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Vietnamese Spring Rolls

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“You can eat these plain or with a dipping sauce (which I also have a recipe for).”
READY IN:
50mins
SERVES:
30
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring water in a medium saucepan to a rapid boil.
  2. Submerge cellophane noodles in water until just softened, about 30-45 seconds.
  3. Remove and reserving hot water, drain.
  4. Pour the reserved hot water into a wide, shallow pan (pie pan, casserole dish, etc.).
  5. Assemble all cold/salad ingredients including the shrimp and the cooked cellophane noodles in an assembly line format around an open, flat surface such as a cutting board.
  6. Place one dried rice paper wrapper into the warm water for a few seconds or until softened. Remove promptly or it will get soggy. Remove, let the water drip off and place on the cutting board.
  7. Fill with all ingredients, being careful not to overfill.
  8. Roll it up like a burrito (fold bottom over filling, then tuck each side in, then complete roll to form a neat, tight package), cut diagonally to create two halves and serve immediately.

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