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    You are here: Home / Recipes / Appetizers / Vietnamese Spring Rolls – a Step by Step Recipe

    Vietnamese Spring Rolls - a Step by Step Recipe

    Published on Mar 17, 2013 · Last updated on Oct 14, 2018 · 168 Comments

    349.4K shares
    Jump to Recipe
    pinterest graphich of Vietnamese Spring Rolls

    Follow my step-by-step recipe to make the best Vietnamese Spring Rolls at home! Filled with shrimp, mint leaves, bean sprouts and vermicelli noodles, these summer rolls make for an Asian appetizer or healthy lunch.

    Vietnamese Spring Rolls being dipped into a small dish with dipping sauce with a plate full of spring rolls in the background

    First things first, you are going to see my hands a lot in this post for Vietnamese Spring Rolls! Like, a lot!

    This Vietnamese Springroll recipe is a very detailed step by step recipe, with a lot of pictures so I tried to make my hands look pretty with fuchsia nail polish. Hope you'll like it.

    Overhead shot of Vietnamese Spring Rolls on a white plate placed on an orange place mat with chop sticks on the side

    Second, don't be afraid of making your own Vietnamese Spring Rolls. I mean, scroll down and look at the pics (but then come back, I'm not done talking). Looks easy, doesn't it?

    I'm not gonna lie to you, the first two Vietnamese Spring Rolls might be a bit messy. But they will still be good, fresh and tasty, and you'll get the hang of folding them very quickly, I promise.

    I can imagine these Vietnamese Spring Rolls very well at an Asian-themed dinner party, or as part of a buffet. Even as a light and satisfying lunch to take to the office.

    side view of a plate with Vietnamese Spring Rolls with a small dish of dipping sauce on the side

    If you tried these Vietnamese Spring Rolls, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

    Fresh Vietnamese Spring Rolls stacked on a white plate with a side dish of dipping sauce
    5 from 4 votes
    Print

    How to Make Vietnamese Fresh Spring Rolls - Step by Step Recipe

    Follow my step-by-step recipe to make the most amazing Vietnamese Spring Rolls at home! Filled with cooked shrimp, mint leaves, bean sprouts and vermicelli noodles, these summer rolls make for an Asian appetizer or healthy light meal.

    Course Appetizer
    Cuisine Asian, Vietnamese
    Keyword #easyappetizer, #healthyappetizer, asian, fingerfood, light, Vietnamese
    Prep Time 45 minutes
    Cook Time 5 minutes
    Total Time 50 minutes
    Servings 7 rolls
    Calories 232 kcal

    Ingredients

    For the Vietnamese Fresh Spring Rolls:

    • 14 round rice paper wrappers the brand linked is my favorite
    • 1 cup fresh mint leaves
    • 7 oz cooked shrimp 200g, peeled and sliced in half lengthwise (I weighted them before peeling them)
    • 14 lettuce leaves
    • 2 cups cooked rice vermicelli noodles cooled down
    • 3 cups fresh bean sprouts

    For the Sauce:

    • 4 tbsps rice vinegar
    • 4 tbsps fish sauce
    • 1 cup water
    • 1 tbsp sugar
    • 1 clove clove crushed (optional)
    • 1 tbsp grated carrots optional

    Instructions

    For the spring rolls:

    1. Start by softening the rice papers. I like to use two rice papers per roll, just to make sure they don't break. 

    2. Fill a large bowl with warm water. 

    3. Dip two rice papers (or one) very carefully and gradually for about 1 minute, until totally soften. 

    4. Remove from the bowl carefully.

    5. Lay rice papers on a clean cloth. 

    6. Make sure they lay flat and straighten out the odd wrinkle.

    7. Arrange about 4 beautiful mint leaves at the bottom of the rice paper.

    8. Then top with about 4 shrimp halves. 

    9. Top with a lettuce leaf...

    10. ...a small handful of vermicelli...

    11. and a small handful of bean sprouts (there's no photo of the bean sprouts part because I wasn't able to find any the day I took the pics!). Add additional mint leaves. 

    12. That's the moment when you can actually add pretty much anything you have in mind -and in your fridge- (think cilantro, peanuts, chicken, parsley...). Top with a second lettuce leaf. Always keep about 2 inches uncovered on each side.

    13. Now the rolling part. Fold uncovered sides inward, then tightly roll the rice paper, as shown on the pics. Repeat with remaining ingredients.

    For the sauce:

    1.  In a saucepan, combine rice vinegar, fish sauce, water and sugar. Heat until sugar is dissolved, then let cool completely. Add garlic and carrots. It keeps about a week in the fridge.

    2. Serve your homemade spring rolls with the sauce and enjoy!

    Recipe Notes

    • If you prefer a peanut sauce, here's the recipe
    • The quantity needed for each ingredient is approximate because it's pretty hard to measure exactly how much I use for each roll. I usually prepare all the ingredients in different bowls and keep making some rolls until the first ingredient runs out. As a result, the nutrition facts are also approximate.
    Nutrition Facts
    How to Make Vietnamese Fresh Spring Rolls - Step by Step Recipe
    Amount Per Serving (1 roll with sauce)
    Calories 232 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Cholesterol 74mg25%
    Sodium 1276mg55%
    Potassium 286mg8%
    Carbohydrates 42g14%
    Fiber 3g13%
    Sugar 4g4%
    Protein 12g24%
    Vitamin A 4195IU84%
    Vitamin C 18mg22%
    Calcium 104mg10%
    Iron 3.2mg18%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Reader Interactions

    Comments

    1. Sonia! The Healthy Foodie

      March 18, 2013 at 9:54 am

      BEST. TUTORIAL. EVER!

      I was never able to get these done right... I usually only end up making a big mess as the rice paper thingies rip and tear on me.

      Yours are like A.B.S.O.L.U.T.E.L.Y perfect. Pure eye candy.

      Reply
      • Jen

        March 18, 2013 at 11:34 pm

        If the paper tears, it's usually because they have been soaked for too long 🙂

        Reply
        • Donna

          April 10, 2014 at 11:44 am

          Another way to wet the egg roll wrapper is to place it in between damp paper towels and to not let them sit out and dry out.

