Vietnamese Fresh Spring Rolls

"These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces."
 
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photo by IngridH photo by IngridH
photo by IngridH
photo by sheepdoc photo by sheepdoc
photo by Random Rachel photo by Random Rachel
Ready In:
50mins
Ingredients:
15
Yields:
8 spring rolls
Serves:
8
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ingredients

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directions

  • Bring a medium saucepan of water to a boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
  • Fill a large bowl with warm water. Dip one wrapper into the warm water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll up the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  • In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
  • In another small bowl, mix the hoisin sauce and peanuts.
  • Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

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Reviews

  1. This was really yummy. We would definitely make again. The directions made good sense to someone who has never made spring rolls before; and while it wasn't particularly difficult, rolling these up is a skill that takes a bit of practice. My 10 year old niece says she would definitely make these for her family. Made for ZWT9
     
  2. These were very tasty. Clearly, though, I need a lesson on how to use spring roll paper. First, don't leave one paper in hot water while you roll up another. Too long and they are just goo. I didn't cook any noodles because I only made 2 for my lunch and used frozen, cooked, ready to eat shrimp. The sauce was excellent.
     
  3. This made a really nice, light lunch. I have never used rice paper before, but it was fairly easy to work with. For ZWT9
     
  4. We enjoy rice paper rolls & these hit the spot. I skipped the mint (personal preference), but otherwise followed the recipe. Next time I might add shredded carrots or julienned red pepper strips for color. The two sauces wee easy to make & very different. One was tart & the other sweeter. The combination added a burst to the spring rolls. Thank you for sharing the recipe!
     
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RECIPE SUBMITTED BY

29 year old wife and mother of 3 who is obsessed with meal planning.
 
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