Vietnamese Spring Rolls


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Vietnamese spring rolls are the perfect veggie-heavy, light and healthy spring meal. They’re filled with shrimp, baby spinach, asparagus, carrots, cucumber, red cabbage and sprouts and served with a delicious almond butter dipping sauce.

Three Vietnamese spring rolls on a plate.

For the last few weeks I’ve been pondering what recipes to include in a Spring themed meal prep video. And the one recipe that’s been stuck in my head, that I essentially built this entire seasonal meal prep around, was these Vietnamese spring rolls. I mean, they have spring in the name – perfect for a spring meal prep!

Of course, you don’t have to meal prep any of this recipe. You can cook it exactly as the recipe is written below, when the craving strikes. But if you would like to include it as part of your weekly meal prep or if you’d just like to watch me make them, click the video below.

What are Vietnamese Spring Rolls?

Vietnamese spring rolls (also known as “summer rolls”) are rice paper rolls filled with a variety of vegetables and protein, including shrimp or pork.

Unlike Chinese spring rolls which are fried and crispy, Vietnamese spring rolls are not cooked and are served fresh. Vietnamese spring rolls are great for this time of year when the weather is warming and our bodies start to crave lighter, healthier meals.

Vietnamese spring rolls cut in half.

Vietnamese spring rolls on a plate.

How to Make Vietnamese Spring Rolls

The great thing about these rolls is that they’re easily customizable. Whatever veggies are in season, feel free to use them!

Today, I’m adding baby spinach, asparagus, carrots, cucumber, red cabbage and mung bean sprouts. But instead of baby spinach you could use butter lettuce or romaine and instead of mung bean sprouts you could radish sprouts, microgreens or rice noodles.

Pro Tip: make sure harder veggies like carrots, cucumber and red cabbage are thinly chopped, which makes rolling them easier.

Making Vietnamese spring rolls.

Vietnamese spring rolls on a plate next to dipping sauce.

To assemble the spring rolls:

  • Dip a rice paper wrapper in warm water for a few seconds then place it on your countertop (or a cutting board if you have a tile countertop).
  • Layer the ingredients towards one end, then begin rolling.
  • When you’ve rolled about 2/3 of the way, lay a few pieces of shrimp (cut in half) then finish rolling.
  • Slice them in half, serve them up with the dipping sauce and enjoy!

You’ll notice in the photos that I didn’t tuck the ends when I wrapped these, but that’s entirely up to you. If you’d prefer to tuck the ends in, go for it. I personally like the asparagus spears dangling out the ends and the longer spring rolls give me an extra dip in the almond butter dipping sauce. Always a good thing!

Vietnamese spring rolls on a plate next to dipping sauce.

Is the Vietnamese Spring Rolls Dipping Sauce Gluten-Free?

Most dipping sauces for spring rolls are not gluten-free as they contain soy sauce or hoisin sauce (which also includes soy sauce). And most include peanut butter.

I personally have no problems with peanut butter, but as my nephew has a peanut allergy I’ve always used almond butter rather than peanut butter in my recipes. And in this case, I think you’re really gonna love it.

So what’s in my dipping sauce? Almond butter, tamari, blackstrap molasses, toasted sesame oil, vinegar, garlic and lime juice. It’s savory, umami, a little bit salty and mighty tasty. You could also replace the tamari with coconut aminos for a soy-free and paleo-friendly alternative.

If you’ve never heard of tamari or coconut aminos, make sure to check out my article that highlights the differences between tamari, soy sauce and coconut aminos.

Dipping Vietnamese spring rolls into sauce.

More Healthy Asian-Inspired Recipes

Vietnamese Spring Rolls Recipe Video

I show how to make these spring rolls in my seasonal meal prep video. Give it a watch below!

Vietnamese spring rolls on a plate next to dipping sauce.

Vietnamese Spring Rolls

5 from 22 votes
Prep: 25 minutes
Cook: 5 minutes
Total: 30 minutes
Servings: 10 spring rolls
Author: Lisa Bryan


Vietnamese spring rolls are a delicious appetizer, snack or light meal for warm, spring and summer weather. They're filled with a variety of veggies and shrimp and served with an almond butter dipping sauce. Watch the video above to see how I make them!



Vietnamese Spring Rolls

  • 15 medium raw shrimp, peeled and deveined
  • 10 asparagus spears
  • 2 cups baby spinach
  • 2 cups red cabbage, thinly sliced
  • 4 carrots, julienned
  • 2 cucumbers, julienned
  • 1 cup mung bean sprouts
  • 10 rice paper wrappers

Almond Butter Dipping Sauce


  • At the same time, bring both a small pot of water to a boil and a sauté pan (large enough to fit the asparagus) with water to a boil. Add the shrimp to the pot and add the asparagus to the sauté pan. Cook both items for 2-3 minutes, then use a skimmer to immediately transfer both items to an ice water bath, then drain.
  • Slice the shrimp in half and set aside.
  • To make the spring rolls, fill a rimmed plate or bowl with warm water. Submerge the rice paper wrapper completely in the water for about 6-8 seconds, then lay flat on your countertop.
  • Add several pieces of baby spinach, red cabbage, carrots, cucumber and mung bean sprouts to the rice paper wrapper. Top with one asparagus spear, then tightly roll. When you've rolled 2/3 of the way add 3 shrimp halves, then continue rolling. Repeat this process to make all of the Vietnamese spring rolls.
  • To make the almond butter dipping sauce add all of the ingredients to a small bowl and whisk together. Serve the dipping sauce with the spring rolls.