          Reply
      • Marie

        March 19, 2013 at 4:37 am

        Oooh Sonia, you're so sweet thank you!!! I hope you'll try again soon! 🙂

        Reply
        • Stacey

          June 04, 2014 at 4:50 am

          I have been making these for awhile and my family love them. If you go to the Chinese store you can get these round disc's that look like plastic canvas, you put the rice paper between two of them and then dip in a frying pan for 10 seconds, flip over, take one off and stuff and roll on the other, works great. I also like to put in shredded carrot, green onions and BBQ pork in mine. The wrapping does take a bit of practice but keep at it. Thanks for the sharing your recipe.

          Reply
        • hank clark

          December 23, 2015 at 11:01 pm

          once they are wrapped and ready does one deep fry, wok fry, pan fry, bake?thanks for you support...merry christmas...hanko

          Reply
          • marie

            December 24, 2015 at 1:37 pm

            You eat them fresh, without cooking them. Merry Christmas to you too 🙂

            Reply
      • Diane

        February 03, 2014 at 12:43 am

        I kid you not .... I have tried and tried to make these for YEARS. This is the FIRST TIME EVER they ALL came out picture perfect. I am truly impressed and grateful for your post. I'm still in "Wow." Thank You, thank you, THANK YOU!!! --Diane

        Reply
        • marie

          February 12, 2014 at 3:44 pm

          Diane your comment just made my day!! I'm so glad I helped you make perfect spring rolls 🙂 Thanks for letting me know!!

          Reply
      • bEV

        April 16, 2014 at 1:08 am

        THE REASON THEY DON'T RIP IS THAT YOU USE 2 WRAPPERS.
        i'VE MADE THESE FOR YEARS AND THEY ARE SO GOOD.
        bUT 2 WRAPPERS ARE THE TRICK.

        Reply
        • Susie

          May 21, 2014 at 7:07 am

          Also, you can put hot tap water water in a large skillet to soak the wraps. They lie flat and soften faster and more evenly.

          Reply
        • Melissa

          March 27, 2018 at 10:14 pm

          You're only suppose to soak them for a couple of seconds. They tear easily if they are soaked for anything longer than that. Also, use a wooden cutting board to lay them on.

          Reply
      • Laurie

        May 14, 2014 at 3:24 pm

        All spring roll wrappers are not the same/equal...some are better to work with than others...you can also use two wrappers instead of one if you have a package of bad ones that tear. The best ones I have found are "The Three Ladies" brand...which pictures three ladies on the front of the package.

        Reply
      • Peter

        August 16, 2014 at 11:33 am

        great, did as you said...forgot the noodles..was great anyway with sticky rise on the side.

        Reply
      • Diego

        December 31, 2017 at 9:50 pm

        Hi, her`s a tip to work with rice rolls. Use a tablecloth and wet it well first, then put the rice sheets in the water just enough to wet both sides and take out fast and put em upon the wet tablecloth. The mess comes if you put it for a long time in water. The moist of the tablecloth will soften the rolls meanwhile you fill em.

        Reply
    2. Jen

      March 18, 2013 at 11:33 pm

      Hey 🙂 Great tutorial, just a tip, if your paper is breaking, it's probably because you have soaked them for too long, you don't have to soak them till they are completely soft. I recommend you use a plate, rather than a tea towel, then you soak till it's JUST soft, and as it dries on the plate, it softens up as well 🙂

      Reply
      • Marie

        March 19, 2013 at 4:47 am

        Thanks for your tip Jen! 🙂 Actually, I've tried using a plate before and I thought it was very sticky thus not really easy. I'll try again with the plate and soak them just a bit. The breaking part usually happens when I soak the rice paper. I'm definitely not a pro and I try to improve my 'technique' every time I make them. It's a good excuse to make some often 😉

        Reply
        • Jen

          March 19, 2013 at 5:32 am

          You're welcome 🙂 Perhaps try with a bigger bowl of water? What I tend to do is drip a bit in (maybe like a 1/6? just one edge of it) and then just rotate it in the bowl of water. All trial and error though 😀 Also, good on you for having it with the Vietnamese dipping sauce! I know a lot of people who really hate the taste of fish sauce and don't like it at all haha! 😛

          Reply
          • Marie

            March 19, 2013 at 6:06 am

            Yes, that's exactly what I do!! The rotation technique is perfect 😉 I tried to show on the pics, but I'm not sure you can tell! I hate the smell of fish sauce too, it's really yucky! But it always gives a nice flavor when mixed with something else, like soy sauce or rice vinegar.

            Reply
            • Amy Freund

              March 16, 2014 at 3:13 am

              I agree, I made these last night! After trial and error I also discovered that using a LARGE stainless steel bowl filled with hot tap water worked like a charm! I dipped half the wrapper and immediately turned it around and dipped the other half - total immersion time about 2 seconds! I then immediately place it on a large dinner plate and begin adding my ingredients. No matter how vigorous I can be, the wrappers never break! The wrapper is indeed a bit sticky but it easily rolls up no matter how much I tug. I am going to make them again tonight per family request and will try your towel technique! For a low fat version, I gently sauteed them in a tad bit on olive oil, turning once, leaving the sides still soft and raw.. delicious!

            • marie

              March 19, 2014 at 4:48 pm

              Thanks for these tips Amy 🙂

    3. Alex

      March 19, 2013 at 9:52 am

      I was wondering if you had the recipe to make the sweet peanut sauce? I love spring rolls with that sauce !

      Reply
      • Marie

        March 19, 2013 at 8:01 pm

        Hi Alex! It's not mine but I've found this recipe: http://www.food.com/recipe/easy-peanut-sauce-for-spring-rolls-315095. It sounds easy and good. Or this one: http://www.eatingbirdfood.com/2012/05/fresh-spring-rolls-with-light-peanut-sauce/ (scroll down to see the sauce recipe). Hope this helps!

