Vietnamese Spring Rolls

Every time we order Vietnamese takeout, the fresh spring rolls are the first thing on my list. But homemade spring rolls are actually super easy to make and even more delicious when you control what goes inside!

These rolls are refreshing, low in calories, and endlessly customizable. I kept things classic here with tofu, carrots, cucumbers, cabbage, herbs, and lettuce, but you can use shrimp, chicken, avocado, or even rice noodles to make them your own. (Picky eaters? Let them build their own!)

And that peanut dipping sauce is sweet, savory, and a little spicy, and basically irresistible. I keep extra in the fridge for dipping veggies or drizzling over bowls. It's that good!

Before You Get Started

Here are a few tips to help make your spring rolls perfect on the first try:

• Don't over-soak the wrappers. Just 15–20 seconds in warm water is enough. They'll soften more as they sit.
• Keep a damp towel nearby. It helps prevent the rice paper from sticking to your surface or itself.
• Prep all your filling ingredients first. Once the rice paper is ready, you'll want to roll quickly while it's still pliable.
• Less is more when filling. Overfilling can lead to tearing or bulky rolls that don't hold together.
• Wrap tightly but gently. Think burrito-style: fold the bottom, tuck in the sides, then roll.

How to Make Vietnamese Spring Rolls

These rolls are easy once you get the hang of the wrapping! Just follow these simple steps.

1. Make the Peanut Sauce

Warm the peanut butter in the microwave for easy mixing. Whisk with soy sauce, maple syrup, lime juice, vinegar, garlic chili paste, ginger, and warm water until smooth. Adjust to taste.

2. Soften the Rice Paper

Dip one sheet of rice paper into warm water for 15–20 seconds, then lay the wet rice paper on a damp surface or towel.

3. Add the Fillings

Place tofu in the center, then layer with veggies and herbs. Don't overfill!

4. Roll It Up

Fold the bottom over the fillings, fold in the sides, then roll tightly. (Most rice paper packs include step-by-step illustrations.)

5. Serve with Dipping Sauce

Enjoy fresh with peanut sauce, or mix it up with other dipping sauces (see below!).

Pro tip: Work with one wrapper at a time and keep the rest covered with a damp towel to prevent drying out.

Flavor Variations & Filling Ideas

Spring rolls are endlessly adaptable. Here are some delicious ways to make them your own:

• Shrimp: Slice cooked shrimp in half and layer cut-side down for a pretty presentation.
• Grilled chicken: Marinated chicken adds a hearty touch (try it with hoisin dipping sauce).
• Avocado: Creamy avocado adds richness and pairs beautifully with fresh herbs.
• Rice noodles: Make it classic with a small handful of vermicelli noodles.
• Spicy kick: Add jalapeño slices or a dab of sriracha for heat.
• Crunchy toppings: Try crushed peanuts or sesame seeds inside or on top for extra crunch.

Dipping Sauce Ideas (Beyond Peanut Sauce!)

There are so many options when it comes to spring roll dipping sauces. Peanut sauce is the most traditional.

• Peanut sauce: This is what I included in the recipe, and it is made with peanut butter, soy sauce, lime juice, honey, and red curry paste. It's sweet, savory, spicy, and completely addicting.
• Garlic soy sauce: Combine equal parts soy sauce (or tamari) and rice wine vinegar. Add a touch of sesame oil, a minced garlic clove, chopped green onions, and a pinch of chili flakes if you like things spicy. You can also add a touch of sugar if you like a sweeter sauce.
• Fish sauce dipping sauce: Fish sauce is traditionally used in almost all Vietnamese spring roll sauces. Try combining 3 tablespoons of fish sauce, 3 tablespoons of water, the juice of 1 lime, 2 tablespoons of brown sugar, a teaspoon of fresh ginger, and a teaspoon of Sriracha.
• Store-bought options: Sweet chili sauce, sesame ginger dressing, chicken satay sauce, hoisin sauce, duck sauce, thick teriyaki sauce, or straight-up Sriracha.

Storage and Meal Prep Tips

Yes, these are best fresh, but here's how to keep them delicious if you're prepping ahead:

• Store: Wrap each roll individually in plastic wrap to keep the rice paper from drying out or sticking. Store in an airtight container in the refrigerator for up to 2–3 days.
• Rehydrate: If rice paper dries out, mist lightly with water or wrap in a damp towel for a few minutes before serving.
• Prep ahead: Chop all your veggies and herbs in advance. You can even make the peanut sauce up to a week ahead!