A simple recipe for Vietnamese Spring Rolls filled with shrimp (or tofu), fresh veggies, herbs and vermicelli noodles!  Serve these with Nouc Cham or Peanut Sauce or Sweet Chili Dipping Sauce. Vegan-adaptable!  For a vegan version, please check out these Spring rolls with Peanut Sauce!  (Photos by Simply Suwanee)
Vietnamese Spring Rolls filled with your choice of shrimp or tofu, veggies and vermicelli noodles. Light and healthy! #summerrolls #springrolls #saladrolls
Nothing can dim the light that shines from within. ~Maya Angelou
Vietnamese Spring Rolls, also called Salad Rolls or Shrimp Rolls are easy to make and refreshingly healthy and light. Serve with your favorite dipping sauce, and they make for a light and healthy meal- or tasty appetizer.  The nice thing is they can be made ahead!
This version is made with shrimp, carrots, cabbage, daikon, cucumber, red bell pepper, avocado, vermicelli noodles and fresh mint and basil.
Feel free to swap out the shrimp for baked tofu, for a lighter vegan version. Also remember, you can make vegan fish sauce if so inclined!
Vietnamese Spring Rolls filled with your choice of shrimp or tofu, veggies and vermicelli noodles. Light and healthy! #summerrolls #springrolls #saladrolls #vietnamesespringrolls
The spring roll wrappers (also called “rice paper”) can be in most grocery stores in the Asian food aisle. Make sure to check the package carefully for cracks or splits in the paper.
Vietnamese Spring Rolls filled with your choice of shrimp or tofu, veggies and vermicelli noodles. Light and healthy! #summerrolls #springrolls #saladrolls #vietnamesespringrolls
I usually buy 8 1/2- 10-inch rounds.
Once all your veggies and fillings are prepped, then it’s all about assembly. Gather all your ingredients nearby and clear a space on your counter to work.
Fill a large bowl with water.
Working one at a time, dip the rice paper in a bowl of room temperature water for 15 seconds then place it on a damp surface. Working on a damp kitchen towel makes it easy to roll up.
Vietnamese Summer Rolls filled with your choice of shrimp or tofu, veggies and vermicelli noodles. Light and healthy! #summerrolls #springrolls #saladrolls
Layer your veggies, shrimp, herbs and noodles inside the rice paper then roll up tightly like a burrito.
Vietnamese Spring Rolls filled with your choice of shrimp or tofu, veggies and vermicelli noodles. Light and healthy! #summerrolls #springrolls #saladrolls #vietnamesespringrolls
The wonderful thing about fresh spring rolls is you can be creative and include any veggies you like or have on hand. For me, this meant going thru my fridge and capturing stray produce that needed using up. Experiment with different herbs like mint, chive, basil and cilantro.
Try using different greens like arugula, watercress or spinach.  Use different veggies… bell pepper, carrots, cabbage, jicama, kohlrabi, beets – anything crunchy and fresh, you can think of!  
Try different fillings like baked tofu, seitan, sauteed shitake mushrooms, crab, or even smoked salmon.
Vietnamese Summer Rolls filled with your choice of shrimp or tofu, veggies and vermicelli noodles. Light and healthy! #summerrolls #springrolls #saladrolls
I really like these Vietnamese Spring Rolls served up with Nuoc Cham or this Sweet Chili Dipping Sauce. It’s pretty hard to go wrong here!
Vietnamese Spring Rolls filled with your choice of shrimp or tofu, veggies and vermicelli noodles. Light and healthy! #summerrolls #springrolls #saladrolls
If you’d like to watch a video on how to roll spring rolls, take a look at this video of Spring Rolls with Peanut Sauce !

Ok, I’m excited for you to make these!!!

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Vietnamese Summer Rolls filled with your choice of shrimp or tofu, veggies and vermicelli noodles. Light and healthy! #summerrolls #springrolls #saladrolls

Vietnamese Spring Rolls!


Description

Vietnamese Spring Rolls filled with your choice of shrimp or tofu, veggies, herbs and vermicelli noodles. Light and healthy!


Ingredients

Scale
  • 1012 spring roll wrappers (8 1/2 inch in diameter)
  • 12 oz shrimp (cooked, peeled) or try  baked tofu– cut into 1/2 inch strips
  • 4 ounces vermicelli noodles, cooked according to directions
  • 12 Turkish cucumber – cut into strips
  • 1 daikon radish cut into strips ( or use red radishes)
  • 1 bell pepper, cut into strips
  • 1 cup purple cabbage or matchstick carrots
  • 1 avocado- sliced
  • 1/4 cup mint leaves
  • 1/4 thai basil leaves
  • other crunchy veggie options: matchstick carrots, jicama, grated beets, kohlrabi ( matchsticks),etc.

