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Vietnamese Fresh Spring Rolls Recipe

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4.9 from 105 reviews

Vietnamese Fresh Spring Rolls are light, healthy, and delicious appetizers featuring shrimp, fresh herbs, rice vermicelli noodles, and crisp lettuce wrapped in delicate rice paper. These rolls are served with two flavorful dipping sauces—a zesty chili-lime fish sauce and a sweet hoisin-peanut sauce—perfectly balancing freshness and savory flavors. Ideal for a refreshing snack or appetizer, they require minimal cooking and showcase classic Vietnamese ingredients.

Ingredients

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Spring Rolls

  • 2 ounces rice vermicelli noodles
  • 8 rice wrappers (8.5 inch diameter)
  • 8 large cooked shrimp - peeled, deveined, and cut in half
  • 2 leaves lettuce, chopped
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped fresh cilantro
  • 1 1/3 tablespoons chopped fresh Thai basil

Sauces

  • 1/4 cup water
  • 2 tablespoons fresh lime juice
  • 2 tablespoons white sugar
  • 4 teaspoons fish sauce
  • 1 clove garlic, minced
  • 1/2 teaspoon garlic chili sauce
  • 3 tablespoons hoisin sauce
  • 1 teaspoon finely chopped peanuts

Instructions

  1. Prepare the noodles: Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the rice vermicelli noodles and cook uncovered, stirring occasionally, until tender yet firm to the bite, about 3 to 5 minutes. Drain the noodles and set them aside to cool.
  2. Soften rice wrappers: Fill a large bowl with warm water. Dip one rice wrapper into the warm water for about 1 second until it softens but remains pliable.
  3. Assemble the spring rolls: Lay the softened wrapper flat on a clean surface. Arrange 2 shrimp halves in a row across the center of the wrapper. Add a small portion of cooled noodles, chopped lettuce, mint, cilantro, and Thai basil on top, leaving about 2 inches uncovered on each side.
  4. Roll the spring rolls: Fold the uncovered sides inward over the filling, then tightly roll the wrapper from the end with the lettuce, ensuring a secure roll. Repeat this process for all remaining wrappers and ingredients.
  5. Make the chili-lime dipping sauce: In a small bowl, combine water, fresh lime juice, white sugar, fish sauce, minced garlic, and garlic chili sauce. Stir until the sugar is fully dissolved and the mixture is well combined.
  6. Make the hoisin-peanut dipping sauce: In a separate small bowl, mix together hoisin sauce and finely chopped peanuts until smoothly combined.
  7. Serve: Plate the spring rolls and serve them alongside both dipping sauces for guests to enjoy.

Notes

  • For an extra burst of freshness, add shredded carrots or cucumber julienne to the spring rolls.
  • Use cooked shrimp for convenience or substitute with cooked tofu for a vegetarian option.
  • Be careful not to soak the rice wrappers for too long to avoid tearing during rolling.
  • These spring rolls can be made a few hours ahead and kept covered with a damp cloth to prevent drying out.
  • Adjust the chili sauce quantity to your preferred spice level.

Find it online: https://yummelle.com/vietnamese-fresh-spring-rolls-recipe/