Fresh Vietnamese Spring Rolls Recipe – Asian Special
Fresh Vietnamese Spring Rolls are a vibrant and refreshing appetizer or light meal featuring delicate rice paper wrappers filled with crisp vegetables, rice vermicelli noodles, and your choice of protein such as shrimp or tofu. Fragrant herbs like mint, cilantro, and Thai basil add brightness, while a peanut-based or nuoc cham dipping sauce brings tang and depth. Ideal for warm weather, health-conscious eating, or gatherings when you want something clean, flavorful, and satisfying without heaviness.
- Prep Time30 min
- Cook Time50 min
- Total Time1 hr 20 min
Fresh Vietnamese Spring Rolls Ingredients:
- 10-12 rice paper wrappers
- 1/2 lb cooked shrimp, peeled and halved (or your choice of protein)
- 1/2 cup rice vermicelli noodles, cooked and drained
- 1 cup lettuce leaves, torn into pieces
- 1/2 cucumber, julienned
- 1 large carrot, julienned
- Fresh mint, cilantro, and Thai basil leaves (a few sprigs of each)
- 1/4 cup chopped peanuts (optional for garnish)
For the Peanut Dipping Sauce:
- 1/4 cup peanut butter
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1-2 tsp chili garlic sauce (optional for spice)
- 2 tbsp warm water (to thin it out)
- 1 tsp sugar (optional)
How to make Fresh Vietnamese Spring Rolls :
Prepare the Ingredients:Cook the rice noodles according to package instructions, rinse them in cold water, and drain. Set aside.
Prepare the vegetables by julienning the cucumber and carrot. Tear the lettuce into small pieces.
If using shrimp, peel and halve them lengthwise.
Soften the Rice Paper:Fill a shallow dish or wide bowl with warm water. Dip a rice paper wrapper into the water for 5-10 seconds, just until it softens but is still slightly firm. Lay it flat on a clean kitchen towel or cutting board.
Assemble the Spring Rolls:Place a few pieces of lettuce on the bottom third of the rice paper.
Add a small amount of rice noodles, followed by shrimp (or protein), cucumber, carrots, and herbs.
Make sure to not overfill the wrapper, as it will be harder to roll.
Roll the Spring Rolls:Fold the sides of the rice paper over the filling, then carefully roll up from the bottom, tucking the ingredients in as you go to form a tight, cylindrical shape. The roll should be snug but not too tight.
Serve:Once all the rolls are made, serve them with peanut dipping sauce or hoisin sauce with chili for dipping.
Garnish with a sprinkle of chopped peanuts, if desired.
Recipe Notes:
Rice paper: Soak briefly in warm water until just pliable; don’t over-soak or it will tear.
Fillings: Customize with shrimp, pork, tofu, or even fresh fruit; add herbs generously for flavor.
Rolling technique: Roll gently and tightly, folding sides first to enclose fillings neatly.
Serving: Best eaten fresh; prepare ingredients ahead but assemble right before serving.
Storage: If needed, cover rolls with a damp cloth and plastic wrap to prevent drying; consume within the same day.
