- Arrange rolls on a platter and serve with the peanut dipping sauce.
Notes
Keep assembled rolls in a damp paper towel-lined container for up to 24 hours. Make fillings and sauce ahead to save time.