Lisa's Tips

  • The rice paper wrappers I use and recommend are Three Ladies Brand. When you're rolling, it's best to roll as tightly as possible. The rice paper wrappers are pretty durable, so feel free to tug and tighten a little while you're rolling.
  • You can leave the ends open when making the spring rolls, as I've done, or you can fold them in so everything is contained. It's up to you.
  • If you have leftover almond butter dipping sauce, it's great mixed with rice noodles or my cauliflower rice.


Calories: 417.8kcal | Carbohydrates: 46.3g | Protein: 20.3g | Fat: 20g | Saturated Fat: 1.7g | Cholesterol: 35.4mg | Sodium: 1381.9mg | Fiber: 9.7g | Sugar: 12.3g
Course: Appetizer, Snack
Cuisine: Asian
Keyword: Shrimp Spring Rolls, Spring Rolls, Vietnamese Spring Rolls
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Made the spring rolls. Used red peppers in lieu of carrots. Great sauce. You are impeccable in so many ways!! Cheers. Onto cashew milk next!

  2. These spring rolls are simple to assemble and very light. It’s like you’re getting a salad with a main course. And the dipping sauce is delightful! I always double the recipe for leftovers.5 stars

  3. I love these spring rolls! I was intimidated by the wrappers, but the video took all the fear out of it. Thanks, Lisa!5 stars

  4. Lisa-I made these tonight and they were absolutely delicious and amazing! Perfect for a lighter dinner. Thank you!5 stars

    1. Hi Denise – The nutrition facts will always be per serving :) And yes, this includes the dipping sauce!

  5. I’ve made this recipe twice already, made fresh peanut butter sauce instead of almond butter since that’s what i had available. My family have enjoyed it and I’ve been using the left over peanut butter sauce on my salads too. Love it!5 stars

    1. Hi Michelle – Amazing! So glad you and your family are enjoying these spring rolls :) And peanut butter works just fine!

  6. Love love love this. I made it once and is now part of my summer staples for work lunch’s. Please make this – you will love it. Super simple, super good for you and most important super yummy5 stars

  7. Great recipe! Where do you typically find your rice paper wrappers for your spring rolls? I’m unsure if the ones at my local Vietnamese market are actually gluten free. 

    1. Hi Amy – I’ve actually linked to the brand of rice paper wrapper I use in the post.

  8. Thank you Lisa since I found your videos on you tube I can’t stop whatching your recipes, today I tried this, is more difficult than I thought but I will keep trying! Greetings from Mexico!5 stars

    1. Hi Karen – it can take a little practice to get used to rolling rice paper, but once you’ve got it down you’ll be golden! :) x

  9. I made these this past week and they were delicious. Loved the dipping sauce. Am I able to make these and keep them assembled in the refrigerator to eat on?5 stars

    1. Hi Terri – glad you loved them! Yes, you can make them in advance (to last 1-2 days). Once you’ve wrapped them, place them in a storage container and place a damp paper towel on top. The goal is to not let the rice paper wrappers dry out, or else they’ll harden again. Enjoy! :)

  10. Loved making these rolls! I used didn’t have asparagus and added fresh cilantro and basil. The dipping sauce was also fabulous and with such bold flavors. I used fresh ground peanut butter and since I didn’t have enough Tamari I squeezed out 1 Tbs and then used Braggs Amino Acid for the remainder 4 Tbs. It turned out great and 5 days later, it’s still vibrant and delicious. It may end up being my go to weekly staple because it’s great as a salad dressing and a little goes a long way. Thank you.5 stars

  11. These rolls are simply amazing! My husband couldn’t get enough. They have become a staple in our home.5 stars

  12. I can’t for the life of me find blackstrap molasses lol and was wondering if using regular molasses or pomegranate molasses would work? xo

  13. HI Lisa! I am making these and a salad for a ladies lunch tomorrow…I made the dipping sauce but wasn’t sure 
    if I can out in the fridge…or leave it out…? 

      1. These were a HIT today with my girlfriends and peanut allergic son!!!  My ladies also LOVED your ‘jammy eggs’;) that I added on the side of a salad. I am making the rolls again tomorrow to bring to my neighbors!  Now I want to try your newest poke bowl next! Thank you for these yummy and super healthy recipes!!!

      2. Yay – so happy you loved these spring rolls (and my jammy eggs). You definitely have to give the poke bowl a try next. It’s so simple and so flavorful at the same time! Thanks Michelle! :) x

  14. I made spring rolls only a few times and I love how easy and delicious they are. Your recipe looks great for healthy lunch or dinner. And the almond butter dipping sauce looks so yummy!5 stars

    1. Yes, they’re super crunchy and fresh. And that dipping sauce is everything. ;) x

  15. I always think spring rolls are so pretty and just sing summer. I couldn’t convince my husband about them though, he unwrapped them and ate the filling. You couldn’t make it up!5 stars

    1. Haha. For some reason I can totally imagine that – lol! Well, hope you enjoyed your portion. ;) x

  16. Hi, I love your videos and recipes. My boyfriend can’t eat almonds. Can you recommend an alternative dipping sauce? Thanks!!

    1. Thanks so much! If it’s only almonds he can’t eat, you could use peanut butter. And if he can’t do peanut butter, try sunflower seed butter or tahini. :)

  17. Hi Lisa!
    Today I cooked rolls according to your recipe. How it is simple and delicious! Special thanks for the recipe for the sauce. Perfect combination of vegetables, shrimp and sauce.5 stars

    1. Hi Elena – I’m thrilled you love this recipe. It’s definitely a simple recipe but packed with lots of veggies and flavor. Glad you enjoyed it! :) x