Vietnamese Fresh Spring Rolls (Summer Rolls)

Vietnamese Fresh Spring Rolls, also known as Summer Rolls or Gỏi Cuốn, are one of my favorite dishes to make when I want something fresh, colorful, and satisfying. Filled with tender pork, juicy shrimp, crisp vegetables, fresh herbs, and rice vermicelli, every bite is light yet packed with flavor.

One of the things I love most about these spring rolls is how customizable they are. You can fill them with your favorite vegetables, swap the protein, and serve them with different dipping sauces depending on what you’re craving. Today, I’m sharing two of my favorites—a creamy peanut dipping sauce and a bright, tangy nuoc cham.

If you’ve never made fresh spring rolls before, don’t let the rice paper intimidate you. Once you learn a few simple techniques, they’re surprisingly easy to roll. I’ll show you exactly how to soften the rice paper, layer the fillings, and roll everything tightly so each spring roll looks beautiful and holds together perfectly.

Whether you’re making them for a family dinner, a party, or meal prepping lunches for the week, these fresh spring rolls are always a crowd favorite.

What Are Vietnamese Fresh Spring Rolls?

Vietnamese Fresh Spring Rolls are made by wrapping cooked meat, shrimp, rice vermicelli, fresh vegetables, and herbs in softened rice paper. Unlike fried spring rolls, they’re served fresh, making them light, refreshing, and perfect for warm weather.

One of the best parts is the dipping sauce. Whether you prefer a creamy peanut sauce or a tangy nuoc cham, each adds its own delicious flavor to every bite.

Fresh Spring Rolls vs. Fried Spring Rolls

Although both are wrapped rolls, they’re completely different dishes.

Fresh spring rolls are wrapped in rice paper and served without frying. The rice paper stays soft and chewy, while the vegetables remain crisp and refreshing.

Fried spring rolls use different wrappers and are cooked until golden and crispy. Both are delicious—it simply depends on what you’re in the mood for.

How to Roll Rice Paper Without Tearing

Rolling rice paper becomes much easier once you know a few simple tricks.

Dip each wrapper in water for just one second. It may still feel firm, but don’t worry—it continues to soften while you add the filling.

Avoid overfilling the rolls, and roll them snugly without pulling too tightly on the wrapper. If the rice paper becomes too soft, it can tear more easily.

With a little practice, rolling fresh spring rolls becomes surprisingly easy.

Why Is My Rice Paper Sticky?

Rice paper naturally becomes sticky as it softens, but a few simple techniques help.

Only dip the wrapper briefly in water. If it sits too long, it becomes overly soft and difficult to handle.

Lay it on a clean work surface and begin assembling right away. As you roll, the rice paper becomes easier to work with.

If you’re making a large batch, cover the finished spring rolls with a damp towel to keep them soft without drying out.

Two Homemade Dipping Sauces

One of the best things about fresh spring rolls is choosing your favorite dipping sauce.

The peanut sauce is rich, creamy, and slightly sweet with plenty of savory flavor from the hoisin sauce.

Nuoc cham is lighter and brighter with fish sauce, fresh lime juice, garlic, and chili peppers. It’s refreshing and balances the richness of the pork beautifully.

I usually make both so everyone can choose their favorite.

How to Make Fresh Spring Rolls Ahead of Time

Most of the work can be done ahead.

Cook the pork, shrimp, and vermicelli earlier in the day, then prepare all of the vegetables and herbs.

When you’re ready to serve, simply soften the rice paper and roll everything together.

If you need to assemble them ahead of time, cover the rolls with a damp towel and refrigerate for a few hours to help prevent the rice paper from drying out.

Let’s Talk Ingredients

Pork belly: Adds rich, tender slices that pair beautifully with the fresh vegetables. You can also use leaner cuts if you prefer.

Shrimp: Sweet, juicy shrimp make every roll more flavorful and create the beautiful presentation visible through the rice paper.

