Look no further for restaurant-quality Spring Rolls that are unbelievably easy to make, delicious and healthy! I like to serve them with homemade peanut sauce for dipping and they make a great light lunch, dinner or appetizer.

I’ve mentioned before that I’m completely obsessed with Vietnamese and Thai food recipes, and I’ve perfected some of my restaurant favorites in my own kitchen, including Thai Chicken Lettuce Wraps Pho soup and Panang curry that I make from home often.

My love for spring rolls goes back decades when a neighbor taught my mom and me her authentic tricks for making spring rolls that flavorful and taste better than anything I’ve ever found from a Thai Restaurant in the United States.

We’ve made them so many times over the years that we’ve perfected our method and tips and I’m excited to share them with you!


▢1 package spring roll rice wrappers , found in the Asian foods section at the grocery store

▢1 package vermicelli rice noodles , found in the Asian foods section at the grocery store

▢2 mangos , peeled and sliced into thin strips

▢1 large carrot , peeled and shredded or sliced into thin strips

▢1 large English cucumber , peeled and thinly sliced

▢1 pound small, cooked shrimp , deveined, tails removed, or substitute chicken

▢1 bunch fresh mint leaves

▢1 bunch fresh basil leaves

▢1 bunch fresh cilantro

For the peanut sauce:

▢3/4 cup sweet chili sauce

▢1/3 cup peanut butter , smooth or crunchy

▢1/2 teaspoon low-sodium soy sauce

▢1/2 teaspoon hoisin sauce


Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water.

Gather all topping ingredients together, including chopped veggies, herbs, cooked shrimp.

Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate. 

(It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.)

Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb and a pinch of noodles on the 1/3 of the spring roll that is closest to you.

Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito. 

For the peanut sauce:

Add all ingredients to a food processor or blender and pulse until smooth. 

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