Fresh Vietnamese Spring Rolls
These Vietnamese spring rolls are fresh, crunchy, and quick to prepare, making them perfect for a light meal or party appetizers.
Ingredients
For the spring rolls
- 8 units rice paper wrappers Buy thin, fresh round sheets from an Asian grocery.
- 8 large shrimp, cooked and halved lengthwise Use deveined shrimp for best bite; substitute with marinated tofu for vegan.
- 1 cup cooked vermicelli noodles Cook briefly and rinse under cold water.
- 1 cup shredded lettuce For freshness.
- 1/2 cup grated carrots
- 1/2 cup fresh mint leaves Use bright leaves.
- 1/2 cup fresh cilantro leaves Use bright leaves.
- 1/4 cup Thai basil leaves Use fresh leaves.
- 1/4 cup chopped peanuts This is optional.
For the dipping sauce
- 1/4 cup hoisin sauce
- 1/4 cup peanut butter Use toasted peanut butter for depth.
- 2 tablespoons soy sauce Use gluten-free if needed.
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1 small chili, minced This is optional.
Instructions
Preparation
- Prepare all your ingredients and have them ready on a clean surface.
- Fill a large bowl with warm water and soften a rice paper wrapper.
- Lay the softened wrapper on a damp kitchen towel or cutting board.
- Arrange the fillings in the center of the wrapper.
- Fold the sides of the wrapper over the filling, then roll tightly from bottom to top.
- Repeat with the remaining ingredients and prepare the dipping sauce.
- Serve the spring rolls with the dipping sauce on the side.
Notes
Store assembled rolls in an airtight container layered between damp paper towels for up to 24 hours. Avoid freezing raw spring rolls as rice paper can become brittle.