        Reply
    4. Julia

      March 19, 2013 at 9:17 pm

      Wow what a beautiful step by step description. You make it look easy. 🙂 These look so light and fresh.

      Reply
      • Marie

        March 19, 2013 at 9:42 pm

        Thanks Julia 😀 I promise it's easy, really. The key is to wrap them really thigh. After one or two, you'll get the trick and they'll be perfect.

        Reply
    5. Cristian

      March 19, 2013 at 10:11 pm

      Hi Julia, excellent tutorial, but i have a question: how can you avoid rolls to stick each other once they are about to be served?... or should they be served right away once they're done?do we need oil for that? or is it something else?, Thanks

      Cristian from Santiago, Chile

      Reply
      • Marie

        March 20, 2013 at 1:38 am

        Hi Cristian! Actually, my name is Marie 😉 I'm glad to know that I have a reader from Chile!
        It's true that they tend to be a bit sticky. If you want to serve them right away, you can line them on a serving plater, avoiding them to touch each other. I never add any oil. Otherwise, you can wrap them individually with plastic wrap and store them in the fridge for a later use.

        Reply
        • Cristian

          March 20, 2013 at 12:45 pm

          Thanks for your quick response Marie... now i've got that right!! hehehe... i will put it right away on practice !!! Once i made them for my lunch at the office... but i made them late at night and let them rest in the fridge without the plastic wrap you suggested.. and i ended having pizza for lunch... :(... they all went atomic fusion on the plate... but... i've learned my lesson and now i can put a nice plastic wrap on them.. THANKS AGAIN!!!

          Reply
          • Marie

            March 20, 2013 at 9:56 pm

            'atomic fusion' ahaha you're funny! you're welcome, enjoy your spring rolls!!

            Reply
            • Shannon

              March 22, 2013 at 5:31 pm

              If I may... I think letting them sit in the fridge overnight is key to them not being sticky. I cradle each spring roll in a piece of green leaf lettuce, so only the lettuce from each is touching.

              Great tutorial! These are such a mystery to so many people. Your pictures make it so easy. I bet a lot more spring rolls will be made in suburbia as a result!

            • Marie

              March 24, 2013 at 1:15 am

              Thanks Shannon! Another reader said they were sticky when he left them in the fridge overnight... I think you're right, the key is to prevent them from touching, one way or another. I like that you use a lettuce leaf for that!

    6. Aija

      March 21, 2013 at 12:19 pm

      This and Thai Warm Beef Salad are my favourite dishes. Thanks so much for the step-by-step.

      Reply
      • Marie

        March 21, 2013 at 6:55 pm

        You're welcome Aija 🙂 I've never tried Warm Beef Salad. Is that a bit like a Vietnamese bun bo? That sounds yummy!

        Reply
        • Aija

          March 23, 2013 at 1:57 am

          Similar to Bun Bo Xao, but the big difference is no noodles. Here's the ingredients I use.
          1 large rump steak, cut into thin strips
          1 cos lettuce, washed
          3 spring onions, cut crossways
          2 tbsp garlic, finely chopped
          4-6 chillies, cut crossways (seeded if you don't like it hot)
          1 Lebanese cucumber, sliced
          2 tomatoes, cut into wedges
          1 onion (red or white), cut lengthways
          6 tbsp fresh lime juice
          3/4 cup mint leaves
          3/4 cup chopped coriander
          1 carrot, grated or sliced in very fine julienne style
          1 tbsp palm sugar
          6 tbsp fish sauce

          Reply
          • Marie

            March 24, 2013 at 1:16 am

            This sounds delicious, as good and fresh as a Bun Bo Xao, without all the carbs 😉

            Reply
    7. jodi spragins

      March 21, 2013 at 12:28 pm

      great recipe, and love your blog!

      i adore the font you are using for your headings and navigation, would you mind sharing what it is and where you got it?

      Reply
      • Marie

        March 21, 2013 at 6:59 pm

        Thanks a lot Jodi!! The font I used is called Amatic SC, you can find it on Google Fonts (http://www.google.com/fonts#UsePlace:use/Collection:Amatic+SC)

        Reply
    8. Kelly

      March 22, 2013 at 6:05 am

      Hi Marie

      I love making fresh rice paper rolls too. I'm not to fond of prawns so I poach chicken and use that instead with fresh mint, coriander, grated carrot, lettuce and cucumber cut into match sticks. Yummy!

      I find if I use a damp, clean teatowel instead of dry like you've used here or a plate, they don't stick. Also if the can't be eaten right away, a damp clean teatowel over top stops them from sticking or drying out before being consumed 🙂

      The dipping sauce on this recipe looks great, will have to give it a go the next time I make them!

      Kelly

      Reply
      • Marie

        March 24, 2013 at 1:12 am

        Thank you for those tips Kelly! I'm planning on making some again tomorrow so I'll try with a wet tea towel!

        Reply
    9. Amy @upearlywithamy.com

      March 25, 2013 at 5:41 am

      These look great! I've always been nervous to make my own spring rolls but now I'm motivated 🙂 Thanks

      Reply
      • Marie

        March 26, 2013 at 6:37 pm

        I'm glad I motivated you!! 😉

        Reply
    10. Sarah

      March 25, 2013 at 11:56 am

      Do you have any tips for cooking the vermicelli? I can never get this step right.

      Reply
      • Marie

        March 26, 2013 at 6:41 pm

        Humm not really... I cook them like regular wheat pasta. I bring some water to a boil, cook the vermicelli for about 3-4 minutes and then drain them. I rinse them with cold water immediately to cool them.

        Reply
        • Liz

          April 02, 2013 at 11:41 am

          When I cook the thin rice vermicelli noodles I boil water in a kettle, then place the noodles in a bowl and poor the bowling water onto the noodles. Let them sit for only 3 minutes, then drain and rinse with cool water to cool down. I've recently switched to a thicker rice vermicelli called Dong Guan Rice Vermicelli by Double Happiness Brand. I think I found these in Superstore. Since they are a bit thicker they take about 7 to 8 minutes to cook, however I use the same method, but using a lid over top this time.