Rice vermicelli: Adds a soft, satisfying texture while helping make the rolls more filling.

Rice paper: The wrapper that holds everything together. It only needs a quick dip in water before rolling.

Fresh herbs: Mint, cilantro, and chives add freshness and the signature flavor that makes these rolls so refreshing.

Lettuce, cucumber, and bean sprouts: Add crispness and plenty of texture.

Peanut butter and hoisin sauce: Create a rich, creamy peanut dipping sauce.

Fish sauce, lime juice, garlic, and chili: Combine to make the classic Vietnamese nuoc cham.

Yes, I would separate them. It makes the workflow much clearer and keeps each step focused on one task.

Here’s the structure I’d use:

Step-by-Step: Let’s Cook!

Serves: 24 rolls
Prep time: 2 hours
Cook time: 45 minutes

Step 1: Cook the pork

In a pot over high heat, add the pork belly and ginger. Bring to a simmer and skim off any impurities.

Lower the heat and simmer for about 30 minutes, or until the pork is cooked through. Let it cool, then thinly slice.

Tip: Let the pork cool before slicing so it’s easier to cut into thin, even pieces.

Step 2: Cook the shrimp

In a separate pot, boil the shrimp for about 2 minutes, or until pink. Drain and reserve 1½ cups of the shrimp cooking water. Slice the shrimp in half lengthwise and set aside.

Tip: Don’t throw away the shrimp cooking water. It adds extra flavor to the peanut dipping sauce.

Step 3: Cook the rice vermicelli

Soak the rice vermicelli in water for 20 minutes.

Boil for 3 minutes, or according to the package instructions. Rinse under cold water and drain well.

Tip: Drain the noodles well so they don’t add extra moisture to the spring rolls.

Step 4: Make the peanut dipping sauce

In a small pot over low heat, add the avocado oil and garlic. Cook for 1 minute, or until fragrant.

Add the peanut butter and hoisin sauce. Stir for 1 minute, then pour in the reserved shrimp cooking water. Stir constantly and bring to a boil. Set aside.

Tip: Stir continuously after adding the shrimp cooking water so the sauce becomes smooth and creamy.

Step 5: Make the nuoc cham

In a bowl, combine the hot water, sugar, fish sauce, lime juice, garlic, and sliced chili peppers. Stir until the sugar dissolves. Taste and adjust if needed.

Tip: The best nuoc cham has a balance of sweet, salty, tangy, and slightly spicy flavors.

Step 6: Assemble the spring rolls

Prepare a wide plate of water. Dip one rice paper wrapper into the water for about 1 second, then lay it flat on a clean work surface.

Layer the lettuce, mint, cilantro, cucumber, bean sprouts, vermicelli, and pork slices near the bottom edge.

Fold the sides inward and roll halfway up. Place 3 halved shrimp, pink side down, and a trimmed chive on top. Continue rolling tightly.

Repeat with the remaining ingredients.

Tip: Don’t over-soak the rice paper. A quick 1-second dip is enough because it will continue to soften as you build the roll.

Step 7: Serve

Arrange the Vietnamese Fresh Spring Rolls on a serving plate with the peanut dipping sauce and nuoc cham.

Tip: Cover the finished spring rolls with a damp towel while you assemble the remaining rolls to keep the rice paper soft and fresh.

Frequently Asked Questions

Why is my rice paper tearing?
The wrapper may have soaked too long or been overfilled. A quick dip and moderate filling help keep the rolls intact.

Can I make fresh spring rolls ahead of time?
Yes. Prepare the fillings ahead and assemble just before serving for the freshest texture.

Can I freeze fresh spring rolls?
Fresh spring rolls are best enjoyed fresh and are not recommended for freezing, as the rice paper changes texture after thawing.

Can I use cooked chicken instead of pork?
Absolutely. Cooked chicken, tofu, or extra shrimp all work well.

Do I need both dipping sauces?
Not at all. Either sauce is delicious on its own, but making both gives everyone a choice.

 

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