Vietnamese Fresh Spring Rolls are a medley of chopped vegetables, cooked shrimps, rice vermicelli rolled in a thin rice paper wrapper, and served with a savory peanut sauce.
You can make this dish vegetarian by eliminating some of the spring roll ingredients. If you make extra spring rolls, they can last for 2 to 3 days in the fridge.
Typically, they are served with peanut sauce but you can always pair them with your favorite dipping sauce.
Don’t be deterred from making this spring roll. This Vietnamese Spring Roll recipe may look complicated, but once you’ve rolled a few, it becomes easier. It doesn’t have to be a perfect roll. The taste is still delicious.
I would like to suggest two of my favorite Vietnamese foods that you might enjoy as well: Vietnamese Pho and Vietnamese Grilled Pork.
Variation
You are not limited to the vegetables specified in the recipe; feel free to include vegetables based on your preferences and what’s available to you.
Here are some suggestions, just make sure that they are thinly sliced or julienned. You can use radish, mushroom, water chestnuts, bell peppers, scallions, spinach leaves, zucchini or bamboo shoots.
Tips
Prepare all your ingredients beforehand, assembling the rolls is much easier this way.
Soften one rice paper wrapper at a time. Once softened, assemble the roll.
Store leftover rice paper wrappers in the original packaging, then place them in a ziplock bag. If properly stored, they can last for several months to a year.
For delicious spring rolls, use fresh, crisp vegetables.
How to soften the rice paper wrappers
Fill a shallow wide dish with warm water.
Dip one rice paper wrapper into the warm water for about 5-10 seconds unit it becomes soft and pliable.
Lay the softened wrapper flat on a clean surface or a plate.
Note: Here in the States, you can find this in most Asian supermarkets and some local grocery stores.
How to assemble spring roll
- Prepare all the ingredients.
- Place a lettuce leaf in the center of the rice paper wrapper. Arrange a small amount of vegetables, herbs, and rice vermicelli noodles on top of the lettuce, leaving some space at the edges for rolling. About 2 inches away from the lettuce, arrange 4-5 shrimps.
- Roll the lettuce to secure all the vegetables.
- Fold the sides of the rice paper wrapper over the filling.
- Tightly roll it up from the top, tucking the filling in as you go to create a tube shape.
- Repeat the process with the remaining ingredients to make additional spring rolls.
How to store leftover rice paper wrappers
Rice paper wrappers for Vietnamese spring rolls can generally be kept for quite a while if stored properly. I keep it in the original packaging then I place them in a ziplock bag.
Store them in a cool, dry place away from direct sunlight and moisture. Properly stored, they can last for several months to a year.
However, it is always best to check the expiration date on the packaging and follow any specific storage instructions provided by the manufacturer.
If the wrappers become dry or brittle, they may not roll as well, so it’s a good ides to use them before they reach that point. This happened to me, and they crumbled into pieces.
Storing leftover rolls
Leftover rolls can be stored in the refrigerator for about 1-2 days for best taste and texture. Store them in an airtight container or wrap them tightly in plastic wrap to prevent them from drying out or absorbing unwanted odors from the fridge.
Vietnamese spring rolls video
More spring rolls recipe
Lumpiang Sariwa - Filipino Fresh Spring Rolls
Lumpiang Togue - Mung Bean Sprouts Spring Rolls
Recipe
Vietnamese Fresh Spring Rolls Recipe
Ingredients
Spring Rolls
- 4 ounces rice vermicelli noodles
- 8 rice paper 8.5 inch diameter
- 16 large cooked shrimp peeled, deveined and cut in half
- 8 lettuce leaves
- 4 tablespoons fresh Thai basil chopped
- 4 tablespoons fresh mint leaves chopped
- 4 tablespoons fresh cilantro chopped
- 1 ½ cups bean sprout
- 1 small carrot julienne (optional)
- ¾ cup red cabbage
- 8 thin slices of cucumber
Vietnamese Peanut Sauce
- ½ cup creamy peanut butter
- ¼ cup water
- 2 tablespoons hoisin sauce
- ½ freshly squeezed lime juice (1 ½ tablespoons)
- 1 teaspoon fish sauce
- 1 teaspoon soy sauce
- 1 ½ tablespoons granulated sugar
- 1 teaspoon chile-garlic paste
- 1 garlic clove minced
- ¼ teaspoon sesame oil
Instructions
Spring Rolls
- Boil water in a small pot. Submerge rice vermicelli in boiling water until soft. Drain and set aside.
- Use the same boiling water, dip peeled shrimps. Cook until it is no longer pink. Drain. Cut in half and devein.
- Lightly grease with oil the area where you will assemble the spring rolls.
- Fill a big pan or a big round container with warm water.
- Dip one rice paper in warm water. Once it soften remove from water.
- Place soften rice paper in greased work area. Fix rice paper to lay flat.
- About 4 inches away from the edge of rice paper towards you lay one lettuce
- At the center of the rice paper lay 4 shrimp halves.
- On top of lettuce, place carrots, red cabbage, cucumber, bean sprout, thai basil, mint leaves, cilantro and vermicelli noodles. Fold lettuce to enclose all the vegetable forming a roll. Note: It is easier to roll the vegetable in lettuce before rolling the spring roll.
- Fold sides of rice paper inwards. Then fold the edge of rice paper (closer to you) inwards and slowly and tightly roll until fully enclosed.
- Repeat the same procedure for the rest of ingredients.
- Serve with peanut sauce or your favorite dip.
Vietnamese Peanut Sauce
- Combine all the ingredient and blend well.
- Store in the fridge for 4 hours before serving.
Nutrition
Originally Published on: January 2, 2019 Last Modified on: March 1, 2021
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