          Also, since I eat salad rolls often, I often make a large amount of dipping sauce. Here is the recipe I have been using. This makes enough to fill a 1kg container. I keep the Kraft peanut butter container and use it for storing the sauce in the fridge.

          Peanut Sauce:
          1 bottle hoisin sauce
          1/2 cup peanut butter
          1/4 cup sesame oil
          2 tbsp. lime juice
          2 cloves garlic (crushed)
          2/3 cup water
          peanuts (optional)

          Mix everything together and use as a dipping sauce for salad rolls.

          Reply
          • Marie

            April 02, 2013 at 7:12 pm

            Thanks for your tips and this sauce recipe Liz!

            Reply
          • Alyssa

            May 07, 2013 at 8:09 pm

            What size bottle of hosin sauce do you use? They have bottles and jars in all shapes and sizes at the Asian market I go to.
            This sauce recipe sounds great, I'm excited to try it!

            Reply
            • jess

              July 25, 2013 at 9:40 am

              i have found that the best "peanut sauce" to be a watered down hoisin sauce with peanuts on top. just add hot water until the sauce reaches a brown color

    11. Karen

      April 04, 2013 at 12:27 pm

      What a great tutorial and your nails look great! Thanks for sharing!

      Reply
      • Marie

        April 04, 2013 at 8:01 pm

        Haha thanks!

        Reply
    12. MaryEsther Provencio

      April 06, 2013 at 7:26 pm

      Cilantro leaves, crab meat, and shredded carrots: add these to your rolls. Also, soften wraps in a pie plate! Great tutorial. Agree with some others about the peanut sauce.

      Reply
      • Marie

        April 07, 2013 at 7:38 am

        Yum I love the idea of crab meat!
        A pie plate, of course!! Why didn't I think of it before?! You're a genius, thanks! 🙂

        Reply
    13. Marie

      April 18, 2013 at 9:20 am

      Any idea how long these would keep before serving? Could I make these the night before?Covered in moist cheese cloth maybe?

      Reply
      • Marie

        April 18, 2013 at 6:28 pm

        Yes absolutely, they keep very well overnight! You might want to wrap them individually, or cover them with a tea towel. I personally use a large airtight container.

        Reply
    14. Carissa

      April 30, 2013 at 2:31 pm

      I can't wait to try these! They look so delicious...and your nails are lovely 🙂

      Reply
      • Marie

        May 07, 2013 at 9:45 pm

        Thanks Carissa 🙂

        Reply
    15. Alyssa

      May 07, 2013 at 8:11 pm

      Thanks for all the detailed step by step pictures! I'm planning on making these for dinner using chicken instead of shrimp (cuz I'm poor haha). Do you have any suggestions for side dishes?

      Reply
      • Marie

        May 07, 2013 at 9:40 pm

        It's very good with chicken too! I usually eat them as a whole meal but you could serve them with a miso soup, stir-fry veggies or an Asian inspired salad with carrots, cucumber, mint and coriander!

        Reply
        • Alyssa B

          May 08, 2013 at 3:19 pm

          Oh dear. I made these last night (served with egg drop soup. Thanks for the recommendations.) and the insides were great, but the outsides were an awful texture. Very gluey and chewy. My husband said they were like eating a worm.
          My pack of rice papers said to soak for 5 seconds, but I could barley bend them, so I kept soaking them till they were really soft, for about a minute total. Do you know what went wrong? Did I soak them for too long, or not long enough?

          Reply
          • Marie

            May 10, 2013 at 5:22 am

            Oh no I'm sorry I didn't work for you 🙁 I've never had this kind of problem before. My guess is that you may have soaked them for too long. Some people suggested in the comments that you only have to soak them quickly until they are just soft and as they dry on the tea towel, they will soften up.

            Reply
            • Alyssa

              May 15, 2013 at 5:15 pm

              Thanks for the tip. I will try them again and hope for better results!

    16. Ellen

      June 08, 2013 at 9:23 am

      Hi,
      Marie, well done. Beautiful fresh rolls and enjoyed reading all the comments above. This is one of my favourite dishes to prepare for pot luck gathering with friends. My friends always very eager to taste the rolls without dipping, so I created my own method of making this Vietnamese rolls: I mix the dipping sauce ingredients, hoisin sauce and soaked Rice Vermicelli together to taste. Then arrange and wrap the ingredients as you showed above. I include only 2 shrimp halves. I am going to make these for a friend's birthday party next week. I will try to make the peanut sauce from Liz. Thanks.

      Reply
      • Marie

        June 08, 2013 at 8:40 pm

        Thanks for your nice comment Ellen 🙂

        Reply
    17. Ashley

      June 11, 2013 at 5:03 pm

      I'm Asian, and for my family, we just lay everything out, and pre soak the rice paper and have the rice paper plates, (they kinda look like a flat strainer, but plastic) and we roll them ourselves. But I love the idea of pre rolling them!

      Reply
      • Marie

        June 12, 2013 at 8:59 pm

        I often see asian family eating rolls this way when I go to asian restaurants. What I don't get is how do you prevent the rice paper to stick together if you pre soak them? You only use one plate per paper?

        Reply
        • Ashley

          June 13, 2013 at 1:34 pm

          We use these plates, and stack them up and we take them as we go: http://www.google.com/imgres?sa=X&biw=1680&bih=892&tbm=isch&tbnid=FDmJpjHrDGyhGM:&imgrefurl=http://pleasegivepeasachance.blogspot.com/2013/02/rice-paper-for-spring-rolls.html&docid=CeVUbMLnvcIjrM&imgurl=http://4.bp.blogspot.com/-yygPeNmfU1E/UOUXj_qZOnI/AAAAAAAASY8/kHXH_nbIKMs/s1600/DSC_0077.jpg&w=870&h=576&ei=FgK6Ua-dJIva9ATW44GICA&zoom=1&ved=1t:3588,r:2,s:0,i:88&iact=rc&page=1&tbnh=181&tbnw=265&start=0&ndsp=30&tx=563&ty=245
          the water drips as we prepare everything.