Serve with Nuoc ChamBest Ever Peanut Sauce or Sweet Chili Dipping Sauce

Nuoc Cham Recipe


Instructions

  1. Prep all filling ingredients and have them ready to roll.
  2. Fill a large bowl with luke warm water.
  3. Submerge 1 rice paper in the water until tender and flexible, about 10 seconds. Working one at a time, place the softened rice paper on a damp kitchen towel, lay it out and fill with fresh veggies, noodles and shrimp and fresh herbs. Roll it up tightly like a burrito. Set it aside seam side down. Repeat with all the Spring Rolls.
  4. Serve with Sweet chili Sauce or Vietnamese Nuoc Cham
  5. To make Nuoc Cham, place all ingredients in a small bowl and stir.

Notes

These can be made ahead and stored in the fridge (cover with damp paper towels and plastic wrap.) for 2-3 days!

Nutrition

  • Serving Size:
  • Calories: 177
  • Sugar: 3.7 g
  • Sodium: 374.8 mg
  • Fat: 5.1 g
  • Saturated Fat: 0.8 g
  • Carbohydrates: 25.9 g
  • Fiber: 3.1 g
  • Protein: 8.1 g
  • Cholesterol: 2.9 mg

Keywords: Spring rolls with shrimp, Vietnamese spring rolls, Vietnamese summer rolls, Vietnamese spring rolls, Vietnamese salad rolls, summer rolls, summer rolls with shrimp,

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. My first attempt at making these rolls with tempeh (but definitely not my first attempt at eating them)! Absolutely delicious but it does take some practice LOL! Paired with Sylvia’s divine and Best Ever Peanut Sauce you really can’t go wrong!

    1. So glad they worked out! Yes they do take a little practice…but so worth it and it does get easier.😉

  2. These were delicious and super easy! The nuoc cham recipe with the equal proportions really makes it. But I need to know…how do you get the presentation so perfect? All of mine leave a lot to be desired in the looks department. 🙂

  3. I love fresh vietnamese spring rolls! Works great with marinated baked/fried tofu too.

  4. Hi Sylvia! Due to IBS, I’m trying to stay away from white rice and white flour. Is it possible to get whole wheat vermicelli and more wholesome wrappers? This looks so yummy! Your recipes are wonderful 🙂

    1. Such a good question- I’ve never noticed brown rice wrapper or vermicelli before but will keep an eye out and will let you know!

      1. and here is a link to brown rice paper! Exciting! https://www.ebay.co.uk/i/264743185325?chn=ps&norover=1&mkevt=1&mkrid=710-134428-41853-0&mkcid=2&itemid=264743185325&targetid=908661474856&device=c&mktype=pla&googleloc=1006565&poi=&campaignid=10204071591&mkgroupid=104953044434&rlsatarget=aud-629407027825:pla-908661474856&abcId=1145987&merchantid=114995444&gclid=CjwKCAjw_-D3BRBIEiwAjVMy7EjKxOLHRodgW9DnyazjdeUbko9PoGkMOkySy90I40xloJfLTmTbrhoCNnUQAvD_BwE

  5. Super yummy!!
    I love how most of your recipes can be adapted to vegetarian or vegan. I am neither. I have a close friend whom is vegan, but her husband and young daughter, not. So I passed her your website as it is perfect for such a family! I can think of other families similar. Thank you for all you do!
    Best wishes and thanks (from Australia),
    Renee

    1. Thanks Renee! Appreciate this- adapting recipes for vegans is easier than many people think. 🙂 Trying to get that across!

  6. LOVE these and especially love the presentation! Smoked tofu is really good to try in these as well for added flavour

  7. Your food photos are amazing. You can share your mouth watering photos with us at foodienewz.com. foodienewz.com is a new food sharing site and we actually try our best to promote your food photos. At foodienewz.com all your food photos will be published without any editorial review so I really hope you come and join us.

  8. I’ve had spring roll wrappers in the cupboard for several weeks and still haven’t had the inspiration to bring them to life! This is it… yummmm.

    My go-to meal for something lighter with no diary or meat: caramelized sweet onions, avacado slices, sprouts, lettuce (and virtually any other veggie I have on hand) wrapped in a whole wheat tortilla and topped with a light drizzled of BBQ sauce. It’s hearty but fresh & light at the same time. Delish!

  9. I went on the fresh green cleanse too after Thanksgiving–these are perfect and delicious. Never had tried daikon in them before!