Fresh spring rolls make a colorful and refreshing meal, combining crisp vegetables, sweet mango, tender rice noodles, fresh herbs, and cooked shrimp in delicate rice paper wrappers. Unlike fried rolls, these are served fresh, allowing each ingredient to keep its natural texture and flavor. A creamy peanut dipping sauce adds a savory, slightly sweet finish that brings everything together.

This recipe makes approximately 15 rolls and takes around 40 minutes from preparation to serving. It works well as a light lunch, a starter, or a dish to share. The ingredients are also flexible, so you can adjust the filling to suit your preferences.

Ingredients for Fresh Spring Rolls

1 package rice paper wrappers

1 package rice vermicelli noodles

2 mangoes, peeled and thinly sliced

1 large carrot, peeled and shredded

1 large English cucumber, peeled and thinly sliced

1 pound small cooked shrimp, deveined and with tails removed

1 bunch fresh mint leaves

1 bunch fresh basil leaves

1 bunch fresh cilantro

Ingredients for the Peanut Sauce

¾ cup sweet chili sauce

⅓ cup peanut butter

½ teaspoon low-sodium soy sauce

½ teaspoon hoisin sauce

Prepare the Filling

Start by getting all the ingredients ready before assembling the rolls. Peel and slice the mango into thin pieces, shred the carrot, and cut the cucumber into narrow strips. Prepare the herbs by separating the leaves from any unwanted stems. Cook the rice vermicelli according to the package directions. Drain the noodles and rinse them with cold water to stop the cooking process and prevent them from sticking together. Make sure the cooked shrimp are deveined and have their tails removed.

Arrange the noodles, vegetables, herbs, mango, and shrimp separately on a work surface. Having everything within reach makes assembling the rolls much easier.

Step-by-Step Instructions

1. Pour about an inch of water into a wide, shallow dish.

2. Dip one rice paper wrapper into the water for approximately 10–15 seconds, then place it on a clean work surface while it is still slightly firm.

3. Arrange a small portion of rice noodles, mango, carrot, cucumber, shrimp, mint, basil, and cilantro near the lower edge of the wrapper.

4. Fold both sides of the wrapper inward over the filling.

5. Lift the bottom edge over the ingredients and roll it forward gently, keeping the filling compact.

6. Continue rolling until the wrapper is sealed. Repeat with the remaining ingredients.

7. Place the sweet chili sauce, peanut butter, soy sauce, and hoisin sauce in a food processor or blender.

8. Blend until the peanut sauce is smooth and evenly combined, then transfer it to a serving bowl.

9. Arrange the finished spring rolls on a plate and serve them with the dipping sauce.

Serving and Storage Tips

Fresh spring rolls are best enjoyed shortly after assembly, when the vegetables remain crisp and the wrappers have a soft, pleasant texture. Arrange them on a serving plate with a little space between each roll to make handling easier. If you need to prepare them ahead of time, wrap each roll separately in plastic wrap. This helps prevent the rice paper from drying out and stops the rolls from sticking together. Place them in an airtight container and refrigerate for up to two or three days.

For additional filling variety, sliced avocado, bell peppers, bean sprouts, or lettuce can be included. These ingredients provide different textures while keeping the rolls light and fresh. Choose fillings that are easy to slice and arrange so the wrappers remain manageable.

Fresh spring rolls are a practical way to bring several simple ingredients together in one colorful dish. The combination of sweet mango, crunchy vegetables, herbs, noodles, and cooked shrimp offers a variety of textures in every bite. Preparing the peanut sauce adds another layer of flavor without making the assembly complicated. With a little preparation and gentle handling of the rice paper, these rolls are straightforward to make at home.