          Reply
    18. Heidi

      July 12, 2013 at 12:13 pm

      Absolutely love it come payday I'm going to try, why not? Do you think I could use the small salad shrimp instead of big ones? They are sometimes easier to find and cheaper where I live...

      Reply
      • Marie

        July 13, 2013 at 4:49 am

        Sure you can use small shrimps! It may be a little bit more complicated to cut in half though.

        Reply
    19. Kim Dux

      July 12, 2013 at 11:07 pm

      I like to use fresh basil leaves instead of mint..personal preference tho.. and always love the spicy peanut sauce.

      Reply
      • Marie

        July 13, 2013 at 4:50 am

        It must delicious with basil leaves too!

        Reply
    20. Gan

      July 18, 2013 at 11:36 am

      Totally gorgeous end result and the meticulous step-by-step guide is much appreciated! I'm going to create a veggie (no shrimp) version ASAP.

      Reply
    21. annie liew

      July 20, 2013 at 3:55 am

      hi marie, i tried making this today and it was a success..! your detailed instructions were very very helpful and that dipping sauce..OMG..! delicious..!

      Reply
      • Marie

        July 21, 2013 at 9:41 pm

        I'm so glad you gave it a try and were successful!! Thanks for letting me know!

        Reply
    22. Jess

      July 23, 2013 at 8:56 am

      I work at a Vietnamese restaurant and this is a very good recipe ! We also add pork and cilantro and it tastes great!

      An alternative sauce that we use is a watered down hoisin sauce topped with peanuts and let me tell you it's amazing ! You should all try it ! Just add hot water to the hoisin sauce until it becomes brown (as opposed to almost black).

      Reply
      • Marie

        July 23, 2013 at 11:43 pm

        Thanks Jess! Is it the same as pho sauce?

        Reply
        • jess

          July 25, 2013 at 9:42 am

          yes! its the black sauce used to add flavor to pho. i was so surprised when i found out how easy it was to make this "peanut sauce".
          i went to other vietnamese restaurants where they make the peanut sauce with peanut butter and other ingredients and i didnt like the consistency or taste. coincidentally this version is way easier to make!

          Reply
    23. jolene bahri

      August 04, 2013 at 11:10 pm

      I thought I would never be able to do these. Following these exquisite recipe and tutorial I made awesome spring rolls, husband is going to adore me... I love you! Thanks millions.

      Reply
      • marie

        August 05, 2013 at 3:30 am

        Awww I'm so glad you were successful!! Thanks for letting me know Jolene, and enjoy!

        Reply
        • jolene

          August 16, 2013 at 12:40 am

          I made the awesome rolls again, and this time made like 14. I have had them in the fridge for several days, wrapped in aluminum. Yes, the paper is a little stiff or sticky, but they seem to still be good. Any ideas on how long they will keep.. refridgerated. I hate to throw them away.

          Reply
          • marie

            August 18, 2013 at 8:03 pm

            Hey Jolene! I have no idea how long they keep in the fridge because we always eat them all the same day or the next day. I guess it depends on how long the ingredients you used keep. I wouldn't keep cooked shrimps more than 2-3 days for example. I say, eat them all today 😉 Hope this helps!

            Reply
    24. Vinita

      September 01, 2013 at 5:55 am

      Hi im frm india, may I knw veg version of spring roll?

      Reply
      • marie

        September 01, 2013 at 8:00 am

        Hi there! To make a vegetarian or vegan version of this roll, just leave out the shrimps and add your favorite veggies

        Reply
    25. Ivy

      September 03, 2013 at 6:24 pm

      I made spring rolls made from both rice and wheat flour for the first time today. Can I fry them?

      Reply
      • marie

        September 05, 2013 at 12:52 am

        I've never tried but I'm sure you can, yes!

        Reply
    26. Leslie W

      December 23, 2013 at 1:44 pm

      Thanks for the step by step pictorial so much easier for those of us who are a little slow on the uptake at times. Also like Kim Dux's basil idea and Liz's peanut sauce recipe. Your fuchsia nail polish looks great Ha!

      Reply
      • marie

        December 24, 2013 at 11:16 pm

        I'm glad it was useful! And thanks for the nail polish 😉

        Reply
    27. ALI

      January 26, 2014 at 10:16 pm

      Hi Marie, thanks for the helps. By the way, I just want to ask if there is a good substitute for the rice paper? 😀 thanks

      Reply
      • marie

        January 29, 2014 at 4:07 am

        No worries 🙂 I would be very different but you could use lettuce leaves instead of the rice paper

        Reply
        • A.Mee

          February 08, 2014 at 11:34 pm

          Great post! I love the peanut sauce too, and have discovered a super easy way to make it. Just mix about 2 T of creamy peanut butter into 3/4 c. of Asian salad dressing (I use Ken's fat free), then enough water to get the consistency you want -that's it! You can adjust the flavor by adding more of one or the other ingredients, and rice wine vinegar adds a nice kick too, but the two ingredients are all you really need. I came up with this when I didn't have one of the many ingredients for the trad peanut sauce - so proud of myself -ha-ha!

          Reply
          • marie

            February 12, 2014 at 3:20 pm

            Great tip! Thanks for sharing 🙂

            Reply
    28. ying

      January 31, 2014 at 11:44 pm

      i want to try making this. but in my country its very difficult to find mint leaves and fish sauce. i think that the rolls can be done without mint leaves but is the sauce the same without fish sauce? is there a sucstitute?

      Reply
      • marie

        February 12, 2014 at 4:02 pm

        Don't worry about the mint leaves. You can easily leave them out or replace them with an herb that you like and that's available where you live. As for the fish sauce, if you can't find any, you could try another sauce. Maybe some peanut sauce as other readers mentioned?

        Reply
    29. danni

      February 02, 2014 at 2:22 am

      A tip we learnt when we went to a Vietnamese restaurant and chose a DIY wrap set - dry rice papers were given to us, together with a water spray bottle, and ingredients separately on another plate.

