Dinner

Fresh Vietnamese Spring Rolls with Mango, Shrimp, and Herbed Peanut Chili Dipping Sauce Recipe

Name: Fresh Vietnamese Spring Rolls with Mango, Shrimp, and Herbed Peanut Chili Dipping Sauce Recipe
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Cuisine: Vietnamese
Ingredients: 12 spring roll rice wrappers (usually found in the Asian section); 100 g vermicelli rice noodles, thin and quick-cooking; 1 mango, peeled and sliced into thin strips; 1 large carrot, peeled and shredded or sliced into sticks; 1 English cucumber, peeled and sliced thin; 250 g cooked small shrimp, deveined with tails removed; 1 cup fresh mint leaves; 1 cup fresh basil leaves; 1 cup fresh cilantro; ¾ cup sweet chili sauce; ⅓ cup peanut butter, creamy or chunky; ½ tsp low-sodium soy sauce; ½ tsp hoisin sauce

ByLana Polati February 4, 2026February 4, 2026

Jump to Recipe

Introduction

Fresh spring rolls are a colorful, crunchy, and healthy Vietnamese-style dish that comes together quickly. They feature a vibrant mix of vegetables, herbs, noodles, and shrimp wrapped in delicate rice paper, served with a flavorful peanut sweet chili sauce. Perfect as a light appetizer or snack.

The image shows a white plate filled with small lettuce boats, each holding one shrimp. The shrimp are pink and curled, lying on a bed of light green, crisp lettuce leaves. There are small pieces of orange-red pepper and green herbs scattered on top of the shrimp, adding a pop of color. The white plate sits on a white marbled surface, with a small part of a white bowl visible in the bottom left corner holding a light-colored dipping sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 spring roll rice wrappers (usually found in the Asian section)
100 g vermicelli rice noodles (thin and quick-cooking)
1 mango, peeled and sliced into thin strips
1 large carrot, peeled and shredded or sliced into sticks
1 English cucumber, peeled and sliced thin
250 g cooked small shrimp, deveined with tails removed
1 cup fresh mint leaves
1 cup fresh basil leaves
1 cup fresh cilantro
¾ cup sweet chili sauce
⅓ cup peanut butter (creamy or chunky)
½ tsp low-sodium soy sauce
½ tsp hoisin sauce

Instructions

Step 1: Bring a pot of water to a boil. Add vermicelli noodles and cook for a few minutes until tender. Drain and rinse with cold water. Set aside.
Step 2: Arrange all vegetables, herbs, shrimp, and noodles on your prep surface for easy assembly.
Step 3: Pour about one inch of warm water into a wide bowl or dish to soften rice wrappers.
Step 4: Dip one rice paper wrapper in warm water for 10–15 seconds. Lay flat on a plate or surface.
Step 5: Place a small amount of carrot, cucumber, noodles, mango, shrimp, and herbs on the bottom third of the wrapper.
Step 6: Fold the sides in, then roll tightly from the bottom like a burrito. Repeat with remaining wrappers and filling.
Step 7: To make the sauce, blend sweet chili sauce, peanut butter, soy sauce, and hoisin sauce until smooth. Add water if needed for consistency.
Step 8: Serve spring rolls immediately with dipping sauce on the side.

Tips & Variations

Substitute shrimp with tofu or cooked chicken for a different protein option.
Use pineapple or apple if mango is unavailable for a fresh twist.
Add avocado, bean sprouts, or crushed peanuts for extra texture.
Prep vegetables and sauce a day ahead for faster assembly.
Use plastic wrap or parchment paper to store rolls and prevent sticking.
Avoid freezing the rolls, as rice paper becomes brittle and cracks.

Storage

Store assembled spring rolls in an airtight container lined with damp paper towels and separate layers with plastic wrap or parchment to prevent sticking. Keep refrigerated for up to 1 day. For best texture, consume fresh. Reheat is not recommended as rice paper can become tough.

How to Serve

The image shows a white plate filled with small rolls made from green lettuce leaves, each holding one large pink and white shrimp. Inside the lettuce leaves, there is a light green crunchy layer of cabbage and small pieces of bright red chili peppers scattered on top. Tiny dark green herbs and some chopped green onion add color and texture. The plate sits on a white marbled surface, and a small white dipping bowl is partially visible at the edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What’s the difference between eggroll and spring roll?

Eggrolls use a thick flour-based wrapper that usually contains egg and are often deep-fried until golden and crispy. Spring rolls use thin rice paper wrappers and are typically served fresh or lightly fried, filled with fresh ingredients rather than cooked fillings.

What exactly are fresh spring rolls?

Fresh spring rolls are a Vietnamese dish made with rice paper wrapped around a mix of fresh vegetables, herbs, noodles, and protein. They are served uncooked and often come with a dipping sauce like peanut or nuoc cham, offering a light and crisp bite.