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Fresh Spring Rolls

These Fresh Vietnamese Spring Rolls are light, refreshing, and perfect for a healthy appetizer, snack, or meal. Filled with shrimp, fresh herbs, crisp vegetables, and rice noodles, these rolls are served with a flavorful dipping sauce of your choice. They're easy to customize, fun to make, and bring a taste of Vietnam right to your table!
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Thai, Vietnamese
Servings 12 rolls
Calories 80 kcal

Ingredients
  

  • 12 sheets rice paper wrappers
  • 12 medium cooked shrimp halved lengthwise
  • 4 oz rice vermicelli noodles cooked and drained
  • Fresh mint cilantro, and Thai basil (Small handful each)
  • 4-6 leaves of butter or green leaf lettuce torn
  • 1 medium carrot julienned
  • 1 medium cucumber julienned
  • 1 cup bean sprouts
  • 2 tablespoons crushed peanuts optional, for garnish

Hoisin Peanut Sauce:

  • ¼ cup hoisin sauce
  • 2 tablespoons peanut butter
  • 2 tablespoons water

Nước Chấm Sauce:

  • 3 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 2 tablespoons sugar
  • 1 garlic clove minced
  • 1 small chili optional

Instructions
 

  • Cook the rice vermicelli noodles according to package instructions. Drain and set aside.
  • Slice the shrimp lengthwise and julienne the carrots and cucumber.
  • Rinse and pat dry the lettuce leaves and herbs.
  • Arrange the cooked noodles, shrimp, herbs, vegetables, and lettuce in separate bowls or piles for easy access.
  • Fill a shallow dish with warm water for softening rice paper.
  • Dip a rice paper wrapper into the warm water for about 5 seconds, ensuring it softens but doesn’t tear.
  • Lay it flat on a damp kitchen towel or cutting board.
  • Place a piece of lettuce in the center of the wrapper.
  • Add a small bundle of noodles, a few herb leaves, bean sprouts, and julienned carrots and cucumber.
  • Top with 2 shrimp halves, pink side facing down.
  • Fold the bottom edge over the filling, then fold in the sides. Roll upward tightly but gently to seal the roll.
  • Continue with the remaining wrappers and ingredients, placing the finished rolls on a platter with space in between to prevent sticking.
  • For Hoisin Peanut Sauce, whisk together hoisin sauce, peanut butter, and water until smooth.
  • For Nước Chấm, combine fish sauce, lime juice, sugar, minced garlic, and chili. Stir until the sugar dissolves.
  • Arrange the spring rolls on a plate with dipping sauces on the side. Garnish with crushed peanuts if desired.
  • Enjoy!