      What we had to do was, place a rice paper (or two) on a plate in front of us, spray with the water spray bottle, leave it to soak for about 5 min (I waited until it was soft enough to roll, as the water would continue to soften the paper from the inside), then choose your ingredients and wrap! That way it won't stick on the plate (it didn't stick, for me), and yet is not as messy as soaking the papers in a bowl of water.

      Reply
      • marie

        February 12, 2014 at 3:45 pm

        Water spray is a GREAT IDEA !! Thanks for sharing Danni!

        Reply
    30. oona

      February 10, 2014 at 9:53 pm

      My friend and I had a blast last night making these for dinner and a movie in at home! Thanks for the super detailed explanation. We did ours without the noodles because we're both trying to go low carb after a way too merry Xmas and New Years! Any more of your recipes that you could suggest as a low carb/no carb alternative would be awesum and much appreciated by our waistlines!

      Reply
      • marie

        February 12, 2014 at 3:49 pm

        Haha there's no such thing as too merry Xmas and New years 😉 but more seriously, check out the "low-carb" category here: http://www.notenoughcinnamon.com/category/recipes/low-carb/ Hopefully you'll find something that you like 🙂

        Reply
    31. LINDA

      February 18, 2014 at 11:26 pm

      gracias!!! me encanto la receta marie!!!

      Reply
    32. Susan Wuthrich

      April 06, 2014 at 10:52 am

      Thank you, Marie. Iv"e been wanting to make this but I don"t know the ingredients. This is one of my favorites. You made my day, you"re just great.:)

      Reply
      • marie

        April 07, 2014 at 8:32 pm

        I'm so glad I could help Susan! 🙂

        Reply
    33. azlynn

      April 07, 2014 at 1:35 pm

      I actually prefer these with hoisin sauce, which is easy to obtain from most grocery stores. I use the fish sauce for the deep fried spring rolls.

      Reply
      • marie

        April 07, 2014 at 8:17 pm

        It's great with hoisin sauce too!

        Reply
        • Caroline

          April 09, 2014 at 6:53 am

          Easiest way to soak is to use 9-10 inch round cake pan. then you can put it all in at once. You don't have to let it soften in the water, if you use hot tap water and dunk thoroughly by the time you fill it with your stuffing it's usually soft enough to roll.

          Reply
          • marie

            April 09, 2014 at 6:12 pm

            Thanks for this tip Caroline!

            Reply
    34. Maureen D

      April 30, 2014 at 2:33 am

      I find that if I use a wet chop stick kind of pushed up into the roll as I roll it, It comes out very tight. Much easier than using my hands. If you don't have chopsticks, keep your fingers wet.

      Reply
    35. Maureen D

      April 30, 2014 at 2:40 am

      Thanks for this recipe. I made them for the first time today. I was having a hard time wrapping them up using just one sheet. Then I saw this and switched to 2. SO mush easier! I found that if I use a wet chop stick kind of pushed up into the roll as I roll it, it comes out very tight. Much easier than using my hands. If you don't have chopsticks, keep your fingers wet.

      Reply
    36. Em

      May 08, 2014 at 2:47 am

      I went to school in Vietnam from age 8 to 11- we made spring rolls in Vietnamese culture one week xD I absolutely insisted on buying all the ingredients on the way home so I could make them for my Mum for dinner- they're so much fun, and very happy memories 🙂

      Reply
    37. Eka

      May 16, 2014 at 6:52 pm

      Well, this seems good to start a business here.... I am going to try my luck first by practicing at home, if it is good and I am going to think about it.... Thanks.... 🙂

      Reply
    38. Christina

      June 10, 2014 at 8:11 am

      A friend sent me this page after I posted on FB asking for cold lunch ideas. I will definitely be making these! 😀 Also, I love your blog and will be back again!

      Reply
      • marie

        June 11, 2014 at 7:16 pm

        Yay so glad you came across my blog and loved it! Thanks Christina 🙂

        Reply
    39. HOAng Giang

      June 13, 2014 at 10:36 pm

      I'm Vietnamese, I think this's just a other type of spring roll, the traditional one is rolled with dried rice paper, minced meat, egg and some vegetable like carrot, mushrooms, fungus and the indispensable component is something we called "mien", "mien" seems like a type of dried rice noodle, it's very easy to find it in Vietnam but I'm not sure in other counttry, after rolled the spring roll must be fried. you can search the way to make traditional víetnamese spring roll in google.

      Reply
      • marie

        August 04, 2014 at 10:35 pm

        That's interesting! Thanks for sharing, I will definitely check this out. I always thought this was an authentic Vietnamese recipe as that's what we are served at Vietnamese restaurant!

        Reply
    40. Melba

      October 17, 2014 at 7:37 pm

      Hi there! Do you use Twitter? I'd like to follow you if hat would bbe ok.
      I'm absolutely enjoying your blog and look forward to new posts.

      Reply
      • marie

        October 18, 2014 at 7:58 pm

        Thanks so much Melba 🙂 my Twitter handle is @NECinnamon. Looking forward to see you there!

        Reply
    41. Teri

      October 21, 2014 at 4:44 pm

      I have never made a comment before.:) However this looks so good and looks do-able to prepare, I am going to try this this weekend. I have always been afraid to try but not now. THANKS for this beautiful and yummy looking post.

      Reply
      • marie

        October 24, 2014 at 3:14 pm

        Thanks for your comment Teri 🙂 Give them a try, I swear they're not as complicated to make as they look!

        Reply
    42. Dani

      October 28, 2014 at 1:29 am

      You do not soak the rice paper at all. You dip it in water until it is completely submersed then lay on ingredients. By the time you are ready to roll it, it will already be soft and malleable.

      Reply
    43. Barb Baak

      January 07, 2015 at 12:55 pm

      Just love the Rice Paper Rolls. The girls at the golf club love them also. They are a great fundraiser for me.
      I am in remission from Leukaemia, so it's important for me
      To give back.i have become a volunteer. Love receiving your newsletter for new recipes.

