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Vietnamese Fresh Spring Rolls Recipe
Look no further than these Vietnamese Fresh Spring Rolls for a super fresh, and fun appetizer. You will learn a few tricks to easily roll veggies, herbs, boiled shrimp, and vermicelli noodles in delicate rice paper.
Prep
45 min
Cook
15 min
Total
1h
Serves
12
Instructions
- 01
Fill a large shallow pan or dish with 1-2 inches of warm water. You’ll want the dish to be large enough to fit a piece of rice paper into it with a little wiggle room around the sides.
- 02
Dip one piece of rice paper into the warm water and let soak for 5 seconds. And not a second longer! The paper will still fill a bit firm when you pull it out but it will continue to soften while you add your filling ingredients.
- 03
Remove the paper from the water and place it on a plastic cutting board.
- 04
Add a tablespoon of cilantro, a few basil leaves, 2-3 shrimp, ¼ cup vermicelli noodles, 2-3 strips of cucumber, 1-2 Tbsp. carrots, and 1-2 tbsp. shredded cabbage to the middle of the rice paper. Place just enough of these ingredients into the roll without overfilling it. If you have too many ingredients you'll have a difficult time rolling it up.
- 05
Fold over the bottom edge of the rice paper that is closest to you to cover up the ingredients.
- 06
Fold the right side of the paper over. And then fold the left side over. It should look like an opened envelope at this point. This is a little easier if you hold the paper with both hands. If it crinkles up a little bit, it's totally okay! Just keep going.
- 07
Roll the rice paper and ingredients like a burrito beginning from the side that is closest to you until it makes a tight spring roll. Repeat with the remaining filling ingredients and rice paper until you have 12 spring rolls.
- 08
Add all ingredients, except for the water, to a medium-sized bowl.
- 09
Whisk until well smooth and well combined.
- 10
Slowly add in warm water 1 tablespoon at a time to help thin it out. 3-6 tablespoons of water should get it to be a good dipping consistency.
Nutrition
per serving · 1 serving
- Calories
- 216
- Protein
- 13g
- Carbs
- 27g
- Fat
- 6g
- Fiber
- 2g
- Sugar
- 5g
- Sat. fat
- 1g
- Sodium
- 632mg
- Cholesterol
- 97mg
Variations & swaps
Ingredients and Substitutions
- For the exact measurements and detailed instructions, please see the recipe card below.
- Shrimp. Medium-sized shrimp that are about 35-40 count per pound are the best size to use. Also, look for ones that have already been peeled and deveined to save you a bit of time. You can choose to buy already-cooked shrimp or boil raw shrimp at home. You can leave these out if you are vegan or vegetarian.
- Fresh Herbs. A combination of cilantro and basil is used. Thai basil is preferred, but sweet basil will also work great.
- Raw Vegetables. Carrots, cucumber, and cabbage are thinly sliced and julienned. They add brilliant color and an excellent crunch.
- Vermicelli. Very thin rice noodles, called vermicelli, are cooked and then stuffed into the rolls to help bulk them up.
- Rice paper wrappers. These are typically made of rice flour, but you might find wheat flour ones. A larger rice paper that measures 22cm across are used to make these spring rolls. These are typically found in the Asian or Vietnamese section of your grocery store and can also be found online or in Asian markets.
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