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Healthy Shrimp and Spicy Tuna Vietnamese Spring Rolls! Clean and fresh appetizers served with sesame mayo and peanut sauce.

Vietnamese Spring Rolls: Shrimp and Spicy Tuna

Course Main Course
Keyword asian, rolls, vietnamese roll
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4


  • 20 Rice paper 16cm
  • 1 small package Vermicelli noodle Soaked and salted in hot water for 10 minutes
  • 200 g Shrimps Boiled
  • 1 can Spicy tuna
  • 1 Red bell pepper
  • 2 Yellow bel pepper
  • 1/2 head Lettuce
  • 1.5 sticks Celery stick
  • 1 Kyuri cucumber
  • 1/4 cup Peanut sauce
  • 1/4 cup Sesame mayo
  • Warm water


  1. Dip rice paper in warm water and rotate until the entire wrapper has been moistened then place it on your cutting board.

  2. Place all your ingredients in the middle of rice wrapper. To make your spring roll look fancy, start with your most visually pleasing ingredient on the bottom and put the shrimps at the very end so it will visible from the outside.

  3. Fold both ends of the side inward then roll the wrapper over the ingredients and continue until everything rolled up and tucked inside.

  4. Do the same for spicy tuna, place the spicy tuna at the very end.

  5. Do it for the rest of the spring roll ingredients.

  6. Serve with the peanut sauce or sesame mayo.