      Reply
      • marie

        January 14, 2015 at 3:23 pm

        Oh that's amazing Barb, so happy for you!! Congrats on fighting this beast! And thanks for your kind words 🙂

        Reply
    44. Elodie

      February 21, 2015 at 7:16 pm

      This recipe was motivational for my colleagues and I when we were making the online hashtag ! Thanks!!

      Reply
      • marie

        February 27, 2015 at 11:29 am

        I'm sorry if I sound stupid but what's the online hashtag? I know the social media hashtag but I've never heard of the event (or is it?!). Anyway, I'm glad you and your colleagues enjoyed this tutorial !

        Reply
    45. Julien

      June 17, 2015 at 11:47 pm

      Hi Marie,
      Just wanted to leave a quick note that I had a great time preparing my lunch with your great recipe 🙂 . After 5 rolls they even started looking good haha 😀 . Had to figure out, that you wouldn't put the ingredients right in the middle but more in the first half. That made sense - thanks to your photos! Thanks again and keep up the good work 🙂

      Reply
      • marie

        July 07, 2015 at 11:27 am

        So happy I could help you Julien! P.S.: I just had a look at your website and love what you're doing. A bicycle music tour? Such a great idea!!

        Reply
    46. Marianna Pascarella

      July 07, 2015 at 8:46 pm

      I was always greedy of spring rolls which I often eat in vietnamese restaurants here in Italy. Now with your instructions I can make them at home without major problems and also the ingredients seem readily available in local markets. I will try them this weekend!
      Many thanks 😉
      Marianna

      Reply
      • marie

        July 12, 2015 at 2:57 pm

        Glad I could help Marianna! Spero che ti piacciano 🙂

        Reply
    47. Mai

      August 03, 2015 at 6:44 am

      I understand that there are many different versions of any one dish to suite each individual's taste bud. However, to call this recipe authentic is far from the truth. It does not matter where an individual come from in Vietnam, basic spring rolls are made with many ingredients than the recipe above listed. PLUS this recipe displayed a wrong sauce to be used. How is that AUTHENTIC?????

      Reply
      • marie

        August 03, 2015 at 9:34 am

        Hi Mai, I honestly thought this recipe was authentic, from what I've eaten in Vietnamese restaurants in different parts of the world (run by Vietnamese people, not the kind adapted for Westerners) and from my research. I'm sure there are some regional variations but I would be curious to see a recipe that you think is more authentic, if you have any links? Thank you!

        Reply
    48. sandy

      August 28, 2015 at 12:18 pm

      Thank you for the post is very helpful

      Reply
      • marie

        August 28, 2015 at 7:54 pm

        My pleasure Sandy 🙂

        Reply
    49. kate

      December 13, 2015 at 8:30 pm

      Q: If you prepare it for a party, how do you keep it fresh? Mine fall apart when guests tried to take them. Fresh rolls got stuck one to another. Complete disaster.

      Reply
      • marie

        December 13, 2015 at 10:12 pm

        Yes, spring rolls can get pretty sticky! What I would do is wrap them individually with plastic wrap or at least make sure they don't touch. Sorry it was a disaster!

        Reply
    50. Jana Hungate

      January 28, 2016 at 3:50 pm

      These are totally not true vietnamese spring rolls! You are missing so many awesome ingredients like
      fresh beansprouts
      mint
      cilantro
      carrots
      cucumber.
      These rolls seem so plain and kudos for the instruction and pics but this roll seems unsatisfying to me.
      Also pay attention to the kind of rice vermicelli you use. some of those rice noodles will not be ready to eat after 4 minutes.
      Chinese cabbage is another ingredient you may use in place of lettuce and I like flavor on my prawn so I lightly sprinkle them with ginger and sesame oil.

      Reply
      • marie

        January 30, 2016 at 4:35 pm

        It's a base you can build on and add whatever you want, as said in the instructions 🙂

        Reply
      • Kim

        July 23, 2016 at 6:15 pm

        I believe she had mint I the ones she made. And as mentioned earlier, there can be variation how they are made "originally" depending on the region

        Reply
    51. Amber

      March 12, 2016 at 11:34 am

      Quick question, how long will the rolls keep in a container in the fridge? Or can you make them in bulk and freeze them untill you are ready to eat them

      Reply
      • marie

        March 13, 2016 at 4:48 pm

        I wouldn't freeze them, they'd get all soggy. To store them in the fridge, wrap them individually. They will stay fresh for a day or two.

        Reply
    52. Luisa

      May 19, 2016 at 12:33 am

      OMG great job you made it sound so easy I will certainly do this thank you

      Reply
      • marie

        May 22, 2016 at 7:42 am

        My pleasure Luisa!

        Reply
    53. vinda harale

      June 14, 2016 at 4:27 pm

      Thanks so much for posting. My family enjoyed these rolls.

      Reply
      • marie

        June 15, 2016 at 2:02 am

        My pleasure 🙂

        Reply
    54. Trollolololo

      July 17, 2016 at 12:42 am

      Habubidabubidabruuuuuuuh

      Reply
    55. Kim

      July 23, 2016 at 6:18 pm

      Thank you very much for the great tutorial.

      Looking forward to making these tomorrow for my little picknick with my wife.

      I only have the 1/4 size rice papers, so I'll be making a open fresh spring roll, well... Try ?

      Thanks from Denmark, Europe

      Reply
      • marie

        July 23, 2016 at 6:45 pm

        My pleasure 🙂

        Reply
    56. Sarah

      July 28, 2016 at 12:18 pm

      Can you freeze these for later?

      Reply
      • marie

        July 29, 2016 at 8:09 pm

        I wouldn't freeze spring rolls, sorry ?

        Reply
    57. Pappe

      August 09, 2016 at 6:28 am

      Thank you for this great recipe, especially for mentioning the exact products you used. Helped me a lot, tasted great!

      Reply
      • marie

        August 13, 2016 at 5:39 am

        I'm glad it was useful Pappe 🙂

        Reply
    58. Cheandre

      August 31, 2016 at 4:46 am

      Hi,
      If I make these a day prior how do I keep the rice paper moist? My rice paper goes all hard..

