Fresh spring rolls (also called summer rolls or Vietnamese gỏi cuốn) are light, vibrant, and perfect for hot days. These no-cook Vietnamese-style spring rolls burst with crisp vegetables, fresh herbs, and tropical fruits, all wrapped in delicate rice paper. Paired with a creamy peanut dipping sauce, they make an ideal appetizer, lunch, or healthy snack.
This collection features two popular variations: colorful Summer Spring Rolls (vegetarian with mango and avocado) and classic Shrimp Fresh Spring Rolls. Both are gluten-free (use tamari if needed), customizable, and ready in under 45 minutes.
1. Summer Spring Rolls (Vegetarian Mango Avocado Version)
These mango avocado spring rolls offer sweet, creamy, and crunchy textures with a rainbow of veggies.
Ingredients (makes 8–10 rolls)
- 8–10 round rice paper wrappers
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 medium carrots, julienned
- 1 cucumber, julienned
- 1 cup shredded purple cabbage
- 1 ripe mango, julienned
- 1 avocado, thinly sliced
- Fresh herbs: mint, cilantro, basil (about ½ cup mixed leaves)
- Lettuce leaves (butter or romaine, torn)
Instructions
- Prep veggies: Julienne or shred all vegetables and fruits into thin strips for easy rolling.
- Soak rice paper: Fill a shallow dish with warm water. Dip one rice paper wrapper for 5–10 seconds until pliable but not too soft.
- Assemble: Lay wrapper on a clean surface. Place a lettuce leaf in the center, then layer herbs, veggies, mango, and avocado slices in a line near the bottom.
- Roll: Fold bottom over filling, tuck in sides, and roll tightly like a burrito. Repeat with remaining wrappers.
- Serve: Arrange on a platter with peanut sauce. Cover leftovers with damp paper towel to prevent drying.
Tips: Work quickly—rice paper dries fast. Prep fillings ahead for faster assembly.
2. Shrimp Fresh Spring Rolls
These classic shrimp spring rolls add succulent protein with vermicelli noodles for heartier bites.
Ingredients (makes 8–10 rolls)
- 8–10 round rice paper wrappers
- 12–16 medium shrimp, cooked, peeled, and halved lengthwise
- 4 oz rice vermicelli noodles (cooked per package, cooled)
- Lettuce leaves
- 1–2 carrots, julienned
- 1 cucumber, julienned
- Fresh mint, cilantro, and basil leaves (generous handful)
- Optional: extra veggies like purple cabbage
Instructions
- Cook noodles: Boil vermicelli 2–3 minutes, drain, rinse in cold water, and set aside.
- Prep shrimp: Boil or steam shrimp until pink (2–3 minutes), cool, peel, and slice in half.
- Soak rice paper as above.
- Assemble: Start with lettuce, add herbs, noodles, carrot, cucumber, and 2–3 shrimp halves (cut-side up for color).
- Roll tightly, tucking sides. Repeat.
- Serve fresh with peanut sauce.
Tips: Arrange shrimp neatly for a beautiful presentation. Use cold water rinse on noodles to prevent sticking.
Peanut Dipping Sauce (for both recipes)
This creamy, nutty peanut sauce ties everything together—savory, tangy, and slightly sweet.
Ingredients
- ½ cup creamy peanut butter
- ½ cup hoisin sauce
- ⅔ cup boiling water (adjust for thickness)
- 2 cloves garlic, minced
- 2 tsp lime juice (fresh)
- 1 tbsp chili crisp oil (or sriracha for heat)
- Crushed roasted peanuts for garnish
Instructions
- In a bowl, whisk peanut butter and hoisin until smooth.
- Slowly add boiling water, stirring until creamy.
- Mix in garlic, lime juice, and chili crisp.
- Taste and adjust—add more lime for tang or water for thinner consistency.
- Top with crushed peanuts. Serve room temperature or chilled.
Tips: For smoother sauce, blend in a food processor. Make ahead—stores in fridge up to 5 days.
General Tips for Perfect Fresh Spring Rolls
- Use large, round rice paper (8–10 inches) for easier rolling.
- Keep a damp towel handy to cover assembled rolls.
- Customize: Add tofu, pork, or extra fruit for variety.
- Storage: Best eaten fresh, but refrigerate up to 4 hours wrapped in damp towel.
- Gluten-free: Check hoisin and use tamari if needed.
These fresh spring rolls are healthy, refreshing, and packed with vitamins from raw veggies and herbs.
Frequently Asked Questions (FAQs)
What’s the difference between summer rolls and spring rolls?
Summer rolls (fresh) use rice paper and are uncooked, while traditional spring rolls are fried. Both are Vietnamese-inspired.
How do I prevent rice paper from tearing?
Dip briefly in warm (not hot) water—5–10 seconds max. Work on a smooth surface.
Can I make these vegan?
Yes! The Summer version already is. For shrimp rolls, swap shrimp with tofu or extra veggies.
Is the peanut sauce spicy?
It has mild heat from chili crisp—adjust or omit for no spice.
How long do fresh spring rolls last?
Best within a few hours. Store refrigerated in airtight container with damp paper towel up to 1 day.
What can I substitute for rice vermicelli?
Skip noodles or use thin rice sticks, shredded lettuce, or more veggies.
Can I prepare ingredients ahead?
Yes—chop veggies and cook shrimp/noodles up to 1 day ahead. Store separately in fridge.
Conclusion
These fresh summer spring rolls with peanut sauce bring bright, healthy Vietnamese flavors to your table without turning on the stove. The vegetarian mango-avocado version offers sweet crunch, while shrimp rolls add savory protein—both shine with fresh herbs and that addictive dipping sauce.
Quick to assemble and endlessly customizable, they’re perfect for meal prep, parties, or light dinners. Try them soon and enjoy the refreshing burst of summer in every bite. Which variation will you make first? Share your tips in the comments!