Crispy Fresh Vietnamese Spring Rolls with Peanut Hoisin Dip
Make the best Crispy Fresh Vietnamese Spring Rolls at home. Better than takeout, these crispy rolls are packed with fresh herbs and veggies. After making this recipe dozens of times, I’ve discovered the trick to keeping them crispy. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Slow Braised Mexican Birria Tacos with Dipping Broth and Easy Roasted Tomatillo Avocado Crema with Pepitas.
Why This Crispy Fresh Vietnamese Spring Rolls with Peanut Hoisin Dip Is Pure Comfort
- Crispy golden spring rolls
- Packed with fresh herbs and veggies
- Easy peanut hoisin dip
- Better than takeout
What You'll Need for Crispy Fresh Vietnamese Spring Rolls with Peanut Hoisin Dip
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Spring roll wrappers
- Rice vermicelli noodles
- Carrots
- Cucumber
- Bean sprouts
- Fresh herbs (mint, cilantro, basil)
- Shrimp or pork (optional)
- Peanut hoisin dip (peanut butter, hoisin sauce, soy sauce, lime juice, garlic, ginger)
- Fish sauce or soy sauce (for dipping)
- Sugar (for dipping sauce)
- Optional: Crushed peanuts
- Optional: Chopped cilantro
- Optional: Sliced green onions
- Optional: Lime wedges
📝 Ingredient Notes
- Spring roll wrappers: Use the small, round ones for these rolls.
- Rice vermicelli noodles: Soak in hot water for 10 minutes to soften.
🛒 Tools & Equipment I Recommend
- Spring roll wrappers — Easy to use and keep rolls crispy → See on Amazon
- Rice vermicelli noodles — Quick and easy to soften → See on Amazon
How to Make Crispy Fresh Vietnamese Spring Rolls with Peanut Hoisin Dip
- Prepare the filling: Soak rice vermicelli noodles, thinly slice carrots and cucumber, and chop herbs. If using, cook shrimp or pork and slice thinly. Mix all in a bowl.
- Make the dipping sauce: Combine peanut butter, hoisin sauce, soy sauce, lime juice, garlic, and ginger in a bowl. Microwave for 30 seconds to soften peanut butter, then stir until smooth.
- Assemble the spring rolls: Dip a wrapper in water, place a small amount of filling in the center, fold in the sides, then roll tightly. Seal with a bit of water.
- Fry the spring rolls: Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry rolls in batches until golden brown, about 3-5 minutes. Drain on paper towels.
Cook's Tips for Perfect Crispy Fresh Vietnamese Spring Rolls with Peanut Hoisin Dip
- Common mistake and fix: Don't overfill the rolls. This makes them hard to roll and can cause them to break open while frying.
- Tip: For a healthier version, air-fry the rolls at 375°F (190°C) for 10-12 minutes, flipping halfway.
- Tip: To make ahead, assemble the rolls but don't fry them. Store in the fridge for up to 24 hours. Fry just before serving.
Storing & Reheating Crispy Fresh Vietnamese Spring Rolls with Peanut Hoisin Dip
Short-Term Storage
Store in an airtight container in the fridge. Store leftover rolls in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes. Make-ahead tip: Can be assembled up to 24 hours ahead. Do not fry until ready to serve.
Freezing Crispy Fresh Vietnamese Spring Rolls with Peanut Hoisin Dip
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: 350°F (175°C) for 10 minutes Microwave: Not recommended for reheating
Recipe Notes
- Chef tip: To keep rolls crispy, don't let them sit in the oil too long after they're golden brown.
- Best substitution: For a vegetarian version, omit the shrimp or pork and add more veggies like bell peppers or mushrooms.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If your rolls are breaking open while frying, try using less filling and rolling them more tightly.
Want to level up this recipe?
Deep fryer or heavy-bottomed pot — Even heat for perfect frying results → Check price on Amazon
Crispy Fresh Vietnamese Spring Rolls with Peanut Hoisin Dip
Ingredients
Main Ingredients
- Spring roll wrappers
- Rice vermicelli noodles
- Carrots
- Cucumber
- Bean sprouts
- Fresh herbs (mint, cilantro, basil)
- Shrimp or pork (optional)
Seasonings
- Peanut hoisin dip (peanut butter, hoisin sauce, soy sauce, lime juice, garlic, ginger)
- Fish sauce or soy sauce (for dipping)
- Sugar (for dipping sauce)
Optional Toppings
- Crushed peanuts
- Chopped cilantro
- Sliced green onions
- Lime wedges
Instructions
- Prepare the filling: Soak rice vermicelli noodles, thinly slice carrots and cucumber, and chop herbs. If using, cook shrimp or pork and slice thinly. Mix all in a bowl.
- Make the dipping sauce: Combine peanut butter, hoisin sauce, soy sauce, lime juice, garlic, and ginger in a bowl. Microwave for 30 seconds to soften peanut butter, then stir until smooth.
- Assemble the spring rolls: Dip a wrapper in water, place a small amount of filling in the center, fold in the sides, then roll tightly. Seal with a bit of water.
- Fry the spring rolls: Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry rolls in batches until golden brown, about 3-5 minutes. Drain on paper towels.
Notes
- Chef tip: To keep rolls crispy, don't let them sit in the oil too long after they're golden brown.
- Best substitution: For a vegetarian version, omit the shrimp or pork and add more veggies like bell peppers or mushrooms.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If your rolls are breaking open while frying, try using less filling and rolling them more tightly.
Storage
- Fridge: Store leftover rolls in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes.
- Freezer: Not recommended for freezing.
- Oven reheat: 350°F (175°C) for 10 minutes
- Microwave reheat: Not recommended for reheating
- Make ahead: Can be assembled up to 24 hours ahead. Do not fry until ready to serve.
Nutrition Per Serving
- Calories: 320
- Protein: 12g
- Fat: 12g
- Carbs: 42g
- Fiber: 3g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 75mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Fresh Vietnamese Spring Rolls with Peanut Hoisin Dip FAQs
Yes, assemble the rolls but don't fry them. Store in the fridge for up to 24 hours. Fry just before serving.
You may have overfilled them or let them sit in the oil too long. Try using less filling and rolling them more tightly.
Yes, air-fry the rolls at 375°F (190°C) for 10-12 minutes, flipping halfway.
Summer rolls are typically served cold or at room temperature, while these are fried and served hot. Summer rolls also usually contain cooked shrimp or pork, while these can be made with fresh herbs and veggies only.
Not recommended for freezing. The texture will not be the same after thawing.
A Warm Final Note
I can’t wait for you to try Crispy Fresh Vietnamese Spring Rolls with Peanut Hoisin Dip and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