      Reply
      • marie

        August 31, 2016 at 8:51 pm

        I would recommend wrapping the rolls and soaking the rice paper at the last minute. I know it's not necessarily convenient but they're really best eaten fresh. What you could do is prep all the other ingredients the day before and wrap the rolls when you're ready to eat. That would save you a lot of time.

        Reply
    59. Viktoriya

      September 11, 2016 at 1:24 am

      Hello, how in advance can these be made?

      Reply
      • marie

        September 15, 2016 at 12:47 am

        I'd recommend making them at the last minutes. You can prepare the other ingredients ahead though.

        Reply
    60. Don Anthony

      October 15, 2016 at 12:10 am

      You can never make a good one using the method of pre-softening rice paper. Get a giant skillet or round dish large enough to submerge the entire rice paper disk without bending or breaking it. Add tap water to the large dish, dip the rice paper in water in the large dish for 10 seconds (only long enough to completely wet it), hold up and drain, lay the still brittle rice paper (but wet) on smooth surface, you have about 1 minute to get all the ingredients laid out on the rice paper before it gets too soft to work with. Start rolling just as it starts to soften.

      Reply
    61. Elizabeth

      December 22, 2016 at 4:10 am

      I am glad to find this recipe. I am having cravings for tofu spring rolls and would like to make them myself.

      Reply
      • Marie

        December 23, 2016 at 10:15 am

        Enjoy Elizabeth!!

        Reply
    62. Amanda

      May 24, 2017 at 3:17 am

      Miss Marie, et al. ????

      I first tried spring rolls (sometimes referred to as summer rolls... I don't know which is "correct" but they taste darn good with either name! Lol) when I was about 9 years old at a Thai restaurant owned by a Vietnamese family. I haven't made them at home before because I *SO BADLY* want them to taste like the ones that triggered my love for them! The ingredients for the rolls, I was able to deduce, you can see them all! But, I hadn't found a recipe for a dipping sauce similar to the one at that restaurant. Yours seems close though so, I'm so excited to try it! My Mom is a teacher and she gets out for the summer after this week so, we're gonna have a girls' day and I'm gonna make her these! I'd like to describe the sauce for you and see if maybe you know of another recipe. The sauce is a deep yellow but it's clear it has sweet and vinegar flavor, a bit spicy (chopped red Thai chilies pieces are visible) and it has a small amount of chopped peanuts in it. I'm going to try adding the chile and the chopped peanuts to your sauce recipe and see where that gets me, I'll let you know!

      Also, FYI, anyone who doesn't live near an Asian grocery store, you can order your specific brands of wrappers, rice noodles, fish sauce, rice wine vinegar, hoisin sauce... whatever you may need, on Amazon.com. I did and everything was in bigger packages than I expected (good thing it all stores well!) and got here FAST!

      Reply
      • Marie

        June 27, 2017 at 12:32 pm

        Was the sauce what you expected? From what you describe, it's very similar indeed! And you're right, Amazon is perfect for Asian grocery shopping 🙂

        Reply
    63. James

      June 22, 2017 at 8:33 pm

      First time making these tonight ... did a bit of a mish-mash of things but your instructions were rather helpful ( Ended up doing some curried chicken (not a fan of sea food) / lettuce / grated carrot / mung beans / corriander ) For a first attempt I'm rather happy 🙂 The step by step watering / rolling instructions were very helpful 🙂

      Reply
      • Marie

        June 27, 2017 at 11:26 am

        Sounds delicious James! I'm glad the instructions were helpful 🙂

        Reply
    64. Mershara

      September 14, 2017 at 5:16 am

      I am so excited to make these, but where are the pictures? All I see are the printed instructions and the recipe.☹

      Reply
      • Marie

        September 15, 2017 at 10:06 am

        Are you looking at this recipe directly on my website? I can see the pictures when I look at the post.

        Reply
    65. Alisa Paton

      October 15, 2017 at 5:19 am

      Your pictures say it all. Thank you

      Reply
    66. Jill

      January 19, 2018 at 1:07 am

      Love the nail polish and your humour. Haven’t made the rolls as yet but I’m sure they’ll be good. If you make a few ahead of time how do you stop them sticking to plate/each other?

      Reply
      • Marie

        January 20, 2018 at 2:25 pm

        haha thanks! I would wrap them individually in plastic wrap or foil if you want to make them ahead.

        Reply
    67. IC

      July 25, 2018 at 4:59 am

      Great tutorial, first time I ever tried to use the rice paper roll ups because I never knew how to do it. Following your excellent instructions and the hints in the comments, I was able to roll 15 without a single tear of failure from the git-go. Thanks!

      Reply
      • Marie

        July 26, 2018 at 8:58 am

        So happy to hear!!

        Reply
    68. Helen Kresl

      May 16, 2019 at 2:50 am

      How do you keep finished spring rolls from sticking to each other and to fingers when handling them ie serving and eating them?

      Reply
      • Marie

        May 08, 2020 at 5:15 am

        Hi Helen. Thanks so much for reaching out. Rice paper wrappers are sticky. The easiest way to keep them from sticking to your work surface, your fingers and themselves it to keep them wet. Working on a damp towel also helps prevent sticking and aids rolling. For storing, individually wrap them in cling film. Hope this helps.

        Reply
    69. Mobasir hassan

      June 01, 2020 at 1:28 am

      Excellent recipe and this spring roll recipe is totally different than Chinese spring roll. I am going to make it and let you know how it come out. Can I make it for a social events of around 50 pax? Looking forward for more.

      Reply
      • Marie

        June 01, 2020 at 10:25 am

        Hope you love them! So technically, yes you could make them for a party but for 50 people it would be quite labor intensive and they're best eaten fresh (the wrapper tends to be a bit sticky so they might tear if you stack them together).

        Reply
    70. Rick

      November 11, 2020 at 2:53 pm

      Great recipe, BUT they use Thai Basil NOT mint leaves!
      But to each their own. I love to make them for friends they are very well received.

      Reply

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