Fresh Vietnamese Spring Rolls Recipe – Asian Special
Fresh Vietnamese Spring Rolls are a refreshing and vibrant dish that beautifully captures the essence of Vietnamese cuisine. Made with delicate rice paper wrappers, these rolls are packed with a delicious combination of crisp vegetables, tender proteins like shrimp or tofu, and aromatic herbs such as cilantro, mint, and Thai basil. Unlike fried spring rolls, they are served cold, making them the perfect light, healthy meal or appetizer. Paired with a tangy dipping sauce, either peanut-based or the traditional nu?c ch?m, these spring rolls offer a satisfying balance of fresh, crunchy, and savory flavors in every bite. They’re easy to customize and perfect for a summer gathering or any time you crave something fresh and flavorful.
- 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:Handle carefully when soaking in warm water—don’t over-soak to avoid tearing.
Fillings:Customize with shrimp, pork, tofu, or even avocado. Add fresh herbs like cilantro, mint, and basil for extra flavor.
Rolling:Roll tightly but gently; don’t overfill to make rolling easier.
Serving:Best served fresh, but you can prep ingredients ahead of time.
Storage:If storing, cover with a damp cloth to keep rice paper from drying out.
