Fresh Spring Rolls

There’s something magical about biting into a fresh spring roll—crunchy, vibrant, and bursting with flavors that feel like a hug from Vietnam itself.

These rolls, or “gỏi cuốn”, are a healthier, fresher cousin to their fried counterparts, perfect for a light meal, snack, or party platter.

What I adore most is their versatility—you can stuff them with shrimp, tofu, chicken, or just crunchy veggies, and they’ll never disappoint. Spring rolls are the ultimate build-your-own meal.

Plus, there’s something oddly therapeutic about rolling them up, even if your first few attempts end up looking like squished burritos (we’ve all been there).

These rolls trace their roots to Vietnam, where fresh, light dishes reign supreme, making them not just delicious but steeped in culture and tradition.

A Little History: How Spring Rolls Rolled into Our Hearts

Vietnamese spring rolls date back centuries and reflect Vietnam’s culinary philosophy of balance—freshness paired with bold flavors.

Traditionally served as an appetizer or a refreshing side dish, they’re a staple of Vietnamese cuisine.

Their name, “gỏi cuốn,” translates to “salad rolls,” which sums up their wholesome, vegetable-forward nature.

Legend has it that these rolls were designed as an edible ode to Vietnam’s landscapes, with fresh herbs symbolizing the lush countryside and shrimp representing coastal regions.

And let’s not forget the dipping sauces—sweet hoisin or tangy nước chấm—that bring everything together like the cherry on top.

Fun fact: In Vietnam, making spring rolls is often a family affair, with everyone pitching in to create an assembly line of deliciousness. Now, it’s your turn to join the tradition!

Ingredients You’ll Need

• Rice paper wrappers (12-15 sheets)
• Cooked shrimp (12-15 medium, halved lengthwise)
• Rice vermicelli noodles (4 ounces, cooked and drained)
• Fresh herbs (mint, cilantro, and Thai basil—small handful of each)
• Leafy greens (butter lettuce or green leaf lettuce—4-6 leaves, torn)
• Vegetables (1 medium carrot and 1 cucumber, julienned)
• Bean sprouts (1 cup)
• Protein alternative (optional): Cooked tofu or shredded chicken
• Peanuts (2 tablespoons, crushed, for garnish)
• Dipping sauce options:
  • Hoisin peanut sauce: ¼ cup hoisin, 2 tablespoons peanut butter, 2 tablespoons water
  • Nước chấm: 3 tablespoons fish sauce, 2 tablespoons lime juice, 2 tablespoons sugar, 1 clove garlic (minced), 1 small chili (optional)

Ingredient Breakdown:

Rice paper wrappers: These translucent, slightly stretchy sheets are your roll’s outer layer. They’re delicate but sturdy when dipped in water, acting as the perfect “hug” for your filling. Pro tip: Always keep an extra few on hand because breakage happens.

Cooked shrimp: Juicy and slightly sweet, shrimp is the classic filling choice. Feel free to swap it with tofu for a vegetarian option.

Rice vermicelli noodles: These are the fluffy, slightly chewy backbone of your roll. Think of them as the glue holding all the ingredients together.

Fresh herbs: Vietnamese spring rolls are an herb lover’s dream. Mint brings coolness, cilantro adds zest, and Thai basil offers a licorice-like kick. Together, they create an aromatic symphony.

Leafy greens: Butter lettuce provides a soft, slightly sweet crunch, but any mild green will do. It adds structure and a pop of freshness.

Vegetables: Julienned carrots and cucumbers provide crunch and sweetness. You can also experiment with bell peppers or avocado.

Bean sprouts: For an extra layer of crunch and freshness. They’re also super nutritious, so don’t skimp!

Dipping sauces: A spring roll without sauce is like fries without ketchup. Nước chấm offers a tangy, umami-rich experience, while hoisin peanut sauce is sweet and creamy. Make both—you won’t regret it!

How to Make Fresh Spring Rolls

Step 1: Prep Your Ingredients

• Cook the rice vermicelli noodles according to package instructions. Drain and set aside.
• Slice the shrimp lengthwise and julienne the carrots and cucumber into thin strips. Rinse and pat dry the lettuce leaves and herbs.
• Set up a “rolling station” with all your ingredients in separate bowls or piles. This makes the rolling process way easier.

Step 2: Soften the Rice Paper

• Fill a large, shallow dish or pie pan with warm water. Gently dip a single rice paper wrapper into the water for about 5 seconds. Don’t over-soak—it should still feel slightly firm when you remove it. Lay it flat on a clean, damp kitchen towel or cutting board.

Step 3: Layer the Ingredients

• Start by placing a small piece of lettuce in the center of the wrapper. This acts as a base layer and keeps everything neat.
• Add a small bundle of noodles, a few herbs, and a handful of bean sprouts.
• Place a strip of carrots and cucumber on top, followed by 2-3 shrimp halves, pink side facing down for presentation.

Step 4: Roll It Up!

• Fold the bottom edge of the wrapper over the filling, tucking it tightly but gently.
• Fold in the sides to create a sealed edge (like folding a burrito).
• Roll upwards, keeping the wrapper taut but not overstretched. Practice makes perfect—don’t stress if your first few rolls look more like crumpled socks than elegant spring rolls.

Step 5: Repeat and Serve

• Repeat with the remaining wrappers and ingredients. Place each roll on a platter, leaving space in between to prevent sticking.
• Garnish with crushed peanuts for a fancy touch.

Step 6: Whip Up the Sauces

• Hoisin Peanut Sauce: In a small bowl, whisk together hoisin, peanut butter, and water until smooth. Adjust thickness with more water if needed.
• Nước Chấm: Mix fish sauce, lime juice, sugar, garlic, and chili in a bowl. Stir until the sugar dissolves.

Tips for Success:

• Damp is your friend: Keep a damp towel on your rolling station to prevent sticking and tearing.
• Don’t overfill: Less is more when it comes to stuffing. Overfilling makes rolling harder and increases the risk of breakage.
• Experiment: Swap shrimp for grilled pork, add mango for sweetness, or toss in crispy fried shallots for crunch.
• Serve fresh: Spring rolls taste best when freshly made, but you can wrap them in damp paper towels and refrigerate for up to 4 hours if needed.

Fresh Spring Rolls Recipe

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