Go Back Email Link

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!
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!