Get ready to transport your taste buds to the vibrant streets of Vietnam with these incredibly fresh and irresistible spring rolls! Imagine delicate rice paper wraps filled with succulent shrimp, crisp vegetables, and aromatic herbs, paired with a mind-blowing dipping sauce that will make your mouth water. Whether you're a seasoned home cook or a curious food adventurer, these Vietnamese Spring Rolls are about to become your new obsession - promising a perfect balance of flavors, textures, and pure culinary magic in every single bite!
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- Rice paper wrappers
- Cooked shrimp, peeled and deveined
- Fresh herbs (mint, cilantro, basil)
- Rice vermicelli noodles
- Vegetables (lettuce, cucumber, carrots)
- Dipping sauce (hoisin sauce, peanut butter, lime juice)
Instructions
- Begin by preparing all your ingredients. Rinse and dry the fresh herbs (mint, cilantro, and basil) and set them aside. Wash and peel the cucumber and carrots, then slice them into thin strips. Also, wash the lettuce leaves and pat them dry. Cook the rice vermicelli noodles according to package instructions, then drain and rinse them under cold water to prevent sticking.
- Prepare the dipping sauce by combining hoisin sauce, peanut butter, and lime juice in a small bowl. Mix well until smooth and creamy. Adjust the flavors to your liking, adding more lime juice for acidity or more peanut butter for richness.
- Fill a shallow dish or a large plate with warm water. Dip one rice paper wrapper into the warm water for about 10-15 seconds, or until it becomes soft and pliable. Be careful not to soak it too long, as it can become too sticky.
- Once the rice paper is softened, lay it flat on a clean cutting board or a plate. Start layering your fillings in the center of the wrapper. Place a few pieces of cooked shrimp, a small handful of rice vermicelli noodles, and a few strips of cucumber, carrots, and lettuce. Add a few leaves of fresh herbs on top.
- To wrap the spring roll, fold the bottom of the rice paper over the filling, then fold in the sides, and roll it tightly from the bottom up to encase the filling. Make sure to roll it snugly but not too tight to avoid tearing the rice paper.
- Repeat the process for the remaining rice paper wrappers and filling ingredients until all are used. Arrange the finished spring rolls on a serving platter.
- Serve the Vietnamese spring rolls with the prepared dipping sauce on the side for dipping. Enjoy your fresh and healthy spring rolls!
Tips
- Use warm (not hot) water when softening rice paper to prevent tearing
- Work quickly when wrapping to prevent rice paper from becoming too sticky
- Keep a damp kitchen towel nearby to cover finished rolls and prevent drying
- Use the freshest herbs possible for maximum flavor and aroma
- Don't overstuff your rolls - this can cause them to tear or become difficult to roll
- If you're new to rolling, practice makes perfect! Your first few might look messy, but technique improves with each roll
- For a protein variation, swap shrimp with grilled chicken or tofu
- Prep all ingredients before starting to make the rolling process smoother
- Store unrolled ingredients separately in the refrigerator to maintain freshness
Nutrition Facts
Calories: 215kcal
Carbohydrates: 16g
Protein: 9g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 30mg
